Buffalo Chicken Stuffed Peppers: A Delicious & Easy Recipe

Buffalo Chicken Stuffed Peppers: Prepare to ignite your taste buds with a flavor explosion! Imagine the tangy, spicy kick of buffalo chicken, perfectly balanced by the sweetness of bell peppers, all baked to bubbly, cheesy perfection. This isn’t just a meal; it’s an experience.

While buffalo chicken wings have become a staple of American cuisine, particularly during sporting events, the concept of stuffing vegetables dates back centuries across various cultures. From stuffed grape leaves in the Mediterranean to chili-filled peppers in the Southwest, the idea of encasing delicious fillings within a vegetable vessel is a time-honored tradition. Our Buffalo Chicken Stuffed Peppers recipe takes this classic concept and gives it a modern, spicy twist.

What makes these stuffed peppers so irresistible? It’s the perfect combination of textures and tastes. The tender-crisp bell peppers provide a delightful contrast to the creamy, cheesy, and slightly spicy buffalo chicken filling. Plus, they’re incredibly convenient! This recipe is relatively quick to prepare, making it ideal for busy weeknights, and it’s a fantastic way to use leftover cooked chicken. People adore this dish because it’s a crowd-pleaser, offering a satisfying and flavorful meal that’s both comforting and exciting. Get ready to discover your new favorite way to enjoy buffalo chicken!

Ingredients:

• For the Peppers:
• 4 large bell peppers (any color, but I like a mix!)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• For the Buffalo Chicken Filling:
• 1.5 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup Frank’s RedHot sauce (or your favorite buffalo wing sauce)
• 1/4 cup ranch dressing (or blue cheese dressing, if you prefer!)
• 1/4 cup cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese (optional, but highly recommended!)
• 1/4 cup chopped celery
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• For Topping (Optional):
• Shredded cheddar cheese
• Crumbled blue cheese
• Chopped green onions
• Ranch or blue cheese dressing for drizzling

Preparing the Chicken:

1. Cook the Chicken: There are a few ways you can cook the chicken. My favorite is to poach it because it keeps it nice and moist. To poach, place the chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the chicken is cooked through and no longer pink inside. You can also bake the chicken at 375°F (190°C) for about 20-25 minutes, or until cooked through. Another option is to use leftover cooked chicken or rotisserie chicken to save time.
2. Shred the Chicken: Once the chicken is cooked, let it cool slightly. Then, using two forks, shred the chicken into bite-sized pieces. You can also use a stand mixer with the paddle attachment to shred the chicken quickly and easily. Just be careful not to over-shred it!

Making the Buffalo Chicken Filling:

1. Sauté the Onion and Garlic: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
2. Combine Ingredients: Add the shredded chicken to the skillet with the onion and garlic. Stir in the Frank’s RedHot sauce, ranch dressing (or blue cheese dressing), softened cream cheese, cheddar cheese, blue cheese (if using), chopped celery, garlic powder, and onion powder. Season with salt and pepper to taste.
3. Mix Well: Stir everything together until well combined and the cream cheese is melted and evenly distributed. The mixture should be creamy and flavorful. Taste and adjust seasonings as needed. If you want it spicier, add more hot sauce! If you want it tangier, add a squeeze of lemon juice.

Preparing the Bell Peppers:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Peppers: Wash the bell peppers thoroughly. Cut each pepper in half lengthwise, from stem to bottom. Remove the seeds and membranes from the inside of the peppers. You can leave the stems on or remove them, depending on your preference.
3. Season the Peppers: Brush the inside of each pepper half with olive oil. Sprinkle with salt and pepper. This will help the peppers soften and develop flavor while baking.

Stuffing and Baking the Peppers:

1. Stuff the Peppers: Spoon the buffalo chicken filling into each pepper half, filling them generously. Pack the filling in tightly so it doesn’t spill out during baking.
2. Add Toppings (Optional): If desired, sprinkle the stuffed peppers with additional shredded cheddar cheese and crumbled blue cheese. This will create a nice cheesy topping.
3. Bake the Peppers: Place the stuffed peppers in a baking dish. You can add a small amount of water (about 1/4 cup) to the bottom of the dish to help keep the peppers moist. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
4. Broil for Extra Color (Optional): If you want the cheese to be extra browned and bubbly, you can broil the peppers for the last 1-2 minutes of baking. Watch them closely to prevent burning!

Serving the Buffalo Chicken Stuffed Peppers:

1. Let Cool Slightly: Remove the stuffed peppers from the oven and let them cool for a few minutes before serving. This will prevent you from burning your mouth!
2. Garnish (Optional): Garnish the stuffed peppers with chopped green onions and a drizzle of ranch or blue cheese dressing. This adds a fresh and flavorful touch.
3. Serve: Serve the buffalo chicken stuffed peppers warm. They are delicious on their own or with a side salad or coleslaw. They also make a great appetizer for parties or game day gatherings.

