Buffalo Chicken Stuffed Peppers

Let me tell you, these Buffalo Chicken Stuffed Peppers have become an absolute legend in our household. I was looking for a way to enjoy the bold, zesty flavors of Buffalo chicken wings without all the deep-frying, and something a bit more substantial than a dip. When I first stumbled upon the idea of stuffing bell peppers with a creamy, spicy chicken mixture, I was intrigued. The first time I made them, the aroma alone had everyone migrating to the kitchen. My husband, a notorious Buffalo wing aficionado, was skeptical at first – peppers instead of wings? But one bite in, and he was sold. The kids, who can be picky, surprisingly loved the slight sweetness of the roasted peppers balancing the tangy Buffalo sauce. It’s now a regular request for game nights, easy weeknight dinners, and even when we have guests over. They look impressive, taste incredible, and are surprisingly simple to whip up. The vibrant colors of the bell peppers make for a stunning presentation, and the combination of tender-crisp peppers with the rich, cheesy, spicy chicken filling is just pure comfort food elevated. It’s one of those rare recipes that satisfies a craving for something indulgent while still feeling relatively wholesome. I’ve tweaked it over time to get the perfect balance of creaminess, spice, and chicken, and this version is, by far, our family’s gold standard.

Ingredients

• Bell Peppers: 4 large (any color, though a mix looks lovely), halved lengthwise and seeded – These serve as the edible, slightly sweet, and nutritious vessel for our spicy filling.
• Cooked Chicken: 3 cups shredded (rotisserie chicken is a great time-saver) – The star protein, providing a hearty base for the Buffalo flavor.
• Cream Cheese: 8 ounces (1 block), softened – This creates the luscious, creamy texture of the filling and helps bind everything together.
• Buffalo Wing Sauce: 1/2 cup (use your favorite brand, adjust to taste) – The signature tangy, spicy kick that defines Buffalo chicken.
• Ranch Dressing: 1/4 cup (or blue cheese dressing, if preferred) – Adds another layer of creaminess and a cooling counterpoint to the spice.
• Shredded Cheddar Cheese: 1 cup, divided (or Monterey Jack, or a blend) – For melty, cheesy goodness both inside and on top of the peppers.
• Green Onions: 2 tablespoons, thinly sliced (plus more for garnish) – Adds a mild, fresh onion flavor and a pop of color.
• Garlic Powder: 1 teaspoon – Enhances the savory notes of the filling.
• Onion Powder: 1/2 teaspoon – Provides a deeper, more rounded onion flavor.
• Salt: 1/4 teaspoon (or to taste) – Balances and enhances all the other flavors.
• Black Pepper: 1/4 teaspoon (or to taste) – Adds a subtle hint of warmth.
• Olive Oil: 1 tablespoon – For lightly coating the peppers to help them soften and prevent sticking.

Instructions

1. Preheat and Prep Peppers: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish or line a baking sheet with parchment paper.
2. Prepare Bell Peppers: Wash the bell peppers thoroughly. Slice them in half lengthwise, from stem to bottom. Remove the seeds and white membranes from the inside. You can leave the stems on for presentation if desired.
3. Par-Bake Peppers (Optional but Recommended): Place the pepper halves, cut-side down, in the prepared baking dish. Add about 1/4 cup of water to the bottom of the dish (this helps steam and soften them). Bake for 15-20 minutes, or until they just begin to soften. This step ensures the peppers will be tender enough when the filling is cooked. Alternatively, you can brush them lightly with olive oil and bake cut-side up without water, but they may take longer to soften fully. If you skip this step, the peppers will be more crisp after the final bake.
4. Prepare the Filling: While the peppers are par-baking (if you chose this step), prepare the Buffalo chicken filling. In a large mixing bowl, combine the softened cream cheese, Buffalo wing sauce, and ranch dressing. Mix with a hand mixer or a sturdy spoon until smooth and well combined.
5. Add Chicken and Seasonings: To the cream cheese mixture, add the shredded cooked chicken, 1/2 cup of the shredded cheddar cheese, sliced green onions, garlic powder, onion powder, salt, and black pepper. Stir everything together until all ingredients are evenly distributed and the chicken is fully coated in the creamy Buffalo sauce.
6. Stuff the Peppers: Once the peppers have par-baked (if doing so), carefully remove them from the oven (pour out any remaining water from the dish if you added it). If you didn’t par-bake, simply arrange your raw pepper halves cut-side up in the baking dish. Generously stuff each pepper half with the Buffalo chicken mixture, mounding it slightly.
7. Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the stuffed peppers.
8. Bake: Place the baking dish back into the preheated 400°F (200°C) oven. Bake for 20-25 minutes, or until the peppers are tender-crisp (or to your desired tenderness), the filling is heated through and bubbly, and the cheese on top is melted and lightly golden brown. If you prefer a crispier cheese topping, you can broil them for the last 1-2 minutes, watching carefully to prevent burning.
9. Rest and Garnish: Once baked, remove the stuffed peppers from the oven and let them rest for 5-10 minutes. This allows the filling to set slightly and makes them easier to handle. Garnish with additional sliced green onions, a drizzle of extra Buffalo sauce, or a dollop of ranch or blue cheese dressing before serving, if desired.

