What happens when you combine the comfort of mac and cheese, the bold flavor of BBQ chicken, and the wholesome structure of baked bell peppers? You get these BBQ Chicken Mac & Cheese Stuffed Bell Peppers—a deliciously unexpected fusion that hits every craving in one hearty, oven-baked meal.
Perfect for weeknights, game days, or when you want something both satisfying and colorful, these stuffed peppers are rich, cheesy, and seriously crowd-pleasing.
Why I Love This Recipe
This recipe takes the concept of a traditional stuffed pepper and amps it up with:
- Tender shredded BBQ chicken that adds smoky depth
- Macaroni noodles and cheddar cheese for creamy, carby comfort
- A colorful bell pepper shell that adds texture and makes for easy serving
- A quick prep time using fully cooked chicken and noodles
- The ability to prep ahead for easy oven-finish dinners
It’s everything you love about cheesy BBQ and mac stuffed into a perfectly roasted veggie.
Ingredients
- 4 bell peppers (any color)
- 1 cup cooked shredded chicken
- 1 cup cooked macaroni noodles
- 1 cup BBQ sauce
- 1 cup shredded cheddar cheese
- ½ cup diced red onion
- ¼ cup chopped fresh cilantro
- Salt and pepper, to taste
Optional Add-Ins & Swaps
- Add crumbled bacon for smoky crunch
- Swap cheddar for Monterey Jack or pepper jack
- Mix in corn or black beans for extra texture and bulk
- Use rotisserie chicken for a time-saving shortcut
- Drizzle with ranch dressing or hot sauce before serving for a flavor boost
Instructions
- Preheat oven
Set your oven to 375°F (190°C). - Prep the bell peppers
Cut the tops off the bell peppers and remove seeds and membranes. Arrange them upright in a baking dish. - Make the filling
In a large mixing bowl, combine shredded chicken, cooked macaroni, BBQ sauce, cheddar cheese, red onion, cilantro, salt, and pepper. Mix well to combine. - Stuff the peppers
Spoon the filling into the hollowed-out peppers, packing it down gently. - Bake covered
Cover the baking dish with foil and bake for 25–30 minutes, or until peppers are tender. - Bake uncovered
Remove foil and bake for an additional 5–10 minutes, until the cheese is melted and bubbly on top. - Serve
Garnish with extra cilantro and serve hot!
Tips for Success
- Use uniform-sized peppers so they cook evenly
- Slightly undercook the noodles if preparing ahead to avoid sogginess
- For extra roasted flavor, char the peppers under the broiler for 2 minutes at the end
- Want more cheese? Add a sprinkle of cheese on top before the second bake
Serving Suggestions & Pairings
These stuffed peppers pair perfectly with:
- Crockpot Nacho Dip for the ultimate appetizer duo
- Sheet Pan Quesadillas to round out a Tex-Mex dinner night
- Blueberry Lemonade for a cool, fruity refresh
- Cheesy Hot Dip Inspired by a Classic Sandwich to keep the cheese theme going
- Chocolate Chip Cookie Bites for a fun, sweet finish
Storage & Leftovers
- Fridge: Store in an airtight container for up to 3 days
- Reheat: Microwave or bake at 350°F until warmed through
- Freeze: Freeze cooked, cooled stuffed peppers for up to 2 months; reheat from frozen or thaw overnight
More Recipes You’ll Love
For more cheesy, comfort-packed crowd-pleasers, try:
Final Thoughts
These BBQ Chicken Mac & Cheese Stuffed Bell Peppers are what happens when comfort food meets creativity. Smoky, creamy, cheesy, and packed with bold BBQ flavor, they’re guaranteed to be a hit at the dinner table.
Give them a try and tag @chefmaniac with your colorful, cheesy creations—I’d love to see how yours turn out!
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