Hey everyone, Jason Griffith here! When I’m looking for a meal that’s healthy, hearty, and full of flavor, these Triple Cheese BBQ Chicken Stuffed Peppers are my go-to. It’s a fantastic dish that combines tender, shredded chicken with a smoky, tangy BBQ sauce and a blend of three incredible cheeses, all baked into a perfectly tender bell pepper. This recipe is a fantastic way to get a complete meal on the table in about 45 minutes, and it’s a dish the whole family will love.
Why I Love This Recipe
What I love most about this recipe is its perfect balance of textures and flavors. The bell peppers become soft and tender as they bake, and their natural sweetness is a fantastic contrast to the smoky, savory chicken and cheese filling. The chicken itself is a dream—it’s incredibly juicy, and the combination of cheddar, mozzarella, and pepper jack cheeses creates a gooey, cheesy masterpiece that is simply irresistible. This recipe is also a one-pan wonder, which means minimal cleanup and more time to enjoy your meal. It’s a great way to use up leftover chicken and a fantastic dish for any occasion.
Ingredients
- 4 large bell peppers
- 1 cup cooked chicken, shredded
- 1/2 cup BBQ sauce
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded pepper jack cheese
- Salt and black pepper, to taste
- Green onions, for garnish
Swaps and Notes
- Bell Peppers: You can use any color of bell peppers you like. Red, orange, and yellow peppers are a little sweeter, while green peppers have a more earthy flavor.
- Chicken: A rotisserie chicken is a fantastic shortcut for this recipe. You can also use leftover grilled or baked chicken.
- BBQ Sauce: Use your favorite brand of BBQ sauce. A smoky, tangy sauce works great here.
- Cheese: The combination of cheddar, mozzarella, and pepper jack gives you a perfect melt and great flavor. You can use any cheese blend you love, but make sure it’s a good melting cheese.
Step-by-Step Instructions
- Preheat and Prep: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers, remove the seeds and membranes, and set them aside.
- Make the Filling: In a mixing bowl, combine the shredded chicken and BBQ sauce. Season with a pinch of salt and black pepper. Stir in the cheddar, mozzarella, and pepper jack cheeses, reserving a small amount of cheese for the topping.
- Stuff the Peppers: Place the cleaned bell peppers in a baking dish. Spoon the chicken and cheese mixture evenly into each pepper, pressing down gently to fill them completely.
- Bake: Cover the baking dish with foil. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
- Finish the Peppers: Remove the foil and bake for an additional 5-10 minutes, or until the cheese on top is melted, bubbly, and lightly browned.
- Garnish and Serve: Garnish with chopped green onions before serving. Let the peppers cool for a few minutes before serving.
Tips for Success
- Use Cooked Chicken: This is a no-cook recipe, so having your chicken ready to go is the key to a fast meal.
- Don’t Overfill: Be careful not to add too much filling, as it can make it hard for the peppers to cook evenly.
- Cover with Foil: Covering the peppers with foil for the first part of the bake helps them become tender without burning the filling.
- Bake Until Tender: The peppers are ready when they are soft and tender when pierced with a fork.
Serving Suggestions and Pairings
These Triple Cheese BBQ Chicken Stuffed Peppers are a perfect meal on their own. They’re rich, savory, and incredibly satisfying. You could serve them with a simple side salad to add some freshness. For a fun, Mexican-inspired feast, they would go perfectly with other crowd-pleasing meals like a Mexican Chicken and Rice Casserole or a platter of sheet pan quesadillas.
Nutritional Information (per serving, approximate)
- Calories: 450 kcal
- Carbohydrates: 25g
- Protein: 30g
- Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 90mg
- Sodium: 900mg
- Fiber: 4g
- Sugar: 10g
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
Leftovers of these stuffed peppers are fantastic! Store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm them gently in the microwave or in a hot oven (350°F / 175°C) until heated through.
More Recipes You’ll Love
If you enjoy easy, savory, and satisfying meals, you might also like these other recipes:
- These Chicken Enchiladas are my go-to for cozy, crowd-pleasing dinners
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- This Walking Taco Bar is my favorite no-fuss way to feed a crowd
Final Thoughts
These Triple Cheese BBQ Chicken Stuffed Peppers are a perfect example of a new classic. They’re a simple, clever mashup that delivers on big, comforting flavor every single time. It’s a fun and easy way to get a fantastic meal on the table, and it’s guaranteed to become a new favorite in your home.
What’s your favorite stuffed pepper recipe? I’d love to hear your ideas in the comments below! Be sure to follow me for more recipes that are as simple as they are irresistible.
Triple Cheese BBQ Chicken Stuffed Peppers
Ingredients
- 1 cup cooked chicken, shredded
- 2 cups BBQ sauce
- 2 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 2 cups shredded pepper jack cheese
- 4 large bell peppers
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, BBQ sauce, garlic powder, onion powder, and salt and pepper.
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Stuff each bell pepper with the chicken mixture, pressing down to pack it in tightly.
- Top each stuffed pepper with equal amounts of cheddar, mozzarella, and pepper jack cheese.
- Place the stuffed peppers in a baking dish and cover with aluminum foil.
- Bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, let cool slightly, and serve warm.
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