If you love bold flavors with a bit of a spicy kick, Buffalo Chicken Stuffed Peppers are just the dish you need to try. This recipe combines tender chicken breast pieces with vibrant vegetables and the classic tangy heat of Buffalo sauce, all wrapped up in colorful bell peppers. Baked until soft and cheesy, this entrée brings comfort and excitement to your dinner table in a single bite.
Why You’ll Love Buffalo Chicken Stuffed Peppers
Buffalo Chicken Stuffed Peppers bring together two favorites: the hearty texture of stuffed peppers and the irresistible zing of Buffalo chicken. This meal is perfect when you want something satisfying but also packed with flavor. It’s a great way to enjoy chicken and vegetables in one dish, making it both nutritious and delicious. Plus, it’s easy to prepare, so you don’t have to spend hours in the kitchen.
Because the peppers bake right alongside the filling, you get tender, roasted pepper skins that perfectly cradle the savory mixture inside. The melted cheese on top adds a creamy balance to the spicy Buffalo sauce, while the ranch dressing gives a cool, tangy twist that ties all the flavors together. Whether you’re cooking for yourself or family, this recipe is sure to become a favorite.
Ingredients for Buffalo Chicken Stuffed Peppers
To make this delicious meal, you will need:
- 1 pound raw chicken breast, chopped into small ½-inch pieces
- 3 teaspoons all-purpose white flour
- ½ teaspoon salt
- 2 medium carrots, shredded
- 2 medium ribs celery, thinly sliced
- 1 cup shredded cheddar cheese, divided
- 3 tablespoons Buffalo wing sauce
- 2 tablespoons ranch dressing
- 4 bell peppers, each cut in half from stem to base, seeds removed
How to Make Buffalo Chicken Stuffed Peppers
Start by preheating your oven to 400 degrees Fahrenheit. This temperature is just right for roasting the peppers until they’re soft but still hold their shape.
In a medium bowl, toss the chopped chicken with the flour and salt. The flour helps the mixture bind together slightly and gives the chicken a nice coating that thickens the filling as it cooks. Then, add the shredded carrots, sliced celery, half a cup of the cheddar cheese, Buffalo wing sauce, and ranch dressing. Mix everything well so the flavors are evenly spread.
Next, place your pepper halves on a large rimmed baking sheet. Make sure to arrange them cut side up so they can hold the filling without spilling. Spoon the chicken mixture evenly into each pepper half. Top each one with about a tablespoon of the remaining cheddar cheese.
Put the baking sheet into the oven and bake for 30 to 40 minutes. You want to cook the peppers until the chicken reaches an internal temperature of 165 degrees Fahrenheit, ensuring it’s safe to eat. The peppers should be soft to your liking but still intact. When the cheese melts and starts to brown lightly, your stuffed peppers are ready.
How to Serve Buffalo Chicken Stuffed Peppers
Once baked, let the stuffed peppers cool for a few minutes. This helps the filling settle and makes them easier to handle. You can serve these peppers as a main course alongside a fresh green salad or some steamed rice.
If you want to keep the spicy theme going, add a drizzle of extra Buffalo sauce or a dollop of ranch dressing on top before serving. For a little more crunch, sprinkle chopped green onions or fresh parsley as garnish. These peppers are also great paired with a light vegetable soup or roasted potatoes for a fuller meal.
Because they’re packed with protein and veggies, Buffalo Chicken Stuffed Peppers make a balanced, satisfying dish for lunch or dinner. You can even prepare them ahead of time and reheat them, making them ideal for meal prepping your week.
Expert Tips for Making Buffalo Chicken Stuffed Peppers
To get the best results from this recipe, keep a few things in mind:
- Make sure your chicken pieces are evenly chopped. Uniform size helps them cook through evenly in the oven.
- Don’t skip the flour in the mixture. It thickens the filling so it doesn’t become watery inside the peppers.
- Use fresh bell peppers for the best texture and flavor. If your peppers are older or soft, they might not hold up as well during baking.
