Buffalo Chicken Stuffed Peppers are a fun and tasty dish! They are made by filling bell peppers with a spicy buffalo chicken mix and cheese. It’s a twist on a classic that’s sure to impress!
These peppers are great for dinner or as a party snack. Plus, who doesn’t love the combo of spicy, cheesy, and crunchy? I always add a little ranch on top for extra flavor—yum!
Key Ingredients & Substitutions
Bell Peppers: I love using a mix of red and green for color and subtle sweetness. If you’re in a pinch, zucchini or halved tomatoes can work too!
Shredded Chicken: Leftover rotisserie chicken is my go-to for ease, but any cooked chicken works. You can also substitute canned chicken for quick prep.
Buffalo Wing Sauce: Frank’s RedHot is a classic, but any hot sauce creates nice heat. For a milder version, use a sweet chili sauce instead.
Cream Cheese: For a lighter option, Greek yogurt or Neufchâtel cheese can be used. They provide creaminess without the extra fat.
Cheddar Cheese: I like sharp cheddar for its flavor. Monterey Jack or pepper jack add a nice twist if you prefer different taste.
How Do You Stuff Peppers Without Making a Mess?
Stuffing peppers can be tricky, but with these tips, you can do it like a pro! First, make sure to prep your peppers properly. Cut off the tops and remove seeds to make space for the filling.
- Use a small spoon or your hands to fill the peppers. This gives you better control of how much you pack in.
- Press the filling down gently as you go to avoid air pockets—each pepper should be full!
- Position the peppers upright in the baking dish to prevent them from toppling over during baking.
Following these steps will make your stuffing neat and easy, ensuring your peppers bake beautifully!
Buffalo Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 4 large bell peppers (green and/or red), tops cut off and seeds removed
- 2 cups cooked shredded chicken breast
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 1/2 cup cream cheese, softened
- 1 cup shredded cheddar cheese (divided)
- 1/4 cup ranch dressing (plus extra for drizzling)
- 2 green onions, chopped (plus some for garnish)
- Salt and black pepper, to taste
- Optional: blue cheese crumbles for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to bake. In total, you should plan for about 40 minutes from start to finish. Perfect for a quick weeknight meal that packs a punch!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will help ensure that your stuffed peppers cook evenly.
2. Prepare the Bell Peppers:
Carefully cut off the tops of the bell peppers and remove the seeds and membranes inside. If needed, you can trim the bottom slightly to help them stand upright while baking. This keeps your tasty filling safe while cooking!
3. Make the Filling:
In a medium bowl, mix together the shredded chicken, buffalo wing sauce, softened cream cheese, half of the shredded cheddar cheese, ranch dressing, and chopped green onions. Use a spoon to mix everything until well combined. Don’t forget to season with a little salt and black pepper to taste!
4. Stuff the Peppers:
Take the filling and stuff each bell pepper, pressing it down gently to make sure it’s packed in there! You want each pepper to be full of all that deliciousness.
5. Arrange for Baking:
Place the filled peppers upright in a baking dish. Sprinkle the remaining shredded cheddar cheese on top of each pepper, so they’ll be cheesy and bubbly when done.
6. Bake:
Pop the baking dish into the preheated oven and bake for about 25-30 minutes. You’re looking for nice tender peppers and melted cheese on top—trust me, it’ll smell amazing!
7. Add the Finishing Touches:
Once done, carefully remove the baked peppers from the oven. Drizzle a little extra ranch dressing on top if you like, and garnish with chopped green onions and blue cheese crumbles if you’re feeling fancy.
8. Serve and Enjoy!
Serve the stuffed peppers warm and enjoy each spicy, creamy bite! They’re perfect for dinner or as a fun appetizer at your next get-together.
Can I Use Ground Chicken Instead of Shredded Chicken?
Yes, you can definitely use ground chicken! Just cook it in a skillet until fully browned before mixing it with the other ingredients. This is a great alternative if you’re looking for a different texture.
How Can I Make This Recipe Vegetarian?
You can substitute the chicken with a mix of beans, lentils, or quinoa for a hearty, vegetarian option. Adding diced vegetables like zucchini, mushrooms, or corn will also enhance the flavor!
Can I Freeze Leftovers?
Yes! Allow the stuffed peppers to cool completely, then wrap them tightly in plastic wrap and aluminum foil, or place them in an airtight container. They can be stored in the freezer for up to 3 months. Just thaw in the fridge before reheating!
What’s the Best Way to Reheat Stuffed Peppers?
The best way to reheat stuffed peppers is in the oven! Preheat to 350°F (175°C), place the peppers in a baking dish, cover with foil, and heat for about 20-25 minutes until warmed through. You can also microwave them, but they may lose some of their texture.