Buffalo Chicken Stuffed Peppers

why make this recipe

Buffalo Chicken Stuffed Peppers are quick, tasty, and filling. They mix spicy buffalo sauce and creamy cheese with chicken inside a sweet bell pepper. You get a meal that is bright, warm, and easy to share.

introduction

This recipe brings bold flavor with simple steps. It uses cooked shredded chicken, buffalo sauce, cream cheese, and cheddar inside bell peppers. If you like spicy stuffed peppers, try this similar recipe for Buffalo chicken stuffed jalapenos for a different heat and size.

how to make Buffalo Chicken Stuffed Peppers

Preheat the oven and prep the peppers. Mix chicken, buffalo sauce, cream cheese, and half the cheddar. Fill each pepper with the mix, cover, and bake. Uncover, add the rest of the cheese, and bake until the cheese bubbles. Garnish with parsley if you like.

Ingredients :

• 4 bell peppers
• 2 cups cooked shredded chicken
• 1/2 cup buffalo sauce
• 1/4 cup cream cheese
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions :

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a large bowl, mix together the shredded chicken, buffalo sauce, cream cheese, and half of the cheddar cheese. Season with salt and pepper.
4. Stuff the mixture into each bell pepper.
5. Place the stuffed peppers in a baking dish and cover with foil.
6. Bake for 25-30 minutes, then remove the foil, sprinkle with the remaining cheddar cheese, and bake for an additional 5-10 minutes or until the cheese is bubbly.
7. Garnish with fresh parsley if desired and serve warm.

how to serve Buffalo Chicken Stuffed Peppers

Serve warm on a plate with a side salad or rice. They go well with ranch or blue cheese dressing for dipping. Cut each pepper in half for easy sharing.

how to store Buffalo Chicken Stuffed Peppers

Cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. You can freeze for up to 2 months; thaw in the fridge before reheating.

tips to make Buffalo Chicken Stuffed Peppers

• Use rotisserie chicken to save time.
• Soften cream cheese slightly so it mixes easily.
• Leave a little space at the top of each pepper so filling does not overflow.
• Test one pepper first to check seasoning before stuffing all of them.

variation (if any)

• Add cooked rice or quinoa to the filling to stretch the meal.
• Swap cheddar for pepper jack for extra spice.
• Mix in chopped celery for crunch.
• Use ground chicken or turkey if you prefer.

FAQs

Q: Can I use raw chicken?
A: It is best to use cooked chicken. If you use raw, cook it first and shred before mixing.

Q: Can I make these ahead?
A: Yes. Stuff the peppers and keep covered in the fridge. Bake when you are ready, adding a few extra minutes to the bake time.

Q: Are other peppers okay?
A: Yes. Use any bell pepper color. Mini sweet peppers can be used but cut the cook time.

Q: Can I make this milder?
A: Reduce the buffalo sauce and add more cream cheese or use a mild wing sauce.

Q: How do I know when they are done?
A: The peppers should be tender and the cheese on top should be bubbly and slightly brown.

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