White Chicken Chili Stuffed Peppers Healthy Queso Topping

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These White Chicken Chili Stuffed Peppers take everything you love about hearty white chicken chili and pack it into sweet bell peppers, topped with a creamy, protein-rich cottage cheese queso. It’s a comforting yet nutritious dish that’s perfect for busy weeknights, meal prep, or even entertaining guests. The filling is a cozy mix of shredded chicken, white beans, corn, spices, and green chiles, all simmered together for bold Southwestern flavor. The cottage cheese queso adds a lightened-up creamy finish that pairs perfectly with the roasted peppers.

Why You’ll Love This Recipe

• A healthy twist on classic stuffed peppers.

• High-protein queso made with cottage cheese instead of heavy cream.

• Packed with Southwestern-inspired flavors—chiles, cumin, paprika, and chili powder.

• Great for meal prep and reheats beautifully.

• Family-friendly and naturally gluten-free.

Ingredient Breakdown

• Bell Peppers: Sweet and sturdy shells for holding the chili mixture.

• Shredded Chicken: A lean protein that makes the filling hearty.

• White Beans: Add creaminess, protein, and fiber.

• Corn Kernels: Bring natural sweetness and texture.

• Onion & Garlic: Aromatic base for flavor.

• Diced Green Chiles: Mild heat and tangy flavor.

• Chicken Broth: Keeps the filling moist and binds flavors.

• Cumin, Chili Powder, Smoked Paprika: Classic Southwestern spices for depth and warmth.

• Cottage Cheese: Blended for a creamy, protein-rich queso topping.

• Monterey Jack Cheese: Melts smoothly into the queso for extra creaminess.

• Fresh Cilantro: Adds freshness and a pop of color.

Pro Tips

1. Par-bake peppers for 5 minutes before filling if you like them extra tender.

2. Blend queso until completely smooth for a silky topping.

3. Use rotisserie chicken for a time-saving shortcut.

4. Add extra broth if filling seems too thick before stuffing.

5. Finish with lime juice before serving for a bright flavor boost.

Ingredient Swaps or Variations

• Protein: Swap chicken for turkey, ground beef, or a plant-based meat substitute.

• Beans: Try cannellini or navy beans instead of white beans.

• Cheese: Use pepper jack for a spicier queso.

• Low-carb option: Skip the beans and corn, doubling the chicken and veggies instead.

• Vegan option: Replace chicken with jackfruit or tofu and use dairy-free cheese.

Serving Suggestions

• Pair with Spanish rice, cilantro-lime rice, or quinoa.

• Add a side of tortilla chips for scooping up extra filling.

• Drizzle with hot sauce or salsa verde for added kick.

• Serve with a fresh side salad for a lighter meal.

Make Ahead + Storage Tips

Stuffed peppers can be assembled up to a day ahead and stored covered in the fridge. Simply bake as directed when ready. Leftovers keep well in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, or microwave in 60-second intervals. For longer storage, freeze stuffed peppers individually wrapped in foil, then place in freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions (FAQ)

Can I use canned chicken for this recipe?
Yes, canned chicken works in a pinch. Just be sure to drain it well before adding to the filling.

Do I need to cook the peppers first?
Not required, but par-baking makes them softer if you prefer a more tender bite.

Can I make the queso separately?
Absolutely! Blend the cottage cheese and Monterey Jack into a smooth dip for chips or drizzle over nachos.

How do I make this spicier?
Use hot green chiles, add jalapeños, or swap in pepper jack cheese for extra heat.

Can I freeze these peppers?
Yes, they freeze beautifully. Assemble, bake, cool completely, and freeze individually for easy grab-and-reheat meals.

Emily

White Chicken Chili Stuffed Peppers with Cottage Cheese Queso

A flavorful twist on stuffed peppers! These bell peppers are packed with white chicken chili and topped with a creamy cottage cheese queso for a lighter, protein-rich dinner.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American, Tex-Mex

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 4 large bell peppers, halved and seeded
• 2 cups cooked shredded chicken
• 1 cup canned white beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (4 oz) diced green chiles
• 1 cup chicken broth
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• salt and pepper, to taste
• 1 cup cottage cheese
• 1/2 cup shredded Monterey Jack cheese
• fresh cilantro, chopped (for garnish)

Equipment

• skillet
• Blender or food processor
• baking dish
• Mixing spoon
• knife and cutting board

Method

 

1. Preheat oven to 375°F (190°C) and lightly grease a baking dish to fit all pepper halves.
2. In a skillet over medium heat, cook onion for 3 minutes until softened. Stir in garlic for 1 minute. Add shredded chicken, white beans, corn, green chiles, chicken broth, cumin, chili powder, paprika, salt, and pepper. Simmer for 5 minutes to thicken slightly.
3. Arrange pepper halves in the baking dish. Spoon the chili mixture evenly into each half.
4. Blend cottage cheese and Monterey Jack until smooth. Spread over the stuffed peppers.
5. Cover with foil and bake for 25–30 minutes until peppers are tender. Remove foil and broil for 2–3 minutes to lightly brown the top.

Notes

You can swap cottage cheese with Greek yogurt for a tangier queso. Use poblano peppers for a smokier flavor. Leftovers reheat well in the oven or air fryer the next day.

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