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- 4 large bell peppers (any color) - 2 cups shredded cooked chicken - ½ cup buffalo sauce (adjust to taste) - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - ½ cup blue cheese crumbles (optional) - 1 cup diced celery - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh parsley or green onions for garnish These ingredients make Buffalo Chicken Stuffed Peppers a tasty meal. Each item plays a key role. The bell peppers hold the filling and add color. You can choose any color you like. Red, yellow, or green all work well. The shredded chicken gives protein and a savory taste. Use leftover chicken to save time. The buffalo sauce adds heat and flavor. Adjust it to make your dish mild or spicy. Cream cheese makes the filling creamy. It balances the heat from the buffalo sauce. Cheddar cheese adds a rich flavor and melts beautifully on top. Diced celery gives crunch and freshness. Garlic powder and onion powder deepen the flavor. Salt and pepper enhance everything. Blue cheese crumbles are optional but add a nice tang if you like. Lastly, fresh parsley or green onions brighten the dish and make it pretty. With these ingredients, your meal will be full of flavor and fun! {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - Cut the tops off the bell peppers and remove the seeds and membranes. To start, I set my oven to 375°F. This temperature makes the peppers cook just right. While the oven warms up, I grab my bell peppers. I like to use large ones. They hold more filling. I cut off the tops and scoop out the seeds. This step lets the flavors shine through. - Combine shredded chicken, buffalo sauce, cream cheese, half of the cheddar cheese, diced celery, garlic powder, onion powder, salt, and pepper in a bowl. Next, I mix the filling. In a bowl, I add shredded chicken. I prefer using cooked chicken. It makes the meal quick and easy. Then, I pour in the buffalo sauce. Adjust this if you like it hotter or milder. I add softened cream cheese for smoothness. Half of the cheddar cheese goes in too. Diced celery gives a nice crunch. I finish with garlic powder, onion powder, salt, and pepper. I mix it all until it looks tasty. - Spoon the mixture into the prepared peppers, top with remaining cheddar cheese, cover with foil, and bake. - Remove the foil to finish baking until bubbly and golden. Now, it’s time to stuff the peppers. I take a spoonful of the mix and fill each pepper. I press down a bit so they are packed tight. Then, I sprinkle the rest of the cheddar cheese on top. Cover the baking dish with foil to keep the heat in. I bake them for 25 minutes. After that, I remove the foil. This step lets the cheese turn bubbly and golden. I keep baking until the peppers are soft. The whole kitchen smells amazing at this point! To make your buffalo chicken stuffed peppers milder, use less buffalo sauce. You can also mix in some ranch dressing for a creamy taste. For extra heat, add more buffalo sauce or some hot sauce. You can even toss in diced jalapeños for a spicy kick. Always taste as you go to find your perfect flavor. Leftover chicken works great in these peppers. You can shred rotisserie chicken or use any cooked chicken you have at home. If you have other proteins like turkey or even tofu, try them as a filling. Mix in any leftover veggies too, like corn or beans, to add more flavor and texture. To know when your peppers are done, look for a shiny skin. They should be tender but not mushy. You can poke a fork in the side to check. If it goes in easily, they are ready! The cheese should be bubbly and golden on top. If the peppers need more time, keep baking and check every few minutes until perfect. Pro Tips Choose the Right Peppers: Select large, firm bell peppers that can hold the filling well. You can also use different colors for a vibrant presentation. Adjust Spice Level: Taste the buffalo sauce and adjust the amount based on your heat preference. You can also mix in some ranch dressing for a milder flavor. Make Ahead: Prepare the filling and stuff the peppers a day in advance. Just cover and refrigerate, then bake when ready to serve. Garnish for Flavor: Add fresh parsley or green onions right before serving for an added burst of freshness and color. {{image_2}} You can make these stuffed peppers vegetarian by swapping chicken for plant-based options. Try using shredded jackfruit or tempeh. Both mimic the texture of chicken well. You could also use chickpeas for a protein boost. Add a bit of your favorite buffalo sauce to give it that spicy kick. While cheddar and blue cheese are classic choices, you have many other options. For a milder taste, use mozzarella or Monterey Jack cheese. If you want more flavor, consider adding pepper jack cheese. Goat cheese can also add a creamy tang that pairs well with the buffalo sauce. To enhance the dish, think about adding more veggies or spices. Diced bell peppers or onions can add sweetness and crunch. You might also include sautéed mushrooms for an earthy taste. Experiment with spices like smoked paprika or cayenne for heat. Fresh herbs like cilantro or basil can brighten the flavors too. To store Buffalo Chicken Stuffed Peppers in the fridge, let them cool first. Place them in an airtight container. They will stay fresh for about 3 to 4 days. If you want to keep the peppers from getting soggy, use paper towels to absorb moisture. Label the container with the date, so you know when to eat them. You can freeze cooked stuffed peppers for later use. First, let them cool completely. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer-safe bag. They will last for about 2 to 3 months. When you're ready to eat, thaw them overnight in the fridge. To reheat stuffed peppers, preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Cover them with foil to keep the moisture in. Heat for about 20 minutes or until warm. For a crispier top, remove the foil for the last 5 minutes. This way, the cheese gets bubbly again! Buffalo Chicken Stuffed Peppers last about 3 to 5 days in the fridge. Store them in an airtight container. Make sure they cool before sealing to keep them fresh. Yes, you can make these stuffed peppers ahead of time. Prepare them fully, cover, and store in the fridge. Bake them the next day for a quick meal. You can use Greek yogurt or cottage cheese instead of cream cheese. These options keep the dish creamy and add a bit of tang. Yes, grilling is a great way to cook stuffed peppers. Wrap them in foil and place them on the grill. Cook for about 30 minutes on medium heat. Yes, these stuffed peppers can be healthy. They are packed with protein from chicken and nutrients from peppers. You can also adjust the buffalo sauce for less heat and calories. Buffalo chicken stuffed peppers are simple and tasty. You learned about the ingredients, cooking steps, and tips for variety. Remember, you can adjust spice levels and use leftovers creatively. These peppers can easily be made ahead and stored for later. Enjoy trying different cheeses or adding veggies to make this dish your own. With these ideas, you can create flavorful meals that suit your taste. Happy cooking!

Buffalo Chicken Stuffed Peppers

Delicious stuffed bell peppers filled with buffalo chicken and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers
  • 2 cups shredded cooked chicken
  • 0.5 cup buffalo sauce
  • 1 cup cream cheese
  • 1 cup shredded cheddar cheese
  • 0.5 cup blue cheese crumbles
  • 1 cup diced celery
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 to taste salt
  • 1 to taste pepper
  • 1 for garnish fresh parsley or green onions

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Arrange them upright in a baking dish.
  • In a mixing bowl, combine the shredded cooked chicken, buffalo sauce, cream cheese, half of the cheddar cheese, diced celery, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  • Spoon the buffalo chicken mixture into each of the prepared bell peppers, pressing down slightly to pack filling.
  • Top each stuffed pepper with the remaining cheddar cheese and blue cheese crumbles (if using).
  • Cover the baking dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
  • Remove from oven and let cool slightly before serving. Garnish with fresh parsley or green onions for added flavor and color.

Notes

Adjust buffalo sauce to taste for desired spiciness.
Keyword buffalo chicken, easy dinner, stuffed peppers