Grilled BBQ Chicken-Stuffed 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.

Bell peppers filled with a smoky BBQ chicken mixture and grilled until tender and lightly charred, perfect for a flavorful summer meal. This American chicken recipe, ready in about 40 minutes, pairs large bell peppers, chicken breasts, and BBQ sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 "Build a week of meals around this recipe" 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: 15 min Cook: 25 min Serves 4 American cuisine 360 cal/serving

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Ingredients

4 large bell peppers, halved and seeded
2 boneless chicken breasts, skinless (about 12 oz)
1/2 cup BBQ sauce
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
1/4 tsp black pepper
1/2 cup shredded cheddar cheese
2 tbsp chopped fresh cilantro

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Instructions

Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). In a small bowl, mix 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt, and 1/4 tsp black pepper.
Step 2: Rub the spice mixture evenly over 2 boneless, skinless chicken breasts (about 12 oz). Drizzle 2 tbsp olive oil over the chicken.
Step 3: Grill the chicken for 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes, then shred the chicken with two forks.
Step 4: In a bowl, combine the shredded chicken with 1/2 cup BBQ sauce.
Step 5: Stuff 4 halved and seeded large bell peppers evenly with the BBQ chicken mixture. Top each stuffed pepper half with about 2 tbsp shredded cheddar cheese.
Step 6: Place the stuffed peppers cut-side up on the grill and cook for 5-7 minutes with the lid closed until the peppers are tender and cheese is melted and slightly browned.
Step 7: Remove from grill and garnish with 2 tbsp chopped fresh cilantro before serving.