White Chicken Chili Stuffed Peppers are such a fun and delicious spin on stuffed peppers. Made with the flavors of white chicken chili, you will love this delicious dinner.
Many years ago, I was offered a cookbook deal. It was incredibly exciting and validating, and I was pumped. I was overwhelmed with the prospect of both running a website and writing a cookbook while I still had little kids at home, but I really wanted to do it.
And yet, there was something in the back of my mind that was niggling at me. My mom had always told me that if I wasn’t sure about a decision I should “try them on.” You imagine yourself making one decision and see how it feels in your gut. Then you imagine yourself making the other decision and do another gut check.
The cookbook did not pass the gut check.
I have to say, this process absolutely works. Years and years later I could not be happier that I did not take that cookbook deal. There are many reasons why, but now one of the main reasons is that I’m an infinitely better cook.
This White Chicken Chili Stuffed Pepper recipe was one that was going to go in the cookbook, but I had a completely different methodology to make them, and let me tell you something. This updated version is impossibly better. They are creamy, delicious, and still really simple to make. I know that you are going to love them as much as I love not having done that book.
How to Make Stuffed Peppers
Here is a brief overview of how this easy stuffed peppers recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Soften the peppers. Place all of the peppers in a large bowl and cover with a plate. Microwave for six minutes.
- Sauté the veggies. Cook the onion, jalapeño, and garlic with melted butter and the spices until the onions are translucent, about five to seven minutes.
- Make a roux. Whisk in the flour until the veggies are completely coated, then slowly whisk in the chicken stock. Read more on this below.
- Add the rest of the filling ingredients. Stir in the cooked chicken, beans, green chiles, and one cup of cheese. Taste and add more salt and pepper if necessary.
- Stuff the peppers. Place the microwaved peppers cut side up in the prepared baking dish. Divide the chicken mixture among the peppers. Top with the remaining one cup of cheese.
- Bake the peppers. Bake for 25 minutes then broil for a minute or two, or until desired browning has occurred. Enjoy!
How Long to Cook Stuffed Peppers
By softening the peppers in the microwave, we can shorten the baking time and ensure both the filling and the pepper are perfectly cooked without over or undercooking one of them. I found 25 minutes of baking with an additional minute or two of broiling to be perfect. Be sure to watch the peppers closely while broiling, they can go from done to burnt very quickly.
Making a Roux For White Chicken Chili Stuffed Peppers
Just like in my White Chicken Chili recipe, the creamy chicken sauce is made by making a roux. By combining butter and flour with the vegetables, the flour coats the fat and keeps it evenly suspended when the chicken broth is added. This creates a rich, creamy sauce that is delicious when stuffed and baked in bell peppers.
A key part of making a roux is to add the liquid slowly, just a few tablespoons at a time, letting what you added by absorbed by the flour mixture before adding more. This process shouldn’t take more than a minute, but isn’t one you want to rush.
Shredded Chicken
A way to speed this recipe along is to have cooked chicken on hand. I share two of my favorite ways to do this below. You can also boil chicken breasts until the thickest part reaches 165 degrees Fahrenheit, about 7 to 12 minutes, then shred using two forks.
- Grab a rotisserie chicken. Swing by the store and conveniently have chicken hot and ready when you walk in the door.
- Keep frozen cooked chicken on hand. I love to buy a few rotisserie chickens at Costco when they’re on sale and freeze them to keep on hand for quick meals. pull the chicken out whenever I need a cup or two for recipes. If you are making a soup or a casserole, you can even add it to the recipe right from frozen.
Freezing Cooked Chicken
Making Stuffed Peppers in the Crockpot
If you want to make these chicken stuffed peppers in your slow cooker, prepare the recipe through Step 5. Instead of putting them in a baking dish, place the peppers in your crock pot. Divide the chicken mixture and cook on low for three to four hours, adding the cheese for the last 30 minutes.
Storing and Reheating Leftovers
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave, air fryer, or covered with foil in the oven until heated through.
Other Stuffed Pepper Recipes
If you try this stuffed bell pepper recipe or any of my other recipes, I’d love to hear what you think! Leave a comment below and let me know, I love hearing from you!
White Chicken Chili Stuffed Peppers
Ingredients
- 4 bell peppers sliced in half with seeds removed
- 2 tablespoons unsalted butter (28.25 grams)
- 1 small yellow onion diced
- 1 jalapeño diced fine
- 2 garlic cloves minced
- 2 teaspoons cumin
- 2 teaspoons oregano
- 3/4 teaspoon kosher salt (if using table salt, start with half)
- dash of black pepper
- 2 tablespoons all purpose flour
- 1 cup chicken stock (226.8 grams or 236.58 ml)
- 2 cups shredded chicken (280 grams)
- 15 ounces Northern beans drained and rinsed (448 grams)
- 4 ounces green chiles drained (115 grams)
- 2 cups Monterey Jack cheese shredded and divided (226 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray.
- Place all of the peppers in a large bowl and cover with a plate. Microwave for 6 minutes. This will soften the peppers which will allow for a shorter baking time.4 bell peppers
- In a large skillet over medium heat, melt the butter. Sauté the onion, jalapeño, and garlic. Season with cumin, oregano, salt, and pepper. Cook until the onions are translucent, about 5-7 minutes.2 tablespoons unsalted butter, 1 small yellow onion, 1 jalapeño, 2 garlic cloves, 2 teaspoons cumin, 2 teaspoons oregano, 3/4 teaspoon kosher salt, dash of black pepper
- Whisk in the flour until the veggies are completely coated and there are no streaks of white. Slowly whisk in the chicken stock, a few tablespoons at a time, waiting until it has been absorbed to whisk in more. While you should work slowly here, this process doesn't need to take more than 1-2 minutes.2 tablespoons all purpose flour, 1 cup chicken stock
- Stir in the chicken, beans, green chiles, and 1 cup of cheese. Taste the sauce and add more salt and pepper if necessary.2 cups shredded chicken, 15 ounces Northern beans, 4 ounces green chiles
- Place the microwaved peppers cut side up in the prepared baking dish. Divide the chicken mixture among the peppers. Top with the remaining 1 cup of cheese. Bake for 25 minutes then broil for 1 to 2 minutes, or until desired browning has occurred.
jackleen says
Hi Lisa,,Its look delicious and yummy. Last night i make i and the taste of chicken is totally different even then no one can guess this is a chicken recipe. my hole family really enjoy it . Thank you for sharing this yummy recipes I will be waiting your next recipes, so please send me your upcoming recipe in my email.