There’s something magical about combining comfort food with a fresh, wholesome twist. Imagine all the cozy flavors of white chicken chili—tender shredded chicken, creamy beans, a hint of spice, and warm salsa verde—tucked inside sweet bell pepper boats. Now picture it all crowned with a light yet luscious cottage cheese queso that melts into every bite. That’s exactly what this recipe delivers.
These White Chicken Chili Stuffed Peppers with Cottage Cheese Queso are the perfect choice for a weeknight dinner that feels special without requiring hours in the kitchen. They bring balance: hearty yet light, cheesy yet wholesome, flavorful yet not overwhelming. Whether you’re cooking for family, meal prepping for the week, or hosting friends, these peppers are a show-stopper that bring both nutrition and comfort to the table.
Why You’ll Love This Recipe
- High in protein, low in heaviness: Each serving packs in lean chicken, beans, and cottage cheese for a protein boost without weighing you down.
- Weeknight-friendly: Ready in under 40 minutes, making it a realistic option even on busy evenings.
- Flavor-packed: Salsa verde, cumin, and chili powder bring layers of flavor without needing dozens of spices.
- Customizable: Swap proteins, beans, or toppings to match your pantry or taste buds.
- Great for meal prep: These stuffed peppers reheat beautifully, making them ideal for planning ahead.
Ingredients You’ll Need
Here’s what you’ll want to gather before you start cooking:
- 4 large bell peppers, halved and seeded – Choose red, yellow, or orange for a sweeter base.
- 2 cups cooked shredded chicken – A rotisserie chicken makes this recipe even easier.
- 1 can white beans, rinsed – Cannellini or Great Northern beans add creaminess.
- 1/2 cup corn – Fresh, canned, or frozen works perfectly.
- 1 cup mild salsa verde – Adds tangy depth and a chili kick.
- 1/2 teaspoon cumin and a pinch of chili powder – Warm spice essentials.
- Salt and black pepper – For balance and flavor.
- 1 cup cottage cheese – Blended into a velvety queso topping.
- 1/4 cup low-sodium chicken broth – Helps the queso smooth out.
- 1/2 cup shredded Monterey Jack cheese – Melty, gooey perfection.
- Optional garnishes: Fresh cilantro, lime wedges, or even a drizzle of hot sauce.
Step-by-Step Method
1. Prepare the Peppers
Preheat your oven to 400°F (200°C). Arrange the bell pepper halves cut-side up in a baking dish. This creates the perfect “boat” for your chili filling.
2. Mix the Chili Filling
In a large bowl, combine the shredded chicken, white beans, corn, salsa verde, cumin, chili powder, salt, and black pepper. Stir until everything is evenly coated in the sauce.
3. Fill the Peppers
Spoon the chili mixture tightly into each pepper half, filling them right up to the rim. The more snug the filling, the more satisfying each bite will be.
4. Make the Cottage Cheese Queso
In a blender or food processor, puree the cottage cheese with chicken broth and a pinch of salt until smooth and creamy. This is your lighter, protein-packed alternative to traditional cheese sauces.
5. Assemble and Bake
Spoon the cottage queso generously over each stuffed pepper, then sprinkle with Monterey Jack cheese. Bake uncovered for 22 to 26 minutes, until the peppers are tender and the tops are bubbling golden.
6. Rest and Garnish
Let the peppers rest for about 5 minutes before serving. This helps the filling set so you get clean slices without spilling. Top with chopped cilantro and a squeeze of lime for extra freshness.
Nutrition Information (Per 2 Halves)
- Protein: 33 g
- Fat: 10 g
- Carbohydrates: 29 g
This makes the recipe an excellent balanced meal for those who want both satiety and lighter nutrition.
Tips for the Best Stuffed Peppers
- Choose uniform peppers: Try to find peppers of similar size so they bake evenly.
- Pre-roast for softer texture: If you prefer very tender peppers, bake them empty for 10 minutes before filling.
- Go spicy or mild: Use hot salsa verde for extra kick or keep it mild for a family-friendly option.
- Make it ahead: Prepare the peppers and queso earlier in the day, then assemble and bake right before dinner.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. They reheat perfectly in the oven or microwave.
Flavor Variations
This recipe is versatile! Try switching things up depending on what you have:
- Protein swaps: Ground turkey, leftover rotisserie chicken, or even tofu crumbles.
- Bean choices: Black beans, pinto beans, or chickpeas work beautifully.
- Cheese options: Pepper Jack, cheddar, or even a dairy-free cheese alternative.
- Tex-Mex twist: Add diced jalapeños, black beans, and a sprinkle of taco seasoning.
- Italian spin: Replace salsa verde with marinara, use mozzarella instead of Monterey Jack, and season with Italian herbs.
Serving Ideas
These peppers are a complete meal on their own, but you can take them further with:
- A side of cilantro lime rice for extra heartiness.
- A fresh green salad with avocado and lime vinaigrette.
- Warm cornbread muffins to soak up the juices.
- A scoop of guacamole or a drizzle of hot sauce on top.
The Inspiration Behind the Recipe
Stuffed peppers have always had a place at family tables across America. They’re comforting, colorful, and endlessly adaptable. For me, the inspiration came from a desire to combine two comfort-food classics: stuffed peppers and white chicken chili. White chicken chili has that warming, cozy quality without being overly heavy, and pairing it with sweet bell peppers makes the dish both lighter and more vibrant.
The cottage cheese queso came from experimenting with ways to create a creamy topping without going overboard on fat. Cottage cheese blends beautifully into a smooth sauce that feels indulgent but keeps things balanced. It’s the kind of recipe you serve once, and then your family starts requesting again and again.
Perfect for Every Occasion
- Family dinners: A colorful main dish kids and adults both love.
- Meal prep lunches: Easy to pack and reheat for work.
- Dinner parties: Impress guests with a unique, wholesome entrée.
- Weeknight craving fix: Comforting but not time-consuming.
This dish bridges the gap between health-conscious and crave-worthy, making it a recipe that truly works for everyone.
Make It Kid-Friendly
If you’re serving picky eaters, here are a few ideas to make these peppers more appealing:
- Use sweeter bell peppers like red or yellow.
- Reduce or omit the chili powder for a mild flavor.
- Top with a little extra cheese for gooey appeal.
- Serve with tortilla chips for dipping into the filling.
Freezer-Friendly Instructions
Yes, these stuffed peppers can be frozen!
- Assemble the peppers as directed but don’t bake.
- Place them in a freezer-safe dish and wrap tightly.
- Freeze for up to 3 months.
- When ready to cook, bake directly from frozen at 375°F for about 40–45 minutes.
This makes them a fantastic option for make-ahead meals or busy weeks.
Final Thoughts
White Chicken Chili Stuffed Peppers with Cottage Cheese Queso are the kind of recipe that checks every box: flavorful, nourishing, quick, and beautiful on the plate. The combination of tender peppers, hearty chili filling, and creamy queso topping makes this dish stand out.
If you’re looking for a recipe that satisfies comfort food cravings while keeping things light and balanced, this one belongs in your rotation. Share it at the table with loved ones, or tuck it into your weekly meal prep—it’s bound to become a family favorite.