White Chicken Chili Stuffed Peppers
White Chicken Chili Stuffed Peppers are a delicious twist on traditional stuffed peppers, featuring flavors of white chicken chili.
Equipment
- microwave
- skillet
- baking dish
Ingredients
Peppers
- 4 medium bell peppers sliced in half with seeds removed
Base
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 1 medium jalapeño diced fine
- 2 cloves garlic minced
Spices
- 2 teaspoons cumin
- 2 teaspoons oregano
- 0.75 teaspoon kosher salt if using table salt, start with half
- 1 dash black pepper
Sauce
- 2 tablespoons all purpose flour
- 1 cup chicken stock
Filling
- 2 cups shredded chicken
- 15 ounces Northern beans drained and rinsed
- 4 ounces green chiles drained
- 2 cups Monterey Jack cheese shredded and divided
Instructions
Preparation
- 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 to soften the peppers.
Cooking
- 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.
- 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.
- Stir in the chicken, beans, green chiles, and 1 cup of cheese. Taste the sauce and add more salt and pepper if necessary.
- 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.
Nutrition
Serving: 1stuffed pepperCalories: 299kcalCarbohydrates: 21gProtein: 22gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 60mgSodium: 509mgPotassium: 513mgFiber: 6gSugar: 4gVitamin A: 2217IUVitamin C: 82mgCalcium: 275mgIron: 3mg
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