- Check the internal temperature of the chicken using an instant-read thermometer. It should hit 165°F to ensure safety.
- Adjust the amount of Buffalo sauce if you prefer milder or hotter flavors. You can always add more after cooking if needed.
- Let the peppers cool slightly before serving, as the filling can be very hot right out of the oven.
- For a different flavor twist, try using different cheeses like Monterey Jack or mozzarella instead of cheddar.
Following these tips will help you create a flavorful, well-textured dish that everyone will enjoy.
How to Store Buffalo Chicken Stuffed Peppers
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. When you’re ready to eat, reheat them in the oven at 350°F until warmed through, or microwave on medium power, covering the peppers to keep moisture in.
You can also freeze these stuffed peppers if you want to save them for later. Wrap each pepper half tightly in plastic wrap and place them in a freezer-safe container or bag. When ready to eat, thaw them overnight in the fridge, then reheat as usual.
Proper storage helps keep the peppers tasting fresh and prevents the filling from drying out.
Variations on Buffalo Chicken Stuffed Peppers
Feel free to customize this recipe to suit your taste or dietary needs:
- Swap chicken breast for cooked shredded chicken or ground turkey for a different texture.
- Add diced onions or bell pepper pieces to the filling for extra flavor and crunch.
- Try mixing in black beans or corn to add a bit of sweetness and fiber.
- Replace the Buffalo wing sauce with a milder hot sauce or a smoky barbecue sauce for a different twist.
- Use Greek yogurt instead of ranch dressing to lower the fat and add creaminess.
- Top with crumbled blue cheese instead of cheddar if you enjoy a stronger flavor.
- For a dairy-free option, omit the cheese and use a dairy-free dressing alternative.
These variations let you keep the core idea while making the dish your own.
Frequently Asked Questions About Buffalo Chicken Stuffed Peppers
What temperature should the chicken reach when cooking stuffed peppers?
Make sure the internal temperature of the chicken hits 165 degrees Fahrenheit for safe consumption. Using an instant-read thermometer is best.
Can I use pre-cooked chicken for this recipe?
Yes, you can substitute pre-cooked shredded chicken. Just mix it with the other ingredients and reduce the baking time to heat through the peppers and melt the cheese.
Are there vegetarian alternatives to Buffalo Chicken Stuffed Peppers?
You can use plant-based chicken substitutes or fill the peppers with a mix of beans, vegetables, and spicy sauce for a vegetarian-friendly version.
How spicy are these peppers?
The heat level depends on the amount and type of Buffalo sauce you use. You can adjust the spice to your liking by adding less sauce or choosing a milder version.
Can I prepare these peppers in advance?
Absolutely! Assemble the peppers ahead of time and store them in the fridge. Bake just before serving for best results.
Buffalo Chicken Stuffed Peppers
Equipment
- Oven
- Large Baking Sheet
- Medium Bowl
- Knife
Ingredients
- 1 lb. raw chicken breast chopped into small ½-inch pieces
- 3 tsp all-purpose white flour
- 0.5 tsp salt
- 2 each medium carrots shredded
- 2 each medium ribs celery thinly sliced
- 1 cup shredded cheddar cheese divided
- 3 Tbsp Buffalo wing sauce
- 2 Tbsp ranch dressing
- 4 each bell peppers cut in half from stem to base, seeds removed
Instructions
- Preheat your oven to 400°F.
- In a medium bowl, toss chopped chicken with flour and salt. Add shredded carrots, sliced celery, half a cup of cheddar cheese, Buffalo wing sauce, and ranch dressing. Mix well.
- Place pepper halves on a large rimmed baking sheet, cut side up. Spoon the chicken mixture evenly into each pepper half. Top with remaining cheddar cheese.
- Bake for 30 to 40 minutes until chicken reaches 165°F and peppers are soft. Cheese should be melted and lightly browned.
- Let cool for a few minutes before serving. Drizzle with extra Buffalo sauce or ranch dressing if desired.
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