These easy Chicken Stuffed Peppers with white beans are a smart, flavorful way to use leftover chicken breasts for a simple weeknight dinner. They combine shredded chicken, creamy white beans, sautéed aromatics and bell peppers, finished with a sprinkle of cheddar for a satisfying, high-protein, high-fiber meal the whole family will enjoy.
Chicken Stuffed Peppers
Stuffed peppers are a perennial favorite—versatile, comforting and easy to adapt. This version makes the most of leftover or rotisserie chicken and pantry staples like canned white beans. The filling is lightly seasoned with cumin and adobo or salt, then simmered until it thickens so each pepper half gets a flavorful, cohesive stuffing. Bake until the peppers are tender and the cheese melts for a warm, satisfying dinner.
This straightforward recipe highlights simple ingredients—onion, garlic, bell pepper, cilantro or parsley, shredded chicken and white beans—so you get bright, clean flavors without fuss. It’s adaptable: use leftover grilled chicken, air-fryer chicken breast, or shred meat you’ve cooked in a slow cooker. The dish pairs well with a green salad, rice or cauliflower rice for a complete meal.
Ingredients
- 2 tsp olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1/2 red bell pepper, minced
- 1/4 cup cilantro or parsley, chopped
- 5 bell peppers (red, orange, yellow or green), halved and seeded
- 14 oz shredded cooked chicken breast (rotisserie or leftover)
- 3/4 tsp ground cumin
- 1/2 tsp adobo seasoning or salt, to taste
- 15.5 oz can white beans, undrained
- 1/2 cup reduced-fat shredded cheddar
How to Make Chicken Stuffed Peppers
- Preheat the oven to 350°F (175°C).
- In a medium skillet over medium heat, warm the oil. Add the chopped onion, garlic, cilantro or parsley and the minced red pepper. Sauté until softened, about 1–2 minutes.
- Add the shredded chicken and season with cumin and adobo (or salt). Stir to combine.
- Add the undrained white beans and pour in 1 to 1 1/2 cups water. Simmer for 5–10 minutes, stirring occasionally, until the mixture thickens and most of the liquid reduces.
- Cut the bell peppers in half lengthwise, removing seeds and stems.
- Place the pepper halves in an oven-safe baking dish. Spoon about 1/3 cup of the chicken-and-bean mixture into each pepper half, or divide evenly.
- Pour about 1/3 cup water or chicken broth into the bottom of the baking dish to help steam and soften the peppers during baking.
- Cover the dish tightly with foil and bake for 30 minutes, until the peppers are tender.
- Remove the foil, top each filled pepper with shredded cheddar, and return to the oven uncovered for another 5 minutes or until the cheese is melted.
Variations and Tips
- Swap white beans for black beans for a slightly different texture and flavor.
- Use poblano peppers if you prefer a smokier, slightly spicier pepper in place of bell peppers.
- For extra richness, stir in a spoonful of Greek yogurt or a splash of chicken broth at the end of simmering before stuffing the peppers.
- Leftovers store well in the refrigerator for 3–4 days and reheat in the oven or microwave.
How to Make Slow Cooker Shredded Chicken
If you need shredded chicken, place about 16 ounces of chicken breast in a slow cooker and cover with water or chicken broth. Cook on low for about 4 hours, then shred the chicken with two forks. Use this chicken in the stuffed peppers or reserve for sandwiches, salads and other recipes.
Serving Suggestions
- Serve the stuffed peppers alongside a large garden salad for a light, balanced meal.
- Pair them with rice—plain white rice, cilantro-lime rice or a seasoned yellow rice—or opt for cauliflower rice for a lower-carb option.
- A simple vegetable side such as sautéed greens or roasted zucchini complements the flavors nicely.
Recipe Details
- Yield: 5 servings (about 2 halves per serving)
- Prep time: 5 minutes
- Cook time: 40 minutes
- Total time: 45 minutes
- Calories per serving (approx.): 304 kcal
- Protein: 30 g | Carbohydrates: 35 g | Fat: 6 g | Fiber: 6.5 g
More Stuffed Pepper Ideas
- Turkey Taco Stuffed Peppers
- Santa Fe Turkey Stuffed Peppers
- Chicken Taco Chili Stuffed Peppers
- Stuffed Pepper Soup
- Classic Italian-style Stuffed Peppers
If you try this recipe, consider leaving a rating or comment to share what worked for you and any tweaks you made. These stuffed peppers are an easy, wholesome dinner option that adapts well to what you have on hand—perfect for using up leftover chicken and making a tasty, family-friendly meal in under an hour.