Buffalo Chicken Stuffed Peppers Flavorful and Easy Meal

ByJasmine
- 4 large bell peppers (red, yellow, or green) - 2 cups cooked chicken, shredded - 1/2 cup hot sauce (like Frank’s RedHot) - 1/2 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1/2 cup ranch dressing - 1/4 cup chopped green onions - Salt and pepper to taste - Olive oil spray If you can't find bell peppers, try using zucchini or squash. These options work well too. For the chicken, use rotisserie chicken for quick prep. You can swap the ranch dressing for blue cheese dressing for a bolder flavor. Cream cheese can be replaced with Greek yogurt for a lighter option. Adjust hot sauce to suit your spice level. When picking bell peppers, look for ones that are firm and shiny. Make sure they have no soft spots or wrinkles. Choose peppers with bright colors for a sweeter taste. If you want a milder flavor, pick green peppers. Red, yellow, or orange peppers are sweeter and more colorful. Always check for freshness to ensure the best taste in your dish. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Next, take four large bell peppers. You can use red, yellow, or green, depending on your taste. Cut the tops off and remove the seeds and membranes. This step is key; it makes room for the filling. Lightly spray the outside of the peppers with olive oil. This helps them roast nicely. Stand the peppers upright in a baking dish. In a large mixing bowl, combine the shredded chicken and 1/2 cup of hot sauce. I prefer Frank’s RedHot for its great flavor. Next, add 1/2 cup of softened cream cheese. This makes the filling rich and creamy. Now, mix in 1 cup of shredded cheddar cheese, 1/2 cup of ranch dressing, and half of the chopped green onions. Stir everything until it’s smooth and well mixed. Don't forget to season with salt and pepper to taste. Now it’s time to fill the peppers. Generously stuff each pepper with the buffalo chicken mixture. Press down gently so you can fit as much filling as possible. Top each pepper with the remaining cheddar cheese for a nice cheesy crust. Cover your baking dish with aluminum foil and bake in the oven for 25 minutes. After that, remove the foil. Bake for another 10 to 15 minutes until the cheese is bubbly, and the peppers are tender. Once done, let them cool for a few minutes. Garnish with the rest of the green onions before serving. Enjoy! To keep your peppers firm, use fresh ones. Choose peppers that feel heavy and have smooth skin. Before baking, lightly coat them with olive oil spray. This helps seal in moisture. Another trick is to bake them upright, so they stay juicy without getting soggy. For tender shredded chicken, cook it in water or broth. This makes it juicy. After cooking, let it cool for a few minutes. Use two forks to shred the chicken. This method gives you nice, even pieces. You can also use a stand mixer with a paddle attachment. This saves time and effort. Buffalo chicken can pack a punch. To make it milder, use less hot sauce. Mixing in more cream cheese helps tone down the heat, too. If you like it spicy, add more hot sauce or red pepper flakes. Always taste as you go. This way, you can find your perfect level of spice. Pro Tips Choose the Right Peppers: Opt for large, firm bell peppers to ensure they hold the filling well and provide a good balance of flavor. Mix Ingredients Thoroughly: Make sure to blend the chicken, sauce, and cheeses well for a creamy consistency that will fill the peppers nicely. Experiment with Heat: Adjust the amount of hot sauce to suit your taste. For a milder version, use less hot sauce or add a touch of honey to balance the heat. Let Them Rest: Allow the stuffed peppers to cool for a few minutes after baking. This helps the flavors meld together and makes them easier to eat. {{image_2}} You can make these stuffed peppers vegetarian. Use cooked quinoa or lentils instead of chicken. Add beans for protein and fiber. Mix them with cream cheese, ranch, and hot sauce. This gives you a creamy and spicy filling. You’ll still enjoy that great flavor. You can switch up the sauce for new tastes. Try barbecue sauce for a sweet twist. A garlic sauce can add a nice kick too. If you like it spicy, go for a hotter sauce. Each change will give you a different flavor. Experiment to find what you love best. Adding more veggies is a great way to boost nutrition. Dice zucchini, mushrooms, or spinach. You can mix these into the chicken filling. Not only do they add flavor, but they also add color. More veggies make the meal healthier and more fun to eat. After enjoying your buffalo chicken stuffed peppers, you’ll want to store leftovers properly. Place them in an airtight container. This keeps them fresh and prevents strong odors in your fridge. You can store the peppers for up to three days. Make sure they cool to room temperature before sealing. When you’re ready to enjoy leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to keep moisture in. Heat for about 20 minutes or until warm. You can also use a microwave. Just heat on high for about two to three minutes. Check to ensure they’re heated evenly. Freezing is a great option if you have extra stuffed peppers. Start by letting them cool completely. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. You can freeze them for up to three months. When you’re ready to eat, thaw in the fridge overnight. Reheat them in the oven or microwave as mentioned before. Enjoy your meal anytime! No, I do not recommend using raw chicken. The filling needs cooked chicken to mix well with the other ingredients. Using raw chicken can lead to uneven cooking and unsafe food. Cooked chicken also adds flavor and makes the dish creamy. The hot sauce and cream cheese work best with shredded, cooked chicken. Stuffed peppers last about 3 to 5 days in the fridge. Store them in an airtight container for the best results. Before serving, check for any off smells or signs of spoilage. If they look fine, heat them up in the microwave or oven. They taste great even after a few days. Buffalo Chicken Stuffed Peppers go well with many sides. Here are a few ideas: - Fresh salad with mixed greens - Crispy coleslaw - Sweet potato fries - Garlic bread - Corn on the cob These sides add color and balance to the meal. Enjoy mixing and matching to find your favorite pairings! In this blog post, we covered how to make delicious Buffalo Chicken Stuffed Peppers. We explored key ingredients, substitutions, and pepper selection tips. I provided step-by-step instructions for preparing the filling and baking the peppers. You learned tricks to avoid soggy peppers and adjust spice levels. We also discussed vegetarian options and storage tips. Buffalo Chicken Stuffed Peppers are versatile and fun to make. Try your own twists or share leftovers. Enjoy cooking!

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Are you ready for a fun and tasty twist on dinner? Buffalo Chicken Stuffed Peppers offer bold flavors and an easy way to impress family or friends. In this guide, I’ll break down everything you need, from which peppers to choose, to making the perfect filling. Whether you’re a pro in the kitchen or starting out, these stuffed peppers will make your meal both exciting and satisfying! Let’s dive in!

Why I Love This Recipe

  1. Easy to Prepare: This recipe requires minimal prep time, making it perfect for a quick weeknight dinner.
  2. Flavorful and Spicy: The combination of buffalo sauce and cream cheese creates a creamy, spicy filling that is irresistible.
  3. Healthy Twist: Stuffed peppers are a great way to incorporate veggies into your meal while enjoying a hearty filling.
  4. Customizable: You can easily adjust the spice level and toppings to suit your taste preferences.

Ingredients

List of Ingredients

  • 4 large bell peppers (red, yellow, or green)
  • 2 cups cooked chicken, shredded
  • 1/2 cup hot sauce (like Frank’s RedHot)
  • 1/2 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup ranch dressing
  • 1/4 cup chopped green onions
  • Salt and pepper to taste
  • Olive oil spray

Ingredient Substitutions

If you can’t find bell peppers, try using zucchini or squash. These options work well too. For the chicken, use rotisserie chicken for quick prep. You can swap the ranch dressing for blue cheese dressing for a bolder flavor. Cream cheese can be replaced with Greek yogurt for a lighter option. Adjust hot sauce to suit your spice level.

Tips for Choosing Peppers

When picking bell peppers, look for ones that are firm and shiny. Make sure they have no soft spots or wrinkles. Choose peppers with bright colors for a sweeter taste. If you want a milder flavor, pick green peppers. Red, yellow, or orange peppers are sweeter and more colorful. Always check for freshness to ensure the best taste in your dish.

Step-by-Step Instructions

Preparation of Peppers

Start by preheating your oven to 375°F (190°C). Next, take four large bell peppers. You can use red, yellow, or green, depending on your taste. Cut the tops off and remove the seeds and membranes. This step is key; it makes room for the filling. Lightly spray the outside of the peppers with olive oil. This helps them roast nicely. Stand the peppers upright in a baking dish.

Making the Buffalo Chicken Filling

In a large mixing bowl, combine the shredded chicken and 1/2 cup of hot sauce. I prefer Frank’s RedHot for its great flavor. Next, add 1/2 cup of softened cream cheese. This makes the filling rich and creamy. Now, mix in 1 cup of shredded cheddar cheese, 1/2 cup of ranch dressing, and half of the chopped green onions. Stir everything until it’s smooth and well mixed. Don’t forget to season with salt and pepper to taste.

Baking Instructions

Now it’s time to fill the peppers. Generously stuff each pepper with the buffalo chicken mixture. Press down gently so you can fit as much filling as possible. Top each pepper with the remaining cheddar cheese for a nice cheesy crust. Cover your baking dish with aluminum foil and bake in the oven for 25 minutes. After that, remove the foil. Bake for another 10 to 15 minutes until the cheese is bubbly, and the peppers are tender. Once done, let them cool for a few minutes. Garnish with the rest of the green onions before serving. Enjoy!

Tips & Tricks

How to Avoid soggy Peppers

To keep your peppers firm, use fresh ones. Choose peppers that feel heavy and have smooth skin. Before baking, lightly coat them with olive oil spray. This helps seal in moisture. Another trick is to bake them upright, so they stay juicy without getting soggy.

Tips for Perfectly Shredded Chicken

For tender shredded chicken, cook it in water or broth. This makes it juicy. After cooking, let it cool for a few minutes. Use two forks to shred the chicken. This method gives you nice, even pieces. You can also use a stand mixer with a paddle attachment. This saves time and effort.

Adjusting Spice Levels

Buffalo chicken can pack a punch. To make it milder, use less hot sauce. Mixing in more cream cheese helps tone down the heat, too. If you like it spicy, add more hot sauce or red pepper flakes. Always taste as you go. This way, you can find your perfect level of spice.

Pro Tips

  1. Choose the Right Peppers: Opt for large, firm bell peppers to ensure they hold the filling well and provide a good balance of flavor.
  2. Mix Ingredients Thoroughly: Make sure to blend the chicken, sauce, and cheeses well for a creamy consistency that will fill the peppers nicely.
  3. Experiment with Heat: Adjust the amount of hot sauce to suit your taste. For a milder version, use less hot sauce or add a touch of honey to balance the heat.
  4. Let Them Rest: Allow the stuffed peppers to cool for a few minutes after baking. This helps the flavors meld together and makes them easier to eat.

Variations

Vegetarian Options

You can make these stuffed peppers vegetarian. Use cooked quinoa or lentils instead of chicken. Add beans for protein and fiber. Mix them with cream cheese, ranch, and hot sauce. This gives you a creamy and spicy filling. You’ll still enjoy that great flavor.

Different Sauces to Use

You can switch up the sauce for new tastes. Try barbecue sauce for a sweet twist. A garlic sauce can add a nice kick too. If you like it spicy, go for a hotter sauce. Each change will give you a different flavor. Experiment to find what you love best.

Adding Additional Vegetables

Adding more veggies is a great way to boost nutrition. Dice zucchini, mushrooms, or spinach. You can mix these into the chicken filling. Not only do they add flavor, but they also add color. More veggies make the meal healthier and more fun to eat.

Storage Info

How to Store Leftovers

After enjoying your buffalo chicken stuffed peppers, you’ll want to store leftovers properly. Place them in an airtight container. This keeps them fresh and prevents strong odors in your fridge. You can store the peppers for up to three days. Make sure they cool to room temperature before sealing.

Reheating Instructions

When you’re ready to enjoy leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to keep moisture in. Heat for about 20 minutes or until warm. You can also use a microwave. Just heat on high for about two to three minutes. Check to ensure they’re heated evenly.

Freezing Buffalo Chicken Stuffed Peppers

Freezing is a great option if you have extra stuffed peppers. Start by letting them cool completely. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. You can freeze them for up to three months. When you’re ready to eat, thaw in the fridge overnight. Reheat them in the oven or microwave as mentioned before. Enjoy your meal anytime!

FAQs

Can I use raw chicken instead?

No, I do not recommend using raw chicken. The filling needs cooked chicken to mix well with the other ingredients. Using raw chicken can lead to uneven cooking and unsafe food. Cooked chicken also adds flavor and makes the dish creamy. The hot sauce and cream cheese work best with shredded, cooked chicken.

