Name: BBQ Chicken Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1/2 cup finely diced onion; 1/2 cup diced celery; 1.5 lb cooked shredded chicken; 1 cup BBQ sauce; 2 tablespoons tomato paste (optional); 1/4 cup chicken broth; 1/2 teaspoon smoked paprika; 4 large bell peppers, tops trimmed and seeds removed; 1 cup shredded cheddar cheese

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These BBQ Chicken Stuffed Bell Peppers pack big, smoky flavor into a tidy low-carb package that works for weeknights or casual dinner guests. I’ve made them many times — they stay juicy, hold together well, and hit that sweet-and-tangy BBQ note every time. If you like the same flavor profile on pizza, try pairing the dinner with a lighter take like this BBQ chicken pizza for a fun family night.

Why Make This Recipe

Bold BBQ flavor with minimal carbs — all the taste without a heavy carb load.
One-pan-friendly filling that you can cook in 20 minutes and finish in the oven.
Family-pleasing: kids and adults both love the sweet-smoky sauce and melty cheese.
Meal-prep friendly — leftovers reheat well and the filling freezes nicely for fast dinners.
Personal insight: I love this recipe because shredding leftover roasted or rotisserie chicken saves time and concentrates flavor.

Recipe Overview

Prep time: 15 minutes (plus shredding time if using raw chicken)
Cook time: 30 minutes (20 minutes filling + 10–12 minutes baking)
Total time: about 45 minutes
Servings: 4 stuffed peppers (serves 3–4)
Difficulty: Easy
Method: Sear and simmer the filling on the stovetop, stuff into halved bell peppers, then bake until peppers are tender and cheese is bubbly. For a hands-off variation, you can adapt the filling to a slow-cooker approach.

My Experience Making This Recipe

When I first tested these I overfilled the peppers and learned to reserve a little filling for topping; that keeps the peppers tidy and ensures even baking. I also discovered using a mix of smoked paprika and a splash of vinegar lifts the BBQ sauce so it doesn’t taste flat after baking.

How to Make BBQ Chicken Stuffed Bell Peppers

Start by heating a tablespoon of oil in a skillet over medium-high heat and sauté 1/2 cup finely diced onion and 1/2 cup diced celery until translucent, about 4–5 minutes. Add 1.5 lb cooked shredded chicken, 1 cup BBQ sauce, 2 tablespoons tomato paste (optional for depth), 1/4 cup chicken broth, 1/2 teaspoon smoked paprika, and simmer 5–7 minutes to meld flavors. Trim the tops off 4 large bell peppers, remove seeds, and parboil halves for 3 minutes if you prefer softer peppers; otherwise fill them raw. Spoon the filling into the peppers (about 1 cup each), top with 1 cup shredded cheddar, place in a 9×13-inch baking dish, cover with foil, and bake at 375°F (190°C) for 20–25 minutes, then uncover and broil 1–2 minutes for a browned top. For a citrus-bright twist, finish with a sprinkle of fresh cilantro and a squeeze of lime inspired by a Tajin grilled chicken BBQ bash seasoning idea.

Expert Tips for Success

Use pre-cooked shredded chicken (rotisserie or poached) to save time and keep the filling moist.
Cook the filling slightly drier than you want — it will release moisture in the oven; this prevents soggy peppers.
Seed and core peppers carefully so they sit flat in the baking dish; slice a small strip off the bottom if needed.
Use a heavy skillet (cast iron works great) for even browning and better caramelization when sautéing the aromatics — great for a quick weeknight 30-minute skillet dinner-style prep.
If using raw chicken breasts, poach them gently at 160–165°F (71–74°C) and shred while still warm for best texture.

How to Serve BBQ Chicken Stuffed Bell Peppers

Serve with a crisp green salad and a drizzle of extra BBQ sauce for a casual family dinner.
For a Tex-Mex twist, offer lime wedges, pickled jalapeños, and avocado slices on the side.
Make it a meal platter with cauliflower rice or a simple slaw for low-carb guests — see more stuffed bell peppers ideas to vary presentation.
These work well for potlucks — keep the filling warm in a slow cooker and let guests assemble and broil small portions.

Storage and Reheating Guide

Refrigerate cooled stuffed peppers in an airtight container for up to 3–4 days. To freeze, wrap individual peppers tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Reheat from refrigerated: cover with foil and bake at 350°F (175°C) for 15–20 minutes until warmed through. From frozen: thaw overnight in fridge, then reheat as above, or bake covered at 375°F (190°C) for 30–40 minutes. For a quick microwave option, cover and heat on medium power for 2–3 minutes, then finish in a hot oven or under the broiler for a minute to revive the texture.

Recipe Variations

Gluten-free: Most BBQ sauces contain no gluten, but check labels or use a certified gluten-free BBQ sauce.
Dairy-free: Omit cheese or use a dairy-free shredded cheese; the filling stays flavorful without dairy.
Vegetarian: Swap shredded chicken for chopped, pan-fried mushrooms and lentils or jackfruit for a pulled texture.
Spicy-smoky: Mix in 1–2 teaspoons chipotle in adobo or hot sauce and use pepper jack cheese for heat.

Nutritional Highlights

High in protein when made with chicken — one stuffed pepper provides roughly 25–35 g protein depending on portion sizes.
Low-carb friendly: peppers + chicken keep carbs moderate; skip any sugary sides to stay low-carb.
Allergen note: contains dairy if you add cheese and may contain soy in some BBQ sauces — check labels for allergens. Aim for 1 pepper per person as a standard serving, or add a side salad to stretch portions.

Troubleshooting Common Issues

Soggy peppers: Parboil or roast peppers briefly before stuffing, or reduce the liquid in the filling by simmering longer.
Dry filling: Reserve 1/4 cup of sauce or broth to stir in after shredding chicken, and avoid overcooking the filling on the stovetop.
Uneven cooking: Cut a thin strip from the bottom of pepper halves so they sit level, and tent with foil to prevent over-browning while the interiors finish.

Frequently Asked Questions

Q: Can I use raw ground chicken instead of shredded chicken?
A: Yes. Brown 1 lb ground chicken in a skillet, drain excess fat, then add the BBQ sauce and other filling ingredients and simmer until saucy. Adjust seasoning and bake exactly the same way, but ensure the filling reaches 165°F (74°C).

Q: How do I keep the peppers from tipping in the baking dish?
A: Trim a thin slice from the rounded bottom of each pepper half so it sits flat; place them close together in the dish so they support each other during baking.

Q: Can I assemble these ahead of time?
A: Absolutely. Assemble and store covered in the refrigerator up to 24 hours before baking. If freezing assembled peppers, blanch the peppers for 2 minutes first to protect texture, then freeze and bake from thawed.

Q: What’s a good low-sugar BBQ sauce option?
A: Choose sauces labeled “no added sugar” or make your own by mixing tomato paste, apple cider vinegar, smoked paprika, a sugar substitute if desired, mustard, and a touch of molasses or maple for depth — then simmer to develop flavor.