Buffalo Chicken Stuffed Peppers

$- 4 large bell peppers (any color) - 2 cups cooked chicken, shredded - 1/2 cup buffalo sauce - 1/2 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1/2 cup green onions, chopped - 1/4 cup ranch dressing (optional) - Salt and pepper to taste When I make Buffalo Chicken Stuffed Peppers, I love using large, colorful bell peppers. They add a lovely look to the dish. You can choose red, yellow, or green peppers. Each has its own unique flavor and sweetness. For the filling, I use cooked chicken. Shredded chicken works best because it mixes well. You can cook chicken ahead or use rotisserie chicken for ease. Buffalo sauce adds that signature heat. I use about half a cup, but you can adjust it based on your spice level. Cream cheese makes the filling creamy and rich. It balances the heat from the buffalo sauce. Cheddar cheese is a must for topping. I use one cup, but feel free to add more if you love cheese. Green onions give a fresh crunch and bright color. They also add a nice onion flavor without being too strong. Some people love adding ranch dressing on top. It's optional but makes a great extra touch. Finally, don't forget salt and pepper to taste. This simple seasoning enhances all the flavors in your dish. {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This step warms the oven before baking. 2. Cut the tops off the bell peppers. Remove the seeds and membranes inside. 3. Place the peppers cut side up in a baking dish. This helps hold the filling. 1. In a large bowl, combine shredded chicken with buffalo sauce. Use enough sauce for a spicy kick. 2. Add softened cream cheese to the bowl. This makes the filling creamy. 3. Mix in half of the shredded cheddar cheese. This adds richness to the filling. 4. Stir in chopped green onions for flavor and crunch. 5. Season the mixture with salt and pepper to taste. Adjust to your liking. 1. Stuff each pepper with the buffalo chicken mixture. Pack it down gently so it holds. 2. Top each pepper with the remaining cheddar cheese. This gives a tasty, cheesy crust. 3. Cover the dish with aluminum foil. Bake for 25 minutes to cook the peppers. 4. After 25 minutes, remove the foil. Bake for an additional 10-15 minutes until cheese is bubbly and golden. 5. Once done, take them out of the oven. Let cool for a few minutes before serving. If you like, drizzle with ranch dressing for extra flavor. - How to avoid soggy peppers: To keep your peppers crisp, pre-bake them for a few minutes. You can also remove extra moisture from the insides. This way, they won’t get too soft while baking. - Using rotisserie chicken for convenience: Rotisserie chicken is a great shortcut. It saves time and adds flavor. Just shred the chicken, and you’re ready to go! - Best paired with ranch dressing or celery sticks: Ranch dressing adds a creamy touch. Celery sticks give a nice crunch. Both balance the spicy flavors of the stuffed peppers. - Plating and presentation ideas: Serve the peppers on a colorful platter. Add extra green onions on top for a pop of color. This makes the dish look fresh and inviting. - Options for low-fat cheese and sauces: You can use low-fat cheese to cut calories. For the sauce, try using a lighter buffalo sauce. These swaps keep the flavor while being a bit healthier. Pro Tips Choose the Right Peppers: Opt for large, firm bell peppers that can hold the stuffing well without collapsing during baking. Adjust the Heat: Modify the amount of buffalo sauce based on your heat preference; add more for extra spice or use a milder sauce for a gentler flavor. Mix and Match Cheeses: Experiment with different cheeses like pepper jack or mozzarella for a unique twist on flavor and texture. Prep Ahead: You can prepare the stuffed peppers in advance and store them in the fridge. Just bake them when you're ready to serve! {{image_2}} You can switch things up with different proteins in your stuffed peppers. Try using turkey instead of chicken for a lighter option. Turkey is just as tasty and packs a punch of flavor. If you want a plant-based meal, consider using tofu. Tofu absorbs flavors well, making it a great choice. Beans or lentils work well for vegetarian options. They add protein and fiber to your meal. Mix black beans or chickpeas into the filling for a satisfying bite. Lentils are also a great choice, giving you a hearty texture. To enhance flavor, add spices and herbs to the filling. For a little kick, toss in some cayenne or paprika. Fresh herbs like parsley or cilantro can brighten the dish. They add a fresh taste that balances the spicy buffalo sauce. You can also play with different types of cheese. Instead of just cheddar, try pepper jack for an extra kick. Feta cheese can add a tangy twist, while mozzarella gives a creamy texture. Mix and match cheeses to find your favorite combination! To store your stuffed peppers in the fridge, first let them cool. Once cooled, place them in an airtight container. Make sure they are sealed well to keep out air. This helps keep the flavors fresh. You can store them for 3 to 4 days. If you want to eat them later, make sure to label your container with the date. This way, you know when you made them. For the best texture when reheating, use the oven. Preheat it to 350°F (175°C). Place the peppers in a baking dish. Cover them with foil to keep moisture. Heat for about 20 to 25 minutes. You can also use the microwave for speed. Just place them on a microwave-safe plate. Heat in short bursts, about 1 to 2 minutes at a time. Check if they are warm all the way through. Freezing stuffed peppers is great for meal prep. First, let them cool completely. Wrap each pepper individually in plastic wrap. Then, place them in a freezer bag. Press out as much air as you can before sealing. You can freeze them for up to 3 months. When you want to eat them, thaw them in the fridge overnight. Then, reheat as mentioned earlier. This keeps them tasty and juicy! How long to bake stuffed peppers? You should bake stuffed peppers for about 35 to 40 minutes. First, cover them with foil for 25 minutes. Then, remove the foil and bake for an extra 10 to 15 minutes. This way, your cheese gets bubbly and golden. Can I make Buffalo Chicken Stuffed Peppers ahead of time? Yes, you can prepare the filling a day before. Just store it in the fridge. Stuff the peppers right before baking. This saves time and keeps the peppers fresh. What can I serve with Buffalo Chicken Stuffed Peppers? These stuffed peppers pair well with ranch dressing or celery sticks. You can also serve them with a light salad for a complete meal. The coolness of the ranch balances the spicy flavors. What is the calorie count per serving? Each serving has about 400 calories. This can vary based on the exact ingredients you use. If you add ranch dressing, it may increase the calorie count slightly. Are there any allergens to consider? Yes, some common allergens in this recipe include dairy and chicken. If you have lactose intolerance or a chicken allergy, be cautious. Always check the labels on sauces and dressings for hidden allergens. Can I use a different type of sauce for stuffing? Absolutely! You can use any hot sauce you like. Try a garlic sauce or a honey mustard sauce for a different twist. Just adjust the amount based on how spicy you want it. What’s a good substitute for cream cheese? If you want a dairy-free option, use cashew cream or a dairy-free cream cheese. Greek yogurt can also work for a tangy taste. Just make sure it blends well with the other ingredients. In this blog post, we explored how to make Buffalo Chicken Stuffed Peppers. We covered every step, from choosing your ingredients to baking them perfectly. You learned tips for keeping your peppers crisp and even how to store leftovers. Remember, you can easily switch up proteins and flavors to match your taste. With this easy recipe, you’ll fill your table with flavor and fun. Enjoy making and sharing these tasty stuffed peppers!$

