Preheat the oven to 350°F and line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Prepare the mini peppers by slicing them in half lengthwise and removing the seeds and membranes. Arrange them cut-side up on the baking sheet, making sure they sit well so the filling doesn’t spill out.

Mix the filling by combining the shredded chicken and BBQ sauce in a large bowl. Stir well until the chicken is evenly coated and fully infused with the sauce’s smoky, tangy flavor.

Fill the peppers by spooning the BBQ chicken mixture into each pepper half, pressing it down gently to ensure they’re packed with flavor.

Add the cheese by generously sprinkling the shredded fiesta blend over the stuffed peppers. The cheese will melt beautifully, creating a gooey, slightly crispy topping.

Bake for 15 to 20 minutes, or until the cheese is fully melted and bubbling, and the peppers have softened but still have a slight bite.

Finish with fresh flavor by sprinkling chopped green onions over the top before serving. This adds a pop of color and a mild onion crunch that balances the richness of the BBQ and cheese.

Serve and enjoy while warm! These are great as a snack, appetizer, or even a light meal. If you have leftovers, store them in an airtight container and reheat in the oven or air fryer to keep the peppers from getting soggy.