White Chicken Chili Stuffed Peppers with Cottage Cheese Queso

This is a fantastic and creative twist on two classics. Here is a complete recipe for White Chicken Chili Stuffed Peppers with Cottage Cheese Queso.

This recipe transforms the flavors of a creamy white chicken chili into a hearty, low-carb main dish, topped with a surprisingly creamy and protein-packed queso.

White Chicken Chili Stuffed Peppers with Cottage Cheese Queso

For the Stuffed Peppers:

• 4 large bell peppers (any color), halved lengthwise, seeds and ribs removed

• 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works perfectly)

• 1 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 can (4 oz) diced green chiles

• 1 can (15 oz) cannellini beans or Great Northern beans, rinsed and drained

• 1 cup corn (fresh, frozen, or canned)

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp dried oregano

• ½ cup chicken broth

• Salt and black pepper to taste

• ½ cup Monterey Jack or pepper Jack cheese, shredded (for topping)

For the Cottage Cheese Queso:

• 1 cup (8 oz) full-fat cottage cheese

• 2 tbsp milk (any kind)

• 1 tbsp lime juice

• ½ tsp ground cumin

• ½ tsp chili powder

• ¼ tsp garlic powder

• ¼ cup cilantro, chopped (plus more for garnish)

• Salt to taste

Instructions:

1. Prepare the Peppers:

• Preheat your oven to 375°F (190°C).

• Place the pepper halves cut-side-up in a 9×13 inch baking dish. Season the inside with a pinch of salt.

• Pour about ¼ inch of water into the bottom of the baking dish. This will help steam the peppers and prevent them from burning.

• Par-bake the peppers for 15-20 minutes while you prepare the filling. This helps them become tender. Remove from the oven and carefully pour out any excess water.

2. Make the Filling:

• While the peppers are baking, heat olive oil in a large skillet over medium heat.

• Add the diced onion and sauté for 5-6 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

• Stir in the green chiles, cumin, chili powder, and oregano. Cook for 1 minute.

• Add the shredded chicken, rinsed beans, corn, and chicken broth. Stir to combine and simmer for 5-7 minutes until the liquid has reduced slightly and everything is heated through. Season generously with salt and pepper.

3. Stuff and Bake:

• Spoon the chicken chili filling evenly into the par-baked pepper halves.

• Cover the baking dish with foil and bake for 20 minutes.

• Remove the foil, sprinkle the shredded cheese over the top of each pepper, and bake uncovered for another 5-10 minutes, until the cheese is melted and bubbly.

4. Make the Cottage Cheese Queso:

• While the peppers are baking, make the queso. In a blender or food processor, combine the cottage cheese, milk, lime juice, cumin, chili powder, and garlic powder.

• Blend until completely smooth and creamy. This may take 1-2 minutes.

• Transfer to a bowl and stir in the chopped cilantro. Season with salt to taste. If you want a warmer queso, you can gently heat it in a small saucepan over low heat, stirring constantly.

5. Serve:

• Let the peppers cool for 5 minutes before serving. Drizzle the creamy cottage cheese queso generously over the top and garnish with extra cilantro.

Chef’s Notes & Tips:

• Spice Level: For a spicier kick, use pepper Jack cheese, add a diced jalapeño to the filling (sauté with the onions), or add a pinch of cayenne to the queso.

• Texture of Queso: Blending the cottage cheese is non-negotiable for a smooth, queso-like texture. Full-fat cottage cheese will yield the creamiest result.

• Make-Ahead: You can prepare the filling and the queso up to 2 days in advance. Store them separately in the fridge. Assemble and bake the peppers when ready.

• Toppings Bar: Set out additional toppings like diced avocado, a squeeze of lime, sliced radishes, or hot sauce for everyone to customize their pepper.