Description
Deliciously smoky BBQ chicken stuffed into bell peppers for a low-carb, family-friendly meal that’s easy to prepare.
Ingredients
Scale
- 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
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Sauté onion and celery until translucent, about 4–5 minutes.
- Add shredded chicken, BBQ sauce, tomato paste, chicken broth, and smoked paprika; simmer for 5–7 minutes.
- If desired, parboil bell pepper halves for 3 minutes.
- Spoon filling into the peppers, about 1 cup each; top with shredded cheddar.
- Place peppers in a baking dish, cover with foil, and bake at 375°F (190°C) for 20–25 minutes.
- Uncover and broil for 1–2 minutes until the cheese is bubbly and golden.
Notes
For added freshness, finish with a sprinkle of cilantro and a squeeze of lime.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg