It was one of those crazy weeknights, you know the drill – homework scattered, sports gear everywhere, and the eternal question, “What’s for dinner, Mom?” My three little busy bees were buzzing with hunger, and I needed something comforting, wholesome, and, let’s be honest, exciting enough to pry them away from their distractions.
That’s when I rediscovered the magic of Buffalo Chicken Stuffed Peppers. I had some leftover shredded chicken from Sunday’s roast, a few bell peppers looking vibrant in the fridge, and a hankering for that irresistible tangy kick.
What started as a “clean out the fridge” meal quickly became a family favorite. The house filled with the most amazing aroma, and soon, everyone was gathered around, eagerly awaiting their colorful stuffed pepper. These Buffalo Chicken Stuffed Peppers aren’t just a meal; they’re a warm hug, a burst of flavor, and a clever way to sneak in some veggies.
It’s a simple recipe, yet it feels incredibly special, making even the busiest weeknights feel a little more connected and a lot more delicious. You’ll quickly see why these Buffalo Chicken Stuffed Peppers have earned a permanent spot in our dinner rotation.
Why You’ll Love This Buffalo Chicken Stuffed Peppers Recipe
If you crave flavor, simplicity, and a meal that satisfies the whole family, you absolutely must try these Buffalo Chicken Stuffed Peppers. First, they are incredibly easy to prepare. We often use pre-cooked chicken, making the prep time minimal.
This makes it perfect for busy weeknights when you still want a homemade, nourishing meal. Moreover, these Buffalo Chicken Stuffed Peppers are packed with flavor. The creamy, spicy buffalo chicken filling perfectly complements the sweet, tender bell peppers. It’s a symphony of textures and tastes that will make your taste buds sing.
Furthermore, this recipe is wonderfully versatile. You can easily adjust the spice level to suit everyone, from the littlest eaters to the spice enthusiasts. My kids adore them, and I love that they’re getting a generous serving of colorful vegetables in such a fun way.
It’s a complete meal in one, offering protein, healthy fats, and plenty of fiber. These Buffalo Chicken Stuffed Peppers also make fantastic leftovers, becoming even more flavorful the next day. They are hearty, comforting, and truly embody the idea that food is love. Prepare to fall head over heels for these amazing Buffalo Chicken Stuffed Peppers.
Ingredients You’ll Need
Crafting the perfect Buffalo Chicken Stuffed Peppers starts with a few simple, wholesome ingredients. You likely have most of these staples in your pantry already. Each component plays a crucial role in creating that irresistible blend of creamy, spicy, and satisfying flavor.
- 6 medium bell peppers (any color, halved lengthwise, seeds and membranes removed)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 3 cups cooked shredded chicken breast (from rotisserie chicken or boiled/baked chicken)
- 8 ounces cream cheese, softened
- ½ cup buffalo wing sauce (adjust to your preferred spice level)
- ¼ cup ranch dressing (or blue cheese dressing)
- 1 cup shredded mozzarella cheese, divided
- ½ cup shredded cheddar cheese, divided
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons fresh green onions, sliced (for garnish)
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
Substitutions & Variations
One of the best things about these Buffalo Chicken Stuffed Peppers is how adaptable they are! Vera’s kitchen thrives on flexibility, and this recipe certainly delivers.
* Peppers: While bell peppers are classic, you can experiment with other sturdy vegetables. Large poblano peppers offer a milder heat, or even zucchini boats could work for a different twist.
* Chicken: No cooked chicken?
No problem! You can quickly boil and shred chicken breasts or thighs. For a plant-based option, shredded jackfruit or crumbled, seasoned firm tofu can mimic the texture of the chicken, allowing you to enjoy delicious Buffalo Chicken Stuffed Peppers.
* Sauce: Adjust the buffalo sauce to your taste. Use a milder version for less heat, or a hotter one for more kick. If you’re out of buffalo sauce, a mix of hot sauce, butter, and a dash of vinegar can work in a pinch.
