These Buffalo Chicken Stuffed Peppers are a fun twist on dinner! Juicy chicken mixed with spicy buffalo sauce and cheese is stuffed into sweet bell peppers.
They make a great meal or snack, and the colors are so bright and cheerful. I love pairing mine with a side of ranch dressing for dipping—yummy! 🌶️🧀
Key Ingredients & Substitutions
Bell Peppers: I recommend using red, yellow, or orange bell peppers for their sweetness. Green peppers work too, but they have a slightly bitter taste. If you’re looking for a lower-carb version, try hollowed-out zucchini or eggplant as a substitute!
Shredded Chicken: Rotisserie chicken is so convenient! If you have leftover chicken, that’s perfect as well. For a vegetarian option, use shredded jackfruit or a mix of black beans with sautéed veggies for a filling alternative.
Buffalo Wing Sauce: The spice level can vary, so start with a mild sauce if you’re unsure. You can make your own sauce by mixing hot sauce with melted butter. For a milder flavor, consider using barbecue sauce mixed with hot sauce.
Cheese: Mozzarella adds creaminess, but feel free to experiment with cheddar for a sharper taste. If you’re dairy-free, there are excellent plant-based cheese options available that melt well.
How Do I Ensure My Peppers Are Perfectly Cooked?
Getting the right doneness on your peppers is essential for the best texture. Here’s how to achieve perfectly tender peppers:
- Start by preheating your oven to 375°F (190°C). A hot oven helps the peppers cook evenly.
- Check your peppers as they cook after 15 minutes. You want them tender but still holding their shape. If you like them softer, give them an extra 5 minutes.
- For added flavor, consider roasting the peppers alone for 10 minutes before adding the chicken filling.
These tips will help you get flavorful, well-cooked peppers every time! Enjoy your cooking!
Buffalo Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 3 large bell peppers (red, yellow, or orange), halved and seeded
- 2 cups cooked shredded chicken (rotisserie or boiled chicken breast)
- 1/2 cup buffalo wing sauce (adjust to taste)
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped fresh parsley or cilantro (for garnish)
- Optional: ranch or blue cheese dressing for serving
How Much Time Will You Need?
This recipe will take approximately 35 minutes from start to finish. You’ll spend around 10 minutes prepping the ingredients and 20 minutes baking the peppers in the oven. It’s a quick and delicious option for lunch or dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that everything cooks evenly and helps the cheese get bubbly and golden.
2. Prepare the Bell Peppers:
Take your bell peppers and cut each in half lengthwise. Remove the seeds and any white membranes inside. Place the halved peppers cut side up on a baking sheet or in an oven-safe dish. They’ll hold the stuffing and roast beautifully.
3. Mix the Chicken and Sauce:
In a medium bowl, combine your cooked shredded chicken with the buffalo wing sauce. Stir until the chicken is fully coated in the spicy sauce. Add more sauce if you prefer a spicier kick!
4. Stuff the Peppers:
Evenly distribute the buffalo chicken mixture among the halved peppers, packing it in nicely. This will ensure each bite is full of flavor!
5. Add the Cheese:
Sprinkle the shredded mozzarella cheese over the top of each stuffed pepper. Don’t be shy with the cheese—it adds so much flavor!
6. Bake Them:
Place the stuffed peppers in the preheated oven and bake for about 20 minutes. Keep an eye on them, and take them out when the peppers are tender and the cheese is melted and bubbly.
7. Add the Blue Cheese:
Once they’re out of the oven, sprinkle the crumbled blue cheese on top of each pepper while they’re still hot. The heat will slightly melt the blue cheese, adding a rich flavor.
8. Garnish and Serve:
Finally, garnish with fresh chopped parsley or cilantro for a burst of color and flavor. Serve your stuffed peppers hot with a side of ranch or blue cheese dressing for an extra treat!
Enjoy your spicy, cheesy Buffalo Chicken Stuffed Peppers! They’re sure to be a hit!
Can I Use Different Types of Chicken?
Absolutely! Rotisserie chicken is super convenient, but you can also use leftovers from a boiled or grilled chicken. For a vegetarian option, try using shredded jackfruit or a mix of beans along with veggies to create a delicious filling.
What Can I Substitute for Buffalo Wing Sauce?
If spicy food isn’t your style, you can use barbecue sauce mixed with a little hot sauce for a milder version. Alternatively, consider a honey mustard sauce for a sweet and tangy twist that still has flavor without too much heat.
How Should I Store Leftovers?
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until heated through, or microwave them for a quick option, but the oven will keep the peppers from getting soggy.
Can I Prepare These Peppers Ahead of Time?
Yes! You can prep the stuffing and assemble the peppers ahead of time and keep them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if they go into the oven cold.
