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Stuffed Banana Pepper Chicken made with queso blanco and seasoned with lots of cumin and cooked to perfection. It’s a quick and delicious perfect for an easy weeknight dinner.

With only 5 simple ingredients, this recipe is right up the Chirpy alley of quick and delicious meals. The roasted banana peppers works perfectly with the melted queso blanco and the cumin just brings out all the flavors together in the most wonderful way.

We seared the chicken in a pan and it took about 4-5 minutes on each side, but you can also secure the chicken with a skewer and grill it.

Ingredients to Make Stuffed Banana Pepper Chicken:

chicken breasts
banana peppers
queso blanco
garlic cloves
ground cumin
salt and pepper

How to Make Stuffed Banana Pepper Chicken:

Preheat the broiler to high and line a baking sheet with parchment paper. Place the banana peppers on the baking sheet.
Put the banana peppers under the broiler for no more than 10 minutes. Turn them over periodically until the skins turns black. Remove from broiler and cover with foil. Set aside to cool.
Butterfly the chicken breast and pound to about 0.5inch/1cm. Season generously with salt, pepper and cumin on both sides of the breast. Spread the minced garlic on the inside.
Once the banana peppers are cool enough to handle, remove the skin and slice into strips.
Arrange the peppers on one half of the breast and top with queso blanco. Fold the chicken over and secure with a toothpick.
Sear on a medium hot pan for approximately 4 minutes per side each side.

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Stuffed Banana Pepper Chicken

A new way to stuff chicken – This easy Spicy Stuffed Banana Pepper Chicken recipe needs only 5 ingredients and 35 minutes total. Low-Carb. Keto. Gluten-Free.

Prep Time 15

Cook Time 15

Total Time 30

Serving Size servings

Ingredients

1 pound chicken breasts
4 banana peppers, large
4 ounces queso blanco
4 garlic cloves, minced
1 tbsp ground cumin
to taste salt and pepper

Instructions

Preheat the broiler to high and line a baking sheet with parchment paper. Place the banana peppers on the baking sheet.
Put the banana peppers under the broiler for no more than 10 minutes. Turn them over periodically until the skins turns black. Remove from broiler and cover with foil. Set aside to cool.
Butterfly the chicken breast and pound to about 0.5inch/1cm. Season generously with salt, pepper and cumin on both sides of the breast. Spread the minced garlic on the inside.
Once the banana peppers are cool enough to handle, remove the skin and slice into strips.
Arrange the peppers on one half of the breast and top with queso blanco. Fold the chicken over and secure with a toothpick.
Sear on a medium hot pan for approximately 4 minutes per side each side.

Notes

I always recommend investing in a good meat thermometer. With this recipe, it’s cooked when the inside temperature reaches 165F/75C.

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Stuffed Banana Pepper Chicken

Ingredients to Make Stuffed Banana Pepper Chicken: