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- 4 large bell peppers (red, yellow, or green) - 2 cups cooked, shredded chicken - 1/2 cup buffalo sauce - 1 cup cream cheese - 1 cup shredded sharp cheddar cheese - 1/2 cup green onions - 1/4 cup celery - Blue cheese crumbles for topping - Additional buffalo sauce for serving - You can use rotisserie chicken, canned chicken, or turkey instead of shredded chicken. - For a dairy-free option, try using cashew cream or a dairy-free cream cheese. - If you prefer less heat, use a mild buffalo sauce or mix in some ranch dressing. When you think about the ingredients, it’s all about balance. The bell peppers add a sweet crunch. The chicken brings protein, and the buffalo sauce gives that spicy kick. Cream cheese makes it creamy and rich. Cheddar cheese adds a sharp flavor that ties it together. Feel free to get creative! You can mix in other veggies or spices to make it your own. The options are endless. Just remember to keep the flavors in check to ensure a tasty dish. {{ingredient_image_2}} 1. Preheat the oven to 375°F (190°C). This ensures even cooking for our peppers. 2. Prepare the bell peppers. Slice off the tops and remove seeds and membranes. Stand them upright in a large baking dish to keep them stable. 3. In a large mixing bowl, combine shredded chicken and buffalo sauce. Stir until well mixed. 4. Next, mix in the cream cheese, half of the shredded cheddar cheese, green onions, diced celery, garlic powder, and a pinch of salt and pepper. Make sure everything blends well. 5. Fill each pepper with the buffalo chicken mixture. Pack it tightly and let it mound a bit on top for a nice look. 6. Top the filled peppers with the remaining cheddar cheese. Make sure each one is well-covered. 7. Loosely cover the dish with aluminum foil to keep moisture in. Bake for 30 minutes. This helps all the flavors mix together. 8. After 30 minutes, take off the foil. Continue baking for another 10-15 minutes. The cheese should be bubbly and golden brown when done. Let the stuffed peppers cool for about 5 minutes before serving. If you want, sprinkle blue cheese crumbles on top for extra flavor. Enjoy this spicy and satisfying meal! To keep your peppers upright, trim a small slice off the bottom. This helps them stand steady in the baking dish. When you prepare the filling, use a large bowl. Mix the chicken and buffalo sauce well before adding other ingredients. This ensures every bite is packed with flavor. For a beautiful presentation, serve the stuffed peppers on a vibrant platter. Add a drizzle of buffalo sauce on top for color. Garnish with chopped green onions for a fresh touch. Pair these peppers with a simple side salad or some crispy veggies. They balance the heat and add crunch. If you want milder peppers, use less buffalo sauce. Start with a quarter cup and taste before adding more. For those who love heat, go wild with the sauce. You can also add toppings like blue cheese crumbles. They add a creamy contrast to the spicy filling. Pro Tips Choosing the Right Peppers: Opt for firm, fresh bell peppers for the best texture and flavor. Look for ones with smooth skin and vibrant color. Adjusting Heat Levels: If you prefer a milder dish, use less buffalo sauce or opt for a milder variety. You can also mix in some ranch dressing to balance the heat. Make Ahead: Prepare the stuffed peppers in advance and store them in the refrigerator. Just bake them the next day when you're ready to eat! Adding Extra Flavor: Enhance the stuffing by adding additional spices like paprika or cayenne pepper, or even some chopped jalapeños for extra kick. {{image_4}} You can make a tasty vegetarian version of these stuffed peppers. Start by using jackfruit as a substitute for chicken. Jackfruit has a meaty texture and soaks up flavors well. For added crunch and nutrition, mix in more vegetables. Try diced zucchini, corn, or even black beans. These options keep the dish satisfying and full of flavor. If you want to switch up the protein, turkey or beef works great too. Ground turkey is lean and cooks easily, while beef adds a rich taste. For a vegan option, consider plant-based proteins. Crumbled tempeh or lentils can replace chicken nicely. Just mix them with buffalo sauce and cream cheese alternatives for a creamy filling. You can also experiment with different flavors in your stuffed peppers. Add unique seasonings like cumin or smoked paprika for depth. Mixing in ranch dressing can create a creamy and tangy twist. Don't be afraid to get creative with spices. A dash of cayenne pepper or hot sauce can bring more heat if you like it spicy. Each variation can make the dish feel fresh and exciting every time you prepare it. To keep your buffalo chicken stuffed peppers fresh, place them in an airtight container. You want to make sure they are tightly sealed. Store them in the fridge for up to 3 to 4 days. This way, you can enjoy them later without losing flavor. If you want to save stuffed peppers for later, freezing works well. Wrap each pepper tightly in plastic wrap or foil. Then, place them in a freezer-safe bag. They can last for up to 3 months in the freezer. When you are ready to eat them, thaw them in the fridge overnight. To reheat your stuffed peppers, you have a couple of options. The oven gives the best texture. Preheat the oven to 350°F (175°C) and bake them for about 20 minutes. Cover them with foil to keep them moist. If you need a faster option, you can use the microwave. Place the pepper on a microwave-safe plate. Heat for about 2-3 minutes, checking halfway. This method is quick but may make the pepper a bit softer. Choose the method that suits your time and texture preference! You can prep the stuffed peppers ahead of time. Start by making the filling. Mix the shredded chicken, buffalo sauce, cream cheese, and veggies as usual. Then, stuff the peppers. Place them in a baking dish and cover with plastic wrap. Store them in the fridge for up to 24 hours. When ready to cook, bake them for about 40-45 minutes at 375°F, removing the plastic wrap first. This way, you save time on busy days. Yes, you can use various peppers. Bell peppers work great, but others can add unique flavors. Try poblano peppers for a smoky taste. Jalapeño peppers can give a spicy kick. Mini sweet peppers are fun for bite-sized servings. Experiment with what you like best! These stuffed peppers pair well with several sides. Here are some ideas: - A light salad with mixed greens - Crispy potato wedges or fries - Creamy coleslaw for a crunchy contrast - A side of ranch or blue cheese dressing for dipping If you use mini peppers, cooking time needs a little change. Bake them for about 25-30 minutes at 375°F. Check for the cheese to melt and become bubbly. Smaller peppers cook faster, so keep an eye on them to avoid overcooking! Buffalo Chicken Stuffed Peppers are a fun and tasty dish. This blog showed you every step, from ingredient lists to cooking tips. You learned how to customize flavors and swap ingredients. You also got advice for storage and reheating. Now, it’s your turn to try this recipe! Enjoy the bold flavors and share them with friends. You can make it your own by adding your favorite toppings or sides. Happy cooking!

