These Buffalo chicken stuffed peppers are a fun and spicy twist on a classic dish! Each bell pepper is filled with juicy chicken, creamy cheese, and a tangy Buffalo sauce.
They’re perfect for a cozy dinner or a game day snack! I love how easy they are to whip up, and they’re so colorful on the plate. Plus, your taste buds will thank you! 🌶️
Key Ingredients & Substitutions
Bell Peppers: I recommend using large red and yellow bell peppers for their sweetness and vibrant color. If these are unavailable, green peppers can work too, but they are slightly bitter. You could even try using zucchini or hollowed-out tomatoes as alternatives.
Shredded Chicken: Rotisserie chicken is a huge time-saver! If you’re cooking from scratch, poach chicken breasts in water or broth, then shred. In a pinch, canned chicken works too, but the flavor will differ.
Buffalo Wing Sauce: Frank’s RedHot is a favorite, but feel free to try homemade versions or different brands. For a milder option, mix the Buffalo sauce with barbecue sauce to cut the heat.
Cheese: Mozzarella adds a delicious stretchiness. You can substitute with cheddar or pepper jack for extra flavor. If you want dairy-free, try a nut-based cheese or nutritional yeast.
How Do You Ensure Your Stuffed Peppers Are Perfectly Cooked?
Cooking stuffed peppers can be tricky. To make sure they turn out tender and flavorful, follow these steps:
- Preheat your oven well so they cook evenly. A hot oven will help soften the peppers.
- Don’t overstuff; press the mixture down, but leave a little room for the cheese to melt without overflowing.
- Cover the baking dish with foil for the first 15 minutes to help steam the peppers, then uncover to let the cheese brown.
- Feel free to check if the peppers are tender by poking them with a fork. You want them soft but not floppy.
These techniques will help you achieve perfectly cooked juicy stuffed peppers every time!
Buffalo Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 3 large bell peppers (red and yellow)
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1/2 cup Buffalo wing sauce (such as Frank’s RedHot)
- 1/4 cup ranch or blue cheese dressing
- 1 cup shredded mozzarella cheese
- 1/4 cup crumbled blue cheese
- 1 tablespoon chopped fresh parsley (for garnish)
- Optional: 1/4 cup chopped green onions (for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
You’ll need about 10 minutes of prep time and 20 minutes of baking time, for a total of around 30 minutes to make this delightful dish. Perfect for a quick weeknight meal or a fun weekend treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, set your oven to preheat at 375°F (190°C). This gets the oven nice and hot, so your peppers cook evenly!
2. Prepare the Peppers:
Take your bell peppers and cut them in half lengthwise. Gently remove the seeds and any membranes you find inside. This makes room for all the delicious filling!
3. Mix the Filling:
In a large mixing bowl, combine the shredded chicken, Buffalo wing sauce, and ranch or blue cheese dressing. Stir until everything is well mixed and seasoned with salt and pepper to taste. This spicy mixture is going to be so tasty!
4. Stuff the Peppers:
Take each pepper half and fill it generously with the Buffalo chicken mixture. Press the filling down a bit to make sure they are packed well.
5. Add Cheese and Bake:
Place the stuffed peppers in a baking dish. Sprinkle the shredded mozzarella cheese over each pepper, covering them nicely. Pop them into your preheated oven and bake for about 20 minutes, or until the peppers are tender and the cheese is bubbly and golden.
6. Garnish and Serve:
Once they’re done, take the stuffed peppers out of the oven. Sprinkle crumbled blue cheese and chopped parsley on top for some extra flavor. If you like, add chopped green onions for a fresh touch.
7. Enjoy!
Now, it’s time to dig in! These Buffalo Chicken Stuffed Peppers are a fun and zesty dish that everyone will love. Enjoy your meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. The best method is to place it in the fridge overnight or, for a quicker option, seal it in a plastic bag and submerge it in cold water until thawed. Cook it first, then shred it for the stuffing!
Can I Make These Stuffed Peppers Ahead of Time?
Absolutely! You can prepare the stuffed peppers in advance, cover them, and refrigerate them for up to 24 hours before baking. Just pop them in the oven when you’re ready to eat—add a few extra minutes to the baking time if they go in cold.
How Do I Store Leftovers?
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them up in the oven at 350°F (175°C) for about 10-15 minutes or in the microwave until heated through.
Can I Substitute the Buffalo Sauce?
Yes, if you prefer a milder flavor, you can use a barbecue sauce instead of Buffalo sauce. You could also create a mix of both for a balanced taste. Just keep in mind that this will change the overall flavor of the dish.