Buffalo Chicken Stuffed Peppers (Printer-Friendly)
Bell peppers filled with buffalo chicken, creamy cheeses, and green onions, roasted to tender perfection.
# The Ingredients You'll Need:
→ Vegetables
01 -
4 large bell peppers, any color
02 -
1/4 cup green onions, sliced
→ Protein
03 -
2 cups shredded cooked chicken
→ Cheeses
04 -
1/2 cup cream cheese, softened
05 -
1/2 cup shredded cheddar cheese
06 -
1/2 cup crumbled blue cheese, optional
→ Sauces and Oils
07 -
1/2 cup buffalo sauce, adjust to taste
08 -
Olive oil, for drizzling
→ Seasonings
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
Salt and pepper, to taste
# Step-by-Step Instructions:
01 -
Preheat oven to 375°F. Trim tops off bell peppers and remove seeds and membranes. Rinse under cold water and pat dry.
02 -
In a large bowl, mix shredded chicken, buffalo sauce, softened cream cheese, cheddar cheese, blue cheese (if used), green onions, garlic powder, onion powder, salt, and pepper until fully integrated.
03 -
Spoon the buffalo chicken mixture into each prepared bell pepper, pressing gently to pack evenly.
04 -
Place stuffed peppers in a baking dish and drizzle olive oil over the tops to aid roasting.
05 -
Cover the dish with aluminum foil and bake for 25 minutes until peppers begin to soften.
06 -
Remove foil and continue baking for 10 to 15 minutes or until peppers are tender and filling is hot.
07 -
Let the peppers rest briefly after baking before serving to allow flavors to meld.
# Extra Tips:
01 -
Adjust buffalo sauce quantity to control spiciness. Prepare stuffed peppers up to two days ahead before baking. Garnish with extra blue cheese or ranch dressing if desired. Store leftovers refrigerated for up to three days and reheat when ready to serve.