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Stuffed Green Chiles with Lima Beans

With an easy, healthy update. 
I adapted this recipe from one my mom shared with me about 20 years ago. She was kind enough to refresh my memory and we gave it a healthy update with Greek yogurt in place of sour cream.
Course: Dinner
Keyword: green chilies, lima beans, stuffed green chilies, vegetarian
Servings: 4
Calories: 427kcal
Author: Debra Rouse, ND


  • 3 1/2 cups organic canned lima beans (or substitute white cannellini beans), reserve liquid
  • 8 whole green chiles, seeded with tops removed (or 3 15-ounce cans)
  • 8 ounce block Monterey jack cheese
  • 2 pinches oregano
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 3/4 cup Greek yogurt
  • 2 cloves garlic, minced


  • Preheat oven to 350 .
  • Drain lima beans, reserving liquid in a small bowl. Or use 1 pound of dried lima beans (using approximately 6 cups of water, bring to a boil and cook at least 90 minutes, adding additional water if necessary).
  • Layer 1 can of (cooked) limas on the bottom of 9×13-inch baking pan. Sprinkle with a pinch of oregano and 1/8 teaspoon each of salt and pepper.
  • Stuff whole green chiles with about 1 ounce of jack cheese. This works best if you thinly slice the cheese into a triangular shape and gently place inside the chile. Place the stuffed chiles on top of the first layer of lima beans.
  • Layer second can of limas (1 can), and season again with 1/8 teaspoon salt and pepper and another pinch of oregano.
  • Stir yogurt and garlic into reserved lima bean mixture, and mix until it resembles a slurry. Pour over everything. Bake for about 30 minutes.


Calories: 427kcal | Carbohydrates: 34g | Protein: 26g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 799mg | Fiber: 6g