Next, place the stuffed peppers standing upright in a baking dish. Pour any remaining filling or broth around them in the dish for added flavor while baking. I usually like to cover the dish with aluminum foil to keep the moisture in for the first half of baking. Pop it in the oven for about 25 minutes, then remove the foil and sprinkle shredded cheese on top of each pepper. Let them bake for an additional 10-15 minutes or until the cheese is gooey and golden brown. Trust me, your kitchen will start to smell divine!
While those are baking, let’s make the Cottage Cheese Queso. In a small saucepan, combine the cottage cheese with a splash of chicken broth and a bit of shredded cheese. Stir over low heat until everything is melted and creamy. It should be rich and thick, perfect for drizzling over your stuffed peppers or offering on the side. Once the peppers are done, take them out of the oven and let them cool for a few minutes. Garnish with fresh cilantro if you like, and dig in!
Pro Tips for Best Results
One of my biggest tips here is to make sure the chicken is well-flavored. If you use rotisserie chicken, it can be seasoned beautifully right out of the package. I’ve tested this recipe with leftover chicken, too, and it works perfectly – just be sure to add a little extra seasoning to compensate. If you want to kick it up a notch, consider adding diced jalapeños into the filling for a spicy twist!
Another thing I recommend is to adjust the texture of the filling according to your family’s preferences. If you prefer a creamier filling, feel free to mix in a bit more cheese or even some sour cream. I’ve tried this multiple ways and found that adjusting the gooeyness makes a big difference in the final experience – it makes every bite just divine!
Lastly, don’t skip that cottage cheese queso! It adds such a creamy touch that elevates the entire dish. And if you have leftovers (which I never do!), this queso is delicious on tacos or nachos, giving you even more bang for your buck!
Common Mistakes to Avoid
One common mistake I’ve made in the past is stuffing the peppers too tightly. While it’s tempting to pack them full, I’ve learned that the filling needs some space to expand while it bakes. Otherwise, you’ll end up with a messy overflow, and no one wants that on their dining table! Just remember, a little give goes a long way.
Another issue I’ve encountered is not cooking the filling enough before stuffing the peppers. I’ve gone straight from the mixing bowl to the oven before, and while it still delivers a tasty dish, the flavors don’t meld as beautifully. It’s really worth your time to let the chicken mixture simmer a bit before it goes in the oven – trust me, the flavors will pop!
Lastly, be careful with the seasoning. At first, I was heavy-handed with the salt. Since the cheese and chicken broth can be salty too, I’ve learned to taste my filling before stuffing the peppers. This way, you can adjust everything just right for a perfect balance!