Name: Easy Cheesy White Chicken Chili Stuffed Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 6 medium green peppers; 1 rotisserie chicken, white meat only (about 2 cups shredded white meat chicken); 1 (15 ounce) can white beans, such as cannellini or great northern, drained; 1 (8.5 ounce) package Seeds of Change microwave quinoa and brown rice (or 1 cup cooked quinoa and/or brown rice); 2 cups green enchilada sauce; 2 cups shredded monterey jack cheese, divided; 1 teaspoon kosher salt; 1/4 cup chicken broth; 2 tablespoons chopped fresh cilantro, for garnishing

Everyone loves these Easy Cheesy White Chicken Chili Stuffed Peppers. Green peppers stuffed with chicken, white beans, brown rice, quinoa, green enchilada sauce and cheese. A filling and flavorful meal-in-one!

A stuffed green pepper with rice, white beans and white cheese melted on top. The pepper is on a small white plate with fork next to it on the left.

Popular Stuffed Peppers

I’m so in love with these White Chicken Chili Stuffed Peppers that I want to scream it from the rooftop! A protein-packed mixture of shredded rotisserie chicken, white beans, brown rice, quinoa, green enchilada sauce and cheese stuffed inside green peppers covered in melting cheese. Amazing!

Six stuffed green bell peppers topped with melted white cheese and chopped cilantro in a cast iron skillet on a white background.

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Stuffed Peppers with a Mexi-Twist

I always thought stuffed peppers were just okay until I created this recipe. These stuffed peppers with a mexi-twist are so freaking delicious I want to make them every night of the week! The peppers become perfectly tender while still holding up to the hearty filling and the cheese gets all melty on top. An easy meal-in-one the whole family will enjoy!

A stuffed green pepper cut in half to reveal rice, chicken and bean stuffing.

I can promise the first time you make these cheesy white chicken chili stuffed peppers won’t be your last. You’ll be squeezing this recipe into your weekly meal plan every chance you get. Easy and everyone loves them!

Two stuffed green bell peppers on white plates. In the top left corner is a cast iron skillet with more stuffed peppers.

What Do I Need to Make White Chicken Chili Stuffed Peppers?

(see recipe card for measurements and details)

Medium green peppers
Rotisserie chicken
Canned white beans, such as cannellini or great northern
Packaged microwave quinoa and brown rice mixture (or 1 cup cooked quinoa or brown rice)
Canned green enchilada sauce
Shredded Monterey jack cheese
Kosher salt
Chicken broth
Chopped fresh cilantro, for garnishing
Medium (10-inch) cast iron skillet or baking dish

Three green peppers and small white dishes of ingredients to make stuffed peppers on a white marble counter.

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Grab a rotisserie chicken and one of these recipes for a delicious meal your family will love. My Easy Recipes for a Rotisserie Chicken make quick work of weekday dinners.

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How to Make White Chicken Chili Stuffed Peppers

Preheat oven to 350°F. Lightly grease a medium-sized cast-iron skillet (or baking dish that will fit all 6 peppers cozily) with non-stick cooking spray.
Cut tops off peppers and remove seeds. Place peppers cut side up to where they are snug in the baking dish.
Remove and shred white meat from rotisserie chicken. Microwave rice mixture according to package directions.
In a large bowl, combine shredded chicken, drained white beans, quinoa/brown rice, green enchilada sauce, 1 cup of the monterey jack cheese and salt. Stir until well combined.

Steps to make white chicken chili stuffed green bell peppers.

Spoon chicken mixture into green peppers, filling each one almost full.
Sprinkle remaining 1 cup cheese evenly over the chicken mixture in each pepper. Pour chicken broth into the bottom of the baking dish.
Cover baking dish with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes or until cheese on top starts to turn golden brown in spots.
Remove from oven and sprinkle a little chopped cilantro over the peppers before serving.

How to Store and Reheat Stuffed Peppers

Store stuffed peppers in an airtight container in the refrigerator for up to three days.

To get optimal texture, cover and reheat stuffed bell peppers in a 325°F oven until heated through, about 15 minutes. They can also be reheated in the microwave until filling is heated through, about 90 seconds to 2 minutes.

A stuffed green bell pepper topped with melted white cheese and chopped cilantro on a white plate. A fork is next to the pepper on the left, and in the background is a cast iron skillet with more stuffed peppers

If you make these White Chicken Chili Stuffed Peppers and post a picture to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!

xoxo,