Description
These Buffalo Chicken Stuffed Peppers combine the spicy tang of buffalo sauce with tender shredded chicken and melted cheese, all baked inside sweet bell peppers. This hearty and flavorful dish is perfect for a comforting dinner that’s sure to please fans of bold flavors and cheesy goodness.
Ingredients
Scale
Peppers
- 4 large bell peppers (any color)
Filling
- 2 cups cooked chicken (shredded)
- 1 cup buffalo sauce
- 1/2 cup cream cheese (softened)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 green onions (finely chopped)
Additional
- 1/2 cup ranch or blue cheese dressing
- 1 tablespoon olive oil
- Salt and pepper (to taste)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare the Bell Peppers: Cut the tops off the bell peppers and remove seeds and membranes carefully. Drizzle the inside of each pepper with olive oil and season lightly with salt and pepper to add flavor and prevent dryness.
- Prepare the Filling: In a large mixing bowl, combine shredded cooked chicken, buffalo sauce, softened cream cheese, shredded cheddar cheese, shredded mozzarella cheese, and finely chopped green onions. Mix thoroughly until evenly incorporated for a creamy and spicy filling.
- Stuff the Peppers: Spoon the buffalo chicken mixture into each bell pepper, packing it tightly and mounding a bit above the rim to ensure a generous filling.
- Bake the Peppers: Arrange the stuffed peppers upright in a baking dish and cover with aluminum foil. Bake in the preheated oven for 30 minutes. Then remove the foil and continue baking for an additional 10 to 15 minutes, or until the peppers are tender and the filling is bubbly and golden on top.
- Serve: Remove from the oven and allow to cool slightly. Drizzle each stuffed pepper with ranch or blue cheese dressing and garnish with extra chopped green onions if desired. Serve hot and enjoy this spicy, cheesy delight.
Notes
- Feel free to use any color of bell pepper for variety and visual appeal.
- If you prefer less spice, reduce the buffalo sauce amount or choose a milder wing sauce.
- For a dairy-free option, substitute cream cheese and shredded cheese with vegan alternatives.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.
