#easycheesy

These Easy Cheesy White Chicken Chili Stuffed Peppers are a delicious twist on traditional stuffed peppers, filled with a creamy and flavorful white chicken chili mixture and topped with gooey melted cheese.

Ingredients: 4 large bell peppers, halved and seeds removed. 2 cups cooked shredded chicken. 1 15-ounce can white beans, drained and rinsed. 1 4-ounce can diced green chilies. 1 cup shredded Monterey Jack cheese, divided. 1 cup shredded pepper jack cheese, divided. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper. Salt and pepper, to taste. 1/2 cup chicken broth. 2 tablespoons chopped fresh cilantro, for garnish.

Instructions: Warm the oven up to 190C 375F. Shred the chicken and put it in a large bowl. Add the white beans, diced green chilies, 1/2 cup of Monterey Jack and pepper jack cheeses, ground cumin, chili powder, garlic powder, onion powder, cayenne pepper, salt, and pepper. Combine well. Place half of a bell pepper inside the other half. Stuff the peppers and put them in a baking dish. Add chicken broth to the dish's base. Put foil over it and bake for 25 minutes. Take off the foil and sprinkle the rest of the cheeses on top of the stuffed peppers. Bake for another 10 minutes without the foil on top, or until the cheese is melted and bubbly. Add chopped cilantro as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 35 minutes