* Cheese: Feel free to mix and match cheeses! Monterey Jack, provolone, or even a spicy pepper jack would be fantastic additions to these Buffalo Chicken Stuffed Peppers. For a dairy-free option, use your favorite plant-based cream cheese and shredded cheese alternatives.
* Added Veggies: Boost the nutrition and flavor by incorporating finely diced celery, carrots, or even spinach into the chicken mixture. These additions are a wonderful way to enhance your Buffalo Chicken Stuffed Peppers.
* Toppings: Beyond green onions and parsley, consider a sprinkle of crumbled blue cheese, a drizzle of extra ranch, or a handful of crispy fried onions for added texture and flavor on your finished Buffalo Chicken Stuffed Peppers.
* Spice Level: If you want more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling. For less heat, reduce the buffalo sauce and add a bit more cream cheese or ranch.
Step-by-Step Instructions
Let’s get cooking! Creating these delightful Buffalo Chicken Stuffed Peppers is a straightforward process. Follow these simple steps for a truly delicious and satisfying meal.
1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Arrange the halved bell peppers cut-side up in a large baking dish.
You want them to fit snugly.
2. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat.
Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3.
Combine Filling: In a large bowl, combine the cooked shredded chicken, softened cream cheese, buffalo wing sauce, ranch dressing, ¾ cup of the mozzarella cheese, ¼ cup of the cheddar cheese, onion powder, garlic powder, salt, and black pepper. Add the sautéed onion and garlic to the bowl. Mix everything thoroughly until well combined and creamy.
This is the heart of your Buffalo Chicken Stuffed Peppers.
4. Stuff the Peppers: Spoon the buffalo chicken mixture generously into each bell pepper half.
Don’t be shy; really pack that delicious filling in!
5. Bake Initial: Pour about ½ cup of water into the bottom of the baking dish around the peppers.
This helps steam the peppers, making them tender. Cover the baking dish tightly with foil and bake for 30 minutes. This pre-baking step ensures your Buffalo Chicken Stuffed Peppers soften beautifully.
6. Add Cheese & Finish Baking: Remove the foil. Sprinkle the remaining ¼ cup of mozzarella and ¼ cup of cheddar cheese over the top of each stuffed pepper.
Return the dish to the oven, uncovered, and bake for an additional 15-20 minutes, or until the peppers are tender, and the cheese is melted and bubbly and lightly golden brown.
7. Garnish and Serve: Carefully remove the Buffalo Chicken Stuffed Peppers from the oven.
Let them cool for a few minutes before garnishing with fresh sliced green onions and chopped parsley. Serve immediately and enjoy your amazing Buffalo Chicken Stuffed Peppers!
Pro Tips for Success
Achieving perfection with your Buffalo Chicken Stuffed Peppers is all about a few clever tricks. These tips from Vera’s kitchen will elevate your dish from good to absolutely unforgettable.
* Pre-Cooked Chicken is Your Best Friend: Using pre-cooked, shredded chicken (like rotisserie chicken) significantly cuts down on prep time. This makes these Buffalo Chicken Stuffed Peppers a dream for busy weeknights. If you’re cooking chicken from scratch, boil or bake boneless, skinless chicken breasts until cooked through, then shred them with two forks or in a stand mixer.
* Soften Cream Cheese Thoroughly: Cold cream cheese is a pain to mix. Ensure it’s fully softened at room temperature before combining it with the other filling ingredients. This creates a smooth, creamy texture for your Buffalo Chicken Stuffed Peppers filling, preventing lumps.
* Don’t Overcook the Peppers Initially: The goal is tender-crisp peppers, not mushy ones. The initial covered bake softens them, and the final uncovered bake finishes the job. Keep an eye on them; different pepper sizes might require slight adjustments to cooking time for your Buffalo Chicken Stuffed Peppers.
* Season Generously: Taste the chicken mixture before stuffing the peppers. Adjust the salt, pepper, and buffalo sauce as needed. Remember, the flavors will mellow slightly during baking, so a robustly seasoned filling makes for the most delicious Buffalo Chicken Stuffed Peppers.
