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These easy Chicken Stuffed Peppers with White Beans are an ideal option to use up leftover chicken breasts for dinner!

Chicken Stuffed Peppers with White Beans

Stuffed Peppers are a favourite in my house! A few of my hottest are these Turkey Stuffed Peppers and Sante Fe Turkey Stuffed Peppers. I got here up with this easy recipe once I had some leftover chicken breast. You can too use chicken breast from a rotisserie or add some breasts to the slow cooker and cook 4 hours low until it shreds easily with two forks. A few of my favorites are, Chicken Taco Chili Stuffed Peppers, and after all the favored Stuffed Pepper Soup!

Every so often I wish to undergo the archives and re-share older recipes I created back before I had any cookbooks. That is certainly one of them, it’s easy and an ideal option to use up leftover chicken breasts. Made with chicken, white beans, bell peppers topped with cheese. They’re high protein and high fiber and delicious for dinner.

Chicken Stuffed Pepper Ingredients

• onions and garlic, for flavor
• red, orange, yellow or green bell peppers
• cilantro, or parsley
• shredded cooked chicken breast, from a rotisserie chicken or leftover
• cumin, adobo seasoning salt, or salt to taste
• canned white beans, for fiber
• shredded cheddar cheese

How To Make Chicken Stuffed Bell Peppers

1. Saute the chopped onions, garlic, cilantro or parsley and red pepper until soft.
2. Add the shredded chicken breast and season with cumin and adobo.
3. Add the un-drained beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens.
4. Cut the peppers in half removing seeds and stem.
5. Place peppers in an oven-safe dish. Fill each pepper with 1/3 cup of chicken and bean mixture.
6. Pour about 1/3 cup water or chicken broth in the underside of the baking dish. (This helps them steam and soften.)
7. Cover tight with foil. Bake half-hour in a preheated oven, until the peppers are soft.
8. Remove foil, top with cheese and bake uncovered one other 5 minutes, until the cheese melts.

Variations

• Swap white beans for black beans
• Use Poblano peppers instead of bell peppers

How To Make Slow Cooker Chicken Breasts

To make shredded chicken within the slow cooker, take 16 ounces chicken breast and place them within the slow cooker with enough water or chicken broth to cover. Cover and cook low 4 hours, then shred with 2 forks.

Chicken Stuffed Peppers Side Dish Ideas

More Stuffed Pepper Recipes

Chicken and White Bean Stuffed Peppers

2

304 Cals
30 Protein
35 Carbs
6 Fats

Prep Time: 5 mins

Cook Time: 40 mins

Total Time: 45 mins

These easy Chicken Stuffed Peppers with White Beans are an ideal option to use up leftover chicken breasts for dinner!

• 2 tsp olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1/2 red bell pepper, minced
• 1/4 cup cilantro, or parsley
• 5 bell peppers, red, orange, yellow or green
• 14 oz shredded cooked chicken breast*, from rotisserie chicken or leftovers
• 3/4 teaspoon cumin
• 1/2 teaspoon adobo seasoning salt, or salt to taste
• 15.5 oz can white beans, not drained
• 1/2 cup reduced fat shredded cheddar

• Preheat oven to 350F.

• In a medium skillet, heat oil on medium heat. Add the chopped onions, garlic, cilantro or parslet and red pepper, saute until soft, a few minute.

• Add the chicken and season with cumin and adobo. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces.

• Cut the peppers in half removing seeds and stem.

• Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture.

• Pour about 1/3 cup water or chicken broth in the underside of the baking dish. (This helps them steam and soften.)

• Cover tight with foil. Bake half-hour, until the peppers are soft.

• Remove foil, top with cheese and bake uncovered one other 5 minutes, until the cheese melts.

How To Make Slow Cooker Chicken Breast: To make shredded chicken within the slow cooker, take 16 ounces chicken breast and place them within the slow cooker with enough water or chicken broth to cover. Cover and cook low 4 hours, then shred with 2 forks.

Serving: 2halves, Calories: 304kcal, Carbohydrates: 35g, Protein: 30g, Fat: 6g, Saturated Fat: 2g, Fiber: 6.5g

Keywords: chicken stuffed pepper, Freezer Meals, Gluten Free, stuffed peppers