BBQ Chicken Stuffed Peppers Flavorful and Easy Recipe
Looking for a quick and tasty meal? You’ve come to the right place! This BBQ Chicken Stuffed Peppers recipe is packed with flavor and easy to make. With just a few simple ingredients like shredded chicken, black beans, and gooey cheese, you’ll have a satisfying dish ready to please your family. Let’s dive into this fun and tasty recipe that can brighten your dinner table tonight!
Why I Love This Recipe
- Flavorful Combination: The blend of BBQ chicken with sweet corn, black beans, and spices creates a deliciously robust flavor profile that is hard to resist.
- Healthy and Wholesome: Stuffed peppers are a nutritious option, packed with protein, fiber, and vitamins, making this meal both satisfying and healthy.
- Customizable: You can easily adapt the ingredients based on your preferences or what you have at home, making this recipe versatile and fun.
- Perfect for Meal Prep: These stuffed peppers store well and can be made ahead of time, making them a fantastic option for busy weeknight dinners.
Ingredients
List of Ingredients
- 4 large bell peppers (any color)
- 2 cups cooked shredded chicken
- 1 cup BBQ sauce
- 1 cup cooked quinoa or rice
- 1 cup corn kernels (fresh or canned)
- 1 cup black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
You start with 4 large bell peppers. Choose any color you like. Red, yellow, or green all work well. Next, you need 2 cups of cooked shredded chicken. This is a great way to use leftover chicken. Then, grab 1 cup of your favorite BBQ sauce. This adds sweetness and tang.
You will also need 1 cup of cooked quinoa or rice. Both options are healthy and filling. Add 1 cup of corn kernels. Fresh corn brings sweetness, but canned works too. After that, use 1 cup of black beans. Rinse and drain them first.
For flavor, you’ll use 1 cup of shredded cheddar cheese. This cheese melts nicely on top. Don’t forget your spices! You need 1 teaspoon of smoked paprika and 1 teaspoon of garlic powder. Add salt and pepper to taste. Finally, fresh cilantro adds a nice touch for garnish.
These ingredients come together to make a tasty meal. Each bite is packed with flavor and nutrition.
Step-by-Step Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes. Set them aside.
Mixing the Filling
- In a large bowl, combine the shredded chicken with the BBQ sauce. Mix until the chicken is coated well.
- Add cooked quinoa or rice, corn, black beans, smoked paprika, garlic powder, salt, and pepper. Mix until everything is well combined.
Assembling and Baking
- Stuff each bell pepper with the BBQ chicken mixture. Press down gently to fill them completely.
- Place the stuffed peppers upright in a baking dish. You can pour a little extra BBQ sauce over them if you want.
- Cover the dish with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the foil. Sprinkle shredded cheddar cheese on top of each pepper.
- Return the dish to the oven, uncovered, and bake for another 10-15 minutes until the cheese is melted and bubbly.
- Allow the peppers to cool slightly before serving. Garnish with fresh cilantro for added flavor.
Tips & Tricks
Ingredient Substitutions
- Alternatives for shredded chicken: You can use canned chicken or rotisserie chicken. These options save time and still taste great. If you want a meat-free dish, use mushrooms or tofu instead. Both provide a nice texture and flavor.
- Using different grains or legumes: Instead of quinoa or rice, try using farro or couscous. These grains add unique flavors. You can also swap black beans for chickpeas for a different taste.
Cooking Techniques
- Best practices for stuffing peppers: Make sure to pack the filling tightly. This helps the flavors blend better. Use a spoon to push the filling down into the pepper. Don’t overstuff, as they may burst.
- Tips for achieving the perfect bake: Cover the dish with foil for the first part of baking. This keeps the moisture in. Remove the foil to let the cheese melt and brown. Bake until the peppers are tender but not mushy.
Serving Suggestions
- Complementary side dishes to serve with: These stuffed peppers pair well with a simple salad. A corn salad adds a nice crunch. You could also serve tortilla chips and salsa for a fun touch. A side of guacamole brings extra creaminess.
Pro Tips
- Choose Colorful Peppers: Using a mix of bell pepper colors not only enhances the visual appeal but also adds slight variations in flavor.
- Cooked Quinoa for Texture: Quinoa adds a nutty flavor and a great texture to the filling, making it more nutritious and satisfying.
- Extra Cheese for Flavor: Adding extra cheese to the top before baking creates a delicious crust that enhances the overall taste of the dish.
- Customize Your Filling: Feel free to add other ingredients like diced tomatoes or jalapeños for added flavor and spice to suit your preferences.
Variations
Vegetarian Options
To make BBQ chicken stuffed peppers vegan, swap out the chicken. Use 2 cups of cooked lentils or chickpeas instead. Replace the cheese with a vegan cheese alternative or omit it altogether. You can add more veggies, like diced zucchini or mushrooms, for extra flavor and texture. Use a plant-based BBQ sauce for the best taste.
