Buffalo Chicken Stuffed Peppers
Enjoy a spicy twist on the classic stuffed pepper! Tender shredded chicken is tossed in a tangy buffalo sauce and mixed with crisp celery, red onions, and creamy dressing before being stuffed into colorful bell peppers. Topped with melty cheddar (and optional blue cheese for extra tang), this dish is perfect as a hearty dinner or an eye-catching appetizer.
Equipment
- Oven
- Baking dish
- Mixing bowl
- Skillet (if reheating or preparing chicken from scratch)
- Knife
- Cutting board
Ingredients
- 4 large bell peppers red, yellow, or green; tops cut off and seeds removed
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1/2 cup buffalo wing sauce adjust to taste
- 1/4 cup ranch or blue cheese dressing
- 1 cup shredded cheddar cheese or a blend of your favorite cheeses
- 1/2 cup blue cheese crumbles optional, for extra tang
- 1/4 cup diced celery
- 1/4 cup finely diced red onion
- Salt and freshly ground black pepper to taste
- Optional garnish: Chopped green onions or parsley
Instructions
- Preheat: Set your oven to 375°F (190°C) and lightly grease a baking dish.
- Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers upright in the baking dish.
- Mix Filling: In a large mixing bowl, combine the shredded chicken, buffalo wing sauce, ranch or blue cheese dressing, diced celery, and red onion. Season with salt and pepper. Adjust the amount of buffalo sauce if you prefer a milder or hotter filling.
- Stuff: Evenly spoon the chicken mixture into each pepper, packing it in well.
- Top: Sprinkle the shredded cheddar over the filled peppers. If using blue cheese crumbles, add them on top as well.
- Bake: Place the baking dish in the oven and bake for 25–30 minutes, until the peppers are tender and the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven, allow a few minutes to cool, then garnish with chopped green onions or parsley before serving.
- Details:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 stuffed peppers
- Category: Main Course / Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free dressing and verifying that all ingredients meet dietary needs)
- Keywords:
- Buffalo Chicken, Stuffed Peppers, Spicy, Gluten-Free, Low-Carb, Chicken Recipe, Appetizer, Dinner, Bold Flavors
- Nutrition (per serving):
- (Approximate values based on standard ingredients; actual values may vary)
- Serving Size: 1 stuffed pepper
- Calories: ~400 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
Notes
Adjust the Heat: Feel free to increase or decrease the amount of buffalo sauce according to your preferred spice level.
Creamier Option: For extra creaminess, you can mix in a bit more dressing with the chicken.
Vegetarian Twist: Swap the chicken for black beans or chickpeas to create a delicious vegetarian version.
Peppers Matter: Choose fresh, firm bell peppers so they hold their shape during baking.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to avoid overcooking.
Creamier Option: For extra creaminess, you can mix in a bit more dressing with the chicken.
Vegetarian Twist: Swap the chicken for black beans or chickpeas to create a delicious vegetarian version.
Peppers Matter: Choose fresh, firm bell peppers so they hold their shape during baking.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to avoid overcooking.