How long do stuffed peppers last in the fridge?

Stuffed peppers last about 3 to 5 days in the fridge. Store them in an airtight container for the best results. Before serving, check for any off smells or signs of spoilage. If they look fine, heat them up in the microwave or oven. They taste great even after a few days.

What sides pair well with Buffalo Chicken Stuffed Peppers?

Buffalo Chicken Stuffed Peppers go well with many sides. Here are a few ideas:

  • Fresh salad with mixed greens
  • Crispy coleslaw
  • Sweet potato fries
  • Garlic bread
  • Corn on the cob

These sides add color and balance to the meal. Enjoy mixing and matching to find your favorite pairings!

In this blog post, we covered how to make delicious Buffalo Chicken Stuffed Peppers. We explored key ingredients, substitutions, and pepper selection tips. I provided step-by-step instructions for preparing the filling and baking the peppers. You learned tricks to avoid soggy peppers and adjust spice levels. We also discussed vegetarian options and storage tips.

Buffalo Chicken Stuffed Peppers are versatile and fun to make. Try your own twists or share leftovers. Enjoy cookin

- 4 large bell peppers (red, yellow, or green) - 2 cups cooked chicken, shredded - 1/2 cup hot sauce (like Frank’s RedHot) - 1/2 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1/2 cup ranch dressing - 1/4 cup chopped green onions - Salt and pepper to taste - Olive oil spray If you can't find bell peppers, try using zucchini or squash. These options work well too. For the chicken, use rotisserie chicken for quick prep. You can swap the ranch dressing for blue cheese dressing for a bolder flavor. Cream cheese can be replaced with Greek yogurt for a lighter option. Adjust hot sauce to suit your spice level. When picking bell peppers, look for ones that are firm and shiny. Make sure they have no soft spots or wrinkles. Choose peppers with bright colors for a sweeter taste. If you want a milder flavor, pick green peppers. Red, yellow, or orange peppers are sweeter and more colorful. Always check for freshness to ensure the best taste in your dish. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Next, take four large bell peppers. You can use red, yellow, or green, depending on your taste. Cut the tops off and remove the seeds and membranes. This step is key; it makes room for the filling. Lightly spray the outside of the peppers with olive oil. This helps them roast nicely. Stand the peppers upright in a baking dish. In a large mixing bowl, combine the shredded chicken and 1/2 cup of hot sauce. I prefer Frank’s RedHot for its great flavor. Next, add 1/2 cup of softened cream cheese. This makes the filling rich and creamy. Now, mix in 1 cup of shredded cheddar cheese, 1/2 cup of ranch dressing, and half of the chopped green onions. Stir everything until it’s smooth and well mixed. Don't forget to season with salt and pepper to taste. Now it’s time to fill the peppers. Generously stuff each pepper with the buffalo chicken mixture. Press down gently so you can fit as much filling as possible. Top each pepper with the remaining cheddar cheese for a nice cheesy crust. Cover your baking dish with aluminum foil and bake in the oven for 25 minutes. After that, remove the foil. Bake for another 10 to 15 minutes until the cheese is bubbly, and the peppers are tender. Once done, let them cool for a few minutes. Garnish with the rest of the green onions before serving. Enjoy! To keep your peppers firm, use fresh ones. Choose peppers that feel heavy and have smooth skin. Before baking, lightly coat them with olive oil spray. This helps seal in moisture. Another trick is to bake them upright, so they stay juicy without getting soggy. For tender shredded chicken, cook it in water or broth. This makes it juicy. After cooking, let it cool for a few minutes. Use two forks to shred the chicken. This method gives you nice, even pieces. You can also use a stand mixer with a paddle attachment. This saves time and effort. Buffalo chicken can pack a punch. To make it milder, use less hot sauce. Mixing in more cream cheese helps tone down the heat, too. If you like it spicy, add more hot sauce or red pepper flakes. Always taste as you go. This way, you can find your perfect level of spice. Pro Tips Choose the Right Peppers: Opt for large, firm bell peppers to ensure they hold the filling well and provide a good balance of flavor. Mix Ingredients Thoroughly: Make sure to blend the chicken, sauce, and cheeses well for a creamy consistency that will fill the peppers nicely. Experiment with Heat: Adjust the amount of hot sauce to suit your taste. For a milder version, use less hot sauce or add