* Prevent Waterlogging: Adding a little water to the bottom of the baking dish creates steam, which helps tenderize the peppers. However, avoid adding too much, as it can make the bottom of your Buffalo Chicken Stuffed Peppers soggy. A thin layer is all you need.
* Broil for Golden Tops: If your cheese isn’t as golden and bubbly as you’d like after baking, a quick 1-2 minutes under the broiler (watch *very* carefully!) can achieve that perfect finish for your Buffalo Chicken Stuffed Peppers.
* Make Ahead Magic: You can prepare the filling ahead of time and stuff the peppers just before baking. This is a fantastic time-saver, allowing you to assemble your Buffalo Chicken Stuffed Peppers quickly when dinner time approaches.
Storage & Reheating Tips
One of the many reasons I adore these Buffalo Chicken Stuffed Peppers is their excellent make-ahead and leftover potential. They truly taste fantastic the next day!
* Storing Cooked Stuffed Peppers: Once your Buffalo Chicken Stuffed Peppers have cooled completely, transfer them to an airtight container. You can store them individually or stack them with parchment paper in between if needed. They will keep beautifully in the refrigerator for up to 3-4 days.
* Freezing Cooked Stuffed Peppers: These Buffalo Chicken Stuffed Peppers also freeze well! After they have cooled entirely, wrap each pepper individually in plastic wrap, then place them in a freezer-safe bag or container. They will maintain their quality in the freezer for up to 2-3 months.
* Freezing Unbaked Stuffed Peppers: You can even prepare the peppers and filling, stuff them, and then freeze them *before* baking. Arrange the stuffed, unbaked peppers on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container.
When ready to bake, thaw them overnight in the refrigerator, then bake as directed, potentially adding 5-10 minutes to the covered baking time.
* Reheating from the Refrigerator: For best results, reheat individual Buffalo Chicken Stuffed Peppers in the oven. Preheat to 350°F (175°C) and bake for 15-20 minutes, or until heated through and the cheese is bubbly again.
You can also microwave them for 2-3 minutes, but the oven provides a better texture.
* Reheating from Frozen: If reheating frozen, unbaked Buffalo Chicken Stuffed Peppers, thaw first. If reheating frozen, *baked* Buffalo Chicken Stuffed Peppers, you can reheat them directly from frozen in a 350°F (175°C) oven, covered with foil, for 30-40 minutes, then uncovered for the last 10 minutes, or until heated through.
What to Serve With This Recipe
While Buffalo Chicken Stuffed Peppers are certainly a complete meal on their own, pairing them with a simple side can truly elevate the dining experience. Here are a few of my favorite easy and nourishing suggestions:
* Simple Green Salad: A crisp, refreshing green salad with a light vinaigrette perfectly balances the richness of the Buffalo Chicken Stuffed Peppers. It adds a fresh contrast that cleanses the palate.
* Roasted Asparagus or Broccoli: Roasting vegetables brings out their natural sweetness and a slight char that complements the savory peppers.
Toss with a little olive oil, salt, and pepper, and roast alongside your Buffalo Chicken Stuffed Peppers for an easy side.
* Rice or Quinoa: For a heartier meal, a side of fluffy white rice, brown rice, or quinoa can soak up any delicious juices from the Buffalo Chicken Stuffed Peppers and provide extra sustenance.
* Coleslaw: A creamy or tangy coleslaw offers a cool, crunchy contrast to the warm and soft Buffalo Chicken Stuffed Peppers.
It’s a classic pairing with buffalo flavors.
* Sweet Potato Fries: If you’re looking for something a little more indulgent, a batch of baked sweet potato fries provides a wonderful sweet and savory element that pairs beautifully with the spicy Buffalo Chicken Stuffed Peppers.
* Corn on the Cob: During warmer months, grilled or boiled corn on the cob is a simple, sweet addition that always feels comforting and goes well with these Buffalo Chicken Stuffed Peppers.
FAQs
I get so many questions about recipes, and these Buffalo Chicken Stuffed Peppers are no exception! Here are some common queries to help you master this delicious dish.
Can I make these Buffalo Chicken Stuffed Peppers ahead of time?
