Buffalo Chicken Stuffed Peppers

$- 4 large bell peppers (choose red, yellow, green, or orange) - 2 cups shredded cooked chicken (use store-bought rotisserie chicken) - ½ cup buffalo sauce (adjust for heat preference) - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese (divided) - ½ cup blue cheese crumbles (optional) - 1 cup diced celery (for crunch) - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste - Fresh parsley or sliced green onions, for garnish You can add extra ingredients to make this dish your own. Consider: - Diced jalapeños for more heat - Corn for sweetness and texture - Cooked quinoa for added fiber - A splash of ranch dressing for extra creaminess You can swap some ingredients if needed. Here are a few ideas: - Use ground chicken or turkey instead of shredded chicken. - Swap cream cheese for Greek yogurt for a lighter option. - Try pepper jack cheese instead of cheddar for a spicy kick. - Use a different sauce, like barbecue sauce, for a new flavor twist. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This step is key. It helps cook the peppers evenly and brings out the flavors. Next, take four large bell peppers. You can choose red, yellow, green, or orange. Cut the tops off and remove the seeds. Make sure to place them upright in a baking dish. This keeps them stable while cooking. In a large bowl, mix the filling. Use 2 cups of shredded cooked chicken. Add ½ cup of buffalo sauce for heat. Then, include 1 cup of softened cream cheese. Mix in half of the shredded cheddar cheese, 1 cup of diced celery, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Season with salt and pepper. Stir well until it’s smooth. Now it’s time to stuff the peppers. Take a spoon and fill each pepper with the buffalo chicken mixture. Press down gently to pack it in. This helps the flavors blend better during cooking. Sprinkle the remaining cheddar cheese on top of each stuffed pepper. If you like blue cheese, add it now for extra flavor. It gives a nice tang that pairs well with the buffalo sauce. Cover the dish with aluminum foil to trap steam. Place it in the preheated oven. Bake for 25 minutes to let the peppers soften. After that, remove the foil. Bake for another 10-15 minutes until the cheese is melted and slightly golden. The peppers should be tender and full of flavor. Pick large bell peppers for stuffing. Colors can vary: red, yellow, green, or orange. Each has a unique taste. Red peppers are sweeter, while green ones are more bitter. Choose the color you love most. Make sure the peppers are firm and have no blemishes. This helps them hold the filling well. Buffalo sauce can be spicy. Adjust it to your taste. If you like mild flavors, use less sauce. Add more cream cheese to balance the heat. For more kick, use extra buffalo sauce. You can also mix in hot sauce for a spicier filling. Remember, you control the heat in your dish! To get a creamy texture, use softened cream cheese. This helps it blend smoothly with the chicken and sauce. Mix all the filling ingredients well, so every bite is flavorful. If the filling feels too thick, add a splash of milk or broth. This will help keep it creamy. Pro Tips Choose Your Peppers Wisely: Select bell peppers that are firm and vibrant in color for the best flavor and presentation. Customize the Heat: Adjust the amount of buffalo sauce based on your heat preference; start with less and add more if desired. Pack the Filling: When stuffing the peppers, ensure the filling is packed tightly to maximize flavor and prevent it from spilling out while baking. Garnish for Freshness: Adding fresh herbs like parsley or green onions not only enhances the flavor but also brightens up the dish for serving. {{image_4}} You can switch up the protein in this dish. Try ground turkey or beef for a heartier meal. These meats blend well with the spicy buffalo sauce. You can also use shredded pork for a smoky flavor. If you want a lighter option, consider using shredded tofu or tempeh. These choices keep the dish flavorful, while offering new tastes. If you prefer a vegetarian meal, there are many ways to make this dish. Replace the chicken with a mix of black beans and corn. This adds a nice protein punch. You could also use quinoa for a healthy grain option. Don’t forget to add extra veggies like diced zucchini or mushrooms for more texture. Cream cheese can still play a big role in keeping the filling creamy and delicious. Want to jazz up your buffalo chicken stuffed peppers? Add diced jalapeños for extra heat. Chopped green onions can add a fresh crunch. You could also mix in some diced carrots for sweetness. If you enjoy a tangy flavor, consider adding a splash of ranch dressing to the filling. These simple add-ins can turn a great dish into something special. To store your leftover buffalo chicken stuffed peppers, let them cool first. Place them in an airtight container. They will stay fresh in the fridge for up to three days. If you want to enjoy them later, make sure to store them separately from any sauce. You can also freeze buffalo chicken stuffed peppers. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last in the freezer for up to three months. When you are ready to eat, thaw them overnight in the fridge. Reheat your stuffed peppers in the oven for the best results. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 minutes or until warmed through. You can also use the microwave if you are in a hurry. Just heat them for about 2-3 minutes, checking for warmth. Enjoy your meal! No, I do not recommend using uncooked chicken. It may not cook evenly, and it could lead to food safety issues. Always use cooked chicken, like rotisserie chicken, for best results. This makes the dish quick and safe to prepare. These stuffed peppers pair well with many sides. Consider serving them with a fresh salad, crispy potato wedges, or a bowl of ranch dressing. You can also add some rice or quinoa for a complete meal. These options balance the spicy flavors. Stuffed peppers last about 3 to 5 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and ready to enjoy later. Always check for any signs of spoilage before eating. Yes, you can prepare the stuffed peppers ahead of time. Mix the filling and stuff the peppers a day before. Cover and store them in the fridge until you're ready to bake. This saves time and makes dinner easy. If you don’t have buffalo sauce, try using hot sauce mixed with melted butter. This creates a similar flavor. You can also mix in some barbecue sauce for a sweeter twist. Adjust the amount to fit your heat preference. Buffalo chicken stuffed peppers deliver a tasty and fun meal. We covered key ingredients, cooking steps, and helpful tips for perfecting your dish. You can use different proteins or spice up the flavor to fit your taste. Storing and reheating leftovers is easy, too. Enjoy experimenting with this recipe! You will impress your family and friends with your skills.$

Buffalo Chicken Stuffed Peppers

Delicious bell peppers stuffed with a spicy buffalo chicken mixture, topped with cheese and baked to perfection.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 large bell peppers
2 cups shredded cooked chicken
0.5 cup buffalo sauce
1 cup cream cheese
1 cup shredded cheddar cheese
0.5 cup blue cheese crumbles
1 cup diced celery
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt
to taste pepper
for garnish fresh parsley or sliced green onions

Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
In a large mixing bowl, combine shredded chicken, buffalo sauce, softened cream cheese, half of the shredded cheddar cheese, diced celery, garlic powder, onion powder, and a pinch of salt and pepper. Mix until well blended.
Fill each bell pepper with the buffalo chicken mixture, pressing down gently to pack it in.
Sprinkle the remaining cheddar cheese over the top of each stuffed pepper. Add blue cheese if using.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and continue baking for an additional 10-15 minutes until the peppers are tender and the cheese is melted and slightly golden.
Let cool slightly before serving and garnish with freshly chopped parsley or sliced green onions.

Notes

Feel free to adjust the amount of buffalo sauce based on your heat preference.

Keyword buffalo chicken, spicy, stuffed peppers