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White Chicken Chili Stuffed Peppers Healthy Queso Topping
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
Cook Time 30 minutes
Total Time 50 minutes
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.