Cheesy BBQ Chicken & Black Bean-Stuffed Peppers
Cheesy BBQ Chicken & Black Bean-Stuffed Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, any color, halved lengthwise, seeds and membranes removed
- nonstick cooking spray, as needed
- 1 can black beans, 15 ounce, rinsed and drained
- 1 can chopped green chiles, 4 ounce, drained
- 2 cups rotisserie chicken, shredded
- 1/2 cup BBQ sauce
- 1 1/2 cups Monterey Jack cheese, shredded, divided
For the Garnish
- 3 green onions, sliced
- 1/2 cup sour cream
- hot sauce, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Place the halved bell peppers, cut-side up, on the prepared baking sheet. Lightly spray the inside of each pepper with nonstick cooking spray.
⏱️ 3 min
- 3
In a large mixing bowl, combine the rinsed and drained black beans, chopped green chiles, shredded rotisserie chicken, and BBQ sauce. Use tongs or a spoon to mix thoroughly until all ingredients are well incorporated and coated in the sauce.
⏱️ 5 min
- 4
Evenly divide the BBQ chicken and black bean mixture among the bell pepper halves, filling each one generously. Sprinkle 1 cup of the shredded Monterey Jack cheese over the top of the stuffed peppers.
⏱️ 4 min
- 5
Bake the stuffed peppers in the preheated oven for 20 minutes. Then, sprinkle the remaining 1/2 cup of Monterey Jack cheese over the peppers and continue baking for another 5 minutes, or until the cheese is melted, bubbly, and lightly browned, and the bell peppers are tender.
⏱️ 25 min•🌡️ 400
- 6
Carefully remove the stuffed peppers from the oven. Garnish each pepper with sliced green onions, a dollop of sour cream, and a drizzle of hot sauce, if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy BBQ Chicken & Black Bean-Stuffed Peppers
Ingredients
For the Stuffed Peppers
- 4 bell peppers, any color, halved lengthwise, seeds and membranes removed
- nonstick cooking spray, as needed
- 1 can black beans, 15 ounce, rinsed and drained
- 1 can chopped green chiles, 4 ounce, drained
- 2 cups rotisserie chicken, shredded
- 1/2 cup BBQ sauce
- 1 1/2 cups Monterey Jack cheese, shredded, divided
For the Garnish
- 3 green onions, sliced
- 1/2 cup sour cream
- hot sauce, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Place the halved bell peppers, cut-side up, on the prepared baking sheet. Lightly spray the inside of each pepper with nonstick cooking spray.
⏱️ 3 min - 3
In a large mixing bowl, combine the rinsed and drained black beans, chopped green chiles, shredded rotisserie chicken, and BBQ sauce. Use tongs or a spoon to mix thoroughly until all ingredients are well incorporated and coated in the sauce.
⏱️ 5 min - 4
Evenly divide the BBQ chicken and black bean mixture among the bell pepper halves, filling each one generously. Sprinkle 1 cup of the shredded Monterey Jack cheese over the top of the stuffed peppers.
⏱️ 4 min - 5
Bake the stuffed peppers in the preheated oven for 20 minutes. Then, sprinkle the remaining 1/2 cup of Monterey Jack cheese over the peppers and continue baking for another 5 minutes, or until the cheese is melted, bubbly, and lightly browned, and the bell peppers are tender.
⏱️ 25 min•🌡️ 400 - 6
Carefully remove the stuffed peppers from the oven. Garnish each pepper with sliced green onions, a dollop of sour cream, and a drizzle of hot sauce, if desired. Serve immediately.
⏱️ 3 min