1. Preheat your oven to 375°F (190°C). While it warms up, wash your bell peppers, then slice off the tops and carefully remove the seeds and membranes. Set them aside on a baking dish.
2. In a large bowl, combine the shredded chicken, pineapple chunks, cooked rice, BBQ sauce, smoked paprika, garlic powder, and salt and pepper. Stir everything together until the mixture is well coated and evenly mixed.
3. Fill each hollowed bell pepper generously with the chicken and pineapple mixture. Press the filling down slightly to make sure it’s packed but not overflowing.
4. Top each stuffed pepper with a sprinkle of shredded cheddar cheese. A little extra cheese never hurts—trust me, my family would agree!
5. Drizzle a touch of olive oil over the peppers to help with roasting and add a subtle richness.
6. Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
7. Once out of the oven, sprinkle chopped green onions over the top for a fresh, zesty finish.
8. Let the stuffed peppers cool for a couple of minutes before serving. This pause helps the flavors settle and makes them easier to handle.

From my experience, this method helps the peppers cook evenly and prevents the cheese from burning. I always remind myself to keep an eye on the oven the last few minutes because every oven is a little different—plus, I’m usually sneaking tastes along the way!