Spicy Variations
Want to add some heat? Chop up a few jalapeños and mix them into the filling. You can also drizzle hot sauce into the BBQ sauce for an extra kick. If you like it really spicy, try adding crushed red pepper flakes or a dash of cayenne.
Other Fillings
Feel free to get creative with your fillings. You can use ground turkey or beef instead of chicken. For a twist, try adding cooked sausage or shredded pork. You can also mix in other grains, like farro or barley, instead of quinoa or rice. The options are endless!
Storage Info
Storing Leftovers
After making BBQ chicken stuffed peppers, let them cool. Place the leftovers in an airtight container. You can refrigerate them for up to four days. To keep the peppers fresh, try to avoid stacking them. This keeps the cheese from getting mushy.
Freezing Instructions
To freeze, wrap each stuffed pepper tightly in plastic wrap. Then, place them in a freezer-safe bag. They can stay in the freezer for up to three months. When you’re ready to eat, thaw them in the fridge overnight. Reheat them in the oven at 350°F (175°C) for about 20 minutes.
Shelf Life
In the fridge, BBQ chicken stuffed peppers last about four days. In the freezer, they last for up to three months. Always check for any changes in smell or texture before eating. If anything seems off, it’s best to toss them.
FAQs
Can I make BBQ chicken stuffed peppers ahead of time?
Yes, you can prepare BBQ chicken stuffed peppers ahead of time. You can stuff the peppers and keep them in the fridge for up to 24 hours before baking. This saves time on busy days. Just cover the dish tightly to keep them fresh. When ready, bake them as usual.
What can I substitute for BBQ sauce?
If you need a substitute for BBQ sauce, try using teriyaki sauce or a mix of ketchup and soy sauce. You can also use hot sauce for a spicy kick. If you want a smoky flavor, try using chipotle sauce or a homemade sauce with ketchup, vinegar, and spices.
Are stuffed peppers healthy?
Stuffed peppers can be very healthy. They are full of nutrients from the peppers, chicken, and added ingredients. You get protein from the chicken, fiber from the beans, and vitamins from the peppers. You can also use quinoa or brown rice for added health benefits.
How do I know when stuffed peppers are done?
You will know the stuffed peppers are done when they are tender and the cheese is melted and bubbly. The cooking time is usually around 35-40 minutes. If you pierce a pepper with a fork, it should feel soft but not mushy. Let them cool slightly before serving.
In this post, we explored making BBQ chicken stuffed peppers. We covered ingredients, preparation steps, and baking methods. You learned about substitutions and serving ideas.
Stuffed peppers are versatile and full of flavor. They can fit many diets and taste preferences. Whether you go vegetarian or add some heat, enjoy experimenting with this dish. Try it out and make it your ow
BBQ Chicken Stuffed Peppers
Ingredients
- 4 large bell peppers (any color)
- 2 cups cooked shredded chicken
- 1 cup BBQ sauce
- 1 cup cooked quinoa or rice
- 1 cup corn kernels (fresh or canned)
- 1 cup black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- to taste salt and pepper
- for garnish fresh cilantro, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes carefully. Set them aside.
- In a large mixing bowl, combine the shredded chicken and BBQ sauce, mixing until the chicken is well coated.
- Add the cooked quinoa (or rice), corn, black beans, smoked paprika, garlic powder, salt, and pepper to the bowl. Mix until all ingredients are evenly incorporated.
- Stuff each bell pepper generously with the BBQ chicken mixture, pressing down gently to fill them completely.
- Place the stuffed peppers upright in a baking dish. If desired, pour a little extra BBQ sauce over the tops of the peppers.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and sprinkle shredded cheddar cheese on top of each pepper. Return to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
- Once done, allow the peppers to cool slightly before serving. Garnish with fresh cilantro for added flavor.
