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Buffalo Chicken Stuffed Peppers Flavorful Dinner Idea

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- 4 large bell peppers (any color) - 2 cups cooked shredded chicken - 1/2 cup buffalo sauce - 1/2 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1/2 cup celery, finely chopped - 1/4 cup green onions, sliced - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley, chopped (for garnish) To make the best Buffalo Chicken Stuffed Peppers, start with fresh ingredients. Choose colorful bell peppers to brighten your meal. You can pick green, red, yellow, or orange peppers. Each color adds a unique touch. Using cooked shredded chicken is key. You can use leftover chicken or even store-bought rotisserie chicken. The buffalo sauce gives the dish its signature flavor. Adjust the amount to fit your spice level. Cream cheese adds a rich and creamy texture. It balances the heat from the buffalo sauce. Shredded cheddar cheese tops off the dish with a delicious melted finish. Celery adds some crunch, while green onions give a fresh taste. Garlic powder enhances the flavor without extra effort. Don't forget to season with salt and pepper. Lastly, fresh parsley not only garnishes the dish but also adds freshness. This mix of ingredients makes every bite a flavorful experience. {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - Wash the bell peppers. - Cut the tops off the peppers. - Remove the seeds and membranes. - Set the cleaned peppers aside. - In a large bowl, combine: - 2 cups cooked shredded chicken - 1/2 cup buffalo sauce - 1/2 cup softened cream cheese - 1/2 cup finely chopped celery - 1/4 cup sliced green onions - 1 teaspoon garlic powder - Salt and pepper to taste Mix well until everything is blended. The filling should be creamy and flavorful. - Stuff each pepper generously with the chicken mixture. - Pack the filling down slightly. - Place the stuffed peppers upright in a baking dish. - If needed, add a bit of water to the dish for steam. - Top each pepper with 1 cup of shredded cheddar cheese. - Cover the dish with aluminum foil. - Bake in the oven for 25 minutes. - Remove the foil and bake for an additional 10-15 minutes. - The peppers should be tender, and the cheese should be bubbly and golden. - Let the peppers cool for a few minutes before serving. - Garnish with fresh parsley for a pop of color. To adjust the spice in your buffalo chicken stuffed peppers, change the amount of buffalo sauce. If you like it spicy, use more sauce. For a milder taste, reduce the sauce by half. You can also add a bit of honey or sugar to balance the heat. This makes the dish sweet and spicy. If you want to switch up the cheese, try different kinds. Mozzarella gives a nice stretch and mild flavor. Pepper jack adds a spicy kick that pairs well with buffalo sauce. Feta brings a tangy twist, while gouda adds a smoky touch. Mix and match to find your favorite! You can prepare buffalo chicken stuffed peppers in advance. Mix the filling and stuff the peppers. Cover and store them in the fridge for up to 24 hours. When you’re ready, bake them straight from the fridge. Just add a few extra minutes to the cooking time. This saves you time on busy days! Pro Tips Adjust the Heat: If you prefer a milder flavor, reduce the amount of buffalo sauce or mix it with some ranch dressing to balance the spiciness. Make Ahead: Prepare the stuffed peppers in advance and store them in the fridge. When ready to serve, just pop them in the oven for a quick reheat. Try Different Cheeses: Experiment with other types of cheese like mozzarella or pepper jack for a different flavor profile and texture. Vegetarian Option: Substitute shredded chicken with cooked quinoa or chickpeas for a delicious vegetarian version of these stuffed peppers. {{image_2}} You can switch up the protein in these stuffed peppers. Ground turkey works great as a lean alternative. Just cook it first, then mix it with the buffalo sauce and cheese. If you want a plant-based option, use tofu. Crumble firm tofu and sauté it with some spices. Then, mix it like you would with chicken. Both options keep the dish tasty and filling. To make a meatless stuffed pepper, skip the chicken entirely. Instead, use a mix of black beans, corn, and quinoa. These ingredients add protein and texture. Combine them with buffalo sauce and cream cheese for that creamy kick. You can also add more veggies like diced zucchini or mushrooms for extra flavor and nutrition. Enhance your stuffed peppers with other vegetables or spices. Chopped spinach or kale adds greens and nutrition. You could also stir in some diced tomatoes or bell pepper tops for more flavor. For a kick, add crushed red pepper or smoked paprika. These small changes will make your dish unique and exciting each time you prepare it! To keep your Buffalo Chicken Stuffed Peppers fresh, let them cool first. Place the peppers in an airtight container. Store them in the fridge for up to three days. For longer storage, you can freeze them. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer bag. They will last for about three months in the freezer. When you are ready to eat them, thaw in the fridge overnight. To reheat the stuffed peppers, preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Cover the dish with foil to keep them moist. Bake for about 20 minutes or until heated through. If you prefer, you can also microwave them. Place one pepper on a microwave-safe plate. Heat for two to three minutes, checking to see if it's hot. Enjoy your delicious meal again! Yes, you can use any color of bell pepper. Each color has a slight taste difference. Red peppers are sweet and rich. Yellow and orange peppers are also sweet but milder. Green peppers are more bitter. Choose what you like best for these stuffed peppers. These stuffed peppers pair well with many sides. Try a fresh salad to add crunch. You can also serve them with rice or quinoa for a hearty meal. For a fun twist, serve with tortilla chips and salsa. These options enhance the flavors of the peppers. Buffalo chicken stuffed peppers can last for about 3 to 4 days in the fridge. Store them in an airtight container to keep them fresh. Make sure to reheat them well before serving. If you want to keep them longer, consider freezing. This blog post covered how to make tasty Buffalo Chicken Stuffed Peppers. We shared key ingredients, steps for prepping, mixing, and baking. You learned how to customize spice levels and use different cheeses. We explored variations, including vegetarian options and alternative proteins. Storing leftovers properly and reheating them was also addressed. Enjoy your cooking and the delicious flavors of these stuffed peppers. They are easy to make and fun to share. Try them out today!

