White Bean + Chicken Enchilada Stuffed Peppers.
So I’m jealous.
I’m jealous of myself.
Because last night as I was looking at these photos, I was extremely annoyed that this wasn’t my dinner and that a 1/4 jar of almond butter was. Know what? That’s ridiculous because I never ever cared for almond butter. Then I found this vanilla stuff and ever since, my life is basically over if there is a spoon within a two mile radius of me and the jar. I.can’t.stop.
Before I knew it, I had consumed pureed almonds for dinner. But I mean, it’s protein, so I’m good. Oh and I also had half an ear of grilled corn, so there’s that. Dinner of champions.
But I would have given my right arm (or, uh, almond butter jar) for these peppers for dinner. They are THAT good. Like forget-about-the-leftover-pizza-in-the-fridge good. Forget-about-the-pulled-pork-tacos-you-made-last-night good. Clearly, those are just an example of how much more substantial dinner was last week. No nuts on a spoon for dinner last week. Just lots of pizza and pork and peppers. And I chose the peppers. That is huuuuuge.
It’s funny too since these kind of just happened by accident… because I started to make enchiladas and then realized that I didn’t have any tortillas. Or rather, I had two tortillas. Which wouldn’t get me and a baking dish very far. But I had peppers! A million peppers. Or you know, a bunch of peppers. “A million” is Jessica-speak for a few. You should know this.
I got pretty excited because my husband loves stuffed peppers almost as much as he loves enchiladas. Maybe more. Depends on the mood, I’m sure. Enchiladas were the first meal I ever made for him back in the day (hello 7 years ago) so they are a little sentimental. Err. Well, they COULD be sentimental if he didn’t ask for them once or twice a month. Seriously. I’m being serious. But I freaking love cooking for him and this is a dish I knew he’d flip over.
Enchiladas are an all-seasons meal in our house, whereas stuffed peppers feel a bit more wintery. They are straight up comfort food and I really find myself preparing them more often in the cold months – you know, like when my face feels like it is going to freeze off. This is a nice way to bridge the seasonal gap. It’s also an awesome make-ahead or even make-and-freeze meal.
Wait. Who am I? I rarely have my act together to plan ahead. Maybe I’m on to something.
Since I can’t leave anything alone or just be happy with the original version of something, I whipped up a little avocado cream to drizzle on my pepper. It was fab. And mine all mine, since he won’t touch the green stuff. But even without the avocado, these are still super tasteful. Not that anything with golden, bubbly cheese pouring down the sides could be BAD.
White Bean + Chicken Enchilada Stuffed Peppers
- 4 medium sized bell peppers
- 2 tablespoons olive oil
- 1 jalapeno pepper, 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
- 1 ripe avocado, sliced
- 3 tablespoons plain greek yogurt or sour cream
- 1 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 350 degrees F.
- Slice the tops off of the peppers. Cut around the stems and chop the surrounding pieces. Remove the seeds and any stem inside of the peppers. Place the peppers cut-side up in a baking dish.
- Heat a large skillet over medium-low heat and add olive oil. Add in what was left from chopping over the tops of the peppers, the onions, jalapeño and garlic. Stir and cook until softened, about 5 minutes. Add in the chicken and the beans and stir to coat. Stir in the cilantro. Pour in 1/2-1 cup of the enchilada sauce and 2 ounces of the cheese. Stir until the cheese is melted and the mixture has come together. Evenly spoon the mixture into the peppers. [Don’t worry if you have extra – save it for lunch!] Pour the rest of the enchilada sauce into the dish to surround the peppers and over top of the peppers. Add the remaining cheese on top of each pepper. Bake for 30 to 35 minutes, until the cheese is golden and bubbly.
- To make the avocado cream, combine all ingredients in a food processor or blender until creamy and smooth. Taste and season additionally if desired.
Did you make this recipe?
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They’re cute little things too.
72 Comments on “White Bean + Chicken Enchilada Stuffed Peppers.”
The peppers are gorgeous and so is the avocado cream. Mmmm!
And I cannot tell you how often PB from the jar is what ends up happening. I’m not really an AB girl either. I’ve never tried Justin’s AB, only their PB. I like it, but nothing compares with homemade PB :)
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Gorgeous!! I know the feeling of dinner envy… Peanutbutter and carrots is probably my dinner like 3 nights a week! These stuffed peppers look FAB.
I love enchiladas and I love stuffed peppers! This is the pefect combo for me and my husband. AND he is a HUGEEEE lover of enchiladas. Winning!
Your website has become my meal planner. This is going on our menu ASAP.
I was just thinking about stuffed peppers! I have actually never made them (at least with bell peppers) and have been trying to think up fillings. This is surely better than any filling I came up with and the final drizzle of avocado cream seals the deal! Awesome.
It has been way, wayyyy too long since I’ve made stuffed peppers, and where there’s avocado cream involved, I’m totally on board. Isn’t it awesome when masterpieces happen by accident?! :)
These look amazing! What a perfect combo and then topping with the avocado cream…Yummy! Now i am hungry :)
Any time cheese is involved I think I am addicted. These look phenomenal! Thank goodness it is warming up down under so peppers are coming to season. About eh almond butter, Dangerous stuff in my house… There is a constant battle going on to not eat the whole thing. I think i love cashews more but any nut is good in butter spread
I have never had a stuffed pepper. I know, right? I’m thinking this needs to change ASAP. Starting with these.
