Description
These Buffalo Chicken Stuffed Peppers are a flavorful and satisfying dish perfect for a hearty lunch or dinner. Colorful bell peppers are filled with a creamy, spicy buffalo chicken mixture, baked until tender, and topped with ranch or blue cheese dressing for a delicious blend of zesty, creamy, and cheesy flavors. This recipe is easy to prepare and serves as a crowd-pleaser for game days or weeknight meals.
Ingredients
Scale
Vegetables
- 4 large bell peppers (any color)
- 2 green onions (finely chopped)
Filling
- 2 cups cooked chicken (shredded)
- 1 cup buffalo sauce
- 1/2 cup cream cheese (softened)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Additional Ingredients
- 1/2 cup ranch or blue cheese dressing
- 1 tablespoon olive oil
- Salt and pepper (to taste)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the stuffed peppers evenly.
- Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes to create hollow shells. Drizzle the inside of each pepper with olive oil and season with salt and pepper to add flavor and prevent dryness during baking.
- Prepare the Filling: In a large mixing bowl, combine shredded cooked chicken, buffalo sauce, softened cream cheese, shredded cheddar cheese, shredded mozzarella cheese, and finely chopped green onions. Mix all ingredients thoroughly until well combined, forming a creamy, spicy filling.
- Stuff the Peppers: Fill each prepared bell pepper with the buffalo chicken mixture, packing it tightly and allowing the filling to mound slightly over the top for maximum flavor in each bite.
- Bake the Peppers: Arrange the stuffed peppers upright in a baking dish and cover with aluminum foil to retain moisture. Bake in the preheated oven for 30 minutes, then remove the foil and continue baking for an additional 10-15 minutes until the peppers are tender and the filling is bubbly and golden on top.
- Serve: Remove the peppers from the oven and let them cool slightly. Drizzle each with ranch or blue cheese dressing and garnish with extra chopped green onions if desired. Serve hot to enjoy the full blend of spicy and creamy flavors.
Notes
- You can customize the heat level by adjusting the amount or type of buffalo sauce used.
- Substitute Greek yogurt for cream cheese for a lighter filling option.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a dairy-free version, use vegan cream cheese and cheese alternatives and substitute ranch/blue cheese dressing with a suitable vegan option.
- Serve with a side of celery sticks or a fresh salad to balance the spicy richness.