WANT TO SAVE THIS RECIPE?

Looking for a tasty dinner idea? Try Buffalo Chicken Stuffed Peppers! These colorful, hearty peppers are packed with shredded chicken, creamy cheese, and bold buffalo sauce. They are easy to make and perfect for any weeknight meal. Whether you love a little spice or want to customize your dish, this recipe has something for everyone. Let’s dive into the simple steps to create this flavorful feast!

Why I Love This Recipe

  1. Bold Flavors: The spicy buffalo sauce combined with creamy cheese creates a delightful explosion of flavors in every bite.
  2. Healthy Twist: Using bell peppers as a vessel not only makes it low-carb but also adds a nutritious element to the dish.
  3. Customizable: You can easily adjust the heat level by varying the amount of buffalo sauce or adding other toppings based on your preferences.
  4. Easy Prep: This recipe comes together quickly, making it perfect for a weeknight dinner or a fun gathering with friends.

Ingredients

List of Ingredients

– 4 large bell peppers (any color)

– 2 cups cooked shredded chicken

– 1/2 cup buffalo sauce

– 1/2 cup cream cheese, softened

– 1 cup shredded cheddar cheese

– 1/2 cup celery, finely chopped

– 1/4 cup green onions, sliced

– 1 teaspoon garlic powder

– Salt and pepper to taste

– Fresh parsley, chopped (for garnish)

To make the best Buffalo Chicken Stuffed Peppers, start with fresh ingredients. Choose colorful bell peppers to brighten your meal. You can pick green, red, yellow, or orange peppers. Each color adds a unique touch.

Using cooked shredded chicken is key. You can use leftover chicken or even store-bought rotisserie chicken. The buffalo sauce gives the dish its signature flavor. Adjust the amount to fit your spice level.

Cream cheese adds a rich and creamy texture. It balances the heat from the buffalo sauce. Shredded cheddar cheese tops off the dish with a delicious melted finish.

Celery adds some crunch, while green onions give a fresh taste. Garlic powder enhances the flavor without extra effort. Don’t forget to season with salt and pepper.

Lastly, fresh parsley not only garnishes the dish but also adds freshness. This mix of ingredients makes every bite a flavorful experience.

Step-by-Step Instructions

Prepping the Peppers

– Preheat the oven to 375°F (190°C).

– Wash the bell peppers.

– Cut the tops off the peppers.

