Buffalo Chicken Stuffed Peppers

$You will need these ingredients to make Buffalo Chicken Stuffed Peppers: - 4 large bell peppers (any color) - 2 cups cooked shredded chicken - 1/2 cup buffalo sauce (adjust based on heat preference) - 1 cup cream cheese, softened - 1/2 cup shredded mozzarella cheese - 1/4 cup ranch dressing - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - Chopped green onions for garnish Choosing good ingredients is key. Fresh bell peppers add crunch and flavor. Use high-quality buffalo sauce for the best heat. Cream cheese should be soft, making mixing easier. I recommend full-fat mozzarella for a rich melt. Look for ranch dressing with natural ingredients for a fresh taste. Quality ingredients make a big difference in your dish. You can swap some ingredients if needed. For chicken, use shredded rotisserie chicken or canned chicken. If you want less heat, try using a mild wing sauce. Greek yogurt can replace cream cheese for a lighter option. If you want a dairy-free dish, use vegan cheese. Finally, you can skip the ranch and use a splash of lemon juice for tang. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This makes sure your peppers cook evenly. Next, take the large bell peppers and cut the tops off. Remove all the seeds and membranes inside. This step helps the peppers hold the filling well. Place the cleaned peppers upright in a baking dish. They need to stand tall to hold all that tasty filling. In a big mixing bowl, add the cooked shredded chicken. Pour in the buffalo sauce. You can adjust this based on how spicy you like it. Next, add the softened cream cheese and shredded mozzarella cheese. Then, include the ranch dressing, garlic powder, onion powder, salt, and pepper. Mix everything well until it is smooth and blended. This filling is creamy and packed with flavor. Now, it's time to stuff the peppers. Take the buffalo chicken mixture and fill each pepper. Press down gently to pack it in tight. Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. This helps the tops turn golden and the peppers become tender. Once done, take them out and let cool for a few minutes. Garnish with chopped green onions for a fresh touch. Enjoy your savory buffalo chicken stuffed peppers! To make the perfect stuffed peppers, choose fresh, firm bell peppers. Cut off the tops and remove the seeds inside. This gives you a nice bowl to fill. Mix the chicken and sauce until smooth. Use a spoon to fill the peppers well. Press the filling down to pack it tight. Bake them covered first to keep them moist. Remove the foil later to get a nice golden top. If you like heat, add more buffalo sauce. Start with half a cup, then taste it. You can always add more, but you can't take it out. For less spice, use a milder sauce. Mixing in ranch dressing helps cool the heat too. It adds creaminess that balances the flavors. Serve these stuffed peppers with a fresh salad. A simple green salad adds a nice crunch. You can also pair them with rice or quinoa for a healthy side. For a fun twist, try serving with tortilla chips. They add a nice crunch and are great for dipping in extra sauce. Pro Tips Choosing the Right Peppers: Opt for large, firm bell peppers to ensure they hold their shape while baking and provide enough space for the stuffing. Adjusting Heat Levels: Feel free to adjust the amount of buffalo sauce according to your heat tolerance. You can also mix in some mild sauce for a lesser kick. Cream Cheese Tip: Make sure your cream cheese is fully softened to blend smoothly with the other ingredients. This will help prevent any lumps in your filling. Garnishing Ideas: For an extra layer of flavor, consider adding crumbled blue cheese or a drizzle of extra ranch dressing on top before serving. {{image_2}} You can switch up the protein in Buffalo chicken stuffed peppers. If you prefer turkey, use shredded turkey instead of chicken. Ground chicken or turkey also works well. For a fun twist, try using pulled pork. It adds a rich flavor that pairs nicely with the buffalo sauce. Keep the buffalo sauce the same, but feel free to adjust the spices. If you want a meat-free option, you can still enjoy these stuffed peppers. Use cooked quinoa or brown rice as a base. Mix in black beans or chickpeas for protein. You can also add diced vegetables like zucchini, corn, or mushrooms. Just remember to keep the buffalo sauce to give it that spicy kick. Cream cheese can be replaced with a vegan cream cheese if needed. Want to enhance the flavor? Add extra spices like smoked paprika or cayenne for more heat. You can mix in diced celery for a crunchy texture. Try adding chopped cilantro or parsley for a fresh taste. A sprinkle of blue cheese or feta on top adds a creamy touch. If you love tang, a splash of lime juice brightens the dish. These small changes can make your stuffed peppers unique and exciting. To store your buffalo chicken stuffed peppers, let them cool first. Place them in an airtight container. They will last in the fridge for 3 to 4 days. If you want to keep them longer, consider freezing them. To reheat, take the peppers out of the fridge. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Cover them with foil to keep moisture in. Bake for about 20 minutes or until heated through. You can also use a microwave. Heat on medium for 2 to 3 minutes, checking often. You can freeze buffalo chicken stuffed peppers before or after baking. If freezing before baking, wrap each pepper in plastic wrap. Place them in a freezer-safe bag. They can last up to 3 months. When ready to eat, bake them straight from the freezer. Just add 10 to 15 minutes to the baking time. If you freeze them after baking, let them cool first. Then, wrap and store them the same way. No, using raw chicken is not safe for this recipe. I recommend cooked shredded chicken. It cuts down cooking time and ensures the chicken is safe to eat. You can use leftover chicken or rotisserie chicken. This saves time and adds great flavor. You can tell the peppers are cooked when they are tender. They should be soft but not mushy. You can test this by gently poking them with a fork. If the fork goes in easily, they are ready. The tops should also be slightly golden. Yes, you can prepare the filling and stuff the peppers ahead of time. Just keep them in the fridge until you are ready to bake. This makes for an easy weeknight meal. You can also freeze them before baking for a quick dinner later. Just remember to adjust cooking times if baking from frozen. Buffalo chicken stuffed peppers are a tasty treat that anyone can enjoy. This post covered key ingredients, how to prepare them, and various smart tips. You learned about possible substitutes and how to store leftovers. Remember, you can switch up proteins or make veggie versions too. Whether hosting a party or enjoying a family meal, these stuffed peppers are sure to impress. Get cooking, and savor every bite!$

Delicious bell peppers stuffed with a spicy buffalo chicken mixture, perfect for a hearty meal.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 large bell peppers (any color)
2 cups cooked shredded chicken
0.5 cup buffalo sauce
1 cup cream cheese, softened
0.5 cup shredded mozzarella cheese
0.25 cup ranch dressing
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
to taste salt and pepper
for garnish chopped green onions

Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds. Place the peppers upright in a baking dish.
In a large mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, mozzarella cheese, ranch dressing, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly incorporated.
Stuff each bell pepper with the buffalo chicken mixture, pressing down slightly to pack it in.
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 tops are slightly golden.
Remove from the oven and let cool for a few minutes before serving.
Garnish with chopped green onions for a fresh finish.

Notes

Adjust the buffalo sauce based on your heat preference.

Keyword buffalo chicken, easy recipe, spicy, stuffed peppers