Barbecue Style Stuffed Green Peppers

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“In the midst of winter I have come up with a barbecued flavour for stuffed green peppers that has ketchup and maple syrup together to make a zesty combination for chicken and beans that cannot be beat for its taste appeal when it is cold outside.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large frying pan cook the chicken drumsticks in the canola oil until lightly browned and then set aside to cool.
  3. In a colander put dry black eyed peas and rinse with cold running water and then cook in a saucepan with 2 cups of water for a half hour until tender and most of the cooking water has been absorbed by the peas.
  4. Remove meat from chicken drumsticks and dice the meat finely with a chef's knife.
  5. Measure out 1 1/2 cups of cooked peas and diced chicken and cook in a frying pan with the ketchup and maple syrup added to the mixture and heat until all the liquid from the syrup has been absorbed and then simmer for 20 minutes on medium heat.
  6. Wash green peppers under running water and then slice off the tops and remove the inner core of seeds and pulp.
  7. Parboil green peppers in hot boiling water for 10 minutes and then remove to cool before adding the filling to them.
  8. Fill green peppers with chicken and bean mixture filling 2/3 full and then place in a casserole dish and then set in preheated oven.
  9. Place a small amount of maple syrup and ketchup and mix into the filling before placing peppers in the oven.

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