BBQ Chicken Stuffed Peppers

$- 4 large bell peppers (any color) - 2 cups cooked shredded chicken - 1 cup BBQ sauce (adjust to taste) - 1 cup corn (frozen or canned) - 1 cup black beans, rinsed and drained - 1 cup cooked quinoa (or rice) - 1 cup shredded cheddar cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh cilantro for garnish (optional) For this BBQ chicken stuffed peppers recipe, you need fresh ingredients that pack flavor. The bell peppers serve as a tasty bowl for the filling. You can use any color: red, green, yellow, or orange. Each will add a unique taste. You need cooked shredded chicken. You can use leftovers, rotisserie chicken, or cook it fresh. The BBQ sauce adds sweetness and tang. Feel free to adjust the amount based on your taste. Corn adds a nice crunch and sweetness. You can use frozen or canned corn. Black beans lend protein and fiber to the dish. Rinse them well to remove excess sodium. Quinoa or rice makes the filling hearty. Choose what you prefer or have on hand. Cheddar cheese gives a creamy finish when melted on top. The garlic and onion powders boost the flavor. Finally, salt and pepper enhance all the ingredients. Fresh cilantro adds a pop of color and freshness as a garnish. These ingredients come together to create a colorful and delicious meal. Enjoy the process of prepping these tasty stuffed peppers! {{ingredient_image_1}} 1. Preheat oven and prepare the baking dish Set your oven to 375°F (190°C). Get a baking dish ready by lightly greasing it. 2. Prepare the bell peppers Take the bell peppers and cut off the tops. Remove seeds and membranes. This helps the filling fit well. 3. Prepare the filling mixture In a large bowl, mix together 2 cups of shredded chicken, 1 cup of BBQ sauce, 1 cup of corn, and 1 cup of rinsed black beans. Add 1 cup of cooked quinoa, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Season with salt and pepper to taste. Stir until well combined. 1. Stuff each bell pepper Carefully fill each pepper with the BBQ chicken mixture. Pack it tightly so it holds its shape. 2. Bake covered, then uncovered with cheese Place the stuffed peppers upright in the baking dish. If they wobble, slice a tiny bit off the bottom. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and sprinkle 1 cup of shredded cheddar cheese on top. Bake for an additional 10 minutes, until the cheese is melted and bubbly. 1. Presentation tips Serve the stuffed peppers on a nice platter. Drizzle some extra BBQ sauce around them for a tasty touch. 2. Added serving suggestions You can add a side salad or some rice to complete the meal. Fresh cilantro on top adds color and flavor. This recipe is simple and great for any night. Make it your own! - Making ahead of time: You can prepare the stuffed peppers early. Just fill the peppers and store them in the fridge. Bake them when you are ready. This saves time on busy nights. - Ensuring even cooking: To cook the peppers evenly, make sure they are all about the same size. If some peppers are larger, cut a bit off the bottom to help them stand. This way, they cook well and look great. - Using different BBQ sauces: BBQ sauce can change the whole dish. Try sweet, spicy, or smoky sauces. Each one brings a new taste. Don’t be afraid to mix them for a unique flavor. - Adding spices for extra flavor: Spice it up with extras like paprika or cumin. You can also add a pinch of chili powder for a kick. These small changes can make your stuffed peppers really pop. - Recommended cooking tools and cookware: You will need a baking dish to hold the peppers. A sharp knife helps with cutting. A mixing bowl is great for combining the filling. Use a spatula to stuff the peppers neatly. These tools make your cooking easier and more fun. Pro Tips Choose the Right Peppers: Opt for firm bell peppers that stand upright to ensure they hold the stuffing well during baking. Customize Your Filling: Feel free to add other ingredients like diced tomatoes or jalapeños for an extra kick and flavor depth. Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Just stuff the peppers and bake them when ready to serve. Serving Suggestions: Pair the stuffed peppers with a side salad or coleslaw to balance the meal with freshness and crunch. {{image_2}} You can swap chicken for other proteins. Try shredded pork, turkey, or tofu. These options work well with the BBQ sauce. Instead of black beans, use pinto beans, kidney beans, or chickpeas. This change adds different textures. For rice, you can use brown rice or cauliflower rice. Each choice gives a unique twist to your peppers. For a gluten-free version, ensure your BBQ sauce is gluten-free. Most sauces are safe, but check labels. You can replace quinoa with gluten-free grains. For vegetarian or vegan options, use plant-based chicken or just beans. You can skip the cheese or use vegan cheese. These swaps keep the dish tasty and satisfying. If you want a Southern-style twist, add smoked paprika and sausage. This will give your dish a rich, smoky flavor. For a Southwest-style variation, use taco seasoning and corn. You can also add jalapeños for some heat. These flavor combos make your stuffed peppers even more exciting. To store leftovers of BBQ chicken stuffed peppers, let them cool first. Place them in an airtight container. I recommend glass or sturdy plastic containers. This keeps them fresh for up to four days. Make sure to label the container with the date. This way, you won't forget when you made them! For the best taste, reheat your stuffed peppers in the oven. Preheat it to 350°F (175°C). Cover the peppers with foil to avoid drying them out. Heat for about 15-20 minutes. You can also use a microwave if you’re short on time. Just make sure to cover them to keep the moisture in. This helps maintain the flavor and texture. To freeze stuffed peppers, first, let them cool completely. Wrap each pepper in plastic wrap and place them in a freezer bag. This keeps them fresh for up to three months. When you're ready to eat, take the peppers out of the freezer. Thaw them in the fridge overnight or use the microwave. After thawing, bake them at 350°F (175°C) until heated through, about 20-25 minutes. Enjoy your meal! Can I use raw chicken? No, I do not recommend using raw chicken in this recipe. The chicken needs to be cooked first. Shredded cooked chicken ensures the filling is safe to eat and flavorful. You can use rotisserie chicken or boil your own. How do I make these stuffed peppers spicy? If you want heat, add jalapeños or hot sauce to the BBQ sauce. You can also mix in some cayenne pepper or chili powder. Adjust to your spice level to make them as hot as you like. How long to bake stuffed peppers? Bake stuffed peppers for a total of 35 minutes. Cover them with foil for the first 25 minutes. Then, remove the foil and add cheese for the last 10 minutes. This helps the peppers cook evenly and the cheese melt perfectly. What if my peppers are still crunchy? If your peppers are crunchy after baking, they may need more time. Just cover them and bake for another 5 to 10 minutes. The goal is to have them tender but not too mushy. How many stuffed peppers per person? Plan for one to two stuffed peppers per person, depending on their size. These peppers are filling with chicken, beans, and cheese. They make a great main dish for dinner. Can these be served as an appetizer? Yes, you can serve these stuffed peppers as an appetizer! Just use smaller peppers, like mini bell peppers. Cut them in half and stuff them for a fun bite-sized treat. This blog post guides you through making stuffed bell peppers. We covered ingredients, preparation, and cooking steps. You learned tips for flavor and storage options. Remember, you can customize these peppers to meet your needs. Try new ingredients for different tastes. Enjoy the process and make it your own. Happy cooking!$

BBQ Chicken Stuffed Peppers

Delicious stuffed bell peppers filled with BBQ chicken, corn, black beans, and topped with melted cheddar cheese.

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Prep Time 15

Cook Time 25

Total Time 40

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 (adjust to taste)
1 cup corn (frozen or canned)
1 cup black beans, rinsed and drained
1 cup cooked quinoa (or rice)
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
optional fresh cilantro for garnish

Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a large bowl, combine the shredded chicken, BBQ sauce, corn, black beans, cooked quinoa, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Stuff each bell pepper with the BBQ chicken mixture, packing it tightly.
Place the stuffed peppers upright in a baking dish. If they don't stand well, you can slice a tiny bit off the bottom to make a flat surface.
Cover the baking 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 bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired.

Notes

Serve the stuffed peppers on a platter, drizzling some extra BBQ sauce around the base of the peppers for a flavorful touch.

Keyword BBQ chicken, healthy dinner, stuffed peppers