Print Recipe

White Chicken Chili Stuffed Peppers

Prep Time15 mins
Cook Time30 mins
Servings: 5 servings
Author: Lisa Longley

Ingredients

  • 5 bell peppers
  • 2 TBSP olive oil
  • 1/2 yellow onion diced
  • 2 cloves of garlic minced
  • 2 cups rotisserie chicken cubed
  • 2 tsps cumin
  • 2 tsps oregano
  • 1 15 ounce can Northern Beans drained and rinsed
  • 1 4 ounce can green chiles drained
  • 2 cups shredded Monterey Jack cheese divided

Instructions

  • Preheat your oven to 375 degrees.
  • Cut off the tops of the bell peppers, remove the seeds, and dice the tops. Place the emptied bell pepper bottoms in the base of a casserole dish.
  • Place a large skillet over medium heat and add the olive oil. Season the diced pepper tops, onion, and garlic with salt and pepper and sauté until soft, about five minutes.
  • Stir in the cumin, oregano, and diced green chiles.
  • Then stir in the chicken, beans, and one cup of the cheese.
  • Divide the mixture into the five bell pepper bottoms. Top them with the remaining cheese and bake for 30 minutes.