Cheesy Buffalo Chicken Stuffed Peppers Recipe

Looking for a new twist on stuffed peppers? This Cheesy Buffalo Chicken Stuffed Peppers recipe combines the spicy, tangy flavor of buffalo chicken with the richness of melted cheese, all packed into vibrant bell peppers. It’s a delicious fusion of flavors that’s perfect for a quick weeknight dinner, game day, or a meal-prepped lunch. Loaded with protein and packed with flavor, these stuffed peppers are as satisfying as they are easy to make.

Instructions

Step 1: Prepare the Bell Peppers

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This temperature will allow the peppers to cook evenly without losing their shape.
2. Prepare the Peppers: Cut each bell pepper in half lengthwise, removing the seeds and membranes. This will create little “cups” for your buffalo chicken mixture. If the peppers are wobbly, you can slice a tiny bit off the bottom to make them sit flat in the baking dish.
3. Parbake the Peppers: To soften the peppers slightly, place them in a baking dish cut side up, and cover with aluminum foil. Bake for 10 minutes. This helps the peppers become tender once filled.

Step 2: Prepare the Buffalo Chicken Mixture

1. Shred the Chicken: If you haven’t pre-cooked the chicken, poach or bake two chicken breasts until cooked through. Shred the chicken with a fork or your hands.
2. Mix the Ingredients: In a large mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, ranch or blue cheese dressing, 1/2 cup of shredded cheddar cheese, and salt and pepper to taste. Stir until the mixture is well combined and creamy.
3. Taste Test: Adjust the seasoning if needed, adding more buffalo sauce for extra spice or a bit more ranch for creaminess.

Step 3: Fill and Bake the Peppers

1. Stuff the Peppers: Once the peppers are slightly softened, carefully fill each half with the buffalo chicken mixture, pressing down slightly to ensure the filling is compact.
2. Top with Cheese: Sprinkle the remaining shredded cheddar cheese and mozzarella cheese over the top of each pepper, ensuring they’re generously coated with cheese for that melty finish.
3. Bake: Return the baking dish to the oven and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
4. Broil for Crispiness: For a golden, crispy cheese layer, turn on the broiler for the last 2-3 minutes of cooking. Keep a close eye to avoid burning.

Step 4: Garnish and Serve

1. Add Fresh Garnish: Once the stuffed peppers are out of the oven, garnish with chopped green onions, parsley, or cilantro for a pop of color and flavor. For added spice, add a few slices of jalapeño on top.
2. Drizzle with Extra Buffalo Sauce: For an extra kick, drizzle more buffalo sauce over each pepper. This enhances the buffalo flavor and adds visual appeal.
3. Serve Hot: These stuffed peppers are best served hot, straight from the oven. Pair with extra ranch or blue cheese dressing on the side for dipping.

Tips for the Best Cheesy Buffalo Chicken Stuffed Peppers

1. Use Freshly Cooked Chicken: For the best flavor and texture, shred your own chicken. Rotisserie chicken also works well and adds convenience.
2. Adjust the Spice Level: To make this recipe milder, reduce the buffalo sauce and add more cream cheese or ranch. For extra heat, add more buffalo sauce or even a dash of hot sauce.
3. Don’t Skip Parbaking the Peppers: This ensures the peppers are tender without being overly soft.
4. Double the Recipe: These stuffed peppers are great for meal prepping. Simply double the recipe and freeze half for later.
5. Add Extra Veggies: Chopped celery or carrots can add crunch to the filling if you’re looking for extra texture.

Variations on Cheesy Buffalo Chicken Stuffed Peppers

1. Low-Carb Option: For a lower-carb version, replace the ranch dressing with Greek yogurt and use more celery and jalapeños in the filling for added flavor.
2. Dairy-Free Alternative: Use dairy-free cream cheese and shredded cheese to make this recipe dairy-free. Some buffalo sauces are also naturally dairy-free, making this an easy swap.
3. Vegetarian Version: Replace the chicken with cooked quinoa, black beans, or chickpeas for a hearty, vegetarian twist on buffalo stuffed peppers.
4. Mexican-Inspired: Add black beans and corn to the filling for a southwestern twist, and serve with a side of guacamole.

