BBQ Chicken Stuffed Mini Bell Peppers

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet mini bell peppers stuffed with shredded BBQ chicken and melted cheese make a perfect high-protein snack or appetizer. This American-inspired recipe (high protein), ready in about 25 minutes, turns mini bell peppers, cooked chicken breast, BBQ sauce into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.

Prep: 10 min Cook: 15 min Serves 6 American cuisine 180 cal/serving

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Ingredients

12, halved and seeded mini bell peppers
2 cups shredded cooked chicken breast
1/2 cup BBQ sauce
1 cup shredded sharp cheddar cheese
2, thinly sliced green onions
1 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Toss 12 halved and seeded mini bell peppers with 1 tbsp olive oil, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Arrange pepper halves cut side up on a baking sheet.
Step 2: In a medium bowl, combine 2 cups shredded cooked chicken breast with 1/2 cup BBQ sauce and 1/2 cup shredded sharp cheddar cheese.
Step 3: Spoon the BBQ chicken mixture evenly into each mini bell pepper half, then sprinkle remaining 1/2 cup cheddar cheese on top.
Step 4: Bake for 15 minutes until peppers are tender and cheese is melted and bubbly. Remove from oven and garnish with 2 thinly sliced green onions before serving warm.