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
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A healthy twist on classic stuffed peppers.
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High-protein queso made with cottage cheese instead of heavy cream.
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Packed with Southwestern-inspired flavors—chiles, cumin, paprika, and chili powder.
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Great for meal prep and reheats beautifully.
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Family-friendly and naturally gluten-free.
Ingredient Breakdown
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Bell Peppers: Sweet and sturdy shells for holding the chili mixture.
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Shredded Chicken: A lean protein that makes the filling hearty.
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White Beans: Add creaminess, protein, and fiber.
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Corn Kernels: Bring natural sweetness and texture.
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Onion & Garlic: Aromatic base for flavor.
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Diced Green Chiles: Mild heat and tangy flavor.
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Chicken Broth: Keeps the filling moist and binds flavors.
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Cumin, Chili Powder, Smoked Paprika: Classic Southwestern spices for depth and warmth.
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Cottage Cheese: Blended for a creamy, protein-rich queso topping.
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Monterey Jack Cheese: Melts smoothly into the queso for extra creaminess.
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Fresh Cilantro: Adds freshness and a pop of color.
Pro Tips
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Par-bake peppers for 5 minutes before filling if you like them extra tender.
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Blend queso until completely smooth for a silky topping.
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Use rotisserie chicken for a time-saving shortcut.
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Add extra broth if filling seems too thick before stuffing.
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Finish with lime juice before serving for a bright flavor boost.
Ingredient Swaps or Variations
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Protein: Swap chicken for turkey, ground beef, or a plant-based meat substitute.
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Beans: Try cannellini or navy beans instead of white beans.
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Cheese: Use pepper jack for a spicier queso.
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Low-carb option: Skip the beans and corn, doubling the chicken and veggies instead.
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Vegan option: Replace chicken with jackfruit or tofu and use dairy-free cheese.
Serving Suggestions
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Pair with Spanish rice, cilantro-lime rice, or quinoa.
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Add a side of tortilla chips for scooping up extra filling.
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Drizzle with hot sauce or salsa verde for added kick.
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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.
White Chicken Chili Stuffed Peppers with Cottage Cheese Queso
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and lightly grease a baking dish to fit all pepper halves.
- 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.
- Arrange pepper halves in the baking dish. Spoon the chili mixture evenly into each half.
- Blend cottage cheese and Monterey Jack until smooth. Spread over the stuffed peppers.
- 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.
