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Low Carb BBQ Chicken Stuffed Sweet Peppers - Easy, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Mini sweet peppers: About 20–24 peppers, halved lengthwise and seeded. Look for firm, glossy peppers.
  • Cooked chicken: 3 cups shredded rotisserie chicken or poached chicken breast.
  • Low-sugar BBQ sauce: 3/4 cup. Choose a brand with minimal added sugar or make your own.
  • Cream cheese: 4 oz, softened for easier mixing.
  • Shredded cheese: 1 1/2 cups, divided. Cheddar, Monterey Jack, or a blend all work well.
  • Green onions: 3, thinly sliced (white and green parts).
  • Garlic: 2 cloves, minced.
  • Smoked paprika: 1 teaspoon for extra smokiness.
  • Onion powder: 1/2 teaspoon.
  • Black pepper: 1/2 teaspoon.
  • Salt: 1/4–1/2 teaspoon, to taste (depends on your BBQ sauce and cheese).
  • Olive oil: 1 tablespoon for the baking sheet and pepper skins.
  • Optional toppings: Chopped cilantro, sliced jalapeños, a drizzle of extra BBQ sauce, or a little sour cream.

Method
 

  1. Prep the oven and pan: Heat your oven to 400°F (205°C). Line a large baking sheet with parchment and brush with a little olive oil to prevent sticking.
  2. Prep the peppers: Slice mini peppers in half lengthwise and remove seeds and membranes. Toss the halves with a small drizzle of olive oil and a pinch of salt.
  3. Make the filling: In a large bowl, stir together the softened cream cheese, low-sugar BBQ sauce, garlic, smoked paprika, onion powder, black pepper, and salt. Fold in the shredded chicken, 1 cup of shredded cheese, and most of the green onions (save a little for garnish).
  4. Stuff the peppers: Spoon the chicken mixture into each pepper half, packing it in so it’s level with the edges. Don’t overfill or it may spill as it bakes.
  5. Add cheese: Sprinkle the remaining 1/2 cup shredded cheese over the tops for a bubbly, golden finish.
  6. Bake: Arrange peppers cut side up on the prepared sheet. Bake for 15–18 minutes, until the peppers are tender and the cheese is melted and lightly browned.
  7. Finish and serve: Let cool for 5 minutes. Garnish with remaining green onions and any optional toppings. Serve warm.