Description
Spicy Buffalo Chicken Stuffed Peppers deliver a flavor-packed punch of zesty goodness straight from game day comfort cuisine. Juicy chicken meets bold buffalo sauce inside colorful bell peppers, creating a protein-rich meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 large bell peppers (any color)
- 2 cups cooked chicken (shredded)
- 1 cup buffalo sauce
Cheese and Dairy:
- 1/2 cup (113 grams) cream cheese (softened)
- 1/2 cup (56 grams) shredded cheddar cheese
- 1/2 cup (56 grams) shredded mozzarella cheese
- 1/2 cup ranch or blue cheese dressing
Additional Ingredients:
- 2 green onions (finely chopped)
- 1 tablespoon (15 milliliters) olive oil
- Salt (to taste)
- Pepper (to taste)
Instructions
- Set the oven to 375°F (190°C) to prepare for roasting the stuffed peppers.
- Trim the bell pepper tops, carefully removing all seeds and inner membranes while maintaining the pepper’s structural integrity.
- Lightly coat the pepper interiors with olive oil and season with a pinch of salt and pepper to enhance their natural flavor.
- Create the chicken mixture by blending shredded chicken with buffalo sauce, softened cream cheese, cheddar, mozzarella, and finely chopped green onions until thoroughly combined.
- Carefully pack the buffalo chicken mixture into each pepper, ensuring a generous and slightly mounded filling that reaches the pepper’s rim.
- Position the stuffed peppers upright in a baking dish, maintaining their stability during cooking.
- Cover the baking dish with aluminum foil and roast for 30 minutes to allow the peppers to soften and the filling to heat through.
- Uncover the peppers and continue baking for an additional 10-15 minutes until the tops turn golden and the filling becomes bubbly and crisp around the edges.
- Allow the peppers to rest for 2-3 minutes after removing from the oven to stabilize the filling.
- Finish by drizzling ranch or blue cheese dressing over the peppers and garnish with additional green onions for a fresh, vibrant touch before serving hot.
Notes
- Choose bell peppers with flat bottoms for stable stuffing during baking.
- Ensure chicken is thoroughly shredded and mixed evenly with cheese for consistent flavor distribution.
- Remove excess moisture from chicken before mixing to prevent watery filling and soggy peppers.
- Consider using rotisserie chicken for quicker preparation and enhanced flavor profile.
- Low-carb option: Replace traditional buffalo sauce with homemade sugar-free version for keto dieters.
- Make ahead tip: Assemble stuffed peppers and refrigerate up to 24 hours before baking for convenient meal prep.
- Customize heat level by adjusting buffalo sauce quantity or using mild/hot variations.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370
- Sugar: 3g
- Sodium: 1150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg