So, I’m jealous.
Of myself.
I’m jealous of myself because last night, while looking through these photos, I was annoyed that this wasn’t my dinner and that a quarter jar of almond butter had taken its place. It’s silly—I never used to be into almond butter—until I discovered a vanilla-flavored jar that changed everything. Now if there’s a spoon within reach of that jar, I can’t stop. Before I realized it, I’d eaten pureed almonds for dinner. But hey, it’s protein, right? I also had half an ear of grilled corn, so it wasn’t a total loss.
Still, I would have traded that jar of almond butter in a heartbeat for these peppers. They’re that good—better than leftover pizza, better than pulled pork tacos, better than most dinners I can think of. I picked the peppers over other tempting options, which for me is a big deal.
The creation of these stuffed peppers was almost accidental. I started making enchiladas and then realized I didn’t have tortillas—only two, which wouldn’t have been nearly enough. But I did have a pile of bell peppers, so I switched gears. I often say “a million” peppers when I mean a few, but it was just the right number to make this work.
My husband loves stuffed peppers almost as much as he loves enchiladas—maybe even more, depending on his mood. Enchiladas were the first meal I ever made for him seven years ago, so they’re a little sentimental. He asks for them regularly, but I still love cooking for him, and I knew he’d be thrilled with this dish.
Enchiladas work year-round in our house, while stuffed peppers feel especially comforting in colder months. They’re cozy, filling, and perfect when you want a warm, satisfying meal. They also make a great make-ahead or freezer-friendly dinner for busy nights.
Because I can’t leave a recipe alone, I made an avocado cream to drizzle over the peppers. It was fantastic and added a bright, creamy finish—plus, my husband won’t touch avocado, so it was all mine. Even without the avocado cream, these peppers are delicious: golden, bubbly cheese dripping down the sides is hard to argue with.
White Bean + Chicken Enchilada Stuffed Peppers
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Ingredients
- 4 medium bell peppers
- 2 tablespoons olive oil
- 1 jalapeño, seeded and diced
- 1/4 red onion, diced
- 2 garlic cloves, minced
- 2 boneless, skinless chicken breasts, cooked and shredded
- 2/3 cup cannellini beans
- 1/4 cup fresh cilantro
- 4 cups enchilada sauce
- 6 ounces Monterey Jack cheese, freshly grated
avocado cream
- 1 ripe avocado, sliced
- 3 tablespoons plain Greek yogurt or sour cream
- 1 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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Preheat the oven to 350°F.
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Slice the tops off the peppers and cut around the stems. Chop the removed stem pieces and set them aside. Remove seeds and any remaining stem from inside the peppers. Place the peppers cut-side up in a baking dish.
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Heat a large skillet over medium-low and add the olive oil. Add the chopped stem pieces, red onion, jalapeño and garlic. Cook, stirring, until softened, about 5 minutes. Add the shredded chicken and cannellini beans, stirring to combine. Stir in the cilantro, then pour in 1/2 to 1 cup of enchilada sauce and 2 ounces of the cheese. Stir until the cheese melts and the filling comes together. Spoon the mixture evenly into the peppers—reserve any extra filling for another use. Pour the remaining enchilada sauce around and over the peppers, then top each pepper with the remaining cheese. Bake for 30 to 35 minutes, until the cheese is golden and bubbly.
avocado cream
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For the avocado cream, blend the avocado, Greek yogurt or sour cream, lime juice, salt and pepper in a food processor or blender until smooth. Taste and adjust seasoning as needed. Drizzle over the baked peppers before serving.
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I appreciate you so much!
They’re cute little things, too—comforting, bright, and full of flavor. Whether you serve them with avocado cream or enjoy them as-is, these stuffed peppers deliver a satisfying dinner that’s easy to prepare and easy to love.