– Remove the seeds and membranes.

– Set the cleaned peppers aside.

Mixing the Filling

– In a large bowl, combine:

– 2 cups cooked shredded chicken

– 1/2 cup buffalo sauce

– 1/2 cup softened cream cheese

– 1/2 cup finely chopped celery

– 1/4 cup sliced green onions

– 1 teaspoon garlic powder

– Salt and pepper to taste

Mix well until everything is blended. The filling should be creamy and flavorful.

Assembling and Baking

– Stuff each pepper generously with the chicken mixture.

– Pack the filling down slightly.

– Place the stuffed peppers upright in a baking dish.

– If needed, add a bit of water to the dish for steam.

– Top each pepper with 1 cup of shredded cheddar cheese.

– Cover the dish with aluminum foil.

– Bake in the oven for 25 minutes.

– Remove the foil and bake for an additional 10-15 minutes.

– The peppers should be tender, and the cheese should be bubbly and golden.

– Let the peppers cool for a few minutes before serving.

– Garnish with fresh parsley for a pop of color.

Tips & Tricks

Customizing the Spice Level

To adjust the spice in your buffalo chicken stuffed peppers, change the amount of buffalo sauce. If you like it spicy, use more sauce. For a milder taste, reduce the sauce by half. You can also add a bit of honey or sugar to balance the heat. This makes the dish sweet and spicy.

Cheese Alternatives

If you want to switch up the cheese, try different kinds. Mozzarella gives a nice stretch and mild flavor. Pepper jack adds a spicy kick that pairs well with buffalo sauce. Feta brings a tangy twist, while gouda adds a smoky touch. Mix and match to find your favorite!

Preparation Ahead of Time

You can prepare buffalo chicken stuffed peppers in advance. Mix the filling and stuff the peppers. Cover and store them in the fridge for up to 24 hours. When you’re ready, bake them straight from the fridge. Just add a few extra minutes to the cooking time. This saves you time on busy days!

Pro Tips

  1. Adjust the Heat: If you prefer a milder flavor, reduce the amount of buffalo sauce or mix it with some ranch dressing to balance the spiciness.
  2. Make Ahead: Prepare the stuffed peppers in advance and store them in the fridge. When ready to serve, just pop them in the oven for a quick reheat.
  3. Try Different Cheeses: Experiment with other types of cheese like mozzarella or pepper jack for a different flavor profile and texture.
  4. Vegetarian Option: Substitute shredded chicken with cooked quinoa or chickpeas for a delicious vegetarian version of these stuffed peppers.

Variations

Different Protein Options

You can switch up the protein in these stuffed peppers. Ground turkey works great as a lean alternative. Just cook it first, then mix it with the buffalo sauce and cheese. If you want a plant-based option, use tofu. Crumble firm tofu and sauté it with some spices. Then, mix it like you would with chicken. Both options keep the dish tasty and filling.

Vegetarian Version

To make a meatless stuffed pepper, skip the chicken entirely. Instead, use a mix of black beans, corn, and quinoa. These ingredients add protein and texture. Combine them with buffalo sauce and cream cheese for that creamy kick. You can also add more veggies like diced zucchini or mushrooms for extra flavor and nutrition.

Flavor Additions

Enhance your stuffed peppers with other vegetables or spices. Chopped spinach or kale adds greens and nutrition. You could also stir in some diced tomatoes or bell pepper tops for more flavor. For a kick, add crushed red pepper or smoked paprika. These small changes will make your dish unique and exciting each time you prepare it!

Storage Info

How to Store Leftovers

To keep your Buffalo Chicken Stuffed Peppers fresh, let them cool first. Place the peppers in an airtight container. Store them in the fridge for up to three days. For longer storage, you can freeze them. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer bag. They will last for about three months in the freezer. When you are ready to eat them, thaw in the fridge overnight.

Reheating Instructions

To reheat the stuffed peppers, preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Cover the dish with foil to keep them moist. Bake for about 20 minutes or until heated through. If you prefer, you can also microwave them. Place one pepper on a microwave-safe plate. Heat for two to three minutes, checking to see if it’s hot. Enjoy your delicious meal again!

FAQs

Can I use different colored bell peppers?

