White Chicken Chili Stuffed Peppers

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Cilantro, lime, and creamy chicken come together in a baked bell pepper. Get ready to dip tortilla chips into the filling or dollop the top with sour cream.

This past winter, I tried white chicken chili for the first time. While it was not something I would usually have, I decided to try it anyway. Now that its late summer, I'm still craving it but I really don't want a hot chili at this time of year. I thought I'd fill some stuffed peppers instead, and they turned out just like the white chicken chili!

To be honest, I never liked eating whole bell peppers until recently. I used to nibble on the pepper a little and then eat all the filling. Now, I've grown to appreciate the light crunch of the bell pepper.

One thing I recommend doing is slicing the bell pepper in half instead of cutting a hole in the top. Otherwise, you will be eating a whole lot of bell pepper (unless you really like bell peppers). You can also substitute the green bell peppers for other varieties of bell peppers, like yellow or red, if you want a slightly different taste.

I also recommend adding toppings on your white chicken chili stuffed bell peppers to get the full effect. I love cilantro, lime, and jalapenos, but you could do sour cream or extra cheese, if you want. You can even grab some tortilla chips and scoop them into the filling, if you have some on hand.

What You Will Need

6 medium green bell peppers sliced in half, seeds removed

1 lb chicken cooked and shredded

2 cups white beans cooked

2 cups white rice cooked

2 cups corn cooked

4 oz hatch green chilis

10 oz cream or coconut cream

½ cup chicken bone broth

1 medium white onion diced

2-3 cloves garlic minced

juice from one lime

1 tsp white pepper

2 tsp cumin

1 tsp chili powder

1 pinch cayenne pepper

2 tsp dried oregano

salt to taste

8 oz monterey jack cheese shredded

small bunch of cilantro chopped

sour cream (optional for serving)

sliced jalapeno peppers (optional for serving)

How to Make White Chicken Chili Stuffed Peppers

Preheat the oven to 400°F.

On the stovetop, on medium heat, saute the diced onion until translucent.

Then, add in the shredded chicken, beans, rice, corn, hatch green chilis, chicken bone broth, coconut cream, minced garlic, lime juice, salt, and spices. Mix to combine.

Place the bell peppers into a greased baking dish and fill each pepper with the white chicken chili filling.

Top the peppers with the shredded cheese and bake them in the oven for 30 minutes or until the cheese begins to brown.

Remove the baking dish from the oven and allow the peppers to cool for 10 minutes.

Sprinkle the peppers with cilantro and serve with your favorite toppings! I like to add sour cream and sliced jalapenos, and if I have some extra limes, I will squeeze lime juice on top.

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