Buffalo Chicken Stuffed Peppers are a fun and tasty twist on a classic dish! Juicy chicken mixed with spicy buffalo sauce fills sweet bell peppers for a colorful meal.
These little bundles are perfect for game day or a cozy dinner. I love topping them with some cheese—because, let’s be real, cheese makes everything better! 🧀
Making these stuffed peppers is super easy, just bake them until the peppers are tender. You’ll have a quick and delicious dinner that everyone will enjoy!
Key Ingredients & Substitutions
Bell Peppers: I prefer a mix of green and red peppers for color, sweetness, and crunch. If you’re not a fan, you can use yellow or orange peppers instead. Any bell pepper works great!
Shredded Chicken: Use leftover rotisserie chicken for a quick option. If you’re looking for a vegetarian alternative, swap in chickpeas or tofu for a satisfying filling too.
Buffalo Wing Sauce: Frank’s RedHot is a favorite for its balanced heat. If you like it spicier, try adding more sauce or even a dash of cayenne pepper. You can also use a milder hot sauce if you want something less spicy.
Cream Cheese: This gives a creamy texture. If you’re keeping it lighter, Greek yogurt or cottage cheese can be great swaps.
Cheese: I love cheddar cheese melted on top for extra flavor, but feel free to use any cheese you prefer, like pepper jack for more heat or a dairy-free option if needed.
How Do I Make Sure My Peppers Are Tender and Delicious?
The key to perfectly roasted peppers is controlling the bake time. Here’s how to do it right:
- Prepare your peppers by cutting them in half and removing seeds. This makes them easier to stuff and cook.
- Spread out your assembled stuffed peppers in a baking dish so they aren’t crowded. This helps them cook evenly.
- Keep an eye on the baking time—25-30 minutes is ideal, but check for tenderness by piercing with a fork. They should be soft but not mushy.
The combination of tender peppers with a flavorful filling creates a tasty dish that everyone will love!
Buffalo Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Peppers:
- 4 large bell peppers (2 green, 2 red)
- 2 cups cooked shredded chicken breast
- 1/2 cup Buffalo wing sauce (such as Frank’s RedHot)
- 4 ounces cream cheese, softened
- 1/4 cup ranch or blue cheese dressing, plus more for drizzling
- 1/2 cup shredded cheddar or mozzarella cheese (optional)
- 2 stalks celery, finely chopped (plus extra for garnish)
- 2 tablespoons chopped fresh parsley or cilantro, for garnish
- Paprika or smoked paprika, for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 25-30 minutes of baking time, for a total of about 40-45 minutes. You’ll enjoy a delicious and colorful meal in no time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready for your stuffed peppers!
2. Prepare the Peppers:
Take each bell pepper and cut them in half lengthwise. Carefully remove the seeds and membranes inside. This way, they’ll be ready to hold your delicious filling!
3. Make the Filling:
In a medium mixing bowl, combine the shredded chicken, Buffalo wing sauce, softened cream cheese, ranch or blue cheese dressing, and finely chopped celery. Mix everything together until it’s well combined, then season with salt and pepper to taste.
4. Fill the Peppers:
Spoon the Buffalo chicken mixture evenly into each bell pepper half, making sure to pack it in if needed. You want them to be nicely filled!
5. Add Cheese (Optional):
If you love cheese, this is the time to sprinkle some shredded cheddar or mozzarella on top of each stuffed pepper!
6. Bake Your Stuffed Peppers:
Place the stuffed peppers in a baking dish, cut side up. Bake them in the preheated oven for 25-30 minutes. They’re ready when the peppers are tender and the cheese is melted and bubbly if you added it.
7. Drizzle and Garnish:
After taking them out of the oven, drizzle some extra ranch or blue cheese dressing over the stuffed peppers. Then, add your garnish of chopped parsley or cilantro, chopped celery, and a light sprinkle of paprika for a pop of color!
8. Serve and Enjoy!
Serve your Buffalo Chicken Stuffed Peppers hot and enjoy a flavor explosion with each bite!
Can I Use Ground Chicken Instead of Shredded?
Absolutely! Ground chicken works great in this recipe. Just cook it in a skillet until it’s fully browned before mixing it with the buffalo sauce and other ingredients. It will give you a slightly different texture but still be delicious!
How Can I Make This Recipe Vegetarian?
You can easily make these stuffed peppers vegetarian by swapping the chicken for a mixture of black beans and corn or sautéed mushrooms. Just ensure your buffalo sauce is also vegetarian-friendly!
Can I Prep These Peppers Ahead of Time?
Yes! You can prepare the stuffed peppers a day in advance. Just assemble them, cover tightly with plastic wrap, and refrigerate. When you’re ready to bake, you might need to add a few extra minutes to the cooking time.
What’s the Best Way to Store Leftover Stuffed Peppers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave for 1-2 minutes or bake in the oven at 350°F (175°C) until warmed through. Enjoy them as a quick lunch or dinner option!