BBQ Chicken Stuffed Peppers

$- 4 large bell peppers (any color of your choice) - 2 cups cooked shredded chicken - 1 cup barbecue sauce - 1 cup cooked quinoa or rice (white or brown) - 1 cup sweet corn kernels (fresh, frozen, 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 can swap bell peppers for zucchini or eggplant. Both are tasty and fun. For the chicken, try shredded rotisserie chicken for a quick fix. If you want a meat-free option, use chickpeas or lentils instead. Instead of quinoa, you can use couscous or farro. For a spicy kick, add jalapeños or hot sauce to the filling. Each ingredient plays a role in flavor and texture. The bell peppers add sweetness and a crunchy bite. Cooked shredded chicken brings protein and heartiness. Barbecue sauce gives a smoky and sweet flavor that ties everything together. Quinoa or rice provides a filling base and adds bulk. Sweet corn adds pops of sweetness, while black beans deliver fiber and earthiness. Smoked paprika and garlic powder enhance the flavor profile. Finally, cheddar cheese melts beautifully, adding richness and a creamy finish. Fresh cilantro adds freshness and a pop of color to the dish. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This step is key for evenly cooked stuffed peppers. A hot oven will help the peppers soften while keeping the filling warm and flavorful. Next, take your large bell peppers. Slice off the tops without cutting too deep. Remove the seeds and white membranes inside. Lay the hollowed peppers upright on a clean surface. This keeps them stable for stuffing. In a big mixing bowl, combine 2 cups of cooked shredded chicken with 1 cup of barbecue sauce. Stir until the chicken is well coated. This adds rich flavor. Then, mix in 1 cup of cooked quinoa or rice, 1 cup of sweet corn, and 1 cup of black beans. Next, add 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and season with salt and pepper. Mix everything well to combine. Now it’s time to stuff the peppers. Spoon the BBQ chicken mixture into each bell pepper. Press down a little to pack the filling tightly, but don’t overflow them. Arrange the stuffed peppers upright in a baking dish. You can drizzle a bit of extra barbecue sauce on top for more flavor. Cover the baking dish with aluminum foil. This keeps moisture in while the peppers cook. Bake in your preheated oven for 25 minutes. After that, take off the foil and sprinkle shredded cheddar cheese on top of each pepper. Return the dish to the oven, uncovered, for another 10-15 minutes. Look for melted, bubbly cheese that is golden brown. Once done, you can remove them from the oven and let them cool for a few moments before serving. To make your BBQ chicken stuffed peppers perfect, follow these steps: - Choose firm peppers: Look for large, firm bell peppers. They should stand upright. - Avoid overcooking the filling: The chicken and other ingredients are already cooked. Mix them gently, so they don’t turn mushy. - Don’t overstuff: Fill the peppers, but leave a little room at the top. This helps them cook evenly. To boost the flavor of your stuffed peppers, try these tips: - Use quality barbecue sauce: A rich, thick sauce adds depth. Look for one with a hint of smokiness. - Add spices: Use smoked paprika and garlic powder to layer flavors. They make a big difference! - Top with cheese: Adding shredded cheddar before baking gives a nice, melty finish. Avoid these common mistakes for the best results: - Not preheating the oven: Always preheat your oven to 375°F (190°C) before baking. This ensures even cooking. - Skipping the foil: Covering the dish with foil traps moisture. This keeps the peppers tender and juicy. - Ignoring resting time: Let the peppers cool slightly before serving. This helps flavors settle and makes them easier to eat. These tips will help you create BBQ chicken stuffed peppers that are flavorful and satisfying. Happy cooking! Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only enhances the visual appeal but also adds a variety of flavors to your dish. Cook Quinoa for Extra Flavor: When preparing quinoa, consider cooking it in vegetable or chicken broth instead of water to add an extra layer of flavor to the filling. Customize Your Filling: Feel free to experiment with other ingredients in the filling, such as diced tomatoes, jalapeños for heat, or different types of cheese for a unique twist. Let Them Rest: Allow the stuffed peppers to rest for a few minutes after baking before serving. This helps the flavors meld together and makes them easier to handle. {{image_4}} You can easily make BBQ chicken stuffed peppers vegetarian or vegan. Swap the chicken for plant-based protein like lentils or chickpeas. Use a vegan barbecue sauce to keep the flavors bold. You can also add mushrooms for a meaty texture. For a unique twist, try using roasted vegetables like zucchini and eggplant. These choices keep the dish hearty and satisfying. If you want to change up the protein, consider using shredded pork or beef. Cooked quinoa works well as a protein-rich substitute. For a lighter option, shredded rotisserie chicken is a great choice. You could also try canned tuna or salmon for a seafood version. Each of these options brings its own unique flavor to the dish. Feel free to get creative with flavors and ingredients. Add diced tomatoes or jalapeños for extra zest. You can mix in spices like cumin or chili powder for a kick. Swap out the black beans for kidney beans or pinto beans. Try different types of cheese, like pepper jack or feta, for a new taste. The options are endless, so have fun experimenting! After enjoying your BBQ chicken stuffed peppers, let them cool down. Place any leftovers in an airtight container. Store them in the fridge for up to three days. This keeps them fresh and tasty. If you have extra filling, store that separately. To reheat, use your oven for the best results. Preheat it to 350°F (175°C). Place the stuffed peppers in an oven-safe dish. Cover with foil to keep moisture. Heat for about 15-20 minutes. You can also use the microwave. Heat them on a microwave-safe plate. Start with one minute, then check and heat more if needed. If you want to freeze your stuffed peppers, they freeze well. Wrap each pepper tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last for up to three months in the freezer. To reheat, thaw them in the fridge overnight. Then, follow the reheating steps above. This makes for a quick meal on busy nights! You can use shredded turkey in place of chicken. This keeps the taste similar. You might also try jackfruit for a plant-based option. It has a nice texture and soaks up flavors well. Tofu is another choice. Just ensure you season it well for the best taste. Yes, you can prep these stuffed peppers in advance. Just fill them and cover with foil. Store them in the fridge for up to 24 hours. When ready to cook, simply bake them as directed. This makes meal prep easy and quick. Stuffed peppers are done when the peppers are tender. You can easily pierce them with a fork. The cheese should also be melted and bubbly. If you see a nice golden crust on top, that’s a good sign too. Absolutely! You can use poblano peppers for a spicy kick. Anaheim or banana peppers work well too. Just be sure to adjust cooking times based on the pepper size. Each pepper brings its own unique flavor. These stuffed peppers are great with a fresh salad. You can also serve them with coleslaw for crunch. Cornbread adds a nice touch of sweetness. For something light, try a simple vegetable stir-fry. Choose sides that balance the rich flavors of the peppers. This guide covered all you need for BBQ chicken stuffed peppers. You learned about the key ingredients, step-by-step instructions, and tips for success. We explored tasty variations, storage methods, and answered common questions. I hope you feel ready to make these yummy stuffed peppers your own. Try new flavors and enjoy each bite. It’s fun to create a dish that everyone will love!$

