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To make Cheesy Buffalo Chicken Stuffed Peppers, gather these ingredients: - 4 large bell peppers (any color) - 2 cups cooked shredded chicken - 1/2 cup buffalo sauce (adjust for spiciness) - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1/2 cup chopped green onions - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste You can swap out the cheese or sauce based on your taste. Try blue cheese for a twist or a milder sauce if you prefer less heat. Add some fresh touches to your dish with these optional garnishes: - Fresh cilantro - Additional green onions or diced tomatoes These garnishes not only enhance the flavor but also add color to your plate, making your meal look even more inviting. {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This step gets your oven ready for baking. 2. Next, take 4 large bell peppers. Cut off the tops and remove the seeds and membranes. Set them aside. This makes space for your tasty filling. 3. In a large mixing bowl, combine: - 2 cups cooked shredded chicken - 1/2 cup buffalo sauce (adjust to your spice level) - 1 cup softened cream cheese - 1/2 cup chopped green onions - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste Mix all these ingredients until they blend well. This is your buffalo chicken stuffing. 1. Now, take each bell pepper and stuff it with the buffalo chicken mixture. Press down to fill them well. This ensures every bite is full of flavor. 2. Place the stuffed peppers upright in a baking dish. You can add a little water to the bottom of the dish. This helps steam the peppers while they bake. 3. Cover the dish with aluminum foil. Bake for 25 minutes. This keeps the peppers moist and tender. 4. After 25 minutes, take off the foil. Sprinkle the remaining shredded cheddar cheese on top of each pepper. Return them to the oven for an additional 10-15 minutes. The cheese should melt and bubble nicely. 1. Once done, remove the peppers from the oven. Let them cool for a few minutes. This keeps you from burning your mouth. 2. For serving, place the stuffed peppers on a platter. You can garnish with fresh cilantro for color. Serve with extra buffalo sauce on the side for dipping. Enjoy your delicious Cheesy Buffalo Chicken Stuffed Peppers! For the best cheese blend, I suggest using cream cheese and cheddar cheese. Cream cheese adds a smooth texture. Cheddar cheese gives a nice sharpness. Mix them well to create a creamy filling. If you want it extra creamy, try adding a bit of sour cream too. This will make each bite even richer and more delicious. Choosing the right buffalo sauce is key. Some brands are hotter than others. If you like heat, go for a spicy brand. To make it milder, mix in some ranch dressing with your buffalo sauce. This will tone down the heat but keep the flavor. You can also add more cream cheese to balance the spice. Always taste as you go to find the right mix for you. Baking times can change based on your oven. If your oven runs hot, check the peppers a bit early. Always look for the cheese to bubble and the peppers to soften. If they are not done, cover them and bake a little longer. A fork should easily pierce the pepper when it’s ready. This way, your stuffed peppers will be cooked just right and packed with flavor. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only enhances the visual appeal but also adds a subtle difference in flavor. Make it Ahead: Prepare the stuffed peppers a day in advance and store them in the fridge. Just bake them when you're ready to serve! Customize the Heat: Adjust the amount of buffalo sauce according to your spice preference. You can also add jalapeños for an extra kick! Serve with Dipping Sauces: Pair these stuffed peppers with ranch or blue cheese dressing for a delicious dipping option. {{image_2}} You can switch out the chicken for other proteins. Rotisserie chicken works great and saves time. Ground turkey is another good option. It cooks quickly and is lower in fat. If you're looking for a vegetarian choice, use beans or lentils. Black beans add a nice texture. Lentils are also packed with protein and fiber. Feel free to mix up the flavors! Instead of buffalo sauce, try BBQ or ranch dressing. These sauces give a new twist to the dish. You can also add different vegetables. Chopped bell peppers or spinach can make it more colorful. Spices like cumin or paprika can also add depth. Experiment with what you like best! These stuffed peppers are very versatile. You can serve them as a main dish or as appetizers. They pair well with sides like rice or a fresh salad. For a fun touch, serve extra buffalo sauce on the side. It gives everyone the chance to dip and enjoy! To store your cheesy buffalo chicken stuffed peppers, first let them cool. Then, place them in an airtight container. Make sure to seal it well to keep out air. You can keep these stuffed peppers in the fridge for up to three days. If you want to keep them longer, freezing is a good option. When it's time to enjoy your leftovers, I suggest using the oven for reheating. Preheat it to 350°F (175°C). Place the stuffed peppers in a baking dish, cover with foil, and heat for about 20 minutes. This method helps keep them from getting soggy. If you prefer the microwave, heat them in short bursts. Check often to avoid overcooking and losing flavor. You can freeze these stuffed peppers before or after baking. If you freeze them raw, stuff the peppers and place them in a freezer-safe dish. Cover tightly and freeze for up to three months. When you’re ready to cook, just thaw in the fridge overnight. To freeze after baking, let them cool completely, then wrap in foil and place in a container. Thaw in the fridge before reheating as mentioned above. You can prep these stuffed peppers a day in advance. First, cook and shred the chicken. Then mix it with buffalo sauce, cream cheese, and spices. Next, stuff the peppers with this mixture. Cover them tightly and store in the fridge. When you're ready to bake, just pop them in the oven. This method makes cooking easier and quicker. Absolutely! You can use any color of bell pepper. Red, yellow, and green all work well. If you want a bit more heat, try mild chili peppers. Just remember to adjust the cooking time if the peppers are smaller. The taste will still be great, no matter which pepper you choose. There are many tasty sauces you can serve with these peppers. Ranch dressing is a classic choice. Blue cheese dressing also pairs well with the buffalo flavor. You can even serve extra buffalo sauce for those who love spice. These sauces add another layer of flavor to your meal. In making Cheesy Buffalo Chicken Stuffed Peppers, you’ve learned about key ingredients, steps, and variations. We covered how to prepare, bake, and finish these delicious snacks. You also got tips on adjusting flavors and storing leftovers. Whether you choose different proteins or sauces, the options are endless. Enjoy creating your own version of this dish. Experiment with flavors to find what you love best. Happy cooking!

Cheesy Buffalo Chicken Stuffed Peppers

Delicious stuffed bell peppers filled with a spicy buffalo chicken mixture and topped with melted cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 2 cups cooked shredded chicken
  • 0.5 cup buffalo sauce (adjust for spiciness)
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 0.5 cup chopped green onions
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • to taste salt and pepper
  • optional fresh cilantro for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
  • In a large mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, half of the shredded cheddar cheese, chopped green onions, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  • Stuff each bell pepper generously with the buffalo chicken mixture, pressing down to fill completely.
  • Place the stuffed peppers upright in a baking dish. If needed, you can add a little water to the bottom of the dish to help steam them while baking.
  • Cover the baking dish with aluminum foil and bake for 25 minutes.
  • After 25 minutes, remove the foil, sprinkle the remaining cheddar cheese on top of each stuffed pepper, and return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let cool for a few minutes before serving.

Notes

Place the stuffed peppers on a platter and garnish with fresh cilantro for a pop of color. Serve with extra buffalo sauce on the side for dipping!
Keyword buffalo chicken, cheesy, stuffed peppers