Ingredients
Method
- Preheat the oven to 400°F.
- Add all BBQ sauce ingredients to a saucepan and bring to a simmer. Cook for 5 minutes until thickened, then set aside.
- Meanwhile, cut the peppers in half and clean out the seeds. Microwave for 5 minutes.
- Mix half of the sauce with the cooked pulled chicken.
- Place the peppers in a baking dish and fill each with the pulled chicken mixture.
- Top with 2 tablespoons of sauce and cheddar cheese.
- Bake for 30 minutes. Let cool before serving.
Nutrition
Notes
Ingredient Flexibility: I often use a rotisserie chicken for the shredded meat to save time, and it works perfectly every time.
If you don't have sweet bell peppers, large portobello mushroom caps make a fantastic low-carb vessel.
Sauce Consistency: My biggest discovery was that simmering the sauce for the full five minutes is non-negotiable.
It needs that time to thicken properly so it coats the chicken and doesn't make the peppers soggy.
Prepping the Peppers: Don't skip microwaving the pepper halves.
I learned the hard way that this step softens them just enough so they bake to tender perfection instead of staying too crisp.
Cheese Topping: For a golden, bubbly top, I wait to add the shredded cheddar until the last 10 minutes of baking.
Adding it at the beginning can sometimes lead to it drying out or browning too much.
Make-
Ahead Magic: You can assemble these a day in advance.
I mix the chicken with the sauce, stuff the peppers, cover the dish, and refrigerate.
Just add the cheese and bake when you're ready, adding a few extra minutes to the cook time.
Storage and Reheating: These keep beautifully.
Store leftovers in an airtight container in the fridge for up to 4 days.
I reheat them in the oven or toaster oven to keep the pepper's texture, as the microwave can make them a bit soft.
Serving Suggestion: A simple side of crisp green salad or a dollop of cool sour cream balances the smoky, tangy flavors of the peppers wonderfully.
It's my favorite way to round out the meal.