Tips and Variations:

• Spice Level: Adjust the amount of hot sauce to your liking. If you prefer a milder flavor, use less hot sauce. If you like it extra spicy, add more!
• Cheese Options: Feel free to use different types of cheese in the filling and for topping. Monterey Jack, pepper jack, or mozzarella cheese would all be delicious.
• Vegetable Additions: You can add other vegetables to the filling, such as diced carrots, corn, or black beans.
• Grain Options: For a heartier meal, add cooked rice or quinoa to the filling.
• Make Ahead: You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, simply stuff the peppers and bake as directed.
• Freezing: Stuffed peppers can be frozen before or after baking. To freeze before baking, wrap each stuffed pepper individually in plastic wrap and then place them in a freezer bag. To freeze after baking, let the peppers cool completely before wrapping and freezing. Reheat in the oven at 350°F (175°C) until heated through.
• Using Ground Chicken or Turkey: You can substitute ground chicken or ground turkey for the chicken breasts. Brown the ground meat in the skillet before adding the other ingredients.
• Blue Cheese Lovers: If you are a big fan of blue cheese, increase the amount in the filling and for topping.
• Ranch vs. Blue Cheese: The age-old debate! I personally love ranch in this recipe, but blue cheese dressing works just as well. Use your favorite!

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and amounts used.

• Calories: Approximately 400-500 per serving
• Protein: 30-40 grams
• Fat: 20-30 grams
• Carbohydrates: 20-30 grams

Enjoy your delicious Buffalo Chicken Stuffed Peppers! I hope you love them as much as I do. They are a crowd-pleasing dish that is perfect for any occasion.

Conclusion:

So, there you have it! These Buffalo Chicken Stuffed Peppers are truly a game-changer. I know, I know, I might be a little biased, but trust me on this one. They’re the perfect combination of spicy, savory, and satisfying, all wrapped up in a neat little package. The vibrant colors alone make them a feast for the eyes, and the aroma that fills your kitchen while they’re baking is simply irresistible. But beyond the aesthetics, it’s the taste that will truly win you over. The juicy, flavorful buffalo chicken filling, nestled inside the slightly sweet and tender bell pepper, creates a symphony of flavors that will leave you craving more.

What makes these stuffed peppers a must-try? Well, first and foremost, they’re incredibly easy to make. Seriously, even if you’re a novice in the kitchen, you can totally nail this recipe. The ingredient list is straightforward, the instructions are clear, and the whole process is surprisingly quick. Plus, they’re a fantastic way to sneak in some extra veggies without sacrificing flavor. It’s a win-win!

But the best part? They’re incredibly versatile! Feel free to get creative with your toppings. A dollop of Greek yogurt or sour cream adds a cool and tangy contrast to the spicy buffalo chicken. A sprinkle of crumbled blue cheese or shredded cheddar cheese takes the flavor to the next level. And if you’re feeling adventurous, try adding a drizzle of ranch dressing or a sprinkle of chopped green onions. The possibilities are endless!

Serving Suggestions and Variations:

These Buffalo Chicken Stuffed Peppers are perfect as a main course, but they also make a fantastic appetizer or side dish. Serve them with a side of coleslaw or a simple green salad for a complete and satisfying meal. For a lighter option, try using ground turkey or chicken breast instead of ground chicken. You can also adjust the amount of buffalo wing sauce to control the level of spiciness. If you’re not a fan of blue cheese, feel free to substitute it with your favorite cheese. And if you’re looking for a vegetarian option, try stuffing the peppers with a mixture of quinoa, black beans, corn, and your favorite buffalo sauce.

Don’t be afraid to experiment and make this recipe your own! That’s the beauty of cooking, right? It’s all about finding what works best for you and your taste buds. I’ve made these peppers countless times, and I’m always tweaking the recipe to try new things. Sometimes I add a little bit of cream cheese to the filling for extra creaminess. Other times, I’ll throw in some chopped celery or carrots for added crunch. The key is to have fun and don’t be afraid to get a little messy!

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to experience the deliciousness of these Buffalo Chicken Stuffed Peppers. I promise you won’t be disappointed. This recipe is a guaranteed crowd-pleaser, perfect for weeknight dinners, game day gatherings, or any occasion where you want to impress your friends and family with your culinary skills.

I truly believe that this Buffalo Chicken Stuffed Peppers recipe will become a staple in your kitchen. It’s easy, delicious, and incredibly versatile. I’m so excited for you to try it and see for yourself how amazing it is.

Now, I want to hear from you! Once you’ve made these peppers, please come back and share your experience in the comments below. Let me know what you thought of the recipe, what variations you tried, and any tips or tricks you discovered along the way. I love hearing from my readers and learning from your experiences. Happy cooking!

---