I wonder if I would fit inside that one right there. Not that one! THAAAT one. Yes, that one. I would fit, right?
I seriously can’t. Everything you do is perfect, I’m obsessed with you and your blog! These look amazeeeballls!!!!!!! Yummmmmm!
verrry interesting. I’m an Italian traditionalist and never thought abt shaking up good ole’ stuff peppers, but these looks great!
Also, can Trader Joe’s just start bottling some avocado cream? That’d be super great.
Just made your BBQ Enchilads last night, but I feel like these need to go on the menu for next week, such a great idea!
oh you could totally do the bbq enchilada filling for these too!
These look delicious. I have about 6 pounds of leftover pork from labor day weekend, do you think that would work in place of the chicken?
definitely – i think tons of different flavors would work too!
Love the close-up shots! And addition of cannellini beans! I don’t make stuffed peppers enough, and I better get on that soon, because there are still so many at the farmers market!
I’m not a big fan of almond butter as well (PB yes, almond eh), but that Justin’s chocolate version is ridiculous. I’ve only ever bought the tiny little packets, because I know that it wouldn’t last long.
Yummmmmy! Can’t wait to make these soon. The avocado cream is my favorite!
Wow! These stuffed peppers look amazing. And I for me, that’s saying a lot. Because I do not like stuffed peppers. haha.
Ahhh, that sounds like a good dinner to me. Almond butter. <3 love!
Pinned this! :)
You are the queen of smashing two different meals together into one drool-worthy dish.
I have been meaning to try making stuffed peppers for, like, a million years! You totally just reminded me that I need to do this…with this recipe! Love the idea of the avocado cream sauce. Avocados win on just about everything.
Stuffed peppers are just working their way back into my life (baaaaaad experience with some green ones), and these just MUST be made asap!
Enchiladas definitely happen in our house no matter how hot it gets! I’ve never thought to stuff the ingredients into peppers before, though. Such a great idea! I think that avocado cream is calling my name…
I think it’s safe to say I’m jealous of you, too! That you got to eat these at all, at any time in the past, is tugging on my heartstrings! Time to get in the kitchen and whip ’em up myself!
WOW. these look fantastic. I’ll definitely be making these soon- they look so good and look like perfect leftovers to bring to work for lunch. thanks for sharing!
I’m pretty sure if you put avocado cream on anything it would be good! These look amazing!
These stuffed peppers are just oozing with appeal! All that cheese and sauce, and the filling just sounds delicious!
Can’t even talk about vanilla almond butter I just CAN’T. I will run to the sore get t and eat the whole jar. I scare myself with it. Regardless, these peppers look PHENOM.com
Now I wish I hadn’t chopped up all of my bell peppers to freeze for stir-fry! This looks and sounds delicious — and is something I’m going to have to try out very soon.
Avocado cream should officially go on everything. These look so amazing. Oh, and almond butter and corn would be considered a good dinner in my house. The other night I ate stale marshmallows. I don’t even have a proper excuse either.
I LOVE your recipes, but really wish I could print the recipes with a picture!
for real?! most people don’t want pics with the recipe! very interesting… i will see what i can do. :)
OMG I’m coming over for dinner!! LOL I want avocado cream on everything and anything
Delicious! And that avocado cream?! I bet that would be good on anything!
That looks SO GOOD for lunch! Too bad I’m in warm Napa, CA and nothing like that is around at the moment. IM JEALOUS OF YOU, TOO.
These look amazing! Question: do you make your own enchilada sauce or use store bought? And what brand do you prefer?
I could slather avocado cream on everything. YUM!
Just made these for dinner, SO DELICIOUS.
Stuffed peppers is love!
I never thought to make enchilada-stuffed peppers–genius!
These look so delicious!
Hey. just came across your blog! This recipe looks incredible :)
Definitely trying it out soon xx
Truly unique stuffing; sounds great.
What kind of enchilada sauce do you use?
Enchiladas are probably one of my most favorite things ever, and these stuffed peppers look like such a fun way to switch things up! Such a good idea. :)
I made these last night for my roommate… so easy, so amazing. It’s just the two of us so we had a lot left over. With the left-over mix I made a dip by adding melted cream cheese, a little extra enchilada sauce, and an extra helping of cheese; crowd-pleaser!
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Oh yeah, I’ll be making these.
I just made this for dinner. My boyfriend isn’t a pepper fan so I made them while he’s out of town. Love love love them! I’ve got lunch/dinner for the next few days and I’m pumped.
I made this and the filling was so so good! I love the white beans in the mix!
I made these over the weekend and they were easy and delicious!! I was so excited by the deliciousness that I completely forgot the avacado cream – ARGH!! I took the leftover filling and mixed it with rice and rolled it into burritos for dinner last night and drenched it in the avocado cream that I forgot the first time around – just do it!