Nothing says “holiday party” to me quite like a platter of these Christmas BBQ chicken-stuffed mini peppers! I’ve been making this festive appetizer for years. It all started when I needed a last-minute dish for our ugly sweater party, so I threw together what I had on hand. The red and green mini peppers look like edible Christmas ornaments, and that sweet-and-smoky BBQ chicken filling? Pure magic. After dozens of batches (and many taste-testers), I’ve perfected the balance of flavors. These little guys disappear fast at gatherings; they’re the perfect bite-sized combo of tender pepper, saucy chicken, and melty cheese. Trust me, they’ll be the star of your holiday spread!
Christmas BBQ Chicken-Stuffed Mini Peppers Ingredients
Here’s everything you’ll need to make these festive bites (measurements matter, I learned that the hard way when I once eyeballed the BBQ sauce and ended up with chicken soup!):
- 12 mini bell peppers (about 2 inches long), halved lengthwise and seeded
- 1 cup cooked chicken breast, shredded (packed measure)
- 1/4 cup your favorite BBQ sauce (I use sweet & smoky style)
- 1/4 cup shredded sharp cheddar cheese (or mozzarella if you prefer it milder)
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon garlic powder (not garlic salt!)
- 1/2 teaspoon onion powder
- Pinch of kosher salt and freshly ground black pepper
Pro tip: Buy mini peppers pre-washed to save time; simply slice, seed, and you’re ready to stuff!
How to Make Christmas BBQ Chicken-Stuffed Mini Peppers
Don’t let the fancy look fool you, these little festive bites come together faster than you can say “ho ho ho!” Here’s my tried-and-true method that never lets me down (even when I’m rushing between holiday parties).
Preparing the Peppers
First things first, those adorable mini peppers! Slice them lengthwise from stem to tip, but don’t cut through the stem; it makes them look prettier on the platter. Use a small spoon (a 1/4 teaspoon measure works great) to scrape out the seeds and membranes. Pro tip: Choose peppers that are roughly the same size so they bake evenly. I learned this the hard way when some were still crunchy while others turned to mush!
Mixing the Filling
Now for the good stuff! In a medium bowl, combine your shredded chicken with BBQ sauce. Really work it in there; you want every strand coated but not swimming in sauce. Sprinkle in the garlic powder, onion powder, salt, and pepper. This is where I get hands-on (literally), mixing with my fingers ensures every bite is perfectly seasoned. The filling should hold together when pressed, not be runny or dry. Add a splash more BBQ sauce if needed.
Baking and Serving
Heat your oven to 375°F with a rack in the middle position, this prevents the cheese from browning too fast. Stuff those peppers generously (I mound it slightly, they shrink a bit while baking) and top with cheese. Bake for 10-12 minutes until the cheese is bubbly and the pepper edges just start to wrinkle. Watch closely after 8 minutes, ovens vary! Let them rest 2 minutes (the cheese sets better this way), then sprinkle with parsley for that festive green pop. Serve warm and watch them disappear!
Why You’ll Love These Christmas BBQ Chicken-Stuffed Mini Peppers
Let me count the ways these little flavor bombs will become your new holiday staple:
- Festive magic: The red and green peppers look like edible Christmas decorations, no garnish needed!
- Easy peasy: From fridge to table in under 30 minutes (perfect for last-minute guests).
- Crowd favorite: Kids and adults go crazy for that sweet-spicy BBQ chicken combo.
- Perfect balance: Tender peppers, saucy filling, and melty cheese in every single bite.
Trust me, I’ve seen these disappear faster than cookies on Christmas morning!
Tips for Perfect Christmas BBQ Chicken-Stuffed Mini Peppers
After making these dozens of times (and yes, a few flops along the way), here are my can’t-live-without secrets:
- Dry those peppers! Pat the insides with a paper towel after seeding; moisture is the enemy of crispy edges.
- Taste your BBQ sauce first. Some are spicier than others. I often add a teaspoon of honey to balance heat-sensitive crowds.