a touch of honey to balance the heat. Let Them Rest: Allow the stuffed peppers to cool for a few minutes after baking. This helps the flavors meld together and makes them easier to eat. {{image_2}} You can make these stuffed peppers vegetarian. Use cooked quinoa or lentils instead of chicken. Add beans for protein and fiber. Mix them with cream cheese, ranch, and hot sauce. This gives you a creamy and spicy filling. You’ll still enjoy that great flavor. You can switch up the sauce for new tastes. Try barbecue sauce for a sweet twist. A garlic sauce can add a nice kick too. If you like it spicy, go for a hotter sauce. Each change will give you a different flavor. Experiment to find what you love best. Adding more veggies is a great way to boost nutrition. Dice zucchini, mushrooms, or spinach. You can mix these into the chicken filling. Not only do they add flavor, but they also add color. More veggies make the meal healthier and more fun to eat. After enjoying your buffalo chicken stuffed peppers, you’ll want to store leftovers properly. Place them in an airtight container. This keeps them fresh and prevents strong odors in your fridge. You can store the peppers for up to three days. Make sure they cool to room temperature before sealing. When you’re ready to enjoy leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to keep moisture in. Heat for about 20 minutes or until warm. You can also use a microwave. Just heat on high for about two to three minutes. Check to ensure they’re heated evenly. Freezing is a great option if you have extra stuffed peppers. Start by letting them cool completely. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. You can freeze them for up to three months. When you’re ready to eat, thaw in the fridge overnight. Reheat them in the oven or microwave as mentioned before. Enjoy your meal anytime! No, I do not recommend using raw chicken. The filling needs cooked chicken to mix well with the other ingredients. Using raw chicken can lead to uneven cooking and unsafe food. Cooked chicken also adds flavor and makes the dish creamy. The hot sauce and cream cheese work best with shredded, cooked chicken. Stuffed peppers last about 3 to 5 days in the fridge. Store them in an airtight container for the best results. Before serving, check for any off smells or signs of spoilage. If they look fine, heat them up in the microwave or oven. They taste great even after a few days. Buffalo Chicken Stuffed Peppers go well with many sides. Here are a few ideas: - Fresh salad with mixed greens - Crispy coleslaw - Sweet potato fries - Garlic bread - Corn on the cob These sides add color and balance to the meal. Enjoy mixing and matching to find your favorite pairings! In this blog post, we covered how to make delicious Buffalo Chicken Stuffed Peppers. We explored key ingredients, substitutions, and pepper selection tips. I provided step-by-step instructions for preparing the filling and baking the peppers. You learned tricks to avoid soggy peppers and adjust spice levels. We also discussed vegetarian options and storage tips. Buffalo Chicken Stuffed Peppers are versatile and fun to make. Try your own twists or share leftovers. Enjoy cooking!

Buffalo Chicken Stuffed Peppers

Delicious bell peppers stuffed with a creamy buffalo chicken mixture, topped with cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (red, yellow, or green)
  • 2 cups cooked chicken, shredded
  • 0.5 cup hot sauce (like Frank’s RedHot)
  • 0.5 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 0.5 cup ranch dressing
  • 0.25 cup chopped green onions
  • Salt and pepper to taste
  • Olive oil spray

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the tops off the bell peppers and remove the seeds and membranes. Lightly coat the outside of the peppers with olive oil spray and place them upright in a baking dish.
  • In a large mixing bowl, combine the shredded chicken, hot sauce, cream cheese, half of the cheddar cheese, ranch dressing, and half of the green onions. Mix until everything is well incorporated and creamy.
  • Season the filling with salt and pepper to taste.
  • Stuff each bell pepper generously with the buffalo chicken mixture, pressing down gently to fit as much as possible.
  • Top each stuffed pepper with the remaining cheddar cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the peppers are tender.
  • Once done, remove from the oven and let cool for a few minutes. Garnish with the remaining chopped green onions.

Notes

Feel free to adjust the level of spiciness by varying the amount of hot sauce.
Keyword appetizer, buffalo chicken, stuffed peppers

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