Buffalo Chicken Stuffed Peppers

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Buffalo chicken stuffed peppers are a tasty twist on classic stuffed peppers. They mix spicy chicken with creamy cheese and cool ranch dressing. These peppers are packed with flavor and easy to make in just an hour.

You can use any color bell peppers and even rotisserie chicken to save time. The mix of Buffalo sauce, cheese, and spices creates a mouthwatering filling. Top it all off with more cheese and green onions for a perfect meal or party snack.

Exact Ingredients List

Here’s what you’ll need to make these tasty Buffalo chicken stuffed peppers:

• 3 large bell peppers (any color)
• 2 cups cooked and shredded chicken
• 1/2 cup Buffalo sauce
• 1/4 cup ranch or blue cheese dressing
• 1 cup shredded mozzarella cheese (divided)
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• Salt and pepper to taste

For garnish:

• 2 green onions, chopped
• Optional: Crumbled blue cheese

You can use rotisserie chicken to save time. Frank’s RedHot sauce works great for the Buffalo sauce. Feel free to use your favorite brand of ranch or blue cheese dressing.

Remember to set aside half of the mozzarella cheese for topping the peppers before baking. This will give you that nice, golden-brown cheese crust on top.

Instructions

Preheat your oven to 375°F. Cut the tops off the peppers and clean out the insides. Stand them up in a baking dish.

Mix the chicken, Buffalo sauce, dressing, cheeses, and spices in a bowl. Stir until everything is well combined.

Stuff each pepper with the chicken mixture. Pack it in tightly. Sprinkle the remaining cheese on top.

Cover the dish with foil and bake for 25-30 minutes. The peppers should be soft but still firm.

Take off the foil and bake for 10 more minutes. The cheese on top will get bubbly and golden.

Let the peppers cool for a few minutes before serving. Add green onions and blue cheese on top if you like.

Serve your stuffed peppers hot. You can put extra Buffalo sauce or dressing on the side.

Possible Substitutes List & Recipe Variations

You can easily change up this recipe to suit your tastes or use what you have on hand. Here are some ideas:

Protein options:

• Ground chicken or turkey instead of shredded chicken
• Shredded pork or beef for a different flavor
• Chickpeas or black beans for a vegetarian version

Cheese swaps:

• Pepper jack for extra spice
• Goat cheese for tangy flavor
• Dairy-free cheese to make it vegan

Try different peppers like poblanos or mini sweet peppers for variety. You can also use zucchini boats or portobello mushrooms as vessels.

For the sauce, try:

• BBQ sauce instead of Buffalo
• Enchilada sauce for a Mexican twist
• Teriyaki sauce for an Asian-inspired dish

Add some veggies to boost nutrition:

• Diced carrots and celery
• Corn kernels
• Chopped spinach

Sprinkle breadcrumbs on top for a crunchy texture. For a low-carb version, use cauliflower rice in the filling. Play around with spices like cumin, chili powder, or Italian seasoning to create new flavor profiles.

Tips, Tricks & Storing

Make these peppers even easier by using rotisserie chicken. Just shred it and mix with the sauce for a quick filling.

You can prep the peppers ahead of time. Stuff them and store in the fridge for up to 24 hours before baking.

For a spicier kick, add some diced jalapeños to the chicken mixture.

Try different cheeses like pepper jack or gouda for a fun flavor twist.

Leftover stuffed peppers will keep in the fridge for 3-4 days. Store them in an airtight container.

To reheat, pop them in the oven at 350°F for about 15 minutes or until warmed through.

You can freeze these peppers too. After baking, let them cool completely. Wrap each pepper in plastic wrap, then foil. Freeze for up to 3 months.

To serve from frozen, thaw overnight in the fridge. Then reheat in the oven until hot.

For a low-carb version, use mini peppers instead. They make great appetizers!