Air Fryer BBQ Chicken Stuffed Peppers - Easy, Juicy, and Packed with Flavor
Ingredients
- 4 large bell peppers (any color; red and yellow are sweetest)
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 cup BBQ sauce (use your favorite; smoky or sweet)
- 1 cup cooked rice or cauliflower rice (optional but great for texture)
- 1 cup corn kernels (frozen, canned, or fresh)
- 1/2 cup black beans (drained and rinsed; optional)
- 1/2 cup diced red onion (or green onions)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional but tasty)
- 1 cup shredded cheese (cheddar, pepper jack, or mozzarella)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Preheat the air fryer. Set it to 360°F (182°C). If your model needs preheating, give it about 3–5 minutes.
- Prep the peppers. Slice peppers in half lengthwise and remove seeds and membranes. Drizzle with olive oil and a pinch of salt and pepper.
- Make the filling. In a bowl, mix shredded chicken, BBQ sauce, rice (if using), corn, black beans, onion, garlic powder, smoked paprika, and half the cheese. Taste and season with salt and pepper as needed.
- Stuff the peppers. Spoon the filling into each pepper half, packing it in gently so it’s level. Top with the remaining cheese.
- Air fry. Arrange peppers cut side up in the basket. Cook for 10–14 minutes, until peppers are tender and cheese is melted and golden. Thicker peppers may need an extra 2–3 minutes.
- Finish and serve. Let them rest for 2 minutes. Garnish with chopped cilantro or parsley and a squeeze of lime. Serve hot.
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