BBQ Chicken-Stuffed Bell Peppers with Black Beans and Rice
Colorful bell peppers filled with smoky BBQ chicken, black beans, and seasoned rice, baked until the peppers are tender and the filling is hot. This American-inspired chicken recipe (high protein), ready in about 55 minutes, pairs large red bell peppers, cooked chicken breast, cooked white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, tops cut off and seeds removed large red bell peppers
- 2 cups, shredded cooked chicken breast
- 1 cup cooked white rice
- 1 cup black beans (canned, drained and rinsed)
- 3/4 cup barbecue sauce
- 1 cup shredded cheddar cheese
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 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 your oven to 375°F (190°C). Lightly brush 4 large red bell peppers (tops cut off and seeds removed) with 1 tbsp olive oil and place upright in a baking dish.
- Step 2: In a large bowl, combine 2 cups shredded cooked chicken breast, 1 cup cooked white rice, 1 cup drained black beans, 3/4 cup barbecue sauce, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well incorporated.
- Step 3: Spoon the BBQ chicken mixture evenly into each bell pepper, packing gently. Top each filled pepper with 1/4 cup shredded cheddar cheese.
- Step 4: Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and bubbly and the peppers are tender.
Frequently asked questions
How long does BBQ Chicken-Stuffed Bell Peppers with Black Beans and Rice take to make?
Total time is about 55 minutes (15 min prep + 40 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 with Black Beans and Rice?
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 large red bell peppers from drying out.
Can I substitute ingredients in BBQ Chicken-Stuffed Bell Peppers with Black Beans and Rice?
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 with Black Beans and Rice 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 with Black Beans and Rice high protein?
Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
