BBQ Chicken-Stuffed Bell Peppers
Bell peppers filled with shredded BBQ chicken and rice, baked until tender and topped with melted cheese for a flavorful, protein-packed meal. This American-inspired chicken recipe (high protein, gluten free), ready in about 50 minutes, pairs cooked shredded chicken breast, cooked white rice, BBQ sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large bell peppers, tops cut off and seeds removed
- 2 cups cooked shredded chicken breast
- 1 cup cooked white rice
- 1/2 cup BBQ sauce
- 1 cup shredded cheddar cheese
- 2 green onions, thinly sliced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Lightly brush 4 large bell peppers with 1 tbsp olive oil and place them upright in a baking dish.
- Step 2: In a large bowl, combine 2 cups cooked shredded chicken breast, 1 cup cooked white rice, 1/2 cup BBQ sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly.
- Step 3: Stuff each bell pepper with the BBQ chicken and rice mixture, packing it tightly, and top each with 1/4 cup shredded cheddar cheese.
- Step 4: Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and bubbly and the peppers are tender.
- Step 5: Garnish with 2 thinly sliced green onions before serving.
Frequently asked questions
How long does BBQ Chicken-Stuffed Bell Peppers take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover BBQ Chicken-Stuffed Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked white rice from drying out.
Can I substitute ingredients in BBQ Chicken-Stuffed Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale BBQ Chicken-Stuffed Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is BBQ Chicken-Stuffed Bell Peppers high protein?
Yes — this recipe is tagged high protein, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
