Juicy chicken, creamy white beans, and bold savory flavor stuffed into sweet Anaheim or Poblano peppers 🌶️ (I used both)!
It looks simple… but the flavor is anything but. Easy, satisfying, and seriously good for you.
✅ High Protein
✅ High Fiber
✅ Mediterranean-Inspired
✅ Simple Ingredients
✅ Great for Lunch or Dinner
What’s your favorite way to stuff peppers? Let me know in the comments!
#StuffedPeppers #HealthyRecipes #HighProteinMeals #HighFiberFoods #MediterraneanDiet #ChickenRecipes #EasyDinner #Fiberlish #HealthyEating #MealPrep #WhiteBeans #HealthyLunch #FoodShorts #RecipeShorts #CookingShorts
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Recipe: Ingredients-
6–8 Small Anaheim, Pasilla, or Poblano peppers, halved, seeds/membranes removed
2 Cups shredded cooked chicken breast, (from a grocery store roasted chicken is perfect. If you use a store chicken reduce overall time in the oven by 5-7 min).
1/2 Cup finely diced white onion
1 jalapeño pepper, diced very small (optional)
1/4 Cup packed, chopped fresh cilantro leaves
1/2 Cup cooked cannellini beans, rinsed and drained
1/2 Cup plain Greek yogurt/ (Cream cheese, sour cream)
4–6 Tbsp Buffalo flavor sauce, adjust to taste
(make Buffalo sauce) Tobasco, and olive oil or butter, a drop of Worcestershire. Mix to your liking.
1/4 Tsp garlic powder or 1–2 fresh minced garlic cloves
1 Tbsp fresh-squeezed lime juice
2 small diced avocados, divided
Sea salt & freshly ground pepper, ~1/8 tsp each
Instructions:
Prep the Peppers- Blanch lightly for :30-45 seconds.
Then, preheat oven to 375°F (190°C).
Slice peppers in half lengthwise and remove seeds and membranes. Arrange on a baking sheet, cut side up.
Prepare the Filling:
In a medium bowl, combine shredded chicken, finely diced onion, small diced jalapeño, and chopped cilantro.
Add cannellini beans and gently mash a few with a fork to help bind the mixture while keeping some whole for texture.
Stir in Greek yogurt, Buffalo sauce, garlic, lime juice, and 1 diced avocado.
Season with salt and pepper to taste. Mix until well combined.
Stuff the Peppers:
Spoon the filling evenly into each pepper half. Press gently so it holds together.
Bake:
Place the stuffed peppers in the oven and bake for 20–25 minutes, until the peppers are tender and the filling is heated through.
Serve:
Top with the remaining diced avocado before serving for extra creaminess and color.
Optional: garnish with extra cilantro or a light drizzle of Buffalo sauce. Enjoy!!