Description
Spicy buffalo chicken stuffed peppers bring zesty game-day flavors to your dinner table. Creamy cheese, tender chicken, and bold hot sauce create a mouthwatering meal you’ll crave again and again.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce (adjust to taste)
- 4 oz (113 g) cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 4 large bell peppers (any color)
- 2 green onions, finely sliced (for garnish)
Instructions
- Heat oven to 375°F, preparing a baking dish for vibrant bell peppers.
- Carefully trim pepper tops, extract inner seeds, and position peppers vertically in dish.
- Create a zesty filling by blending shredded chicken with tangy buffalo sauce, creamy cheese, and half the cheddar until thoroughly incorporated.
- Generously pack each pepper cavity with the spicy chicken mixture, ensuring compact and even distribution.
- Transfer stuffed peppers to preheated oven, roasting for 25-30 minutes until peppers soften and cheese develops a golden, bubbling surface.
- Once cooked, extract from oven and garnish with freshly chopped green onions for a burst of color and mild onion flavor.
- Serve immediately while peppers remain warm and filling maintains its rich, creamy texture.
Notes
- Swap bell peppers for zucchini boats or portobello mushrooms to create exciting low-carb variations that keep the spicy buffalo flavor intact.
- Reduce buffalo sauce heat by mixing in Greek yogurt or sour cream for a milder version perfect for kids or sensitive palates.
- Make this dish meal-prep friendly by preparing filling ahead of time and storing in refrigerator for up to 3 days before final baking.
- Consider using rotisserie chicken for quicker preparation and extra convenience without sacrificing delicious taste and texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 371 kcal
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 90 mg