Buffalo Chicken Stuffed Peppers
A flavorful twist on traditional stuffing, combining the zesty kick of buffalo chicken with the crunch of fresh peppers. Perfect for busy weeknights or gatherings.
Ingredients
Main Ingredients
- 4 large bell peppers Choose firm peppers without bruises.
- 2 cups cooked chicken, shredded Shredded rotisserie or grilled chicken works well.
- 1/2 cup buffalo sauce Adjust spice level according to preference.
- 1/2 cup cream cheese, softened Break into small pieces for easier mixing.
- 1 cup shredded cheese (cheddar or mozzarella) Can use mixed cheeses for variety.
- 1/4 cup green onions, chopped For garnish and flavor.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste salt and pepper
- for drizzling olive oil To add moisture and flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish or a lined cookie sheet.
- In a mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, half of the shredded cheese, green onions, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Spoon the chicken mixture evenly into each bell pepper, packing it gently.
- Top each stuffed pepper with the remaining shredded cheese.
- Drizzle a little olive oil over the top of the peppers for added moisture and flavor.
Cooking
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Remove from the oven and let them cool for a few minutes before serving.
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Notes
Serve hot, garnished with chopped fresh herbs or additional green onions. Pair with cooling dips like ranch or blue cheese dressing. Leftover filling can be used as a topping for corn chips or toast.