Mediterranean White Chicken Chili Stuffed Peppers with Roasted Corn Queso
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
These Mediterranean White Chicken Chili Stuffed Peppers with Roasted Corn Queso are a creamy, flavorful twist on classic stuffed peppers. Juicy bell peppers are filled with tender chicken, white beans, and smoky roasted corn, then topped with a light, cheesy sauce made from blended cottage cheese and Monterey Jack. The result is a comforting, high-protein dish that’s both wholesome and satisfying. A squeeze of lime and a sprinkle of cilantro add freshness to balance the creamy, mildly spiced filling.
Ingredients
4 large bell peppers, halved and seeded
2 cups cooked shredded chicken
1 cup white beans, rinsed and drained
1 cup roasted corn (fresh, frozen, or canned)
1 cup cottage cheese, blended until smooth
1 cup chicken broth
½ cup shredded Monterey Jack cheese
1 teaspoon cumin
1 teaspoon chili powder
Salt and black pepper, to taste
1 tablespoon olive oil
Lime wedges and chopped cilantro, for garnish
Instructions
Preheat Oven:
Heat your oven to 400°F (200°C) and line a baking dish with parchment paper or lightly grease it with olive oil.
Prepare the Peppers:
Slice the bell peppers in half lengthwise and remove the seeds and membranes. Brush each half lightly with olive oil and sprinkle with a pinch of salt. Place them cut side up in the baking dish.
Make the Filling:
In a large bowl, combine shredded chicken, white beans, roasted corn, cumin, chili powder, salt, and pepper. Stir until everything is well mixed.
Prepare the Roasted Corn Queso:
In a blender, combine blended cottage cheese, chicken broth, and ¼ cup of the shredded Monterey Jack cheese. Blend until creamy and smooth. If you prefer a thicker texture, reduce the broth slightly.
Combine and Fill:
Pour about half of the queso mixture into the chicken filling and stir to coat evenly. Spoon the mixture into each pepper half, filling them generously.
Bake:
Cover the dish with foil and bake for 25 minutes, then uncover and sprinkle the remaining ¼ cup Monterey Jack cheese on top. Bake another 5 minutes, or until the cheese is melted and bubbly.
Serve:
Drizzle the remaining queso sauce over the baked peppers and top with chopped cilantro. Serve warm with lime wedges for a burst of brightness.
Tips & Variations
Choosing the Right Peppers:
Go for large, firm bell peppers so they can hold the filling without collapsing. Red or yellow peppers are sweeter and balance the spices nicely, while green peppers give a more savory flavor.
Roast for Better Flavor:
If you have time, pre-roast the pepper halves for 10 minutes before stuffing. This softens them slightly and enhances their natural sweetness.
Blending the Queso Sauce:
For the creamiest roasted corn queso, make sure to blend the cottage cheese until smooth before adding it to the dish. You can use a regular blender or immersion blender. A touch of Monterey Jack adds that melty texture, but you can also use mozzarella or white cheddar.
Adjusting the Spice Level:
The recipe is mild, but you can add a bit of smoked paprika, cayenne pepper, or diced green chilies if you like extra heat.
Add Mediterranean Flair:
Mix in sun-dried tomatoes, roasted red peppers, or olives to give the filling a Mediterranean-style boost. A dash of oregano or coriander works beautifully too.
Make It Vegetarian:
Swap the chicken for cooked quinoa or chickpeas and use vegetable broth instead of chicken broth. The creamy queso sauce still provides plenty of richness and protein.
Creaminess Upgrade:
If you want the queso thicker, reduce the broth or add 1 tablespoon of Greek yogurt to the blender. For a silkier finish, melt the cheese into the sauce over low heat before drizzling it on the peppers.
Serving Ideas:
Serve these peppers with a side of couscous, brown rice, or a light tomato salad. They also pair well with roasted vegetables or Mediterranean flatbread.
Storage & Reheating:
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm. Avoid microwaving too long—it can make the peppers soggy.
Q&A
Q: Can I use canned corn instead of roasted corn?
Yes. If using canned corn, drain it well and sauté it in a dry pan for a few minutes until slightly charred. This adds the smoky flavor that roasted corn gives.
Q: What’s the best type of chicken for this recipe?
Shredded rotisserie chicken works great because it’s tender and already cooked. You can also use leftover grilled or poached chicken.
Q: Can I make these stuffed peppers ahead of time?
Absolutely. Prepare the filling and stuff the peppers up to a day ahead. Keep them covered in the fridge and bake right before serving.
Q: Can I freeze them?
Yes. Bake them first, let them cool completely, and then freeze in a sealed container. Reheat from frozen in the oven at 375°F (190°C) for about 25–30 minutes.
Q: What can I use instead of cottage cheese?
You can replace blended cottage cheese with Greek yogurt or light cream cheese blended with a splash of milk for a smooth consistency.
Nutrition
(Per serving, based on 4 servings)
Calories: ~310
Protein: 28g
Fat: 14g
Carbohydrates: 18g
Fiber: 4g
Sugar: 6g
Sodium: ~480mg
(Values may vary slightly depending on cheese type and portion size.)
Conclusion
These Mediterranean White Chicken Chili Stuffed Peppers with Roasted Corn Queso bring together creamy, zesty, and smoky flavors in one balanced meal. The filling is hearty but light, combining lean chicken, beans, and corn with a silky cheese sauce that’s both healthy and comforting. A touch of lime and fresh cilantro brightens everything up, making each bite fresh and satisfying. It’s an easy weeknight dinner that feels special but doesn’t take all night to make—a true blend of comfort and Mediterranean flair.