Why You’ll Love This BBQ Chicken Stuffed Peppers

• They’re a complete meal in one neat package. No need to fuss with multiple side dishes—the protein, veggies, and carbs (if you add rice) are all snug inside that beautiful pepper vessel. It makes serving and cleanup an absolute breeze.
• The flavor is unreal for how simple it is. The BBQ sauce caramelizes slightly as it bakes, creating a sticky, sweet, and smoky glaze on the chicken that soaks into the pepper. It’s a flavor combination that just works, every single time.
• They are endlessly customizable. Not a fan of black beans? Use pinto. Want a little heat? Add some diced jalapeños to the filling. Dairy-free? Skip the cheese or use a vegan alternative. This recipe is a fantastic template for your own creations.
• They reheat like a dream. These peppers are arguably even better the next day for lunch. The flavors have more time to mingle, and they heat up perfectly in the microwave or oven, making them a meal prep superstar.

Ingredients & Tools

• 4 large bell peppers (any color—I love a mix of red, yellow, and orange for sweetness)
• 2 cups cooked, shredded chicken (a rotisserie chicken is perfect here)
• 1 cup cooked rice (white, brown, or even quinoa)
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup finely diced red onion
• 1 cup your favorite BBQ sauce, plus extra for drizzling
• 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Fresh cilantro or green onions for garnish (optional)

Tools: A sharp knife, a cutting board, a large mixing bowl, a 9×13 inch baking dish (or similar), and a spoon for stuffing.

The quality of your BBQ sauce really matters here—it’s the star of the show. Pick one you genuinely love the taste of on its own. And don’t skip the smoked paprika! It adds a subtle, deep smokiness that complements the BBQ sauce beautifully.

Serves: 4 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Pick the right peppers. Look for bell peppers that are symmetrical and can stand upright on their own. This makes them much easier to stuff and bake without tipping over. The flatter the bottom, the better!
• Don’t overcook your rice. If you’re cooking rice specifically for this, aim for a slightly al dente texture. It will continue to soak up moisture from the BBQ sauce and chicken in the oven, preventing a mushy filling.
• Shred your own cheese. I know, it’s an extra step, but pre-shredded cheese contains anti-caking agents that can prevent it from melting as smoothly and beautifully as a block you grate yourself. The difference in texture is noticeable.
• Taste your filling before stuffing! This is the pro move. Before you spoon the mixture into the peppers, taste a little bit and adjust the seasoning. Does it need more salt? A dash more BBQ sauce? Now’s the time to fix it.

How to Make BBQ Chicken Stuffed Peppers

Serving Suggestions

Complementary Dishes

• A simple, crisp green salad — The fresh, acidic bite of a vinaigrette-dressed salad is the perfect counterpoint to the rich, smoky sweetness of the peppers. It cuts through the richness beautifully.
• Garlic bread or cornbread muffins — For sopping up any extra BBQ sauce that might escape onto your plate. It’s a carb-lover’s dream and makes the meal feel extra hearty.
• Cooling coleslaw — The creaminess and crunch of a classic coleslaw provides a fantastic textural and temperature contrast that just feels right with BBQ flavors.

Drinks

• A cold, crisp lager or pale ale — The carbonation and slight bitterness of a good beer cleanse the palate between each delicious, saucy bite.
• Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the smokiness.
• Iced tea, slightly sweetened — It’s a classic BBQ companion for a reason. The tannins and sweetness work in harmony with the dish.

Something Sweet

• Grilled peaches with a scoop of vanilla ice cream — This continues the summer BBQ theme and the warm, caramelized fruit is a sublime ending.
• A simple berry crisp — The tart berries and oat-y topping feel homey and satisfying without being too heavy after the main course.
• Lemon bars — The bright, zesty lemon cut through the residual richness and leave your palate feeling clean and happy.

Top Mistakes to Avoid

• Mistake: Using raw chicken in the filling. The baking time is not long enough to safely cook raw chicken through. Always use pre-cooked chicken to ensure food safety and the right texture.
• Mistake: Skipping the foil tent. If you bake these uncovered the whole time, the pepper tops can burn before the pepper itself has a chance to become tender. The initial steam is key for perfect texture.
• Mistake: Overfilling the baking dish. You want the peppers to have a little room around them for heat to circulate. Crowding them can lead to uneven cooking and steamed, rather than roasted, peppers.
• Mistake: Adding the cheese too early. If you put the cheese on at the beginning, it will likely burn under the foil or become tough and oily. Adding it for the last 10 minutes ensures a perfect, gooey melt.

Expert Tips

• Tip: Char the peppers first for a deeper flavor. If you have a gas stove or grill, you can quickly blister the outside of the whole peppers over an open flame before hollowing them out. This adds a wonderful, subtle charred flavor that takes things to the next level.
• Tip: Add a creamy element. Stir a couple of tablespoons of cream cheese or sour cream into the filling mixture. It makes the filling incredibly rich and velvety, and helps balance the tanginess of the BBQ sauce.
• Tip: Make them ahead for easy entertaining. You can assemble the peppers completely a day in advance, cover them tightly, and keep them in the fridge. Just add a few extra minutes to the baking time when you’re ready to cook them.
• Tip: Use the pepper tops! Don’t throw away the tops you sliced off. Finely chop the fleshy parts (avoiding the stem) and add them to the filling for an extra boost of pepper flavor and zero waste.

FAQs

Can I make these BBQ Chicken Stuffed Peppers ahead of time?
Absolutely, they are a fantastic make-ahead meal. You can assemble them completely up to 24 hours in advance. Just cover the baking dish tightly with plastic wrap or foil and store it in the refrigerator. When you’re ready to bake, you may need to add 5-10 minutes to the cooking time since they’ll be going into the oven cold. The texture and flavor hold up wonderfully.

What’s the best way to reheat leftovers?
The oven is your best bet for maintaining texture. Reheat at 350°F (175°C) for about 15-20 minutes, or until warmed through. The microwave works in a pinch, but it can make the pepper a bit soggier. If you do microwave, do it in 30-second bursts and let it sit for a minute halfway through to distribute the heat evenly.

Can I use a different protein instead of chicken?
Of course! Pulled pork is a natural fit with BBQ sauce. Ground turkey or beef would work well too—just be sure to cook and season it before mixing it with the other ingredients. For a vegetarian version, lentils or crumbled firm tofu are excellent substitutes that soak up the sauce beautifully.

My peppers are still a little firm. What did I do wrong?
This usually means they needed a bit more time steaming under the foil. All peppers vary in thickness. Next time, try baking them covered for 25 minutes before adding the cheese. You can also try slicing them in half lengthwise instead of just topping them; this creates a shallower “boat” that cooks through more quickly.

Is it necessary to cook the rice beforehand?
Yes, for this specific method, you need pre-cooked rice. There isn’t enough liquid in the filling to properly cook raw rice grains inside the pepper, and they would end up unpleasantly crunchy. Using leftover rice or quickly cooking a batch specifically for this recipe is the way to go.