Spicy BBQ Chicken Stuffed Peppers

I always hated stuffed peppers as a kid and I’m not sure why;  I don’t think I gave them a fair chance.  Changing my eating habits the last six months has made me discover that a lot of vegetables I thought I hated are actually quite delicious (sorry Dad for not believing you!!).  I’m glad I’ve become a less picky eater and have come to appreciate certain foods I used to be vehemently against.  Some old habits are hard to break, though; I still refuse to eat raw tomatoes and olives and that will never change.

I’ve tried a few different stuffed peppers recipes but this is my favorite right now.  It is filling, packs a big flavor punch and it’s a great weekend meal to enjoy.  This recipe includes my favorite low carb condiment, Guy’s sugar free spicy BBQ sauce.  Guy’s is sugar free, gluten free, trans fat free and low sodium plus only 1g carb per serving (2tblsp).  The flavor is not at all compromised like low carb products often can be.  I purchased mine on Netrition (along with a few other low carb goodies).

To cook my chicken breasts I put them in my crock pot absolutely plain; I cooked them on low for 4.5 hours.  My crock pot is small and seems to cook chicken a lot faster than standard and large size slow cookers – typically recipes call for 4-5 hours on high and 7-8 hours on low.  Check your chicken after 4 hours and then every hour after that to be sure it is not under or over-cooked.  Once the chicken is done, I pre-heated my oven to 350°F and warmed the cream cheese in the microwave for 30 seconds in order to soften.

Perfectly cooked chicken should still be moist and fork tender.  It is easy to shred chicken that has been cooked slowly.  Using two forks I tear away pieces from the chicken breast and continue to tear them until they are bite-sized.  This method of cooking chicken and shredding it is very versatile – it could be used in chicken salad, as a burrito filler or added to different soups in the winter.

Next I diced 1/3 of a medium yellow onion as well as 1 large fresh jalapeno.  I kept the seeds in the jalapeno before dicing   to retain most of the heat but they could certainly be discarded prior to chopping.

Once my chicken was shredded I added it to the bowl of softened cream cheese along with the diced onion, jalapeno, 1/4c of cheddar cheese and the bbq sauce.

Using a rubber spatula I stirred until everything was evenly combined and ready to be stuffed into the peppers.

Next I took my red and yellow bell peppers, sliced them down the middle from top to bottom and removed the seeds and white membrane in the center.  The red pepper pictured above is what they look like after the initial cut down the middle.  Once they are de-seeded and cleaned up they should look like the yellow pepper pictured.

I lined a baking sheet with foil and sprayed it with non-stick spray before stuffing the pepper halves evenly with the chicken mixture and topping with the remaining cheddar cheese.  I put them in the oven for 20 minutes to let the cheese melt and to soften the peppers.  It’s as easy as that!  Really, once the chicken is cooked this recipe only takes 5 minutes to put together and 20 minutes to bake.  You could buy a rotisserie chicken and shred it or even cook and shred the chicken during meal prep on the weekend and then turn this into a weeknight meal.   The flavors are robust and the meal is very satisfying.  What is your favorite stuffed peppers filling?  Please share with me in the comments below!

Spicy BBQ Chicken Stuffed Peppers

Prep Time: 5 minutes

Cook Time: 4 hours, 20 minutes

Total Time: 4 hours, 25 minutes

Yield: 4

Serving Size: 2

Spicy BBQ Chicken Stuffed Peppers


  • 8oz cooked boneless skinless chicken breasts, shredded
  • 2 medium bell peppers, any color
  • 4oz cream cheese, softened
  • 1/3 medium yellow onion, diced
  • 1 large jalapeno, diced
  • 4tblsp Guy's sugar free bbq sauce
  • 3/4c shredded cheddar, divided into 1/4c and 1/2c


  1. Cook chicken breasts plain in a slow cooker until fork tender, remove, shred and set aside.
  2. Pre-heat the oven to 350°F and line a baking sheet with foil; coat with non-stick spray.
  3. Soften cream cheese in the microwave for 30 seconds.
  4. Dice onion and jalapeno into small pieces.
  5. Add shredded chicken, onion, jalapeno, bbq sauce and 1/4c shredded cheese to cream cheese; mix until fully combined.
  6. Cut each pepper in half lengthwise and remove all seeds and white membrane. Stuff them evenly with the filling.
  7. Top with remaining 1/2c cheddar cheese.
  8. Bake for 20 minutes until cheddar is melted.

Nutrtional Information

Per serving: 512 calories, 12g total carbs, 10g net carbs, 34g fat, 42g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)


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  1. helen

    this recipe for the chicken stuffed peppers is really in the oven for 4 hours and 20 mins??? that is a long time.

  2. Carly

    Followed your directions & it was amazing!! My boyfriend thought the recipe sounded like a weird mix of ingredients but he sure had seconds! Thanks! I will be making this again.

  3. Kathryn

    Love this recipe! It’s become a favorite of me and my husband. It’s hard to find low carb stuffed pepper recipes!

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