Chicken Stuffed Peppers with White Beans

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These easy Chicken Stuffed Peppers with Kidney Beans are a great way to use up leftover chicken breasts for dinner!

Chicken Stuffed Peppers
Chicken Stuffed Peppers with White Beans

Stuffed peppers are a favorite at my house! Some of my favorites are these Turkey Stuffed Peppers and Sante Fe Turkey Stuffed Peppers. I came up with this easy recipe when I had spare chicken breasts. You can also use chicken breasts from a rotisserie, or add some breasts to the slow cooker and cook on low for 4 hours, until easily shredded with two forks. Some of my favorites are Chicken Taco Chili Stuffed Peppers and of course the popular Stuffed Pepper Soup!

Stuffed peppers with chicken and white beans

From time to time I like to go through the archives and share older recipes that I created before I had any cookbooks. This is one of them, it’s easy and a great way to use up leftover chicken breasts. Made with chicken, white beans, peppers and cheese gratin. They’re high in protein and fiber and delicious for dinner.

Chicken Stuffed Peppers Ingredients

  • Onions and garlic, for flavor
  • red, orange, yellow or green peppers
  • cilantro or parsley
  • shredded cooked chicken breasts, from a rotisserie chicken, or leftovers
  • Cumin, adobo seasoning salt or salt to taste
  • Canned white beans, for fiber
  • grated cheddar cheese

How to make chicken stuffed peppers

  1. Sauté chopped onion, garlic, cilantro or parsley and bell pepper until soft.
  2. Add the shredded chicken breasts and season with cumin and adobo.
  3. Add the undrained beans and 1 to 1-1/2 cups water and simmer until thickened, about 5-10 minutes.
  4. Halve the peppers, remove the seeds and stalks.
  5. Put the peppers in an ovenproof dish. Fill each pepper with 1/3 cup chicken and bean mixture.
  6. Pour about 1/3 cup of water or chicken broth onto the bottom of the casserole dish. (This will help them steam and soften.)
  7. Cover tightly with foil. Bake in the preheated oven for 30 minutes until the peppers are soft.
  8. Remove foil, top with cheese and bake uncovered for another 5 minutes until cheese melts.

variations

  • Swap white beans for black beans
  • Use poblano peppers instead of bell peppers

How to make chicken breasts in the slow cooker

To prepare shredded chicken in the slow cooker, take 16 ounces of chicken breasts and place them in the slow cooker with enough water or chicken broth to cover. Cover and cook on low for 4 hours, then shred with 2 forks.

Ideas for side dishes with chicken stuffed peppers

Stuffed peppers with chicken and white beansStuffed peppers with chicken and white beans

More recipes for stuffed peppers

Stuffed peppers with chicken and white beans

2

304 cal
30 protein
35 carbohydrates
6 fats

Preparation time: 5 minutes

Cooking time: 40 minutes

Total time: 45 minutes

These easy Chicken Stuffed Peppers with Kidney Beans are a great way to use up leftover chicken breasts for dinner!

  • 2 tsp olive oil
  • 1 Onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 Red pepper, chopped
  • 1/4 Cup coriander, or parsley
  • 5 paprika, red, orange, yellow or green
  • 14 oz shredded cooked chicken breast*, from fried chicken or leftovers
  • 3/4 teaspoon cumin
  • 1/2 teaspoon Adobo Seasoned Salt, or salt to taste
  • 15.5 oz can of white beans, not dehydrated
  • 1/2 Cup shredded reduced-fat cheddar

  • Preheat oven to 350F.

  • In a medium-sized skillet, heat oil over medium-high heat. Add the chopped onion, garlic, cilantro or parsley, and red bell pepper and sauté until tender, about a minute.

  • Add the chicken and season with cumin and adobo. Add beans and 1 to 1-1/2 cups water and simmer until thickened and reduced in liquid, about 5-10 minutes.

  • Halve the peppers, remove the seeds and stalks.

  • Put the peppers in an ovenproof dish. Fill each pepper with 1/3 cup chicken and bean mixture.

  • Pour about 1/3 cup of water or chicken broth onto the bottom of the casserole dish. (This will help them steam and soften.)

  • Cover tightly with foil. Bake for 30 minutes until the peppers are soft.

  • Remove foil, top with cheese and bake uncovered for another 5 minutes until cheese melts.

How to make chicken breasts in the slow cooker: To prepare shredded chicken in the slow cooker, take 16 ounces of chicken breasts and place them in the slow cooker with enough water or chicken broth to cover. Cover and cook on low for 4 hours, then shred with 2 forks.

Portion: 2halves, Calories: 304kcal, Carbohydrates: 35G, Protein: 30G, Fat: 6G, Saturated Fatty Acids: 2G, Fiber: 6.5G

Keywords: Chicken Stuffed Peppers, Frozen Meals, Gluten Free, Stuffed Peppers

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