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- 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. {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - Slice the tops off the bell peppers and remove the seeds and membranes. Set them aside. - 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. - 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. - 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. - 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. - 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. {{image_2}} 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. 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. 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! 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. 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. 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. 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. 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. 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. 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 own!

BBQ Chicken Stuffed Peppers

Delicious bell peppers filled with a savory BBQ chicken mixture, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4

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.

Notes

Feel free to customize the filling with your favorite ingredients.
Keyword BBQ, chicken, easy dinner, stuffed peppers