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
Scale
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
