Buffalo Chicken Stuffed Peppers
Buffalo Chicken Stuffed Peppers combine bold flavors and vibrant colors, featuring a savory filling of shredded chicken, tangy buffalo sauce, and creamy cheese, all baked in tender bell peppers.
Equipment
- Mixing Bowl
- Baking Dish
- Aluminum Foil
Ingredients
Ingredients
- 4 large Bell Peppers Choose colors like red, yellow, or green for variety.
- 2 cups Cooked Shredded Chicken Rotisserie chicken works great.
- 1/2 cup Buffalo Sauce Adjust to taste for spice level.
- 1 cup Cream Cheese Softened for easy mixing.
- 1 cup Shredded Cheddar Cheese For that classic cheesy flavor.
- 1/2 cup Crumbled Blue Cheese Optional, for a tangy kick.
- 1/4 cup Chopped Green Onions For a fresh garnish.
- to taste Salt and Pepper For seasoning.
- 1 tablespoon Olive Oil For drizzling and added moisture.
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by cutting the tops off and removing the seeds and membranes.
- In a mixing bowl, combine the shredded chicken, Buffalo sauce, softened cream cheese, half of the shredded cheddar cheese, and salt and pepper. Mix until well incorporated.
- Spoon the filling into each bell pepper, packing it tightly but not overfilling.
- Place the stuffed peppers upright in a baking dish and drizzle olive oil over the tops.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil, sprinkle the remaining cheddar cheese (and blue cheese if using) over the tops, and bake uncovered for an additional 10-15 minutes.
- Let cool for a few minutes and garnish with chopped green onions before serving.
Notes
These peppers can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking.