Buffalo Chicken Stuffed Peppers are a tasty treat! These colorful peppers are filled with spicy buffalo chicken, cream cheese, and topped with cheesy goodness. Perfect for a fun meal!
Whenever I make these, the house smells amazing! I love how easy they are to whip up, and they make the perfect excuse to eat more cheese. Who can resist that? 😄
Key Ingredients & Substitutions
Bell Peppers: I used red and green peppers for color and flavor. You can swap them for yellow or orange peppers if you prefer a sweeter taste. Feel free to use mini peppers for bite-sized portions!
Cooked Chicken: Shredded rotisserie chicken is my go-to for convenience. If you’re vegetarian, swap with shredded jackfruit or a mixture of beans for protein. Tofu can also work great if you like a meat alternative.
Buffalo Wing Sauce: Frank’s RedHot is classic for this dish, but any buffalo sauce will work. Try a milder hot sauce if you’re sensitive to spice. You can also mix in some honey for a touch of sweetness.
Cream Cheese: This adds creaminess to the filling. If you’re dairy-free, you can use a vegan cream cheese or blended tofu for a similar texture.
Cheddar Cheese: I prefer sharp cheddar for the extra flavor. You can use Monterey Jack for a milder taste, or a dairy-free cheese to suit dietary needs.
How Do I Get My Peppers Tender but Not Mushy?
The key to perfectly cooked peppers is timing. You want them tender enough to enjoy but not overcooked into mush. Here’s how:
- Preheat your oven well before baking your stuffed peppers to ensure even cooking.
- Start by baking the stuffed peppers cut side up. This helps them cook evenly and keeps the filling moist.
- Check them around the 20-minute mark. If they’re starting to soften but haven’t browned too much, you’re on the right track.
- For a bit of extra char, turn on the broiler for the last 2-3 minutes of cooking, but keep a close eye to prevent burning!
These tips will help you achieve tasty, perfectly cooked stuffed peppers every time!
Buffalo Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 4 large bell peppers (2 red, 2 green), halved and seeded
- 2 cups cooked shredded chicken breast
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions (plus extra for garnish)
- 1/4 cup chopped fresh cilantro or parsley (for garnish)
- 1/4 cup blue cheese dressing or ranch dressing (for drizzling)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 minutes to bake. So, you’re looking at about 35 minutes total from start to finish—perfect for a quick and delicious weeknight dinner!
Step-by-Step Instructions:
1. Prepping the Oven and Peppers:
Start by preheating your oven to 375°F (190°C). While it’s heating up, carefully prepare the bell peppers by cutting them in half lengthwise and removing the seeds and membranes. This makes space for all that yummy filling!
2. Mixing the Filling:
In a large mixing bowl, combine the shredded cooked chicken, buffalo wing sauce, softened cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, smoked paprika, and a dash of salt and pepper. Stir everything together well until all the flavors mix into a creamy and spicy mixture that you can’t wait to bite into!
3. Stuffing the Peppers:
Take your mixed filling and spoon it evenly into each halved bell pepper. Make sure to pack the mixture slightly so it holds together nicely while baking.
4. Baking Time:
Place the stuffed peppers, cut side up, in a baking dish. Pop them into the preheated oven and bake for about 20-25 minutes. They should become tender, and the cheese on top will get nice and bubbly!
5. Finishing Touches:
Once the peppers are out of the oven, drizzle each stuffed pepper with some blue cheese or ranch dressing for that extra zing. Finally, garnish with a sprinkle of chopped green onions and fresh cilantro or parsley for a pop of color and freshness!
6. Serve and Enjoy!
Serve your warm Buffalo Chicken Stuffed Peppers and enjoy a hearty meal full of flavor! They make a great main dish and are sure to impress anyone at the table!
Enjoy your delicious Buffalo Chicken Stuffed Peppers with that cool dressing drizzle and fresh herbs on top!
Can I Use Different Types of Chicken?
Absolutely! While shredded chicken breast is ideal, you can use shredded rotisserie chicken for convenience. If you’re looking for a vegetarian option, consider using jackfruit, tempeh, or a mix of beans for protein.
What If I Don’t Have Buffalo Wing Sauce?
No problem! You can make a homemade version by mixing hot sauce with melted butter (1 cup hot sauce to 1/2 cup melted butter). For a milder dish, use a mix of hot sauce and barbecue sauce!
How Can I Store Leftover Stuffed Peppers?
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the microwave or bake in the oven at 350°F (175°C) until warmed through.
Can I Make the Filling Ahead of Time?
Yes! You can prepare the filling a day in advance and store it in the fridge. When you’re ready to bake, just stuff the mixture into the pepper halves and bake as directed. This is a great time-saver for busy nights!
