Baked BBQ Chicken and Kraut Stuffed Mini Peppers
Recipe and photography by Abby Mosler, @SweetRindandSalt. These Baked BBQ Chicken and Kraut Stuffed Mini Peppers are a quick, flavor-packed appetizer perfect for parties, game day, or easy dinners. Shredded chicken is mixed with smoky, tangy Frank’s Sweet and Smoky BBQ Kraut, melty cheese, and BBQ sauce, then stuffed into sweet mini peppers and baked until bubbly.
Ready in just 25 minutes, these cheesy, protein-packed bites are a fun, low-carb twist on classic stuffed peppers—perfect served warm with extra BBQ sauce for dipping.
Ingredients
16 mini sweet peppers, cut in half lengthwise and seeds removed
1 lb. cooked chicken, diced or shredded
1 cup Frank’s Sweet and Smoky BBQ Kraut, drained
2 cups finely shredded cheese, divided (I used cheddar jack)
3 green onions, thinly sliced (plus more for garnish if desired)
¾ cup BBQ sauce (plus more for serving)
Salt to taste
Black pepper to taste
Instructions
- Preheat your oven to 400° F and line a baking sheet with parchment paper or aluminum foil. Set aside.
- In a large mixing bowl, add the chicken, Frank's BBQ kraut, 1 cup of the shredded cheese, green onions, and BBQ sauce. Add salt and pepper to taste and mix well.
- Stuff each pepper half with 1 to 2 tablespoons of the chicken mixture and place in a single layer on the prepared baking sheet. Bake for 10 minutes, or until the peppers are beginning to soften. Remove from the oven and evenly sprinkle the remaining shredded cheese over each pepper. Bake for another 5 minutes or until the cheese is melted. Garnish with thinly sliced green onions, if desired, and serve with extra BBQ sauce for dipping.
