Description

These Buffalo Chicken Stuffed Peppers are a delicious and spicy twist on a classic comfort food. Tender bell peppers filled with a creamy, flavorful mixture of shredded chicken, buffalo sauce, cream cheese, and cheddar cheese, baked to perfection and topped with melted cheese. Perfect as a hearty lunch or dinner option that combines a zesty buffalo kick with creamy textures for a satisfying meal.

Ingredients

Scale

Peppers

4 large bell peppers (any color)

Buffalo Chicken Filling

2 cups cooked shredded chicken
1/2 cup buffalo sauce (adjust to taste)
1 teaspoon garlic powder
Salt, to taste
Pepper, to taste

Creamy Mixture

1 cup cream cheese (softened)
1 cup shredded cheddar cheese, divided
1/4 cup green onions (chopped)

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the stuffed peppers.
Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes inside. Set the cleaned peppers aside for stuffing.
Cook the chicken mixture: Heat a skillet over medium heat and add the shredded chicken. Stir in buffalo sauce, garlic powder, salt, and pepper until the chicken is fully coated and warmed through evenly.
Combine filling ingredients: In a mixing bowl, add the heated chicken mixture, softened cream cheese, half of the shredded cheddar cheese, and chopped green onions. Stir everything together until well combined and creamy.
Stuff the peppers: Fill each prepared bell pepper with the buffalo chicken mixture, pressing down slightly to pack the filling tightly inside. Arrange the stuffed peppers upright in a baking dish.
Add cheese topping: Sprinkle the remaining shredded cheddar cheese evenly over the tops of each stuffed pepper for a melty finish.
Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to allow the filling to heat thoroughly and the flavors to meld.
Finish baking uncovered: Remove the foil and bake for another 10 minutes, or until the cheddar cheese topping is bubbly and golden brown.
Rest and serve: Let the stuffed peppers cool for a few minutes out of the oven before serving to allow the filling to set slightly. Enjoy your flavorful Buffalo Chicken Stuffed Peppers!

Notes

You can adjust the buffalo sauce amount to make the filling milder or spicier according to your preference.
Use any color of bell peppers for a vibrant presentation and sweet flavor.
For a lower-carb option, use low-fat cream cheese or reduce the amount of cheddar cheese.
Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days.
To make this recipe keto-friendly, omit the peppers and serve the filling over cauliflower rice or lettuce wraps.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 350 kcal
Sugar: 5 g
Sodium: 800 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 85 mg

Keywords: buffalo chicken stuffed peppers, stuffed bell peppers, buffalo chicken recipe, easy dinner, spicy chicken peppers, baked stuffed peppers