Kickin’ White Bean& Chicken Stuffed Peppers

In my quest to find Manly Man Approved Meals, I came across an old recipe from Skinny Taste. I made a few tweaks to give this meal some heat and I think you and the Man in your life will like it. To round this meal out, I added a some baked tortilla chips and salsa. (The wife had a side salad) Grab a cold Corona and enjoy!

Chicken and White Bean Collage

Servings: 5 • Serving Size: 2 halves •  Points+: 8 pts
Calories: 303.7 • Fat: 5.9 g • Protein: 29.9 g • Carb: 34.9 g • Fiber: 6.5 g


  • 2 tsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 half red bell pepper
  • 1/4 cup cilantro
  • 5 bell peppers cut in half
  • 14 oz shredded cooked chicken breast
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • a dash of jalapeno juice. 
  • 15.5 oz can white beans
  • 1/2 cup 2% fat shredded mexican four cheese blend


Chop the cilantro, onion, red peper and garlic. In a medium pan, heat oil on medium heat. Add chopped onions, garlic, cilantro and red pepper. Saute until soft, about a minute. (Go ahead and preheat oven at 350° at this pointAdd chicken and season with cumin, chili powders, salt & pepper. Go ahead and add a dash of jalapeno juice from the jar.  Add beans and 1 cup of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.

While the oven is heating and the pan simmering cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup chicken broth on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.

I topped my peppers with a dab of light sour cream and a couple of pickled jalapenos. Also slice a lime and squeeze one on your peppers and use another slice for your beer.

Notes: recipe adapted from Skinny Taste 

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