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Ingredients
Mini bell peppers – Mini peppers are the perfect container for a tasty bite of food. They are vibrant in color, full of antioxidants, and low in calories. I usually cut up 3-4 for my snack, but you could always make extra if you wanted to meal prep.
Chopped chicken – The way you prepare your chicken doesn’t matter. I like to use freshly grilled chicken (because it is quick) but you could also use shredded chicken that you have slow cooked or pulled from a rotisserie. It all tastes juicy and delicious! Also, because you add the BBQ sauce, you don’t really need any additional seasonings. I add a sprinkle of salt and pepper, but that’s it! This chicken adds lean protein to the dish which I LOVE!!
G Hughes Sugar Free BBQ sauce – Most normal BBQ sauces are absolutely filled with sugar. They are more sugar than sauce! Because of that, I have been in love with G Hughes’ brand of sugar free BBQ sauce. It still gives me that smoky, tangy flavor but without all the added sweeteners.
Shredded cheese – You could experiment with what kinds of cheeses to use, but I suggest adding one that melts well. Some kinds of cheese that I think would go well with these BBQ chicken mini peppers include colby jack, pepper jack, cheddar, or provolone.
Guacamole – Both homemade or store-bought guac work great for this recipe. You just want to make sure to add that dollop of avocado to the top of your peppers. Not only does it add a creamy, rich flavor, but it adds healthy fats too!
How to make/cook this
This recipe is SO simple! With only 5 steps, it is the kind of recipe you will come back to again and again!
Cook chicken till no longer pink.
Mix cooked chicken with BBQ sauce
Slice bell peppers in half, lengthwise, and remove the seeds.
Scoop chicken in the inside of a mini bell pepper.
Top with shredded cheese. Cook under the broiler on high, just until cheese is melted.
3miniBell Peppers
2ounceschickencooked, and chopped
1tablespoonG Hughes Sugar free BBQ sauce
1tablespoonShredded cheddar cheese
1tablespoon guacamole, or mashed avocado
Cook chicken till no longer pink.
Mix cooked chicken with BBQ sauce
Slice bell peppers in half, lengthwise, and remove the seeds.
Scoop chicken in the inside of a mini bell pepper.
Top with shredded cheese. Cook under the broiler on high, just until cheese is melted.
Hi! I’m Amy Roskelley, a health & fitness professional and the owner of Health Beet website and blog. I have a Bachelors of Science in Community Health from BYU. Masters of Business (University of Utah) Certified Personal Trainer (ACE), RRCA Running coach, Certified Personal Chef (IAP), and Certified as a Nutrition & Wellness Consultant (AFPA), Certified Mind, Body, Eating Coach. (IPE).
I’m the creator of many low calorie recipes author of weight loss books. Mother of 3, runner, and NPC Fitness competitor.
Jeannie notes.. Above is curated for evaluation and recommendation from healthbeet.org
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