Buffalo Chicken Stuffed Peppers
Spicy Buffalo chicken stuffed into tender bell peppers, topped with cheese and baked to perfection for a satisfying meal.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.