Description
This Buffalo Chicken Stuffed Peppers recipe delivers a flavorful and spicy twist on stuffed peppers by combining tender cooked chicken with tangy buffalo sauce, creamy cheeses, and fresh green onions. Baked until the peppers are tender and the cheese is bubbly, this dish is a perfect family-friendly meal that’s both satisfying and easy to prepare.
Ingredients
Scale
Vegetables
- 4 large bell peppers
- 1/4 cup chopped green onions
Chicken Mixture
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1/2 cup cream cheese
- 1 cup shredded cheddar cheese (divided)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare the peppers: Cut the tops off each bell pepper and carefully remove the seeds and membranes to create hollow vessels for the filling.
- Make the filling: In a mixing bowl, combine the cooked shredded chicken, buffalo sauce, cream cheese, and half of the shredded cheddar cheese. Mix thoroughly to blend all ingredients evenly.
- Stuff the peppers: Spoon the buffalo chicken mixture into each hollowed bell pepper, filling them generously but without overpacking.
- Arrange in baking dish: Place the stuffed peppers upright in a baking dish, ensuring they are stable and spaced evenly.
- Add toppings: Sprinkle the remaining cheddar cheese evenly over the tops of the stuffed peppers, then garnish with chopped green onions.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the bell peppers are tender and the cheese is melted and bubbly.
Notes
- You can substitute buffalo sauce for a milder wing sauce or add extra hot sauce if you prefer more heat.
- For a richer filling, add a little shredded mozzarella or parmesan cheese to the mixture.
- To save time, use rotisserie chicken or leftovers for the shredded chicken.
- The recipe is easy to double or triple for larger gatherings.
- Leftovers can be reheated in the oven or microwave; they keep well in the fridge for up to 3 days.
- Oven temperatures may vary, so check for tender peppers and melted cheese at around 25 minutes.
- Consider serving with a side of celery sticks or a light salad to balance the spiciness.
