Chicken and White Bean Stuffed Peppers
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Chicken and White Bean Stuffed Peppers
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These easy Chicken Stuffed Peppers with White Beans are a great way to use up leftover chicken breasts for dinner!
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Ingredients
- 2 tsp olive oil
- 1 onion (chopped)
- 4 cloves garlic (chopped)
- 1/2 red bell pepper (minced)
- 1/4 cup cilantro (or parsley)
- 5 bell pepper red, orange, yellow or green
- 14 oz chicken breast from rotisserie chicken or leftovers, shredded, cooked
- 3/4 teaspoon cumin
- 1/2 teaspoon adobo seasoning or salt to taste, salt
- 15.5 oz White beans not drained, canned
- 1/2 cup cheddar cheese reduced fat, shredded
Instructions
- Preheat oven to 350F.
- In a medium skillet, heat oil on medium heat. Add the chopped onions, garlic, cilantro or parslet and red pepper, saute until soft, about a minute.
- Add the chicken and season with cumin and adobo. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces.
- Cut the peppers in half removing seeds and stem.
- Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture.
- Pour about 1/3 cup water or chicken broth in the bottom of the baking dish. (This helps them steam and soften.)
- Cover tight with foil. Bake 30 minutes, until the peppers are soft.
- Remove foil, top with cheese and bake uncovered another 5 minutes, until the cheese melts.
Notes
- How To Make Slow Cooker Chicken Breast: To make shredded chicken in the slow cooker, take 16 ounces chicken breast and place them in the slow cooker with enough water or chicken broth to cover. Cover and cook low 4 hours, then shred with 2 forks.
Nutrition Information
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Serving
2halves
Calories
304kcal
(15%)
Carbohydrates
35g
(12%)
Protein
30g
(60%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Fiber
6.5g
(26%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 2halves | |
| Calories | 304kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 30g | 60% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Fiber | 6.5g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
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