Nutrition Facts

• Servings: 4 (assuming 2 pepper halves per person)
• Calories per serving: Approximately 550-650 calories (This can vary based on the size of peppers, brand of sauces, and exact amount of cheese used.)
• Protein: Approximately 45g – Excellent source of protein, primarily from the chicken and cheese, crucial for muscle repair and satiety.
• Fat: Approximately 38g – Mainly from cream cheese, cheddar cheese, and chicken. Opting for lower-fat cheese can reduce this.
• Carbohydrates: Approximately 15g (Net Carbs around 10-12g) – Primarily from the bell peppers and sauces. Bell peppers also provide good fiber.
• Sodium: Variable (can be high depending on Buffalo sauce and cheese) – Be mindful of sodium content in store-bought sauces and cheeses if you’re monitoring intake.

(Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Preparation Time

• Prep Time: Approximately 20-25 minutes (includes shredding chicken if not using pre-shredded, chopping peppers, and mixing filling).
• Cook Time: Approximately 35-45 minutes (includes 15-20 minutes for par-baking peppers and 20-25 minutes for the final bake).
• Total Time: Approximately 55-70 minutes. This recipe is manageable for a weeknight dinner, especially if using rotisserie chicken, and impressive enough for guests.

How to Serve

These Buffalo Chicken Stuffed Peppers are quite versatile and can be served in various ways, making them suitable for different occasions and dietary preferences.

• As a Main Course:
  • Serve two pepper halves per person for a satisfying and complete meal.
  • Pair with a light side salad: A simple green salad with a vinaigrette dressing can provide a fresh contrast to the rich and spicy peppers. Think mixed greens, cherry tomatoes, and cucumber.
  • Serve with a side of grains: For those not strictly following a low-carb diet, a small portion of quinoa, brown rice, or even cauliflower rice can round out the meal.
  • Alongside roasted vegetables: Roasted broccoli, asparagus, or zucchini tossed with a little olive oil, salt, and pepper make excellent companions.
• As an Appetizer or Party Food:
  • Cut larger stuffed pepper halves into smaller, more manageable pieces after baking.
  • Arrange them on a platter for easy grabbing at parties or game day gatherings.
  • Provide small dipping bowls of extra ranch or blue cheese dressing on the side.
  • Offer celery and carrot sticks alongside for an authentic “Buffalo wing” experience.
• Garnish Options for Enhanced Flavor and Presentation:
  • Fresh Herbs: A sprinkle of freshly chopped cilantro or parsley can add a burst of freshness.
  • Extra Drizzle: A light drizzle of more Buffalo sauce or your favorite creamy dressing (ranch or blue cheese) just before serving.
  • Crumbled Blue Cheese: If you’re a blue cheese fan, a few crumbles on top add an extra layer of tangy flavor.
  • Crispy Toppings: For added texture, consider a sprinkle of toasted panko breadcrumbs (if not keto/low-carb) or crushed pork rinds (for a keto option) during the last few minutes of baking.
• For a Low-Carb/Keto Meal:
  • These are inherently quite low-carb. Ensure your Buffalo sauce and ranch dressing are low in sugar.
  • Serve with a side of cauliflower rice or a hefty green salad with a high-fat, low-carb dressing.
  • A dollop of full-fat sour cream or Greek yogurt can also be a nice addition.

