These Buffalo Chicken Stuffed Peppers are a fun twist on a classic! Filled with spicy shredded chicken and creamy cheese, they’re bursting with flavor. Plus, the colorful peppers make the dish eye-catching!
Whenever I make these, I can’t resist adding a side of ranch for dipping. Honestly, who can say no to ranch?! They’re easy to whip up and perfect for dinner or a game day snack!
Key Ingredients & Substitutions
Bell Peppers: I love using a mix of red, green, and orange peppers for a colorful presentation. You can swap them for zucchini or large tomatoes if you prefer a different vegetable base.
Shredded Chicken: Rotisserie chicken is my go-to for its convenience and flavor. You can use leftover chicken or even canned chicken as a substitute. For a vegetarian option, try chickpeas or a plant-based chicken substitute.
Buffalo Wing Sauce: Adjust the heat level to your liking! If you prefer milder flavors, use a barbecue sauce or a mild hot sauce instead.
Cheese: Mozzarella brings a nice melt, but you can swap it with cheddar or pepper jack for extra flavor. If you want to keep it dairy-free, there are great vegan mozzarella alternatives.
Ranch Dressing: This is optional, but I find it adds a lovely creaminess! You could use a yogurt-based dressing or a vegan ranch if needed.
How Do I Make Sure my Peppers are Cooked Just Right?
Cooking the peppers perfectly is key to a great dish! Here’s how to ensure they turn out tender and delicious:
- Choose large, firm peppers for ideal stuffing and cooking.
- When prepping, make sure to cut them in half lengthwise for even cooking.
- Pre-bake them for 5-10 minutes in the oven before stuffing to soften them slightly.
- Keep an eye on your baking time; all ovens are different. Bake until they are tender and easy to pierce with a fork but still hold their shape!
Buffalo Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Peppers:
- 4 large bell peppers (red, green, or orange), halved and seeds removed
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1/2 cup buffalo wing sauce (adjust to taste)
For the Cheesy Topping:
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled blue cheese
For Garnish:
- 2 tablespoons ranch dressing (optional, for mixing or serving)
- 2 tablespoons chopped fresh cilantro or parsley (for garnish)
- Salt and pepper to taste
- Cooking spray or a little oil (for preparing baking dish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, and then you’ll bake the peppers for 20-25 minutes. So, in total, you’re looking at around 35 minutes to a tasty, spicy meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s warming up, lightly grease a baking dish with some cooking spray or a little oil. This will help prevent the peppers from sticking!
2. Prepare the Bell Peppers:
Take your bell peppers and cut them in half lengthwise. Make sure to remove the seeds and membranes so they’re ready to be stuffed. Once they’re prepared, place them cut side up in the greased baking dish.
3. Mix the Chicken Filling:
In a mixing bowl, combine the shredded chicken with buffalo wing sauce. If you like it creamy, go ahead and add some ranch dressing. Give it a good mix until everything is well combined.
4. Season the Mixture:
Add salt and pepper to the chicken mixture to taste. Don’t be shy—this is where you can really boost the flavor!
5. Stuff the Peppers:
Now it’s time to stuff those peppers! Generously fill each half with the buffalo chicken mixture—you want them to be nice and full.
6. Add the Cheese:
Sprinkle shredded mozzarella evenly over the top of all the stuffed peppers. This will create a delicious, melty topping!
7. Bake Them Up:
Pop the baking dish into the preheated oven and bake for 20-25 minutes. You’ll know they’re ready when the peppers are tender and the cheese is melty and bubbly.
8. Finish with Blue Cheese:
When they come out of the oven, sprinkle some crumbled blue cheese over each pepper half for extra flavor. It adds a nice tang that pairs perfectly with the buffalo sauce.
9. Garnish and Serve:
Top with chopped cilantro or parsley for a fresh touch. Serve the peppers hot, and if you like, add extra ranch dressing or celery sticks on the side for dipping.
Enjoy your spicy, cheesy Buffalo Chicken Stuffed Peppers!
Can I Use Different Types of Peppers?
Absolutely! While bell peppers are commonly used, you can experiment with poblano or jalapeño peppers for a spicier kick. Just make sure they are large enough to hold the filling!
How Can I Make This Recipe Healthier?
To make it lighter, use lean chicken breast, low-fat cheese, and swap ranch dressing for a yogurt-based or light dressing. You can also increase the amount of veggies in the filling by adding chopped spinach or carrots.
Can I Prepare These Peppers in Advance?
Yes! You can make the filling a day ahead and stuff the peppers just before baking. Refrigerate the stuffing, and stuff them right before you’re ready to bake. You can also freeze unbaked stuffed peppers for up to 2 months; just thaw overnight before baking.
What to Serve with Buffalo Chicken Stuffed Peppers?
These stuffed peppers are great on their own, but they pair wonderfully with a side salad, roasted vegetables, or some crispy celery and carrot sticks for crunch!
