Buffalo Chicken Stuffed Peppers

$- 4 large bell peppers - 2 cups cooked chicken, shredded - 1/2 cup buffalo sauce - 1/2 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1/2 cup green onions, chopped - 1/4 cup ranch dressing (optional) To make these buffalo chicken stuffed peppers, you need fresh bell peppers. I like to choose red, yellow, or green for color. Use cooked chicken, which can be shredded rotisserie chicken or any leftover chicken. Buffalo sauce adds spice and flavor. Cream cheese makes the filling creamy. Shredded cheddar cheese creates a tasty topping. Green onions add a nice crunch. If you like ranch dressing, drizzle it on top for extra flavor. - Salt - Freshly ground black pepper - Ranch dressing (for drizzling) Don't forget to season your filling. Salt and freshly ground black pepper will bring out all the flavors. Adding ranch dressing is optional, but it gives a cool contrast to the spicy filling. {{ingredient_image_2}} - Preheating the Oven First, set your oven to 375°F (190°C). This step ensures it’s hot when your dish goes in. - Preparing the Bell Peppers Next, take four large bell peppers. You can choose any color you like. Cut the tops off and remove the seeds. Make sure the peppers stay whole. Place them upright in a baking dish. They should fit snugly to hold the filling well. - Combining Ingredients In a big bowl, mix two cups of shredded chicken with half a cup of buffalo sauce. Add half a cup of softened cream cheese and one cup of shredded cheddar cheese. Toss in half a cup of chopped green onions. Stir the mix until it’s all creamy and well combined. - Adjusting Seasonings Taste your mixture now. Add salt and freshly ground black pepper to fit your taste. This step is key for the best flavor. - Stuffing the Peppers Stuff each bell pepper with the buffalo chicken mix. Press down gently to pack them well. Be careful not to overfill them. - Covering and Baking To keep moisture in, cover the baking dish loosely with aluminum foil. Place it in your preheated oven and bake for 25 minutes. - Finishing Touches After 25 minutes, take off the foil. Bake for another 10-15 minutes. You want the cheese on top to be bubbly and golden brown. When done, let the peppers cool for a few minutes. If you like, drizzle ranch dressing on top for extra flavor. Choosing the Right Peppers Select large bell peppers for stuffing. They hold the filling well. You can choose red, yellow, green, or orange peppers. Each color offers a different taste. Red peppers are sweet, while green peppers have a slight bite. Adjusting Spice Levels You can change the spice level by altering the buffalo sauce. Use less sauce for milder flavors. For more heat, add extra sauce or use a spicier brand. Taste the filling before stuffing to ensure it suits your preference. Plating Techniques When serving, use a colorful platter for a fresh look. Place the stuffed peppers upright. This makes them stand out. You can also arrange them in a circle for a fun presentation. Garnishing for Presentation Garnish with extra green onions on top. This adds color and freshness. A drizzle of ranch dressing enhances the flavor and looks great on the plate. You can also add a few sprigs of cilantro for extra flair. Recommended Bakeware Use a sturdy baking dish that fits the peppers snugly. This helps them hold their shape while baking. A glass or ceramic dish works well. It distributes heat evenly to cook the peppers perfectly. Tools for Efficient Preparation Gather a sharp knife, cutting board, and mixing bowl. These tools help you prep quickly. A spoon or spatula is great for mixing the filling. Keep measuring cups handy for precise ingredient amounts. Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only makes the dish visually appealing but also adds a variety of flavors. Adjust Spice Level: Feel free to modify the amount of buffalo sauce based on your spice tolerance. Start with less and add more to taste! Double the Filling: Make extra filling and use it as a dip for veggies or chips. It’s a great way to use any leftovers! Let it Rest: Allow the stuffed peppers to cool for a few minutes after baking. This helps the flavors meld and makes them easier to handle. {{image_4}} Alternative Proteins If you want to change the protein, try using ground turkey or tofu. Both options work well. Ground turkey gives a leaner choice, while tofu offers a plant-based option. You can also use canned chicken for quick prep. Dairy-Free Options For a dairy-free twist, replace cream cheese with cashew cream or dairy-free cream cheese. You can also use nutritional yeast for a cheesy flavor without dairy. This makes it friendly for those with lactose issues. Adding Vegetables You can boost nutrition by adding finely chopped veggies. Spinach, zucchini, or mushrooms mix well into the filling. They add moisture and flavor without overpowering the dish. Just sauté them lightly before mixing. Different Sauces To spice things up, try different sauces like barbecue or teriyaki. Each sauce gives a unique twist. You can also mix buffalo sauce with ranch for a creamy, tangy kick. Experiment with flavors to find your favorite combo. Slow Cooker Version For a slow cooker version, mix all filling ingredients and stuff the peppers as usual. Place them upright in the slow cooker. Cook on low for 4-6 hours. This method makes the peppers very tender and allows flavors to meld nicely. Air Fryer Instructions If you prefer the air fryer, preheat it to 350°F. Stuff and place the peppers in the basket. Cook for about 12-15 minutes. This method gives a nice crisp to the cheese on top while keeping the filling moist. - Use airtight containers for best results. - Glass or plastic containers work great. - Store in the fridge for up to 3 days. - To freeze stuffed peppers, wrap each one tightly in plastic wrap. - Place wrapped peppers in a freezer bag or container. - They can last up to 3 months in the freezer. - To reheat, bake straight from frozen at 375°F (190°C). - Cover with foil and heat for about 30-40 minutes. - Remove the foil to brown the cheese for the last 10 minutes. Can I use frozen chicken? Yes, you can use frozen chicken. Just thaw it first. Cook the chicken until it's safe to eat. Shred it, then mix it with the other ingredients. How do I make it less spicy? To reduce the heat, use less buffalo sauce. You can also mix in some cream cheese or ranch dressing. These will tone down the spice while keeping the flavor. What can I serve with stuffed peppers? Stuffed peppers are great on their own. You can pair them with a side salad or some garlic bread. Rice or quinoa works well too. Caloric Content per Serving Each stuffed pepper has about 400 calories. This can vary based on the size of the pepper and the amount of cheese. Nutritional Benefits of Ingredients - Bell Peppers: High in vitamins A and C, good for skin health. - Chicken: A great source of lean protein. - Cream Cheese: Adds a creamy texture and flavor. - Cheddar Cheese: Provides calcium and flavor. - Green Onions: Low in calories and add vitamins K and C. Can I add more vegetables to the filling? Absolutely! You can add diced tomatoes, corn, or spinach. These will add flavor and nutrients. Just chop them small, so they mix well. What other cheeses work well? You can use mozzarella or pepper jack for a different taste. Feta cheese adds a nice flavor too. Choose what you like best! This blog post covered how to make Buffalo Chicken Stuffed Peppers. We discussed all the main ingredients, from bell peppers to cream cheese. You learned how to prep, mix, and bake these tasty treats. I shared tips for perfecting your dish, serving suggestions, and variations to try. Lastly, we looked at storage and answered common questions. With this knowledge, you're all set to impress with your stuffed peppers. Enjoy experimenting and happy cooking!$

Buffalo Chicken Stuffed Peppers

Delicious stuffed bell peppers filled with a spicy buffalo chicken mixture, topped with melted cheese.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 large bell peppers
2 cups cooked chicken, shredded
0.5 cup buffalo sauce
0.5 cup cream cheese, softened
1 cup shredded cheddar cheese
0.5 cup green onions, finely chopped
0.25 cup ranch dressing
to taste salt
to taste freshly ground black pepper

Instructions

Begin by preheating your oven to 375°F (190°C).
Carefully cut the tops off the bell peppers and remove the seeds and membranes, ensuring the peppers remain intact. Place the cleaned peppers upright in a baking dish, ensuring they fit snugly for optimal stuffing.
In a large mixing bowl, combine the shredded chicken with buffalo sauce, softened cream cheese, half of the shredded cheddar cheese, and the chopped green onions. Stir thoroughly until all ingredients are well combined and the mixture is creamy.
Taste the mixture and season with salt and freshly ground black pepper according to your liking.
Generously stuff each bell pepper with the buffalo chicken mixture, pressing down gently to ensure they are well packed without overflowing.
Sprinkle the remaining cheddar cheese evenly over the tops of each stuffed pepper for a cheesy finish.
To retain moisture during baking, loosely cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes.
After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese on top is bubbly and has turned a lovely golden brown.
Once baked, remove the dish from the oven and allow the peppers to cool for a few minutes before drizzling with ranch dressing, if using.

Notes

Plate the stuffed peppers on a vibrant serving platter, and garnish with additional chopped green onions for a burst of color and freshness. Consider drizzling extra buffalo sauce around the plate for an eye-catching effect!

Keyword buffalo chicken, cheesy, spicy, stuffed peppers