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Buffalo Chicken Stuffed Peppers on a plate garnished with herbs

Buffalo Chicken Stuffed Peppers

Enjoy a delightful explosion of flavor with these Buffalo Chicken Stuffed Peppers, featuring a creamy, spicy filling wrapped in colorful bell peppers.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers Any color of your choice
  • 2 cups cooked shredded chicken You can use rotisserie chicken for convenience
  • 1/2 cup buffalo sauce Adjust to taste for spice level
  • 1 cup shredded cheese Cheddar or mozzarella work well
  • 1/2 cup cream cheese Room temperature for easier mixing
  • 1/4 cup chopped green onions For garnish and flavor
  • to taste salt and pepper Season as desired

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a bowl, mix the shredded chicken, buffalo sauce, cream cheese, half of the shredded cheese, and chopped green onions. Season with salt and pepper.
  4. Stuff each bell pepper with the chicken mixture.
  5. Place the stuffed peppers in a baking dish and cover with aluminum foil.
  6. Bake for 25-30 minutes.
  7. Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
  8. Serve warm.

Notes

These stuffed peppers can last in the fridge for about 3-4 days and can be frozen for up to 3 months. To reheat, bake at 350°F (175°C) until heated through. For added flavor, consider serving with blue cheese dressing.