Absolutely! This is a fantastic make-ahead meal. You can prepare the entire buffalo chicken filling up to 2 days in advance and store it in an airtight container in the refrigerator.
When you’re ready to cook, simply stuff your bell peppers and proceed with the baking instructions. You can also stuff the peppers ahead of time and refrigerate them for up to 24 hours before baking. Just be sure to bring them close to room temperature before baking, or add a few extra minutes to the initial covered baking time for your Buffalo Chicken Stuffed Peppers.
How can I make these Buffalo Chicken Stuffed Peppers less spicy for kids?
Reducing the heat is simple! Use a mild buffalo wing sauce, or even replace half of the buffalo sauce with extra ranch dressing or a little milk to dilute the spice. You can also increase the amount of cream cheese. For truly sensitive palates, consider making a separate batch of filling with less (or no) buffalo sauce and more cheese, or even try a BBQ chicken filling instead, while the adults enjoy the full-flavored Buffalo Chicken Stuffed Peppers.
What kind of bell peppers work best for Buffalo Chicken Stuffed Peppers?
Any color bell pepper works beautifully! Green bell peppers offer a slightly more bitter, earthy flavor, while red, orange, and yellow peppers are sweeter and milder. Using a mix of colors makes your Buffalo Chicken Stuffed Peppers visually appealing and adds variety to the taste. Choose peppers that are relatively uniform in size for even cooking.
Can I use ground chicken instead of shredded chicken for this recipe?
Yes, you can absolutely use ground chicken! Cook about 1 pound of ground chicken breast or thigh in the skillet with the onion and garlic until browned and cooked through, breaking it up as it cooks. Drain any excess fat, then proceed with the recipe, mixing the cooked ground chicken with the other filling ingredients. This will slightly change the texture, but your Buffalo Chicken Stuffed Peppers will still be incredibly flavorful.
Why do you add water to the bottom of the baking dish?
Adding a small amount of water to the bottom of the baking dish serves a couple of important purposes when making Buffalo Chicken Stuffed Peppers. Firstly, it creates steam during the initial covered baking phase, which helps to tenderize the bell peppers more effectively and prevents them from drying out. Secondly, it helps prevent the bottom of the peppers from sticking to the dish or scorching, ensuring your Buffalo Chicken Stuffed Peppers cook evenly.
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Buffalo Chicken Stuffed Peppers
- Total Time: 1 hour 5 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Buffalo Chicken Stuffed Peppers are a comforting, wholesome, and flavorful meal, combining shredded chicken with tangy buffalo sauce and creamy cheese, all stuffed into tender bell peppers.
Ingredients
- 6 medium bell peppers (any color, halved lengthwise, seeds and membranes removed)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 3 cups cooked shredded chicken breast (from rotisserie chicken or boiled/baked chicken)
- 8 ounces cream cheese, softened
- ½ cup buffalo wing sauce (adjust to your preferred spice level)
- ¼ cup ranch dressing (or blue cheese dressing)
- 1 cup shredded mozzarella cheese, divided
- ½ cup shredded cheddar cheese, divided
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons fresh green onions, sliced (for garnish)
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C). Arrange the halved bell peppers cut-side up in a large baking dish
- Heat the olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute
- In a large bowl, combine the cooked shredded chicken, cream cheese, buffalo wing sauce, ranch dressing, ¾ cup of the mozzarella cheese, ¼ cup of the cheddar cheese, onion powder, garlic powder, salt, and black pepper. Mix thoroughly until well combined
- Spoon the buffalo chicken mixture generously into each bell pepper half
- Pour about ½ cup of water into the bottom of the baking dish around the peppers. Cover the baking dish tightly with foil and bake for 30 minutes
- Remove the foil and sprinkle the remaining ¼ cup of mozzarella and cheddar cheese on top. Return to the oven and bake uncovered for an additional 15-20 minutes
- Let cool for a few minutes before garnishing with green onions and parsley. Serve immediately
Notes
Using pre-cooked, shredded chicken cuts down on prep time.
Ensure cream cheese is softened at room temperature for a smooth filling.
Adjust cooking time as necessary based on the size of the bell peppers.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg