Buffalo Chicken Stuffed Peppers are a fun and spicy dish! Juicy chicken mixed with tasty buffalo sauce is stuffed inside sweet bell peppers. It’s colorful and packed with flavor!
Perfect for dinner or a game day snack, these peppers are a hit! I love how they look on the table, and there’s something about that spicy kick that makes them super tasty. Yum!
Key Ingredients & Substitutions
Bell Peppers: Use whatever color you like! Red and yellow peppers are sweeter, while green has a bolder flavor. If you’re low on time, mini sweet peppers work great too!
Shredded Chicken: I recommend rotisserie chicken for ease and flavor. If you’re cooking from scratch, just boil some chicken breasts and shred them. You can even use canned chicken if it’s what you have on hand.
Buffalo Wing Sauce: Frank’s is popular, but any brand works. For a milder version, try mixing hot sauce with a little honey. You can also use sriracha or a homemade buffalo sauce if you want a fresh taste.
Cheese: Cheddar adds a nice sharpness. You can swap it out for Monterey Jack or Pepper Jack for extra spice. If you’re dairy-free, there are many great cheese alternatives now available.
Dressings: Ranch or blue cheese is classic, but feel free to mix it up! A yogurt-based dressing is a healthier alternative. You can even skip the creamy dressing if you prefer!
How Can I Get the Peppers Just Right?
Getting bell peppers tender yet slightly crisp is key! Here’s how to do it:
- Start by ensuring your oven is preheated. This helps them cook evenly.
- Don’t cut the tops off; halving them lengthwise allows them to hold more filling and makes for a bigger bite!
- When baking, keep an eye on them after 20 minutes. Test doneness with a fork; you want them tender but not mushy.
Enjoy your peppers fresh from the oven, letting the aroma fill your kitchen!
Buffalo Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 4 large bell peppers (red, yellow, or green)
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 1/2 cup shredded cheddar cheese
- 1/4 cup blue cheese crumbles
- 1/4 cup ranch or blue cheese dressing (plus extra for drizzling)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25 minutes to bake, totaling about 35 minutes from start to finish. It’s a quick and delicious meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures the peppers cook evenly and come out perfectly tender.
2. Prepare the Bell Peppers:
Wash the bell peppers under cool water. Cut each pepper in half lengthwise and carefully remove the seeds and membranes. You can set them aside in a baking dish, cut side up.
3. Mix the Filling:
In a mixing bowl, combine the cooked shredded chicken, buffalo wing sauce, shredded cheddar cheese, blue cheese crumbles, ranch or blue cheese dressing, garlic powder, onion powder, and salt and pepper. Stir everything together until well mixed and creamy.
4. Stuff the Peppers:
Spoon the buffalo chicken mixture generously into each bell pepper half. Make sure to pack it tightly and mound it slightly on top so it looks delicious!
5. Bake in the Oven:
Place the stuffed peppers in the baking dish and place them in the preheated oven. Bake for about 20-25 minutes. The peppers should be tender, and the filling will be hot and bubbly.
6. Garnish and Serve:
Once finished baking, remove the stuffed peppers from the oven. Drizzle extra ranch or blue cheese dressing on top for a tasty finish. Garnish with freshly chopped parsley or cilantro for a pop of color.
7. Enjoy!
Serve the buffalo chicken stuffed peppers warm. They’re packed with flavor and are sure to be a hit with everyone at the table!
These stuffed peppers not only look great but also deliver a wonderful kick of flavor. Enjoy your delightful and spicy meal!
Can I Use Ground Chicken Instead of Shredded Chicken?
Absolutely! Ground chicken works well in this recipe. Just cook it with some seasoning until fully cooked, then mix it with the buffalo sauce and other ingredients as directed. You’ll have a slightly different texture, but it’ll still be delicious!
Can I Make This Recipe Vegetarian?
Yes! Substitute the chicken with a plant-based protein, like shredded jackfruit or tofu, mixed with buffalo sauce. You could also use quinoa or lentils for a hearty filling that pairs wonderfully with the spices.
How Can I Store Leftover Stuffed Peppers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or microwave them for quicker reheating.
Can I Freeze These Stuffed Peppers?
Yes, you can freeze the stuffed peppers before or after baking! If freezing before baking, assemble the peppers, cover them tightly, and freeze. When you’re ready to bake, thaw them overnight in the fridge and then bake as instructed. If they’re already cooked, just reheat them directly from frozen, but add some extra cooking time.