Buffalo Chicken Stuffed Peppers

Deliciously spicy stuffed peppers filled with shredded chicken, buffalo sauce, and creamy cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 large bell peppers (red, yellow, or green)
  • 2 cups cooked, shredded chicken
  • 1/2 cup buffalo sauce
  • 1 cup cream cheese, softened
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup green onions, finely chopped
  • 1/4 cup celery, finely diced
  • 1 teaspoon garlic powder
  • to taste salt and black pepper
  • optional blue cheese crumbles for topping

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Prepare the bell peppers: Slice off the tops and remove the seeds and membranes carefully. Stand the peppers upright in a large baking dish.
  • In a spacious mixing bowl, combine the shredded chicken and buffalo sauce. Add in the softened cream cheese, half of the shredded cheddar cheese, chopped green onions, diced celery, garlic powder, and a sprinkle of salt and pepper. Stir until fully incorporated.
  • Generously spoon the buffalo chicken mixture into each prepared bell pepper, packing them tightly.
  • Evenly distribute the remaining cheddar cheese over the tops of each stuffed pepper.
  • Loosely cover the baking dish with aluminum foil and bake for 30 minutes.
  • After 30 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Once out of the oven, let the stuffed peppers cool for about 5 minutes before serving. Optionally, sprinkle with blue cheese crumbles.

Notes

Serve on a colorful platter and garnish with extra green onions and buffalo sauce.
Keyword buffalo chicken, spicy, stuffed peppers