Additional Tips

1. Spice Level Control: The heat comes primarily from the Buffalo sauce. For a milder version, use less Buffalo sauce and perhaps a milder brand, or increase the amount of ranch/blue cheese dressing. For spicier peppers, add a pinch of cayenne pepper to the filling or use an extra hot Buffalo sauce.
2. Cheese Variations: Don’t be afraid to experiment with cheeses! Monterey Jack, Pepper Jack (for extra spice), Colby Jack, or even a sprinkle of Parmesan along with the cheddar can add different flavor dimensions. A smoked gouda could also be delicious.
3. Chicken Preparation: Rotisserie chicken is a fantastic shortcut. If you’re cooking chicken from scratch, poaching or baking chicken breasts and then shredding them works perfectly. You can even use leftover grilled or baked chicken.
4. Softer Peppers: If you prefer your bell peppers very soft rather than tender-crisp, blanch them in boiling water for 3-5 minutes before stuffing and baking, or extend the initial par-baking time by 5-10 minutes.
5. Make-Ahead Magic: You can prepare the Buffalo chicken filling a day in advance and store it in an airtight container in the refrigerator. You can also stuff the raw peppers, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking from cold.
6. Boost the Creaminess: For an even creamier filling, you can add a tablespoon or two of sour cream or plain Greek yogurt to the cream cheese mixture. This can also help to slightly temper the spice.
7. Add Veggies to the Filling: Feel free to finely dice and sauté some celery and onion (about 1/4 cup each) and add them to the chicken mixture for extra flavor, texture, and a nod to traditional Buffalo wing accompaniments.
8. Freezing for Later: Cooked stuffed peppers can be frozen. Let them cool completely, then wrap individually in plastic wrap and then foil, or place them in a freezer-safe container. Thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) until warmed through (about 20-25 minutes). The texture of the peppers might be slightly softer after freezing and reheating.

FAQ Section

Q1: Can I use mini bell peppers for this recipe?
A1: Absolutely! Mini bell peppers make fantastic bite-sized appetizers. You’ll follow the same general instructions, but the baking time will likely be shorter. Keep an eye on them, and bake until the mini peppers are tender and the filling is hot and bubbly, probably around 15-20 minutes after stuffing.

Q2: How do I store and reheat leftovers?
A2: Store leftover Buffalo Chicken Stuffed Peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can place them in an oven-safe dish and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. Microwaving also works, but the oven will help maintain the texture better, especially of the pepper.

Q3: Are these Buffalo Chicken Stuffed Peppers keto-friendly or low-carb?
A3: Yes, they can be very keto-friendly and low-carb! Bell peppers are relatively low in carbs. Ensure your Buffalo sauce and ranch/blue cheese dressing are low in sugar and carbs (check labels). The main ingredients (chicken, cream cheese, cheddar) are naturally low-carb. This recipe is a great option for those following these dietary lifestyles.

Q4: What can I use instead of cream cheese?
A4: While cream cheese provides the signature creaminess, you could try a blend of Neufchâtel cheese (which is similar but slightly lower in fat) and a bit more ranch or blue cheese dressing. Some people have experimented with using a very thick Greek yogurt or mascarpone, but the flavor and texture profile will change.

Q5: Can I make these stuffed peppers vegetarian?
A5: You can certainly make a vegetarian version, though it won’t be “Buffalo Chicken.” You could substitute the chicken with a mixture of crumbled firm tofu (pressed and pan-fried), crumbled tempeh, cooked lentils, or a hearty mix of finely chopped mushrooms, onions, and celery, all tossed in the Buffalo and cream cheese sauce. The core concept of a spicy, creamy filling in a pepper will still be delicious.

Q6: What’s the best way to shred chicken easily?
A6: Using a stand mixer with the paddle attachment is a surprisingly quick way to shred cooked chicken breasts. Just place the warm, cooked chicken in the bowl and mix on low speed. Alternatively, two forks work perfectly well – hold the chicken with one fork and pull shreds away with the other. For rotisserie chicken, it’s usually tender enough to shred easily by hand.

Q7: My filling seems a bit runny. What can I do?
A7: If your filling seems too runny before stuffing, it might be because your cream cheese was overly soft or your Buffalo sauce is thinner. You can try adding a little more shredded cheese to help bind it, or even a tablespoon of almond flour or coconut flour if you’re keeping it low-carb. Chilling the mixture for 15-20 minutes can also help it firm up. Ensure your cooked chicken isn’t overly wet either.

Q8: Can I use different types of peppers, like jalapeños or poblanos?
A8: Yes, but with adjustments. Jalapeños would make for much spicier, smaller “poppers” – you’d need more of them, and the filling-to-pepper ratio would be different. Poblano peppers would be a great alternative, offering a milder heat and larger cavities similar to bell peppers. Roasting poblanos first and peeling off the skin is often recommended for best texture and flavor. Adjust baking times accordingly.

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