Description
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!
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
Instructions
- Preheat oven to 350°. 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.
- 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.