White Chicken Chili Stuffed Peppers with Cottage Cheese Queso

Why You’ll Love These White Chicken Chili Stuffed Peppers

These White Chicken Chili Stuffed Peppers deliver all the warm, comforting flavors of a creamy chili, but in a tidy, nutrient-packed bell pepper shell. It’s a high-protein, low-fat meal that’s satisfying, colorful, and perfect for weekly meal prep or a crowd-pleasing dinner.

Why this recipe works so well:

• High protein content with over 30g per serving from chicken, cottage cheese, and Monterey Jack

• Lightened-up with cottage cheese “queso” instead of heavy cream or sour cream

• Great for make-ahead lunches or easy weeknight dinners

• Kid-friendly, mild, and adaptable to different spice levels

• Naturally gluten-free and customizable for many diets

• No messy cleanup — everything bakes in one dish

This recipe is especially ideal for anyone looking to increase their protein intake without sacrificing flavor or comfort. The creamy filling and roasted peppers offer a cozy, nourishing dish that doesn’t weigh you down.

Ingredients List

Main Ingredients

• 4 large bell peppers, halved and seeded

• 2 cups cooked shredded chicken

• 1 (15 oz) can white beans, rinsed and drained

• ½ cup corn (frozen, canned, or fresh)

• 1 cup mild salsa verde

• ½ teaspoon ground cumin

• Pinch of chili powder

• Salt and freshly ground black pepper, to taste

For the Queso Sauce

• 1 cup cottage cheese

• ¼ cup low-sodium chicken broth

• Pinch of salt

Toppings

• ½ cup shredded Monterey Jack cheese

Optional Garnishes

• Chopped fresh cilantro

• Lime wedges for serving

• Sliced jalapeños for added heat

• A sprinkle of smoked paprika or hot sauce

Optional Add-ins or Healthy Swaps

• Swap white beans for chickpeas or pinto beans for a nuttier bite

• Add baby spinach or chopped kale into the filling for extra greens

• Use plain Greek yogurt in place of cottage cheese for a tangier queso

• Try cheddar or pepper jack in place of Monterey Jack for a bolder flavor

• Make it vegetarian by replacing the chicken with quinoa or tofu crumbles

Step-by-Step Instructions

1. Preheat the oven to 400°F. Lightly grease a baking dish and arrange the bell pepper halves cut side up.

2. In a mixing bowl, stir together the shredded chicken, rinsed white beans, corn, salsa verde, cumin, chili powder, salt, and pepper until fully combined.

3. Pack the filling tightly into each bell pepper half, smoothing it over the top to create a domed shape.

4. In a blender or using an immersion blender, blend the cottage cheese with chicken broth and a pinch of salt until smooth and creamy. The texture should be similar to queso dip.

5. Spoon the cottage cheese queso over each stuffed pepper evenly.

6. Sprinkle the shredded Monterey Jack cheese over the top of the peppers.

7. Bake in the preheated oven for 22 to 26 minutes, or until the peppers are tender and the cheese is melted and bubbling with golden spots on top.

8. Remove from the oven and let rest for 5 minutes before serving to help the filling set and slice cleanly.

9. Garnish with chopped cilantro and a squeeze of lime juice, if desired.

Pro Tips for the Best Stuffed Peppers

• Use pre-cooked rotisserie chicken for a shortcut and deeper flavor

• Make sure to drain the beans and corn well to avoid a watery filling

• Blend the queso until completely smooth for the best texture

• Choose firm, fresh bell peppers that will hold their shape during baking

• Tent with foil if cheese browns too quickly before peppers are tender

Creative Recipe Variations

Tex-Mex Inspired

Add black beans, diced red onion, and cumin-lime crema on top. Swap in cheddar and finish with avocado slices after baking.

Low-Carb/Keto Version

Omit beans and corn. Add chopped spinach or riced cauliflower. Use full-fat cottage cheese and cheese for maximum richness.

Vegetarian White Chili Peppers

Replace chicken with cooked quinoa or mashed white beans. Add extra veggies like zucchini or mushrooms for volume.

Buffalo Chicken Peppers

Use buffalo sauce instead of salsa verde. Top with shredded mozzarella and crumbled blue cheese before baking.

