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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 - 1 cup black beans - 1 cup shredded cheddar cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh cilantro for garnish I love these BBQ Chicken Stuffed Peppers for their taste and ease. You can choose any color of bell peppers. Their bright colors make the dish pop! Using cooked, shredded chicken makes this recipe quick. You can use leftover chicken or store-bought rotisserie chicken. The BBQ sauce adds a sweet, smoky flavor. Quinoa or rice gives a nice texture and helps fill you up. I often use quinoa for an extra health boost, but rice works just as well. The corn and black beans add a nice crunch and protein, too. I love using canned corn and rinsed black beans for quick prep. Spices like garlic powder and onion powder give depth to the filling. A pinch of salt and pepper brings it all together. Finally, don’t forget the fresh cilantro! It adds a pop of color and fresh flavor when you serve. This mix of ingredients makes these stuffed peppers a hit. You can even switch things up with your favorite BBQ sauce. {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - Slice the tops off the bell peppers. - Remove the seeds and membranes. Set them aside. - In a large bowl, combine: - 2 cups cooked shredded chicken - 1 cup BBQ sauce - 1 cup cooked quinoa (or rice) - 1 cup corn kernels - 1 cup black beans, rinsed and drained - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Mix well until everything is combined. - Fill each bell pepper with the BBQ chicken mixture. - Press down gently to pack it in. - Place the stuffed peppers upright in a baking dish. - If they don’t stand well, trim the bottom slightly. - Cover the dish with aluminum foil. - Bake in the preheated oven for 25 minutes. - Remove the foil, sprinkle 1 cup of shredded cheddar cheese on top of each pepper. - Return to the oven for an additional 10 minutes. - Bake until the cheese is bubbly and slightly golden. - Once done, let them cool for a few minutes. - Garnish with fresh cilantro before serving. When picking bell peppers, I like to choose large ones. They hold more filling. Any color works—red, yellow, or green. Each type has its own taste. Red tends to be sweeter, while green has a bit more bite. Look for firm peppers with shiny skin. Avoid any that feel soft or have blemishes. To keep your peppers firm, a few tips help. First, slice the tops and remove seeds. This lets steam escape. Second, bake them covered for part of the time. This helps cook the filling. After that, add cheese and bake uncovered. This makes the cheese bubbly and keeps peppers from getting soggy. You can prep stuffed peppers in advance. Cook the chicken and mix all the filling. Then, stuff the peppers and cover them. Store them in the fridge for up to two days. When ready to bake, just pop them in the oven. This saves time and makes dinner easy and quick! Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only adds visual appeal but also a variety of flavors. Customize Your Fillings: Feel free to add other ingredients like diced onions, jalapeños, or even different types of cheese to suit your taste. Make Ahead: You can prepare the stuffed peppers in advance and store them in the fridge. Just bake them when you're ready to serve! Experiment with Sauces: Try using different BBQ sauces or even a spicy chipotle sauce for a unique twist on the traditional flavor. {{image_2}} You can use different meats or go meatless. Ground turkey or beef works well. For a vegetarian option, try black beans or lentils. They add protein and flavor. You can also use tofu for a tasty vegan twist. Feel free to mix up the flavors! If you want a spicy kick, add jalapeños or hot sauce. For a tangy taste, try adding pineapple chunks. You can also go gourmet with fresh herbs like basil or rosemary for a unique touch. You can swap quinoa or rice for other grains. Barley or farro can add a chewy texture. If you want something lighter, try cauliflower rice. Each grain brings its own flavor and nutrition to the dish. To store leftovers safely, let the stuffed peppers cool first. Then, place them in an airtight container. This helps keep them fresh for up to three days in the fridge. Be sure to keep the container closed to avoid moisture loss. If you want to freeze your stuffed peppers, wrap each one tightly in plastic wrap. After that, place them in a freezer-safe bag. This keeps out air and prevents freezer burn. You can freeze them for up to three months. When you're ready to eat, just thaw them overnight in the fridge before reheating. To reheat stuffed peppers, use your oven for the best texture. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 minutes. If you prefer the microwave, heat them in short bursts to avoid sogginess. Enjoy your meal warm and tasty! Yes, you can skip quinoa. Substitute it with rice, couscous, or even cauliflower rice. Each option adds a unique taste and texture. Rice is the easiest swap. For a low-carb choice, cauliflower rice works great. Feel free to mix in other grains like farro for a nutty flavor. Stuffed peppers bake at 375°F for about 35 minutes. Cover the dish for the first 25 minutes. Remove the foil and add cheese for the last 10 minutes. This helps the peppers cook well and the cheese melt perfectly. Check if the peppers are tender before taking them out. You can serve several sides with these tasty peppers. Here are some great options: - A simple green salad with vinaigrette - Cornbread, which pairs nicely with BBQ flavors - Roasted vegetables for extra crunch - Rice or quinoa on the side - Creamy coleslaw for a refreshing touch Experiment with your favorite sides to make the meal complete! BBQ Chicken Stuffed Peppers are simple, tasty, and full of flavor. We discussed ingredients like bell peppers, shredded chicken, and BBQ sauce. I shared step-by-step instructions to help you prep, make, and bake these delicious meals. We also covered tips for choosing the best peppers and avoiding sogginess. Don't forget you can mix things up with different proteins or grains. With these ideas, you can enjoy great meals anytime. Try it and delight your taste buds!

BBQ Chicken Stuffed Peppers

Delicious bell peppers stuffed with BBQ chicken, quinoa, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 2 cups cooked shredded chicken
  • 1 cup BBQ sauce (your favorite)
  • 1 cup cooked quinoa (or rice)
  • 1 cup corn kernels (canned or frozen)
  • 1 cup black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions
 

  • Preheat your 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 mixing bowl, combine the shredded chicken, BBQ sauce, cooked quinoa (or rice), corn, black beans, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are fully combined.
  • Stuff each bell pepper with the BBQ chicken mixture, pressing down gently to pack it in.
  • Place the stuffed peppers upright in a baking dish. If they don't stand well, you can trim the bottom slightly for balance.
  • Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil, sprinkle shredded cheddar cheese on top of each pepper, and return to the oven for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
  • Once done, remove from the oven and let them cool for a few minutes. Garnish with fresh cilantro before serving.

Notes

Feel free to customize the ingredients based on your preferences.
Keyword BBQ, chicken, stuffed peppers