Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- In a large mixing bowl, combine the shredded chicken, BBQ sauce, corn, black beans, cooked quinoa or rice, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well until everything is coated in the BBQ sauce.
- Spoon the BBQ chicken mixture evenly into each bell pepper, packing it slightly to ensure they are filled well.
- If using, sprinkle the cheddar cheese on top of the stuffed peppers for extra flavor.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
- Once done, remove from the oven and let cool for a few minutes.
- Garnish with freshly chopped cilantro or parsley before serving.
Nutrition
Notes
Ingredient Swap: I love using leftover rotisserie chicken here for a quick flavor boost, but any cooked chicken works perfectly.
Storage Tip: These keep beautifully in the fridge for up to three days, and I find they reheat wonderfully in the microwave or a warm oven.
Make-
Ahead Secret: You can assemble the peppers a day in advance, store them covered in the fridge, and just pop them in the oven when you're ready.
Common Mistake: Don't skip packing the filling in firmly.
A loose fill can collapse as the peppers soften during baking.
Serving Suggestion: I like to serve these with a simple side salad or a dollop of cool sour cream to balance the smoky BBQ flavor.
Equipment Note: If you don't have a baking dish that fits them snugly, I often prop my peppers up with crumpled foil in a regular pan to keep them upright.
Personal Touch: For a bit of heat, I sometimes add a finely chopped jalapeño to the filling mix, which my family really enjoys.