High-Protein BBQ Chicken-Stuffed Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bell peppers filled with a hearty mixture of shredded BBQ chicken and black beans, baked until tender and topped with melted cheese for a protein-packed meal. This American-inspired high-protein recipe (gluten free), ready in about 45 minutes, pairs large bell peppers, cooked chicken breast, BBQ sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Lightly brush 4 large halved and seeded bell peppers with 1 tbsp olive oil and place them cut side up in a baking dish.
  2. Step 2: In a large bowl, combine 2 cups shredded cooked chicken breast, 1 cup BBQ sauce, 1 can (15 oz) drained and rinsed black beans, 1/2 cup corn kernels, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well incorporated.
  3. Step 3: Spoon the BBQ chicken mixture evenly into the prepared bell pepper halves. Sprinkle 1 cup shredded cheddar cheese evenly over the tops.
  4. Step 4: Bake in the preheated oven for 25-30 minutes until the peppers are tender and the cheese is melted and bubbly.
  5. Step 5: Remove from oven and garnish with 2 tbsp chopped fresh cilantro before serving.

Frequently asked questions

How long does High-Protein BBQ Chicken-Stuffed Bell Peppers take to make?

Total time is about 45 minutes (15 min prep + 30 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 High-Protein 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 large bell peppers from drying out.

Can I substitute ingredients in High-Protein 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 High-Protein 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 High-Protein 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.

Related recipes