![To make a tasty one-pot vegetable soup, gather these fresh ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, sliced - 2 celery stalks, chopped - 1 bell pepper, diced (any color) - 1 medium zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup diced tomatoes (canned or fresh) - 4 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - 1 cup kale or spinach, chopped - Juice of 1 lemon Using fresh ingredients makes a big difference in flavor and nutrition. Fresh vegetables add crunch and bright taste. They also keep the soup light and vibrant. However, canned ingredients can save time and still taste good. For instance, canned tomatoes are great in this soup. They are sweet and ready to use. If you choose canned, look for low-sodium options to keep it healthy. Seasonings bring the soup to life. I recommend using dried thyme and basil for a warm, earthy flavor. They blend well with the vegetables. You can also try adding a bay leaf while it cooks. It gives the soup a lovely aroma. For a kick, add a pinch of red pepper flakes. Fresh herbs like parsley or cilantro at the end will add a pop of color and freshness. Adjust the salt and pepper to make it suit your taste. For the full recipe, follow the instructions provided to create this delightful dish. You start by gathering your ingredients. This makes the cooking process easier. Here’s what you need: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, sliced - 2 celery stalks, chopped - 1 bell pepper, diced (any color) - 1 medium zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup diced tomatoes (canned or fresh) - 4 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - 1 cup kale or spinach, chopped - Juice of 1 lemon Once you have everything, chop the veggies into bite-sized pieces. This helps them cook evenly. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté it for about 5 minutes. You want it soft and clear. Then, add the minced garlic and cook for another minute. This gives the soup a nice aroma. Next, toss in the sliced carrots, chopped celery, and diced bell pepper. Cook these for about 5 minutes. Stir occasionally so they don’t stick. Now, add in the diced zucchini and green beans. Mix well, followed by the diced tomatoes. Pour in the vegetable broth. Then, add the dried thyme, dried basil, salt, and pepper. Bring the mixture to a boil. Once it's boiling, lower the heat to let it simmer. Cook for about 20 minutes, or until all the veggies are soft. Finally, stir in the chopped kale or spinach and the lemon juice. Let them wilt for 2-3 minutes, then taste. Adjust the seasoning if needed. Make sure to keep the heat at medium while cooking the onions. This helps them soften without burning. When you add the broth, watch for the boil. Reducing heat after boiling is key. For the best taste, let the soup simmer. This gives the flavors time to blend. If you want a thicker soup, you can mash some of the veggies with a fork. Enjoy your hearty garden vegetable bliss soup! Check the [Full Recipe] for more details. To make a great one-pot vegetable soup, always use fresh veggies. They boost flavor and nutrition. Start with a good base. Sauté your onion and garlic in olive oil first. This step builds a rich flavor. Be sure to chop your vegetables evenly. This helps them cook at the same rate. Add herbs like thyme and basil early. They release their best flavors when heated. For a bright finish, squeeze fresh lemon juice at the end. One common mistake is not cutting vegetables the same size. This can lead to uneven cooking. Another mistake is adding too much salt at once. Start with a little and taste as you go. Don’t rush the simmering step. Let the soup cook low and slow. This brings out the best flavors. Lastly, avoid overcooking the greens. Add them last, so they stay bright and vibrant. If your soup is too bland, add more herbs or a splash of vinegar. This can brighten the flavors. If it’s too thick, stir in more vegetable broth or water. For a richer taste, add a dash of soy sauce or Worcestershire sauce. If you accidentally add too much salt, toss in a few potato chunks. They absorb excess salt while cooking. Finally, if the soup is too watery, let it simmer uncovered for a bit longer. This helps thicken it up nicely. {{image_2}} You can easily change this soup to suit your taste. Start by picking your favorite veggies. If you love spinach, add more of it. If you want a bit of heat, toss in some chili flakes. You can also try different herbs. Instead of thyme and basil, use parsley or oregano. Each choice adds a unique flavor. Do you have veggies at home that you need to use? Feel free to swap them! For example, if you have sweet potatoes, they work great instead of carrots. If you don't have green beans, try peas or corn. You can even use frozen veggies if fresh ones aren’t available. Just use the same amount for best results. This recipe is already vegan and gluten-free, making it easy for many diets. If you want to add protein, beans or lentils are great choices. Just make sure to cook them until soft. For a heartier soup, you can add gluten-free pasta. Just cook it separately and stir it in at the end. It’s all about making this soup fit your needs. For the full recipe, check out the Hearty Garden Vegetable Bliss Soup. After making this soup, let it cool before storing. Use an airtight container. This keeps the soup fresh. You can store it in the fridge for up to four days. If you want to enjoy it later, freezing is the way to go. To reheat, pour the soup into a pot. Heat it over medium heat. Stir it often for even warming. You can also use the microwave. Just place it in a microwave-safe bowl and heat for 2 to 3 minutes. Stir halfway through to make sure it heats evenly. For long-term storage, freeze the soup in portions. Use freezer-safe bags or containers. Leave some space at the top, as liquids expand when frozen. The