Breakfast Peppers

Swap in scrambled eggs, turkey sausage, and chopped tomatoes for a protein-packed morning twist. Top with cheese and bake until bubbly.

How to Serve These Stuffed Peppers

These White Chicken Chili Stuffed Peppers are incredibly versatile and can be served in many ways depending on the occasion. They’re hearty enough to stand alone, but also play well with sides or toppings to round out the meal.

Serving Suggestions

• Serve with a simple green salad tossed in lime vinaigrette for a refreshing contrast

• Pair with roasted sweet potatoes or a corn salad for a summery twist

• Add a side of rice (cauliflower rice for low-carb) if you want more bulk

• Top with diced avocado or guacamole for creaminess and healthy fats

• Spoon extra salsa verde or Greek yogurt over the top before serving

This recipe also makes a fantastic meal-prep lunch. Just pack two halves in a container with a wedge of lime and a scoop of salsa on the side.

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Storage and Reheating Tips

These peppers hold up incredibly well for leftovers, making them a smart choice for batch cooking and meal planning.

Refrigerator

Store leftover stuffed peppers in an airtight container in the fridge for up to 4 days. Let them cool completely before sealing to avoid excess moisture.

Freezer

You can freeze these fully cooked. Once cooled, wrap each pepper individually in foil or plastic wrap and store in a freezer-safe bag. Freeze for up to 2 months.

Reheating

• Oven: Reheat in a baking dish at 350°F for 15–18 minutes until heated through

• Toaster Oven: Great for a quick crisp on the cheese — 10–12 minutes at 350°F

• Microwave: Use 50–70% power to avoid drying out, about 2–3 minutes per pepper

• Air Fryer: Reheat at 300°F for 6–8 minutes for crispy edges

Tip: If reheating from frozen, let thaw overnight in the fridge for even cooking.

Stretching the Recipe Further

This dish is already a powerhouse of protein and fiber, but here are some ways to stretch it further or balance the macros based on your needs.

Add More Veggies

• Stir chopped zucchini, mushrooms, or spinach into the filling before stuffing

• Add a layer of sautéed onions or riced cauliflower at the bottom of the peppers for more bulk

Boost the Carbs (for active eaters)

• Serve with a scoop of cooked brown rice, farro, or quinoa

• Add sweet potatoes or black beans into the filling

Go Higher Protein

• Double the chicken and cut back slightly on beans and corn

• Mix in cooked egg whites or use Greek yogurt in place of broth for the queso

Frequently Asked Questions

Can I use ground chicken or turkey instead of shredded chicken?

Absolutely. Ground chicken or turkey works great. Just brown it in a skillet with the seasonings before mixing with the rest of the filling ingredients.

Is there a substitute for cottage cheese?

Yes. You can use plain Greek yogurt, ricotta cheese, or even blended white beans for a creamy topping alternative. The flavor will change slightly, but the texture will remain smooth and rich.

Can I make these ahead of time?

Yes. You can prep everything, assemble the peppers, and refrigerate them (covered) for up to 24 hours before baking. Add 5–8 extra minutes to the bake time if cooking straight from the fridge.

Are these good for kids?

Definitely. The mild salsa verde keeps the spice level low, and the creamy cheese topping is appealing to most kids. If you’re worried about heat, skip the chili powder and use a sweeter bell pepper like red or yellow.

What can I do with leftover filling?

Use extra filling to stuff mini bell peppers as appetizers, roll into wraps, or spoon over baked potatoes or rice bowls for an easy second meal.

Final Thoughts

White Chicken Chili Stuffed Peppers with Cottage Cheese Queso are a brilliant way to reimagine classic comfort food with a nutritious twist. They’re creamy without being heavy, full of flavor without excess calories, and beautifully customizable for nearly any diet.

From meal prep pros to picky eaters, these stuffed peppers bring something to the table for everyone. Whether you’re trying to eat more protein, sneak in more veggies, or just spice up your weekly menu, this is a recipe worth keeping on repeat.

If you try it, don’t forget to snap a photo and share it — and tag it with your favorite topping ideas. This one’s going to be a crowd-pleaser.

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