These easy Stuffed Chicken Peppers with White Beans are a great way to use leftover chicken breasts for dinner!
Chicken stuffed peppers with white beans
Stuffed peppers are a favorite in my house! Some of my most popular are these Stuffed Turkey Peppers and Santa Fe Stuffed Turkey Peppers. You can also use rotisserie chicken breasts or add a few breasts to the slow cooker and cook on low for 4 hours until they shred easily with two forks. Some of them are Chicken Taco Chili Stuffed Peppers and of course the popular Stuffed Pepper Soup!
From time to time, I like to go through the archives and re-share old recipes I made before I made the cookbook. It’s simple and a great way to use up leftover chicken breasts. High in protein and rich in fiber, it’s perfect for dinner.
chicken stuffed peppers
- onions and garlic, to taste
- red, orange, yellow or green peppers
- coriander or parsley
- Shredded cooked chicken breast from rotisserie chicken or leftovers
- cumin, adobo seasoning salt, or your favorite salt
- canned white kidney beans, for fiber
- shredded cheddar cheese
How to make chicken stuffed peppers
- Sauté the chopped onion, garlic, cilantro or parsley, and red pepper until soft.
- Add shredded chicken breast and season with cumin and adobo.
- Add the uncooked beans and 1-1-1/2 cups water and simmer until thickened, about 5-10 minutes.
- Cut the peppers in half, removing the stem and seeds.
- Place the peppers in an oven-safe dish. Add 1/3 cup chicken and bean mixture to each pepper.
- Pour about 1/3 cup water or chicken broth into the bottom of the baking dish.
- Cover tightly with foil. Bake in preheated oven for 30 minutes until peppers are tender.
- Remove foil, top with cheese and bake uncovered for another 5 minutes until cheese is melted.
variation
- turn white beans into black beans
- Use poblano peppers instead of bell peppers.
how to make chicken breast in slow cooker
To make shredded chicken in the slow cooker, take 16 ounces of chicken breast and place in the slow cooker with enough water or chicken broth to cover. Slice with 2 forks.
Side dish ideas for chicken stuffed peppers
Other stuffed pepper recipes
Stuffed peppers with chicken and white beans
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These easy Stuffed Chicken Peppers with White Beans are a great way to use leftover chicken breasts for dinner!
- 2 teaspoon Olive oil
- 1 onion, chopped
- Four cloves garlic, chopped
- 1/2 red bell pepper, chopped
- 1/4 cup coriander, or parsley
- Five green pepper, red, orange, yellow or green
- 14 Oz Shredded boiled chicken breast*, From rotisserie chicken or leftovers
- 3/4 tea spoon cumin
- 1/2 tea spoon adobo seasoning salt, or season with salt
- 15.5 Oz canned white beans, not drained
- 1/2 cup low-fat shredded cheddar
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Preheat oven to 350 degrees Fahrenheit.
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In a medium skillet, heat the oil over medium heat. Add the chopped onion, garlic, coriander or parsley, and red pepper and sauté until softened, about 1 minute.
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Add chicken and season with cumin and adobo. Add the beans and 1-1-1/2 cups of water and simmer until thickened and less liquid, about 5-10 minutes.
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Cut the peppers in half, removing the stem and seeds.
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Place the peppers in a heatproof dish. Add 1/3 cup chicken and bean mixture to each pepper.
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Pour about 1/3 cup water or chicken broth into the bottom of the baking dish.
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Cover tightly with foil. Bake for 30 minutes, until peppers are tender.
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Remove foil, top with cheese and bake uncovered for another 5 minutes until cheese is melted.
How to make slow cooker chicken breast: To make shredded chicken in the slow cooker, take 16 ounces of chicken breast and place in the slow cooker with enough water or chicken broth to cover. Slice with 2 forks.
Serving: 2half, calorie: 304kcal, carbohydrates: 35g, protein: 30g, obesity: 6g, saturated fat: 2g, fiber: 6.5g
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