Buffalo Chicken Stuffed Peppers

$- 4 large bell peppers (any color) - 2 cups cooked shredded chicken - 1/2 cup buffalo sauce (adjust to taste) - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese, divided - 1/2 cup blue cheese crumbles (optional) - 2 green onions, sliced - Salt and pepper to taste - Olive oil for drizzling Buffalo chicken stuffed peppers need fresh and tasty ingredients. The bell peppers serve as a colorful base. I love using any color, but red, yellow, and green add fun. Cooked shredded chicken gives a great texture and flavor. You can use leftovers or rotisserie chicken. Buffalo sauce brings heat and tang. Adjust it to your liking. Cream cheese adds creaminess, while cheddar cheese gives a nice melt. If you enjoy blue cheese, add those crumbles for extra flair. Don't forget the green onions for a pop of freshness. Salt and pepper enhance all the flavors. A drizzle of olive oil on the peppers helps them roast nicely in the oven. With these simple ingredients, you can create a dish that is both filling and delicious. {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - Cut the tops off the bell peppers and remove seeds and membranes. - Drizzle olive oil and place peppers in a baking dish. First, I turn on the oven. It needs to be hot for the peppers. Then, I grab my bell peppers. I cut off the tops and scoop out the seeds and membranes. This helps the peppers cook well and hold the filling. A little drizzle of olive oil makes them shiny and tasty. I place them in a baking dish, ready for stuffing. - Combine shredded chicken, buffalo sauce, cream cheese, and cheeses. - Season the mixture with salt and pepper. Next, I mix my filling in a bowl. I add the shredded chicken, buffalo sauce, and cream cheese. I also toss in half of the cheddar cheese. If you like blue cheese, add it now. I stir until it is creamy and well-mixed. Then, I sprinkle in salt and pepper to make it just right. - Stuff each pepper with the chicken mixture. - Top with remaining cheddar cheese. - Bake for 25-30 minutes until tender and golden. Now, it's time to stuff the peppers. I carefully pack each pepper with the chicken mixture. I press it down gently to fit it all in. After that, I sprinkle the rest of the cheddar cheese on top. I place the dish in the oven and set the timer for 25 to 30 minutes. I wait until the peppers are soft and the cheese is bubbly and golden. To make the buffalo chicken stuffed peppers great, you can adjust the buffalo sauce. Start with half a cup. If you want more heat, add a little more sauce. Taste as you mix. This way, you get the perfect balance. For cheese, you have options. Cheddar cheese gives a nice sharpness. If you want something tangy, use blue cheese. Mixing both cheeses is a fun twist. It adds depth and richness to the dish. For a creamy filling, ensure the cream cheese is softened. If it's too cold, it won't mix well. You want a smooth mixture that blends nicely with the chicken. This makes each bite creamy and delicious. When packing the stuffing, press down gently but firmly. This keeps the filling from spilling out. Make sure each pepper is filled to the top. A well-packed pepper looks great and holds together during baking. Presentation matters! Serve the stuffed peppers on a large platter. Drizzle some extra buffalo sauce on top for flair. Garnish with sliced green onions for color. Pair them with ranch or blue cheese dressing for dipping. These sauces cool down the heat and add flavor. Your guests will love this tasty touch! Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only enhances the visual appeal of your dish but also adds a slight variation in flavor, making each bite a delightful surprise. Adjusting Spice Level: Customize the heat of your stuffed peppers by adjusting the amount of buffalo sauce. Start with less and add more to your taste, ensuring everyone can enjoy the dish. Pre-cook for Extra Tenderness: If you prefer your peppers softer, you can parboil them for 5 minutes before stuffing. This will ensure they cook through perfectly in the oven. Garnish for Flavor: Don't skip the green onions! They add a fresh crunch and a burst of flavor that balances the richness of the stuffed peppers beautifully. {{image_2}} You can use many kinds of peppers for this dish. Bell peppers are great, but mini peppers work well too. They add a fun twist and are perfect for snacks. You can even try jalapeños for a spicy kick. If you want a lighter option, you can stuff zucchini or eggplant instead. These veggies will soak up the buffalo flavor and keep it fresh. If you want to switch up the protein, there are good choices. Turkey is a great substitute for chicken. It keeps the same taste but gives a new twist. You can also use tofu for a plant-based option. Just make sure to press it first to remove excess moisture. This helps the filling stay firm and flavorful. For a vegetarian filling, mix beans or lentils with your favorite spices. You can boost the flavor of your stuffed peppers easily. Adding spices like cumin or paprika gives depth. Fresh herbs like cilantro or parsley can brighten the dish. You can also mix in chopped veggies, like spinach or mushrooms, for a healthier meal. They add color and nutrients to your peppers. Don’t be afraid to experiment with flavors! To store your stuffed peppers, first let them cool down. Place them in an airtight container. They can stay in the fridge for up to three days. For long-term storage, freeze them. Wrap each pepper in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. Just remember to label the bag with the date. To reheat, the oven is your best bet. Preheat it to 350°F (175°C). Place the stuffed peppers in a baking dish and cover with foil. Heat for about 20-25 minutes. This keeps the peppers nice and soft. If you use a microwave, put the pepper on a microwave-safe plate. Heat in short bursts of 1-2 minutes. Check often, so they do not get too hot. The oven gives better texture, while the microwave is faster. Choose what works best for you! To add heat, you can use more buffalo sauce. You can also add sliced jalapeños or crushed red pepper flakes to the filling. If you like a kick, try using spicy cheese. Another option is to mix in hot sauce directly into the chicken mix. Always taste as you go to find your perfect spice level. Yes, you can prepare the stuffed peppers ahead of time. Stuff the peppers and place them in a baking dish. Cover with plastic wrap and store them in the fridge for up to 24 hours. When ready to bake, remove the wrap and bake as directed. You might need to add a few extra minutes to the cooking time. Buffalo Chicken Stuffed Peppers pair well with a crunchy salad. You can serve them with ranch or blue cheese dressing on the side for dipping. Another great option is to add some carrot and celery sticks on the plate. These add a nice crunch and are classic companions to buffalo flavors. Buffalo Chicken Stuffed Peppers are a tasty meal you can make easily. We discussed ingredients, steps, and tips to make your dish perfect. You can change the flavors or use different proteins to fit your taste. Store leftovers well for later. I hope you feel inspired to try these stuffed peppers in your kitchen. They promise a fun and fulfilling cooking experience. Enjoy your cooking, and let your taste buds explore!$

Buffalo Chicken Stuffed Peppers

Delicious stuffed bell peppers filled with spicy buffalo chicken and cheese.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 large bell peppers
2 cups cooked shredded chicken
0.5 cup buffalo sauce
1 cup cream cheese
1 cup shredded cheddar cheese
0.5 cup blue cheese crumbles
2 whole green onions
to taste salt
to taste pepper
for drizzling olive oil

Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle olive oil over the outside of the peppers and place them upright in a baking dish.
In a mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, half of the cheddar cheese, and blue cheese crumbles if using. Stir until everything is well incorporated and creamy.
Season the mixture with salt and pepper to taste.
Carefully stuff each bell pepper with the buffalo chicken mixture, pressing down gently to pack it in.
Sprinkle the remaining cheddar cheese on top of the stuffed peppers.
Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Remove from the oven and let cool for a few minutes. Garnish with sliced green onions before serving.

Notes

Serve with extra buffalo sauce and a side of ranch or blue cheese dressing for dipping.

Keyword buffalo chicken, cheese, spicy, stuffed peppers