Buffalo Chicken Stuffed Peppers
A delightful twist on a classic dish that combines spicy buffalo chicken with wholesome bell peppers, perfect for any gathering.
Ingredients
Stuffing ingredients
- 2 cups shredded cooked chicken
- 1/2 cup buffalo hot sauce Adjust based on spice preference
- 1 tablespoon olive oil For moisture
- Salt and pepper to taste
Peppers
- 4 large bell peppers (any color)
Cheese
- 1 cup shredded cheese (cheddar or mozzarella) Divided into two portions
Optional toppings
- to taste sliced green onions
- to taste ranch dressing
- to taste blue cheese dressing
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes.
Mixing Stuffing
- In a mixing bowl, combine shredded chicken with buffalo sauce.
- Add olive oil, salt, and pepper, and mix well.
- Fold in half of the shredded cheese.
Stuffing and Baking
- Generously fill each pepper with the buffalo chicken mixture.
- Place stuffed peppers upright in a baking dish.
- Sprinkle remaining cheese on top and cover the dish with foil.
- Bake for about 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is golden.
Serving
- Let the stuffed peppers cool for a few minutes before serving.
- Serve with ranch or blue cheese dressing drizzled on top, and garnish with sliced green onions.
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Notes
Best enjoyed warm, and makes excellent leftovers. Store in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.