Delicious bell peppers stuffed with BBQ chicken, quinoa, corn, and cheese, baked to perfection.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 large bell peppers
2 cups cooked shredded chicken
1 cup barbecue sauce
1 cup cooked quinoa or rice
1 cup sweet corn kernels
1 cup black beans
1 cup shredded cheddar cheese
1 teaspoon smoked paprika
1 teaspoon garlic powder
to taste salt and pepper
to taste fresh cilantro, chopped

Instructions

Begin by preheating your oven to 375°F (190°C).
Carefully slice the tops off each bell pepper, remove the seeds and membranes, and set them aside.
In a large mixing bowl, combine the cooked shredded chicken with the barbecue sauce and stir well.
Add in the cooked quinoa (or rice), sweet corn, black beans, smoked paprika, garlic powder, and season with salt and pepper. Mix everything together until evenly distributed.
Generously fill each bell pepper with the BBQ chicken mixture, pressing down slightly.
Place the stuffed peppers upright in a baking dish and drizzle a little extra barbecue sauce over the tops if desired.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil, sprinkle shredded cheddar cheese over each pepper, and bake uncovered for an additional 10-15 minutes.
Once cooked, remove from the oven and let cool for a few moments. Garnish with freshly chopped cilantro before serving.

Notes

Serve on a colorful plate with extra barbecue sauce for a gourmet touch.

Keyword BBQ chicken, healthy dinner, stuffed peppers