Ingredients
- 4 large bell peppers (any color works, but I love the sweetness of red or yellow)
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups chicken broth
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cottage cheese
- 1 cup shredded cheese (I prefer a blend of cheddar and Monterey Jack)
- Fresh cilantro for garnish (optional)
Equipment Needed
- Baking dish
- Large mixing bowl
- Spoon or spatula for mixing
- Sharp knife for cutting peppers
- Small saucepan for warming queso
Step-by-Step Instructions
First, preheat your oven to 375°F (190°C). While it’s warming up, I like to prepare the bell peppers. Carefully slice the tops off and remove the seeds and membranes inside – they can be a bit unforgiving if you’re not careful! Once they’re ready, you can set them aside. Now, let’s whip up the filling! In a large mixing bowl, combine the shredded chicken, beans, chicken broth, taco seasoning, garlic powder, salt, and pepper. Mix it all until well combined, and then stuff those beautiful peppers to the brim with the mixture. (See the next page below to continue steps…)