Description
These Buffalo Chicken Stuffed Peppers combine the spicy tang of buffalo sauce with creamy cheese and tender chicken, all baked inside colorful bell peppers for a flavorful and satisfying meal. Perfect for a quick dinner or game day snack, this recipe brings a delicious twist to classic buffalo chicken flavors wrapped in a healthy vegetable.
Ingredients
Scale
Peppers
- 4 large bell peppers (any color)
Filling
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce (adjust to taste)
- 4 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese, divided
Garnish
- 2 green onions, finely sliced
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare Peppers: Slice the tops off the bell peppers and carefully remove the seeds and membranes. Place the hollowed peppers upright in a baking dish ready for stuffing.
- Make Filling: In a large bowl, combine the shredded cooked chicken, buffalo sauce, softened cream cheese, and half of the shredded cheddar cheese. Mix thoroughly until well blended and creamy.
- Stuff Peppers: Fill each prepared bell pepper with the buffalo chicken mixture, pressing down gently to ensure they are well stuffed.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the peppers are tender and the cheese filling is melted and bubbly.
- Garnish and Serve: Remove the stuffed peppers from the oven, sprinkle the remaining cheddar cheese and finely sliced green onions on top, and serve warm.
Notes
- Adjust buffalo sauce quantity to control the heat level.
- Use leftover cooked chicken to save time or roast chicken breasts fresh before preparing.
- For a milder version, substitute buffalo sauce with barbecue sauce.
- Make sure to soften the cream cheese to ensure an even, creamy filling.
- Bell pepper colors can be mixed for a colorful presentation.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