Yes, you can use any color of bell pepper. Each color has a slight taste difference. Red peppers are sweet and rich. Yellow and orange peppers are also sweet but milder. Green peppers are more bitter. Choose what you like best for these stuffed peppers.

What to serve with Buffalo Chicken Stuffed Peppers?

These stuffed peppers pair well with many sides. Try a fresh salad to add crunch. You can also serve them with rice or quinoa for a hearty meal. For a fun twist, serve with tortilla chips and salsa. These options enhance the flavors of the peppers.

How long do these peppers last in the fridge?

Buffalo chicken stuffed peppers can last for about 3 to 4 days in the fridge. Store them in an airtight container to keep them fresh. Make sure to reheat them well before serving. If you want to keep them longer, consider freezing.

This blog post covered how to make tasty Buffalo Chicken Stuffed Peppers. We shared key ingredients, steps for prepping, mixing, and baking. You learned how to customize spice levels and use different cheeses. We explored variations, including vegetarian options and alternative proteins. Storing leftovers properly and reheating them was also addressed.

Enjoy your cooking and the delicious flavors of these stuffed peppers. They are easy to make and fun to share. Try them out toda

- 4 large bell peppers (any color) - 2 cups cooked shredded chicken - 1/2 cup buffalo sauce - 1/2 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1/2 cup celery, finely chopped - 1/4 cup green onions, sliced - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley, chopped (for garnish) To make the best Buffalo Chicken Stuffed Peppers, start with fresh ingredients. Choose colorful bell peppers to brighten your meal. You can pick green, red, yellow, or orange peppers. Each color adds a unique touch. Using cooked shredded chicken is key. You can use leftover chicken or even store-bought rotisserie chicken. The buffalo sauce gives the dish its signature flavor. Adjust the amount to fit your spice level. Cream cheese adds a rich and creamy texture. It balances the heat from the buffalo sauce. Shredded cheddar cheese tops off the dish with a delicious melted finish. Celery adds some crunch, while green onions give a fresh taste. Garlic powder enhances the flavor without extra effort. Don't forget to season with salt and pepper. Lastly, fresh parsley not only garnishes the dish but also adds freshness. This mix of ingredients makes every bite a flavorful experience. {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - Wash the bell peppers. - Cut the tops off the peppers. - Remove the seeds and membranes. - Set the cleaned peppers aside. - In a large bowl, combine: - 2 cups cooked shredded chicken - 1/2 cup buffalo sauce - 1/2 cup softened cream cheese - 1/2 cup finely chopped celery - 1/4 cup sliced green onions - 1 teaspoon garlic powder - Salt and pepper to taste Mix well until everything is blended. The filling should be creamy and flavorful. - Stuff each pepper generously with the chicken mixture. - Pack the filling down slightly. - Place the stuffed peppers upright in a baking dish. - If needed, add a bit of water to the dish for steam. - Top each pepper with 1 cup of shredded cheddar cheese. - Cover the dish with aluminum foil. - Bake in the oven for 25 minutes. - Remove the foil and bake for an additional 10-15 minutes. - The peppers should be tender, and the cheese should be bubbly and golden. - Let the peppers cool for a few minutes before serving. - Garnish with fresh parsley for a pop of color. To adjust the spice in your buffalo chicken stuffed peppers, change the amount of buffalo sauce. If you like it spicy, use more sauce. For a milder taste, reduce the sauce by half. You can also add a bit of honey or sugar to balance the heat. This makes the dish sweet and spicy. If you want to switch up the cheese, try different kinds. Mozzarella gives a nice stretch and mild flavor. Pepper jack adds a spicy kick that pairs well with buffalo sauce. Feta brings a tangy twist, while gouda adds a smoky touch. Mix and match to find your favorite! You can prepare buffalo chicken stuffed peppers in advance. Mix the filling and stuff the peppers. Cover and store them in the fridge for up to 24 hours. When you’re ready, bake them straight from the fridge. Just add a few extra minutes to the cooking time. This saves you time on busy days! Pro Tips Adjust the Heat: If you prefer a milder flavor, reduce the amount of buffalo sauce or mix it with some ranch dressing to balance the spiciness. Make Ahead: Prepare the stuffed peppers in advance and store them in the fridge. When ready to serve, just pop them in the oven for a quick reheat. Try Different Cheeses: Experiment with other types of cheese like mozzarella or pepper jack for a different flavor profile and texture. Vegetarian Option: Substitute shredded chicken with cooked quinoa or chickpeas for a delicious vegetarian version of these stuffed peppers. {{image_2}} You can switch up the protein in these stuffed peppers. Ground turkey works great as a lean alternative. Just cook it first, then mix it with the buffalo sauce and cheese. If you want a plant-based option, use tofu. Crumble firm tofu and sauté it with some spices. Then, mix it like you would with chicken. Both options keep the dish tasty and filling. To make a meatless stuffed pepper, skip the chicken entirely. Instead, use a mix of black beans, corn, and quinoa. These ingredients add protein and texture. Combine them with buffalo sauce and cream cheese for that creamy kick. You can also add more veggies like diced zucchini or mushrooms for extra flavor and nutrition. Enhance your stuffed peppers with other vegetables or spices. Chopped spinach or kale adds greens and nutrition. You could also stir in some diced tomatoes or bell pepper tops for more flavor. For a kick, add crushed red pepper or smoked paprika. These small changes will make your dish unique and exciting each time you prepare it! To keep your Buffalo Chicken Stuffed Peppers fresh, let them cool first. Place the peppers in an airtight container. Store them in the fridge for up to three days. For longer storage, you can freeze them. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer bag. They will last for about three months in the freezer. When you are ready to eat them, thaw in the fridge overnight. To reheat the stuffed peppers, preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Cover the dish with foil to keep them moist. Bake for about 20 minutes or until heated through. If you prefer, you can also microwave them. Place one pepper on a microwave-safe plate. Heat for two to three minutes, checking to see if it's hot. Enjoy your delicious meal again! Yes, you can use any color of bell pepper. Each color has a slight taste difference. Red peppers are sweet and rich. Yellow and orange peppers are also sweet but milder. Green peppers are more bitter. Choose what you like best for these stuffed peppers. These stuffed peppers pair well with many sides. Try a fresh salad to add crunch. You can also serve them with rice or quinoa for a hearty meal. For a fun twist, serve with tortilla chips and salsa. These options enhance the flavors of the peppers. Buffalo chicken stuffed peppers can last for about 3 to 4 days in the fridge. Store them in an airtight container to keep them fresh. Make sure to reheat them well before serving. If you want to keep them longer, consider freezing. This blog post covered how to make tasty Buffalo Chicken Stuffed Peppers. We shared key ingredients, steps for prepping, mixing, and baking. You learned how to customize spice levels and use different cheeses. We explored variations, including vegetarian options and alternative proteins. Storing leftovers properly and reheating them was also addressed. Enjoy your cooking and the delicious flavors of these stuffed peppers. They are easy to make and fun to share. Try them out today!

