This recipe is one that I have been making on repeat lately.

These BBQ Chicken Nacho Stuffed Peppers are a thing of beauty, and they taste even better than they look. These are a mash-up recipe of BBQ chicken, nachos, and stuffed peppers, and I have to say, it’s a three-way match made in heaven.

Stuffed peppers are one of those meals that I can make without much thought. I always have bell peppers in my fridge (we love snacking on them, plus I cook with them constantly). The filling ingredients can be anything you dream up or have on hand. Really, just about anything will work inside a pepper.

I’ve done these hearty vegetarian ones (I love those so much), and this buffalo chicken version, AND a chicken taco variety. Clearly, we’re fans of stuffing things in peppers and calling it dinner.

You can make these your own so, so easily. Once you master the method (it’s easy), you’ll be making stuffed peppers regularly. They’re delicious, hearty and filling, and extra bonus: GOOD for you.

These BBQ Chicken Nacho Stuffed Peppers feature a spiced ground chicken breast mixture, BBQ sauce, cheese, and loads of fresh nacho-esque toppings. The combination of everything is warm and crisp, crunchy and creamy, and it’s just delicious. A truly satisfying meal!

Let’s get into how to make these babies!

Ingredients You’ll Need for These BBQ Chicken Nacho Stuffed Peppers:

Bell peppers
Avocado or olive oil
Red onion
Seasonings – chili powder, dried BBQ seasoning, garlic powder, and of course salt and pepper
Ground chicken breast – any ground meat will work here!
Canned pinto or black beans
Frozen corn
BBQ sauce – use your fave!
Hot sauce
Shredded cheese – I love cheddar here, but jack or pepper jack would also be great!
Fresh toppings for serving – shredded lettuce, tomatoes, scallions, red onion, avocado, salsa, ranch dressing – the possibilities are endless! Whatever you like.

How to Make These BBQ Chicken Nacho Stuffed Peppers:

First, halve the peppers lengthwise and clean out the seeds/membranes.
Line them up in a baking dish and drizzle with a little oil, salt, and pepper. Roast at 425°F for about 15 minutes while you prepare the filling and fresh toppings.
For the filling, cook the ground chicken in a large skillet with some red onion, the seasonings, canned beans, corn, and the BBQ sauce. Cook until it is cooked through and saucy.
Spoon the filling into the peppers. Top with the cheese. Return the pan to the oven and bake for another 15-20 minutes or until the peppers are tender and the filling is gooey.
Serve while hot and topped with all the fresh garnishes. Our favorites are a combination of shredded lettuce, tomatoes, scallions, red onion, avocado, and a drizzle of ranch and additional BBQ sauce. A spritz of fresh lime juice brings it all together!

Tips & Substitutions for these BBQ Chicken Nacho Stuffed Peppers:

You can use any ground meat you like here. Chicken, turkey, pork, or beef would all work well with these flavors. If you want to keep it vegetarian, use your favorite ground meat alternative. Or you could even use shredded Rotisserie chicken from the store!
Swap out your cheeses, as needed. Cheddar is what I used, but I think jack, pepper jack, or even mozzarella would be great here.
You can swap out the meat here for cooked grains, cauliflower rice, or even ground meat substitute.
To make these ahead, you could make the peppers and filling ahead, assemble, and then bake off when needed. I wouldn’t prep the fresh ingredients too far in advance, as they won’t be as crisp and bright.
I love to serve these nacho-style on a big platter, topped with all the fun fresh garnishes. If you are making this and enjoying it over the course of a few meals, I do recommend holding off on topping the peppers with the fresh garnishes until you are just about to serve. This way, they don’t get wilted and lose that awesome crispy crunch that we need to make these really feel like a nacho experience. For our family, I’ll assemble and bake the peppers and then reheat as needed, topping as we eat.

You and your family will love these. Tangy and sweet BBQ chicken stuffed peppers baked until gooey and cheesy and then topped with fresh nacho garnishes. I mean, what’s not to love?!