Serving Suggestions

1. With a Side Salad: A crisp side salad, especially one with a tangy vinaigrette, balances the richness of the stuffed peppers.
2. Rice or Cauliflower Rice: Serve over a bed of rice or cauliflower rice to soak up the buffalo sauce.
3. Celery and Carrot Sticks: For a classic buffalo wing pairing, serve with celery and carrots on the side along with extra ranch or blue cheese dressing.

Storage and Reheating

1. Refrigerate Leftovers: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
2. Freezing Instructions: These stuffed peppers freeze well. Freeze individually wrapped in plastic wrap and place in a freezer-safe container for up to 2 months.
3. Reheat Gently: Reheat in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for about 10-15 minutes. If frozen, allow the peppers to thaw overnight in the fridge before reheating.

Frequently Asked Questions (FAQs)

1. Can I use ground chicken instead of shredded chicken?
Yes, ground chicken works well! Brown it in a skillet before adding the buffalo sauce and cream cheese for a similar flavor.

2. Are these stuffed peppers keto-friendly?
Yes, these peppers are naturally low in carbs and can be made even lower-carb by using a sugar-free buffalo sauce.

3. Can I make these peppers ahead of time?
Absolutely. Prepare and fill the peppers ahead, refrigerate, and bake when you’re ready to serve.

4. Can I use a different type of cheese?
Yes! You can substitute cheddar with Monterey Jack or pepper jack cheese for added flavor.

Conclusion

This Cheesy Buffalo Chicken Stuffed Peppers recipe is the ultimate comfort food, combining spicy buffalo chicken, creamy cheese, and fresh bell peppers in one delightful dish. It’s easy to customize, quick to make, and perfect for serving a crowd or meal prepping for the week. So whether you’re a buffalo chicken enthusiast or just looking for a new way to enjoy stuffed peppers, this recipe is a winning choice that’s sure to please!

Yield: 4

Cheesy Buffalo Chicken Stuffed Peppers Recipe

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Looking for a new twist on stuffed peppers? This Cheesy Buffalo Chicken Stuffed Peppers recipe combines the spicy, tangy flavor of buffalo chicken with the richness of melted cheese, all packed into vibrant bell peppers. It’s a delicious fusion of flavors that’s perfect for a quick weeknight dinner, game day, or a meal-prepped lunch. Loaded with protein and packed with flavor, these stuffed peppers are as satisfying as they are easy to make.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• 4 large bell peppers (any color)
• 2 cups cooked chicken, shredded
• 1/2 cup buffalo sauce (adjust to taste)
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup green onions, chopped (plus more for garnish)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper, to taste
• Optional toppings: additional cheddar cheese, ranch dressing, or blue cheese crumbles

Instructions

1. Preheat Oven:
   Preheat your oven to 375°F (190°C).
   
2. Prepare the Peppers:
   Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
   
3. Make the Filling:
   In a large mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, onion powder, salt, and pepper. Mix until everything is well incorporated.
   
4. Stuff the Peppers:
   Generously fill each bell pepper with the buffalo chicken mixture. Press down gently to ensure they are packed tightly.
   
5. Bake:
   Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, until the peppers are tender and the filling is bubbly. If desired, sprinkle additional cheddar cheese on top during the last few minutes of baking.
   
6. Serve:
   Let cool for a few minutes before serving. Garnish with extra chopped green onions and optional toppings like ranch dressing or blue cheese crumbles.

Notes

• Make It Spicy: Add diced jalapeños to the filling for extra heat.
• Variations: Substitute cooked turkey or ground beef for the chicken if desired.