soup can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight before reheating. This keeps the flavors fresh and tasty. If you follow these tips, your soup will stay delicious! Check out the Full Recipe for more details. The cooking time for this soup is about 40 minutes. You spend 15 minutes prepping the ingredients. Then, the soup simmers for 20 minutes after boiling. This makes a tasty meal fast! Yes, you can add protein to your soup. Try adding cooked beans or lentils. You can also mix in cooked chicken or tofu. These options make the soup more filling and nutritious. To thicken your vegetable soup, blend some of it. Use an immersion blender or a regular blender. You can also add a few more diced potatoes. They cook down and help thicken the soup. Definitely! Frozen vegetables are a great choice. They are just as healthy and save time. Add them straight to the pot with the broth. You won’t need to thaw them first. Store leftovers in an airtight container. Refrigerate them for up to three days. For longer storage, freeze the soup. It can last up to three months in the freezer. You can add fresh herbs like parsley or cilantro. Dried herbs like oregano and rosemary work well too. Just remember to adjust the amount based on what you like. Yes, this soup is kid-friendly! It has tasty veggies and a mild flavor. You can even let kids pick their favorite vegetables to add. Yes, you can make the soup ahead of time. It tastes even better after a day in the fridge. Just reheat it before serving, and you’re good to go! For the full recipe, check out the Hearty Garden Vegetable Bliss Soup. This blog post covered how to make a great one-pot vegetable soup. We discussed ingredients, cooking steps, and tips to ensure success. I shared ways to customize the recipe, store leftovers, and answer common questions. Now, you have all the tools to make your perfect soup. Enjoy each warm bowl and feel free to experiment with flavors. Keep these tips handy, and soon, you'll create a dish everyone will love.](https://dailydishlab.com/wp-content/uploads/2025/06/881b00bc-e7c1-4e5c-8041-f5936b3db67e-768x768.webp)
 for all the details! {{image_2}} You can easily change the protein in your fajitas. Try using steak or shrimp instead of chicken. Both options add great flavor and texture. For steak, slice it thinly to cook evenly. Shrimp cooks fast, so watch it closely. You can also mix up the veggies. Instead of just bell peppers and onion, consider adding zucchini, mushrooms, or corn. Each veggie brings its own taste. This way, you can create your own flavor profile. If you need a gluten-free option, skip the tortillas and serve the fajitas on a bed of lettuce. This keeps the meal light and crunchy. For a vegetarian version, swap the chicken for black beans or tofu. Season them the same way as chicken. This adds protein and keeps it filling. You can also add extra veggies to enhance the dish. These swaps and modifications make it easy to customize your sheet pan chicken fajitas. Enjoy making them your own! You can find the full recipe above. After cooking, let your fajitas cool down. This helps keep the taste fresh. Store leftovers in the fridge. Use airtight containers to keep them safe. Make sure the lid seals tight to prevent air from getting in. You can keep them in the fridge for up to three days. If you want to save them longer, try freezing them. They will last about three months in the freezer. You can reheat your fajitas in two main ways: the microwave or the oven. - Microwave: Place the fajitas on a microwave-safe plate. Cover them with a damp paper towel to keep moisture. Heat for about one minute. Check if they are warm enough. If not, heat in 30-second bursts until hot. - Oven: Preheat your oven to 350°F (175°C). Place the fajitas on a baking sheet. Cover with foil to keep them moist. Heat for about 10-15 minutes. This method keeps the texture nice and crispy. To keep flavor and texture, avoid overheating. This way, your fajitas taste just as good as when you first made them. Enjoy your meal again with the same great taste! For the full recipe, check the recipe section. How long to bake chicken fajitas? Bake chicken fajitas for 20-25 minutes at 400°F (200°C). Check that the chicken is fully cooked. The veggies should be tender and slightly caramelized. This timing helps the flavors blend well. Can I use frozen chicken for this recipe? Yes, you can use frozen chicken. However, thaw it first to ensure even cooking. If you cook it from frozen, increase the baking time by 10-15 minutes. Always check the chicken’s internal temperature for safety. What toppings go well with fajitas? Toppings can make your fajitas special. Here are some great ideas: - Fresh cilantro - Sour cream - Guacamole - Salsa - Shredded cheese How to make homemade tortillas? Making homemade tortillas is easy and fun. You need flour, water, salt, and oil. Mix the ingredients, knead the dough, and let it rest. Then, roll out small balls and cook them on a hot skillet. This adds a fresh touch to your fajitas. What sauces pair best with chicken fajitas? Many sauces can enhance your chicken fajitas. A few popular choices are: - Salsa verde - Chipotle sauce - Creamy ranch dressing - Spicy barbecue sauce These sauces add extra flavor and make each bite even better. This blog post covered how to make delicious sheet pan chicken fajitas. We discussed the key ingredients, preparation steps, and cooking instructions. I shared tips for perfecting your dish and suggested ways to serve it. We also explored ingredient swaps and dietary options to suit your needs. Lastly, I provided storage and reheating advice to enjoy leftovers. With these insights, you can create flavorful fajitas that impress your family and friends. Enjoy your cooking adventure!](https://dailydishlab.com/wp-content/uploads/2025/06/92060734-80b3-49a4-9e1c-290f85b37bb8-768x768.webp)