Barbecue Chicken Stuffed Peppers

$- 4 large bell peppers (any color) - 2 cups cooked chicken, shredded - 1 cup barbecue sauce (your favorite brand) - 1 cup cooked rice (white or brown) - 1 cup corn kernels (canned or frozen) - 1 cup shredded cheddar cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh cilantro or parsley for garnish When making barbecue chicken stuffed peppers, gather all your ingredients first. The bell peppers can be red, green, yellow, or orange. Each color adds its own flavor. The chicken should be shredded well. I prefer using cooked rotisserie chicken for ease. Choose a barbecue sauce you enjoy. It adds the special flavor to the dish. Make sure your rice is cooked before mixing. You can use white or brown rice, depending on what you like. The corn can be fresh, canned, or frozen. Frozen corn works well for this recipe and is easy to use. For seasonings, garlic powder and onion powder give great taste. Adjust the salt and pepper to your liking. Lastly, fresh herbs like cilantro or parsley add a nice touch when you serve. - Baking dish - Mixing bowl - Aluminum foil - Knife and cutting board You will need a baking dish to hold the peppers while they cook. A mixing bowl helps combine all the filling ingredients. A knife and cutting board make it easy to prepare the peppers. You will also need aluminum foil to cover the dish when baking. This keeps the peppers moist and helps the cheese melt nicely. {{ingredient_image_1}} 1. Preheat the oven to 375°F (190°C). This heat is perfect for cooking the peppers. 2. Slice the tops off the bell peppers. Remove the seeds and membranes inside. Place the peppers upright in a baking dish. 1. In a large bowl, combine these ingredients: - 2 cups cooked chicken, shredded - 1 cup barbecue sauce (your favorite brand) - 1 cup cooked rice (white or brown) - 1 cup corn kernels (canned or frozen) - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste 2. Mix well until the chicken and rice are evenly coated with sauce. 1. Carefully spoon the barbecue chicken mixture into each bell pepper. Fill them generously. 2. Top each stuffed pepper with a sprinkle of shredded cheddar cheese. 3. Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. 4. After 25 minutes, remove the foil. Bake for an additional 10-15 minutes. The cheese should be bubbly, and the peppers should be tender. 5. Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro or parsley for a pop of color. The total time to make these barbecue chicken stuffed peppers is 50 minutes. You will spend 15 minutes on prep. Cooking takes about 35 minutes. This quick time makes it easy to enjoy a tasty meal on busy nights. To make the flavor pop, try adding these spices: - 1 teaspoon smoked paprika for a nice smokiness. - 1 teaspoon cumin for warmth. - A pinch of cayenne if you like heat. These spices will bring depth and excitement to your dish. For a beautiful presentation, serve the stuffed peppers on a large platter. Drizzle extra barbecue sauce around the base for a pop of color. You can also garnish with fresh cilantro or parsley. Pair these peppers with a simple green salad or some crispy tortilla chips for a fun meal. Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only enhances the visual appeal but also adds a slight variation in flavor. Cooked Rice Tip: For added flavor, consider using seasoned or flavored rice, such as Spanish rice or garlic rice, to elevate the dish. Cheese Options: Experiment with different cheeses like pepper jack for a spicy kick or mozzarella for a milder flavor. Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture. {{image_2}} You can switch up the protein in this dish. Instead of chicken, try turkey. Ground turkey works great. You can also use tofu for a vegetarian option. Just crumble it and mix it with the other ingredients. Beans are another tasty choice. Black beans or kidney beans add protein and fiber. They also make the dish hearty and satisfying. Cheese adds a nice touch to the peppers. If you want to change it, try mozzarella. It melts well and has a mild flavor. You can also use pepper jack for a spicy kick. Feta cheese adds a tangy taste that pairs well with the barbecue sauce. If you prefer dairy-free, try vegan cheese. Many options melt just like regular cheese. You can control the spice level easily. If you like mild flavors, skip the hot sauce. You can add a tablespoon of honey for sweetness. For a spicy version, mix in some diced jalapeños. You can also use crushed red pepper flakes to heat it up. Adjust the amount to your taste. Always taste as you go to find the perfect balance. To store leftover stuffed peppers, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to enjoy them later, just reheat them in the oven or microwave. This keeps the flavors fresh and tasty. For freezing, wrap each stuffed pepper in plastic wrap. Then, place them in a freezer-safe bag or container. This helps prevent freezer burn. When ready to eat, thaw in the fridge overnight. Reheat them in the oven at 375°F (190°C) for about 25 minutes. This method keeps them juicy and delicious. In the fridge, stuffed peppers last about three days. In the freezer, they can stay fresh for up to three months. Keeping track of these times helps you enjoy your meal at its best. Always check for any signs of spoilage before eating. It takes about 50 minutes to cook stuffed peppers. This includes 15 minutes for prep and 35 minutes of baking time. First, preheat your oven to 375°F (190°C). Once you fill the peppers, cover them with foil and bake for 25 minutes. After that, remove the foil and bake for an extra 10 to 15 minutes. This way, the cheese will melt nicely, and the peppers will become tender. Yes, you can make these stuffed peppers ahead. To prep, fill the peppers and store them in the fridge before baking. You can also freeze them for later. Just make sure to wrap them well. To reheat, bake from frozen at 375°F (190°C) for about 45 to 50 minutes. If they are thawed, bake for 25 to 30 minutes. Barbecue chicken stuffed peppers pair well with many side dishes. You can serve them with a fresh green salad or a simple coleslaw. Cornbread or garlic bread also makes a great side. If you want something warm, try some roasted vegetables. These sides will complement the barbecue flavor nicely. Stuffed peppers are easy to make and packed with flavor. We covered the needed ingredients, like bell peppers, chicken, and barbecue sauce. I shared tips for baking, storing, and serving. You can also explore variations with different proteins and spices. These stuffed peppers are fun, tasty, and great for sharing. Try them for your next meal! They’re sure to please everyone at the table. Enjoy creating your own version of this simple dish.$

Barbecue Chicken Stuffed Peppers

Delicious stuffed bell peppers filled with barbecue chicken, rice, and cheese.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 large bell peppers (any color)
2 cups cooked chicken, shredded
1 cup barbecue sauce (your favorite brand)
1 cup cooked rice (white or brown)
1 cup corn kernels (canned or frozen)
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
for garnish fresh cilantro or parsley

Instructions

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 bowl, combine the shredded chicken, barbecue sauce, cooked rice, corn, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly coated.
Carefully spoon the barbecue chicken mixture into each of the bell peppers, filling them generously.
Top each stuffed pepper with a sprinkle of shredded cheddar cheese.
Cover the baking dish with aluminum 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 cheese is bubbly and the peppers are tender.
Once done, remove from the oven and let cool slightly before serving.
Garnish with fresh cilantro or parsley for a vibrant touch.

Notes

Serve the stuffed peppers on a platter, drizzling extra barbecue sauce around the base for a pop of color. Enjoy!

Keyword barbecue chicken, easy dinner, stuffed peppers