White Chicken Chili Stuffed Peppers with Cottage Cheese Queso

by

The WW White Chicken Chili Stuffed Peppers with Cottage Cheese Queso is tasty and contains 315 kcal per serving. Prepare this dish in just 55 minutes, a perfect choice for busy days. Serve this meal at lunches, feasts, holidays, events, festivals, or get-togethers. It contains bell peppers, olive oil, garlic, onion, chicken breast, white beans, seasonings, frozen corn, green chiles, low-sodium chicken broth, herbs, low-fat cottage cheese, reduced-fat shredded cheddar cheese, plain non-fat Greek yogurt, skim milk, and lime wedges. We may pair this recipe with garden salad, roasted broccoli, southwest salad, steamed asparagus, black bean salad, salsa, air fryer vegetables, jalapeno slices, or cucumber tomato salad. Keep this WW White Chicken Chili Stuffed Peppers with Cottage Cheese Queso in the refrigerator for 4 days.

STATS:

  • Total Time: 55 minutes
  • Course: Main
  • Diet: Weight Watchers
  • Cooking Time: 35 minutes
  • Serving Size: 1 stuffed pepper
  • Calories: 315 kcal
  • Preparation Time: 20 minutes
  • Servings: 6
  • Cuisine: Tex-Mex

EQUIPMENT:

  • Large baking dish
  • Mixing spoon
  • Knife
  • Cutting board
  • Measuring cups
  • Large skillet
  • Medium saucepan
  • Blender
  • Measuring spoons
  • Aluminum foil
  • Oven

INGREDIENTS:

FOR THE STUFFED PEPPERS:

  • 6 large bell peppers
  • 1 tbsp olive oil
  • 2minced garlic cloves
  • Quarter tsp black pepper
  • 1 medium diced onion
  • Half tsp onion powder
  • 2 cups cooked shredded chicken breast
  • 1 drained can white beans
  • Half cup frozen corn
  • 1 tsp chili powder
  • Half cup low-sodium chicken broth
  • 1 tsp ground cumin
  • Half tsp dried oregano
  • 1 can diced green chiles
  • Quarter tsp salt

COTTAGE CHEESE QUESO:

  • 1 cup low-fat cottage cheese
  • Half cup reduced-fat shredded cheddar cheese
  • 2 tbsp plain nonfat Greek yogurt
  • Half tsp garlic powder
  • 2 tbsp diced green chiles
  • Half tsp smoked paprika
  • 2 tbsp skim milk

GARNISH:

  • Two tbsp chopped cilantro
  • Lime wedges
  • One tbsp sliced green onions

INGREDIENT NOTES:

BELL PEPPERS:

  • They provide a sweet taste in the recipe to maintain the creamy filling. Bell peppers get tender after baking and are natural serving bowls. You may use poblano peppers as per your preference.

OLIVE OIL:

  • It makes the onion and garlic soft and gives flavor to the recipe. You may use cooking spray for fewer calories in the recipe.

WHITE BEANS:

  • They give creamy and satisfying filling to the recipe. You may use cannellini beans as a substitute.

COTTAGE CHEESE:

  • It makes the best creamy queso with extra protein and less fat. You may use ricotta cheese as another option.

REDUCED-FAT CHEDDAR CHEESE:

  • This cheese gives classic cheesy flavor to the meal. You may use Mexican blend cheese as an alternative.

INSTRUCTIONS:

  1. First, cut the tops off the peppers & warm the oven to 375°F.
  2. Remove the jalapeño seeds and put them in the dish.
  3. Heat the olive oil in the skillet and cook the onion for 4 minutes, then the garlic for 30 seconds.
  4. Include white beans, chicken, corn, green chiles, chicken broth, cumin, chili powder, salt, oregano, onion powder, and black pepper.
  5. Simmer the ingredients for 7 minutes, then put the filling in the bell peppers.
  6. Bake the dish for 30 minutes after covering with foil.
  7. Then blend cottage cheese, cheddar, Greek yogurt, green chiles, garlic powder, smoked paprika, and skim milk to make a smooth mixture.
  8. Warm the queso in the saucepan and put it on the stuffed peppers.
  9. Bake the bell peppers for another 5 minutes then garnish with green onions and cilantro.
  10. Lastly, serve the stuffed bell peppers with lime wedges.

SERVING SUGGESTIONS:

SALADS:

  • Cucumber Tomato Salad
  • Avocado Salad
  • Southwest Salad
  • Cilantro Lime Slaw
  • Garden Salad

VEGETABLE:

  • Roasted Broccoli
  • Garlic Green Beans
  • Grilled Zucchini
  • Roasted Cauliflower
  • Steamed Asparagus

SIDES:

  • Cauliflower Rice
  • Mexican Cauliflower Rice
  • Roasted Brussels Sprouts
  • Air Fryer Vegetables
  • Black Bean Salad

TOPPINGS:

  • Fresh Salsa
  • Pico de Gallo
  • Diced Avocado
  • Jalapeño Slices
  • Fresh Lime Wedges

TIPS:

  • You may pre-bake the peppers for ten minutes if you want to make them extra soft.
  • Blend the cottage cheese till it gets smooth to get the creamiest queso.
  • Drain the beans properly, then include them in the recipe for less watery filling.
  • Prepare the filling 24 hours early to save prep time.

STORAGE INFORMATION:

FRIDGE:

  • Include the stuffed peppers in the box to keep for 4 days.

FREEZER:

  • Freeze the stuffed peppers separately for three months. Include the queso in a different box to get the best texture.

FAQs:

Can I make these bell peppers earlier than the required time?

  • Yes, you may assemble them 24 hours early then bake before serving.

Does this recipe contain gluten?

  • No, there is no gluten included in any ingredient.

Can I include rotisserie chicken in this dish?

  • Yes, you may remove the skin and shred the meat, then include it in the recipe.

How can I make these bell peppers spicy?

  • Include a pinch of cayenne pepper to add heat to this meal.

NUTRITIONAL INFORMATION:

Net Carbs: 18 grams

Iron: 2.3 g

Calories: 315 kcal

Total Carbs: 24 g

Vitamin A: 5,850 IU

Fiber: 6 grams

Calcium: 220 g

Protein: 34 grams

Sodium: 540 g

Potassium: 890 grams

Weight Watcher Points: 4 WW Points