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Buffalo Chicken Stuffed Peppers offer a vibrant twist on classic comfort food by combining tender bell peppers with creamy, spicy buffalo chicken and rich cheeses. They come together quickly, making them a perfect dinner option when you want something flavorful yet fuss-free. This dish delivers bold tastes and satisfying textures in every bite.
I first made these stuffed peppers on a busy weeknight and was amazed at how well the flavors melded. My whole family loved the gooey cheese and the mild heat, and now it’s a go-to when I want something that feels special without a lot of effort.
Ingredients
- Four large bell peppers any color: the vessels for stuffing and great for roasting
- Two cups shredded cooked chicken: a solid protein base, rotisserie works well for convenience
- Half a cup buffalo sauce: provides the signature spicy tang, adjust according to your heat preference
- Half a cup softened cream cheese: adds creaminess and richness to the filling
- Half a cup shredded cheddar cheese: melts beautifully and adds sharpness
- Half a cup crumbled blue cheese optional: bring extra tang and depth if you enjoy bold flavors
- Quarter cup sliced green onions: fresh bite and color contrast inside the filling
- One teaspoon garlic powder: enhances savory notes
- One teaspoon onion powder: boosts overall flavor complexity
- Salt and pepper to taste: balances and rounds out the ingredients
- Olive oil for drizzling: helps roast the peppers and browns the top
Step-by-Step Instructions
- Preheat the oven:
- Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius so it will be ready for roasting the peppers evenly.
- Prepare the peppers:
- Cut the tops off each bell pepper and remove all the seeds and membranes carefully. Rinse them under cold water and pat dry, this removes any loose seeds and helps the peppers roast nicely without excess moisture.
- Mix the filling:
- In a large bowl, combine shredded chicken, buffalo sauce, softened cream cheese, shredded cheddar, blue cheese if using, green onions, garlic powder, onion powder, salt, and pepper. Stir everything until the mixture becomes uniform and creamy.
- Stuff the peppers:
- Spoon the buffalo chicken mixture into each prepared pepper, filling them gently but firmly so the filling is compact without the risk of falling apart.
- Arrange and oil:
- Place the stuffed peppers upright in a baking dish. Drizzle olive oil on the tops to aid roasting and encourage a golden finish.
- Cover and bake:
- Cover the dish with foil and place it in the oven. Bake for twenty-five minutes to let the filling heat through and the peppers soften.
- Uncover and finish baking:
- Remove the foil carefully and return the dish to the oven for another ten to fifteen minutes. The extra time allows the tops to brown slightly and ensures the peppers are tender.
- Rest before serving:
- Take the peppers out of the oven and let them rest for about five minutes. This helps the filling set so it does not spill out when you cut into them.
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Blue cheese is one of my favorite ingredients here because it gives everything a sharp, tangy kick that contrasts perfectly with the spicy buffalo sauce. I remember when I first served these at a family dinner, the combination was an instant hit. Everyone wanted to know what made them taste so special and planned to make it themselves soon after.
Storage Tips
Store any unbaked stuffed peppers in an airtight container in the fridge for up to two days. After baking, keep leftovers covered and refrigerated for up to three days. Reheat gently so the filling stays creamy and the peppers do not become mushy.
Ingredient Substitutions
You can swap cooked chicken with shredded turkey or rotisserie pork for a different yet still delicious protein. If you do not like blue cheese, try substituting it with feta or leaving it out entirely. Use mild cheddar or Monterey Jack if you prefer a less sharp flavor. For a dairy-free version, omit cream cheese and use a vegan cheese alternative, adjusting moisture as needed.
Serving Suggestions
These stuffed peppers pair wonderfully with a crisp green salad or simple roasted vegetables. For extra indulgence, drizzle ranch dressing or extra buffalo sauce over the top just before serving. A side of creamy coleslaw also balances the heat perfectly.
Cultural Context
Buffalo sauce originated in Buffalo, New York, as a way to spice up simple fried chicken wings. This recipe takes inspiration from that iconic flavor and transforms it into a stuffed pepper dish that feels new and creative while honoring that classic spicy, tangy profile.
Frequently Asked Questions
- → Can I use different types of peppers for stuffing?
Yes, any large bell peppers work well. Color variations like red, yellow, or orange add sweetness and vibrant presentation.
- → How can I adjust the spice level in the filling?
Adjust the amount of buffalo sauce to your preference. Adding more heats it up, while less keeps it milder.
- → Is blue cheese necessary in the filling?
Blue cheese adds a tangy sharpness but is optional. You can omit it or substitute with extra cheddar if preferred.
- → What is the best way to prepare the bell peppers before stuffing?
Cut off the tops, remove seeds and membranes, then rinse and pat dry to create a clean cavity for the filling.
- → Can these stuffed peppers be made ahead of time?
Yes, prepare and stuff the peppers in advance and refrigerate up to 2 days before baking.
- → How should leftovers be stored and reheated?
Store cooked peppers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.