Description
Enjoy a delightful combination of tender chicken and tangy BBQ sauce wrapped in vibrant bell peppers. This easy-to-make dish is perfect for a quick weeknight dinner that the whole family will love.
Ingredients
Scale
- 4 large bell peppers (any color: red, yellow, green, or orange)
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup BBQ sauce (your favorite brand)
- 1 cup cooked rice (white, brown, or cauliflower rice for a low-carb option)
- 1 cup corn (canned, frozen, or fresh)
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). This ensures your stuffed peppers will cook evenly and thoroughly.
- Prepare the bell peppers by slicing the tops off and removing the seeds. Make sure each pepper stands upright — if they wobble, slice a small piece off the bottom to stabilize them.
- In a large mixing bowl, combine the shredded chicken, BBQ sauce, cooked rice, corn, black beans, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until everything is well combined. The mixture should be moist but not overly soupy.
- Stuff each bell pepper with the chicken mixture, packing it in lightly to ensure they are full. Leave about half an inch of space at the top to allow for expansion during baking.
- Place the stuffed peppers upright in a baking dish. If necessary, you can use crumpled aluminum foil to help them stand. It’s important they don’t fall over to prevent spillage.
- Cover the baking dish with aluminum foil and bake for 25 minutes. This helps the peppers cook through and become tender without burning.
- After 25 minutes, remove the foil and sprinkle shredded cheddar cheese on top of each pepper. Return to the oven uncovered for an additional 10 minutes, or until the cheese is melted and bubbly. You’ll know it’s ready when the cheese has a golden hue and the peppers are fork-tender.
- Once done, remove from the oven and let cool for 5 minutes. Garnish with fresh cilantro or green onions before serving. Avoid cutting into the peppers too quickly to let the filling settle and retain its moisture.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Be careful not to overstuff the peppers; too much filling can cause them to burst during cooking. Experiment with different cheeses or substitute quinoa for rice for a healthier twist.