These Buffalo Chicken Stuffed Peppers are a fun twist on classic flavors! Juicy chicken mixed with spicy buffalo sauce fills up vibrant bell peppers, making every bite exciting.
They’re perfect for game day or a quick dinner. I love how they’re easy to make, and you can even top them with gooey cheese. Who doesn’t love cheese, right? 🧀
Key Ingredients & Substitutions
Bell Peppers: For a colorful dish, I love using a mix of red and green bell peppers. You can also try yellow or orange peppers for sweetness. If you’re avoiding nightshades, zucchini or eggplant could work instead.
Shredded Chicken: Rotisserie chicken is my go-to for convenience, but you can also use boiled or grilled chicken. If vegetarian, try chickpeas or jackfruit mixed with buffalo sauce for a plant-based option!
Buffalo Wing Sauce: You can adjust the heat level by using mild or spicy buffalo sauce. For a homemade option, mix hot sauce, vinegar, and melted butter. If you’re not a fan of spice, barbecue sauce works well too.
Dressings: Blue cheese dressing adds richness, but ranch dressing is a great alternative. If you want a lighter option, try a yogurt-based dressing.
How Do I Get the Peppers Just Right?
Getting the bell peppers tender and flavorful is key. Here are some tips to ensure they come out perfectly:
- Cut the peppers in half and remove the seeds to create a sturdy bowl for your filling.
- Pre-baking the peppers for about 10 minutes before stuffing can make them softer and help them cook through better.
- Be generous when packing the filling; it should be slightly heaping for a hearty bite.
How Can I Make This One-Pot Meal Easier?
This recipe can be a bit messy, especially with clean-up. Here’s how to simplify the process:
- Use a disposable baking dish for easy clean-up.
- Shred the chicken in advance or buy pre-shredded to save time.
- Prepare a double batch and freeze half for a quick meal later!
With these tips and substitutions, getting the most out of your Buffalo Chicken Stuffed Peppers is easier than ever. Enjoy your cooking!
Buffalo Chicken Stuffed Peppers
Ingredients You’ll Need:
For The Stuffed Peppers:
- 4 large bell peppers (red, green, or a mix), halved and seeded
- 2 cups cooked shredded chicken (rotisserie or boiled chicken breast)
- 1/2 cup buffalo wing sauce (adjust more or less to taste)
- 1/2 cup blue cheese dressing or ranch dressing
- 1 cup shredded mozzarella cheese
- 1/4 cup crumbled blue cheese
- 1/4 cup finely chopped celery (optional, for crunch)
- 1/4 cup finely chopped green onions or parsley, plus extra for garnish
- Salt and pepper to taste
- Cooking spray or oil for baking dish
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Total time is approximately 40-45 minutes from start to finish. Perfect for a quick weeknight dinner or a fun gathering!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Dish:
Start by preheating your oven to 375°F (190°C). While it’s heating, lightly grease a baking dish with cooking spray or a bit of oil to prevent sticking.
2. Prep the Bell Peppers:
Next, cut each bell pepper in half lengthwise and scoop out the seeds and membranes. Place the pepper halves cut side up in your greased baking dish. This will be their cozy home for the delicious filling!
3. Mix the Filling:
In a large mixing bowl, combine the shredded chicken, buffalo wing sauce, and your choice of blue cheese or ranch dressing. If you like a bit of crunch, add the chopped celery. Toss everything together until the chicken is well coated in the saucy goodness. Don’t forget to season with salt and pepper to your liking!
4. Stuff Those Peppers!
Now, generously spoon the buffalo chicken mixture into each bell pepper half. Press down slightly to make sure they are nicely packed. You want each pepper to be loaded with that flavorful filling!
5. Add the Cheese:
Top each stuffed pepper with the shredded mozzarella cheese, making sure to cover them well. Then, sprinkle crumbled blue cheese on top if you love that extra tangy flavor.
6. Bake:
It’s time to let these beauties cook! Place the baking dish in your preheated oven and bake for about 20-25 minutes. You’ll know they are done when the peppers are tender and the cheese is melted and bubbly—just how we like it!
7. Cool and Garnish:
Once you take them out of the oven, let the stuffed peppers cool for a few minutes. This will make them easier to handle. Before serving, garnish with extra chopped parsley or green onions for a pop of color and freshness!
8. Serve and Enjoy!
For an extra treat, serve with additional blue cheese dressing or ranch on the side for dipping. Dive in and enjoy the spicy, cheesy goodness of these Buffalo Chicken Stuffed Peppers!
Can I Use Different Types of Chicken?
Absolutely! While rotisserie chicken is convenient, you can also use any cooked chicken you have on hand, whether it’s grilled, baked, or boiled. Shredded turkey works too, especially after a holiday!
What Should I Do If I Don’t Like Blue Cheese?
No problem! You can easily substitute with ranch dressing or any creamy dressing you prefer. If you’re not a fan of strong flavors, using more mozzarella and less blue cheese can make the dish milder.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave or warm them in the oven until heated through. They’re just as delicious the next day!
Can I Prepare These Peppers Ahead of Time?
Yes! You can prep everything up to the baking step and assemble the stuffed peppers a day in advance. Just cover them tightly and refrigerate. When ready, bake them straight from the fridge, adding a few extra minutes to the baking time.