- Broil for 30 seconds at the end if you love bubbly, golden cheese (just don’t walk away, they burn fast!).
These little tweaks take your peppers from good to “Santa-worthy” status!
Ingredient Substitutions & Variations
Got dietary needs or just want to mix things up? No problem, this recipe is super flexible! Use shredded turkey instead of chicken for a post-Thanksgiving twist. For vegetarian friends, BBQ jackfruit works surprisingly well (just squeeze out excess liquid first). Spice lovers can add a dash of hot sauce to the filling, while dairy-free folks can swap in vegan cheddar that melts nicely. My neighbor once used pepper jack cheese; that extra kick was a holiday hit! Just remember: the more you tweak, the more the final flavor will change, so taste as you go.
Serving Suggestions for Christmas BBQ Chicken-Stuffed Mini Peppers
Presentation is everything with these festive bites! I love arranging them on a round platter like a wreath, with a bowl of extra BBQ sauce for dipping in the center. They pair perfectly with a crisp arugula salad or creamy ranch dip. For holiday parties, serve alongside mulled wine or sparkling cranberry cocktails; the sweet and smoky flavors balance beautifully. Pro tip: Use seasonal herbs like rosemary sprigs around the platter edges for an instant “Christmas magic” touch that impresses guests!
Storage & Reheating
These little guys keep surprisingly well! Store leftovers in an airtight container in the fridge for up to 3 days, though honestly, they rarely last that long in my house. For best results, reheat in a 350°F oven for 5-7 minutes to bring back that perfect crispness. Avoid the microwave (I learned this the hard way) unless you enjoy soggy peppers! They also freeze beautifully for up to a month, just thaw overnight in the fridge before reheating.
Christmas BBQ Chicken-Stuffed Mini Peppers Nutrition
Here’s the skinny on these festive bites (values are estimates, my grandma always said “nutrition labels don’t count during the holidays!”): Each serving (2 pieces) packs about 80 calories, 5g protein, and 8g carbs. They’re surprisingly light for how indulgent they taste!
FAQs About Christmas BBQ Chicken-Stuffed Mini Peppers
Can I make these ahead of time?
Absolutely! I often prep them the morning of a party, just assemble everything except the cheese, cover tightly, and refrigerate. Add the cheese right before baking. They’ll taste just as fresh!
What color mini peppers work best?
Red and green peppers are my holiday go-to for that festive pop, but yellow and orange work great too! The flavor difference is minimal; it’s all about that Christmas color scheme.
How spicy are these BBQ chicken peppers?
Not spicy at all unless you want them to be! Regular BBQ sauce keeps it mild, but you can kick it up with a spicy sauce or add a pinch of cayenne to the filling. My kids gobble these up as-is!
For more delicious recipes and cooking inspiration, check out Family Tastes.
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Festive Christmas BBQ Chicken-Stuffed Mini Peppers in 30 Minutes
- Total Time: 27 minutes
- Yield: 24 pieces 1x
- Diet: Low Calorie
Description
A festive and flavorful dish perfect for Christmas gatherings. These mini peppers are stuffed with BBQ chicken for a delicious bite-sized appetizer.
Ingredients
- 12 mini bell peppers, halved and seeded
- 1 cup cooked shredded chicken
- 1/4 cup BBQ sauce
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 1 tbsp chopped fresh parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix shredded chicken, BBQ sauce, garlic powder, onion powder, salt, and pepper.
- Fill each mini pepper half with the chicken mixture.
- Sprinkle shredded cheese on top of each stuffed pepper.
- Place peppers on a baking sheet and bake for 10-12 minutes, or until cheese is melted and peppers are tender.
- Garnish with chopped parsley before serving.
Notes
- Use pre-cooked chicken for quicker preparation.
- Adjust BBQ sauce quantity to taste.
- Serve warm for best flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 80
- Sugar: 4g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg