Ultimate BBQ Chicken Stuffed Peppers

These BBQ Chicken Stuffed Peppers are packed with seasoned ground chicken, black beans, fire-roasted tomatoes, and rice, all tossed in a smoky BBQ sauce and finished with plenty of melted cheese. They're easy to make, family-friendly, and perfect for meal prep.

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: ~35–40 minutes

Servings: 5-6

Ingredients:

• 2 packages (4 oz each) ground chicken

• 1 (14.5 oz) can fire-roasted tomatoes

• 1 white onion, diced

• 1 cup BBQ sauce (I use G Hughes Original)

• 6 red bell peppers

• 2 cups cooked white rice

• 1 (15 oz) can black beans, drained and rinsed

• 1 cup shredded cheese, mixed into the filling (sharp chedder or mexican-style cheese blend works perfect)

• ½–1 cup additional shredded cheese, for topping

• Seasonings of choice (such as garlic powder, onion powder, smoked paprika, salt, and pepper)

Instructions:

1. Prepare the peppers

• Preheat the oven to 375°F (190°C).

• Slice the bell peppers in half lengthwise and remove the seeds.

• Arrange the pepper halves in a baking dish and bake for 20 minutes.

2. Make the filling

• While the peppers are baking, cook the ground chicken in a large skillet over medium heat until fully browned.

• Remove the chicken and set aside.

• In the same skillet, sauté the diced onion until softened, about 3–4 minutes.

• Return the chicken to the skillet and add your seasonings.

• Stir in the fire-roasted tomatoes, BBQ sauce, black beans, and cooked rice.

• Mix until well combined and heated through.

• Fold in 1 cup of shredded cheese and stir until melted.

3. Stuff and bake

• Remove the peppers from the oven and evenly fill each pepper half with the BBQ chicken mixture.

• Sprinkle the tops with the remaining shredded cheese.

• Return to the oven and bake for 5 minutes.

4. Broil

• Switch the oven to high broil for the final 2 minutes, or until the cheese is melted and lightly golden