Buffalo Chicken Stuffed Peppers

Delicious bell peppers filled with a spicy buffalo chicken mixture, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 2 cups cooked shredded chicken
  • 0.5 cup buffalo sauce (adjust to taste)
  • 0.5 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 0.5 cup celery, finely chopped
  • 0.25 cup green onions, sliced
  • 1 teaspoon garlic powder
  • 1 to taste salt and pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Wash the bell peppers, cut the tops off, and remove the seeds and membranes. Set aside.
  • In a large mixing bowl, combine the cooked shredded chicken, buffalo sauce, softened cream cheese, half of the shredded cheddar cheese (reserve the other half for topping), chopped celery, and sliced green onions.
  • Stir in garlic powder, and season with salt and pepper to taste. Mix until everything is well combined.
  • Spoon the buffalo chicken mixture generously into each bell pepper, packing it down slightly.
  • Place the stuffed peppers upright in a baking dish. If necessary, add a little water to the bottom of the dish to help steam the peppers during cooking.
  • Top each stuffed pepper with the remaining shredded cheddar cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
  • Once cooked, remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Notes

Serve the stuffed peppers on a platter, drizzling extra buffalo sauce on top for a pop of color, and sprinkle with additional green onions for freshness.
Keyword buffalo chicken, spicy, stuffed peppers

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