Transform your dinner with these delicious Buffalo Chicken Stuffed Peppers! This easy shredded chicken recipe combines tender bell peppers with spicy buffalo sauce for a healthy twist on comfort food. Perfect for meal prep, these cheesy bell peppers are packed with flavor and nutrients. Ready in just 50 minutes, they make a great weeknight meal. Save this Buffalo sauce recipe for your next cooking adventure! #BuffaloChicken #HealthyRecipes #StuffedPeppers #CheesyDinner

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Ingredients

4 large bell peppers (any color)

2 cups cooked chicken, shredded

1/2 cup buffalo sauce

1/2 cup cream cheese, softened

1 cup shredded cheddar cheese

1/2 cup green onions, chopped

1/4 cup ranch dressing (optional, for drizzling)

Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut side up.

In a large mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, half of the cheddar cheese, and chopped green onions. Mix until well combined.

Season the mixture with salt and pepper to taste.

Stuff each bell pepper with the buffalo chicken mixture, pressing down gently to pack it in.

Top each pepper with the remaining cheddar cheese.

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 cheese is bubbly and slightly golden.

Remove from the oven and let cool for a few minutes. Drizzle with ranch dressing if desired.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

- Presentation Tips: Serve the stuffed peppers on a platter, garnished with extra green onions for a fresh touch.