Prepare yourself to fall in love with the ultimate crowd-pleaser: Spicy Buffalo Chicken Stuffed Peppers. This fiery, cheesy comfort food is the kind of dish that looks impressive, tastes utterly irresistible, and requires surprisingly little effort. Each pepper is packed with juicy chicken, creamy cheese, a zippy hit of buffalo sauce, and finished with cool ranch or blue cheese. It’s a party in every bite, and whether you’re feeding a busy family weeknight dinner or making a splash at your next potluck, these peppers promise big flavor and big smiles.
Ingredients You’ll Need
The magic of Spicy Buffalo Chicken Stuffed Peppers is just how a handful of smart, flavorful ingredients can transform dinner into something truly special. Every item works overtime, whether adding tenderness, creaminess, heat, or irresistible color and crunch.
- Bell Peppers: Choose colorful red, green, or orange peppers as a sweet, sturdy shell to hold all that spicy goodness.
- Cooked Shredded Chicken: Rotisserie chicken is perfect here; it’s tender and saves you time, but any cooked chicken works marvelously.
- Buffalo Sauce: The star of the show! Pour it on to control the heat—some like it mild, some want that extra kick.
- Cream Cheese: Softened cream cheese melts into the filling for ultimate creaminess and helps tame the spice.
- Shredded Cheddar Cheese: Melted sharp cheddar adds that savory, oozy layer everyone craves in comfort food.
- Ranch or Blue Cheese Dressing: Choose your favorite for a cool, tangy counterpoint to the buffalo heat.
- Garlic Powder: A dash brings aromatic warmth that rounds out the flavors beautifully.
- Black Pepper: Just enough to enhance all the bold flavors without overpowering them.
- Chopped Green Onions or Parsley: For a pop of color and freshness as an optional finishing touch.
How to Make Spicy Buffalo Chicken Stuffed Peppers
Step 1: Prep the Bell Peppers
Start by preheating your oven to 375°F (190°C). Slice the bell peppers in half lengthwise, removing the seeds and membranes, then arrange them cut-side up in a lightly greased 9×13-inch baking dish. This gives you a colorful, sturdy base ready to hold all that zesty filling!
Step 2: Mix the Filling
In a medium bowl, combine your shredded chicken, buffalo sauce, softened cream cheese, shredded cheddar cheese, dressing of your choice, garlic powder, and black pepper. Mix thoroughly until the filling is rich, creamy, and flecked with tangy sauce and cheesy goodness. It should already smell irresistible!
Step 3: Fill the Peppers
Using a spoon, divide the spicy buffalo chicken mixture evenly among the pepper halves. Make sure they’re generously stuffed and slightly mounded for the ultimate bite—nobody wants a half-filled pepper!
Step 4: Bake to Perfection
Cover your baking dish snugly with foil and slide it into the oven. Bake for 30 minutes, then remove the foil to let the tops brown and the cheese bubble beautifully—about 10 to 15 minutes more. When the peppers are fork-tender and everything is golden and hot, they’re ready to come out.
Step 5: Garnish and Serve
Scatter chopped green onions or parsley over your Spicy Buffalo Chicken Stuffed Peppers while they’re hot. This final burst of freshness makes the colors pop and adds a hint of brightness to every bite.
How to Serve Spicy Buffalo Chicken Stuffed Peppers
Garnishes
A sprinkle of green onions or fresh parsley not only adds color but also brings a welcome herby crunch to these Spicy Buffalo Chicken Stuffed Peppers. For heat lovers, a dash of hot sauce or a shake of crushed red pepper flakes up the ante!
Side Dishes
Balance the spicy, creamy richness of these peppers with cool side dishes: think crisp celery sticks, a bright garden salad, or even some classic carrot batons. A pile of cauliflower rice or a simple slaw can also make this main course feel like a complete, feel-good meal.
Creative Ways to Present
Try serving your Spicy Buffalo Chicken Stuffed Peppers as individual appetizers on a platter for parties, or slice them into thick rounds as a game-day snack. For a fun twist, nestle the peppers over a bed of lettuce for a “Buffalo chicken salad” feel—there are so many ways to let this dish shine!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Spicy Buffalo Chicken Stuffed Peppers, simply let them cool completely, then store in an airtight container in the fridge for up to 3 days. They reheat beautifully, making tomorrow’s lunch a total win.
Freezing
Want to make ahead for busy nights? Assemble the peppers and freeze them (unbaked or baked) wrapped tightly in foil and stored in a freezer-safe bag. They’ll keep for up to 2 months; just thaw overnight in the fridge before reheating.
Reheating
To reheat, place your stuffed peppers in a baking dish, cover loosely with foil, and bake at 350°F (175°C) until warmed through—usually about 20 minutes. For a quick option, microwave individual portions until piping hot.
FAQs
Can I make Spicy Buffalo Chicken Stuffed Peppers with rotisserie chicken?
Absolutely! Using rotisserie chicken is not only a fantastic time-saver but also ensures the filling stays juicy and flavorful.
What’s the best buffalo sauce to use?
Choose your favorite store-bought buffalo sauce or homemade blend. If you love extra heat, go for a “hot” version; if not, stick with mild and adjust to your spice preference.
Can I prepare these Spicy Buffalo Chicken Stuffed Peppers ahead of time?
Yes! Prep and stuff the peppers in advance, then refrigerate them until ready to bake. This means you can simply pop them in the oven when guests arrive or when you walk in the door after work.
Are these stuffed peppers gluten-free?
Yes, they naturally fit into a gluten-free and low-carb or keto-friendly diet! Just be sure to double-check your buffalo sauce and dressings for hidden gluten.
How can I make these vegetarian?
Easy! Swap the shredded chicken for canned chickpeas, black beans, or sautéed mushrooms. You’ll still get that incredible creamy, spicy filling but in a meatless version.
Final Thoughts
If you adore spicy, cheesy, comforting flavors, these Spicy Buffalo Chicken Stuffed Peppers are calling your name. Trust me, your taste buds—and all your dinner guests—will thank you. Give this recipe a try and watch it work its magic at your table!
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Spicy Buffalo Chicken Stuffed Peppers Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Spicy Buffalo Chicken Stuffed Peppers are a delicious and easy-to-make meal that packs a flavorful punch. Tender bell peppers are filled with a creamy and spicy mixture of shredded chicken, buffalo sauce, and cheese, then baked to perfection. A perfect dish for those who love a bit of heat!
Ingredients
Bell Peppers:
- 4 large bell peppers (red, green, or orange), halved and seeded
Buffalo Chicken Mixture:
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch or blue cheese dressing
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Garnish:
- Chopped green onions or parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Arrange the halved and seeded bell peppers cut-side up in the dish.
- Prepare the Filling: In a medium bowl, combine shredded chicken, buffalo sauce, cream cheese, cheddar cheese, ranch or blue cheese dressing, garlic powder, and black pepper. Mix until well combined and creamy.
- Fill the Peppers: Spoon the buffalo chicken mixture evenly into the bell pepper halves.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until peppers are tender and filling is hot and bubbly.
- Garnish and Serve: Garnish with chopped green onions or parsley before serving.
Notes
- For extra heat, add a dash of hot sauce or sprinkle with crushed red pepper flakes.
- Serve with celery sticks or a side salad to cool down the spice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 370
- Sugar: 5g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
