Chicken Stuffed Peppers With White Beans
Stuffed peppers are my favorite! These Turkey Stuffed Peppers or Sante Fe Turkey Stuffed Peppers are two of my favorites. This easy recipe was created when I had leftover chicken breast. You can use a rotisserie chicken breast or cook some breasts in the slow cooker for 4 hours on low heat until they shred easily with 2 forks. My favorites include the Chicken Taco Chili Stuffed Peppers and, of course, Stuffed Pepper Soup.
Sometimes I go back through my archives to share older recipes that I developed before I owned any cookbooks. It’s a simple recipe that is a great way of using up leftover chicken. This dish is made with white beans, chicken and bell peppers, topped with cheese. These are high in protein and fiber, and make a delicious dinner.
Chicken Stuffed Pepper Ingredients
Onions and garlic for flavor
Red, orange, green or yellow bell peppers
Cilantro or parsley
Shredded cooked chicken breast from a Rotisserie Chicken or leftover
Cumin, adobo salt, or to taste
Can white beans be used as a source of fiber?
shredded cheddar cheese
How to Make Chicken Stuffed Bell Peppers
Sauté the onions, garlic, parsley or cilantro, and red pepper until soft.
Add the chicken breast shredded and season with cumin, adobo and salt.
Add the beans undrained and 1 to 1-1/2 cup of water. Simmer for 5-10 minutes until it becomes thick.
Remove the seeds and stem by cutting peppers in half.
Fill each pepper with 1/3 cup of chicken and bean mixture. Fill each pepper with a 1/3 cup of the chicken and bean mixture.
Pour approximately 1/3 cup of water or chicken broth into the bottom of your baking dish. This helps them to steam and soften.
Cover tightly with foil. Bake the peppers in a hot oven for 30 minutes, or until they are soft.
Remove the foil and top with cheese. Bake uncovered for another 5 minutes until cheese melts.
Variations
Swap black beans for white beans
Poblano peppers can be used in place of bell or chile peppers
Make slow cooker chicken breasts
Pour make shredded poultry in a slow cooker, place 16 ounces of chicken breast in the cooker and add enough water or broth to cover. Cover and cook on low for 4 hours. Then shred the chicken with two forks.