BBQ Chicken-Stuffed Sweet Peppers with Rice and Cheese
Sweet bell peppers filled with smoky BBQ chicken, rice, and melted cheese, baked to bubbling perfection for a satisfying meal. This American-inspired chicken recipe, ready in about 50 minutes, pairs sweet 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 410 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 large, halved lengthwise and seeded sweet bell peppers
- 2 cups, shredded cooked chicken breast
- 1 cup cooked white rice
- 3/4 cup barbecue sauce
- 1 cup shredded cheddar cheese
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, chopped for garnish fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Brush 4 large halved sweet bell peppers with 1 tbsp olive oil and place them cut side up in a baking dish.
- Step 2: In a mixing bowl, combine 2 cups shredded cooked chicken breast, 1 cup cooked white rice, 3/4 cup barbecue sauce, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well incorporated.
- Step 3: Stuff each bell pepper half evenly with the BBQ chicken and rice mixture. 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 slightly browned.
- Step 5: Garnish with 2 tbsp chopped fresh parsley before serving warm.
Frequently asked questions
How long does BBQ Chicken-Stuffed Sweet Peppers with Rice and Cheese 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 Sweet Peppers with Rice and Cheese?
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 sweet bell peppers from drying out.
Can I substitute ingredients in BBQ Chicken-Stuffed Sweet Peppers with Rice and Cheese?
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 Sweet Peppers with Rice and Cheese 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.
What goes well with BBQ Chicken-Stuffed Sweet Peppers with Rice and Cheese?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
