Cheesy Buffalo Chicken Stuffed Peppers Recipe
Cheesy Buffalo Chicken Stuffed Peppers Recipe | Easy Dinner
I just made these cheesy buffalo chicken stuffed peppers, and I had to share the recipe immediately.
They came out so perfectly spicy, creamy, and packed with flavor, all tucked into tender bell peppers.
It felt like I was eating my favorite buffalo chicken dip, but as a satisfying and surprisingly healthy meal.
This recipe was so easy to pull together, and the result was absolutely fantastic. I know this is going to become a regular meal in my rotation.
Ingredients
Here are the ingredients you’ll need to create this delicious dish.
- 3 bell peppers – You can use any color you like. A mix of red, yellow, and green looks beautiful and offers slightly different levels of sweetness.
- ⅔ cup classic hot sauce – I recommend using a well-known brand like Frank’s RedHot for that authentic buffalo flavor.
- 1 tablespoon unsalted butter – This adds richness and helps balance the heat of the hot sauce.
- ½ teaspoon kosher salt – A crucial flavor enhancer; you can adjust to your taste.
- ½ teaspoon garlic powder – Adds a savory depth that complements the chicken and hot sauce.
- ½ teaspoon onion powder – Works with the garlic powder to build a more complex flavor base.
- 2 cups cooked, shredded chicken – Using a rotisserie chicken is a great time-saver for this recipe.
- ½ cup nonfat plain Greek yogurt – My secret for a creamy filling without the heaviness of cream cheese. It adds a nice tang, too.
- ¾ cup shredded provolone or mozzarella cheese – Grating your own cheese from a block will give you the best melt.
- ½ cup crumbled feta or blue cheese – This adds a salty, tangy finish. Blue cheese offers a more classic buffalo pairing.
- ¼ cup finely chopped green onions – For a fresh, mild onion flavor and a pop of color as a garnish.
Note: This recipe makes enough for 6 stuffed pepper halves, serving 3-6 people depending on appetite.
Variations
You can easily customize this recipe to fit your preferences or what you have on hand. Feel free to switch up the ingredients to make this dish your own:
- Use plant-based butter, dairy-free yogurt, and shredded vegan cheese for a dairy-free version.
- Add a pinch of smoked paprika to bring in a deeper, smokier flavor.
- Mix in finely chopped celery for extra crunch and freshness.
- Swap the chicken for shredded turkey if you prefer a different protein.
Cooking Time
This recipe comes together fairly quickly, making it a great option for a weeknight dinner.
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Equipment You Need
You don’t need any fancy gadgets to make this recipe, just a few kitchen basics.
- Baking Dish (9×13-inch): This is the perfect size to arrange the pepper halves so they don’t tip over while baking.
- Medium Saucepan: You’ll use this to create the delicious buffalo chicken filling.
- Cutting Board: A sturdy surface for slicing the peppers and chopping the green onions.
- Knife: A sharp chef’s knife will make preparing the peppers safe and easy.
How to Make Cheesy Buffalo Chicken Stuffed Peppers?
Making this dish is straightforward. Just follow these simple steps for a perfect result every time.
Prepare the Peppers and Oven
First things first, preheat your oven to 375°F. While it’s heating up, lightly grease a 9×13-inch baking dish. Slice your bell peppers in half lengthwise, from the stem to the bottom. Carefully remove the seeds and white membranes from the inside of each half, then arrange them cut-side up in your prepared baking dish.
Create the Buffalo Sauce
In a medium saucepan, combine the hot sauce, butter, salt, garlic powder, and onion powder. Place the saucepan over medium heat and stir the ingredients together until the butter has completely melted and the sauce is smooth. Once it’s ready, remove the saucepan from the heat to prevent it from getting too hot.
Mix the Filling
Now it’s time to create the star of the show. Add your cooked, shredded chicken directly into the saucepan with the buffalo sauce and stir until all the chicken is evenly coated. Next, stir in the Greek yogurt and about a quarter cup of the shredded provolone or mozzarella cheese. Mix everything together until it’s well combined and creamy.
Stuff and Bake the Peppers
Evenly divide the buffalo chicken filling among the six pepper halves, mounding it generously. Sprinkle the remaining half cup of shredded cheese over the top of each stuffed pepper. Pour a small amount of water into the bottom of the baking dish, just enough to cover it, to help the peppers steam and become tender. Bake for 30 to 35 minutes, or until the peppers are fork-tender and the cheese is melted and bubbly.
Garnish and Serve
Once the peppers are done baking, carefully remove the dish from the oven. Let them cool for a minute before topping them with the crumbled feta or blue cheese and a sprinkle of freshly chopped green onions. Serve them hot and enjoy every cheesy, spicy bite.
Additional Tips for Making this Recipe Better
Having made this a few times, I’ve picked up a few tricks that make it even better.
- I find that pre-baking the peppers for about 10 minutes before adding the filling helps them become extra tender. Just pop them in the oven while you’re preparing the chicken mixture.
- For an even richer flavor, I like to use a combination of provolone and sharp cheddar cheese in the filling. The cheddar adds a nice tang that pairs well with the buffalo sauce.
- If you have the time, making your own shredded chicken by poaching chicken breasts results in incredibly tender and moist meat for the filling.
- Don’t be afraid to adjust the spice level. If you like it extra hot, add a pinch of cayenne pepper to the sauce. If you prefer it milder, you can reduce the amount of hot sauce slightly.
How to Serve Cheesy Buffalo Chicken Stuffed Peppers?
These peppers are a fantastic meal on their own, but they also pair well with a few simple sides. You can serve them with a side of cool and creamy ranch or blue cheese dressing for dipping, which helps balance the heat. A simple side salad with a light vinaigrette or a scoop of cooked rice or quinoa also makes a great accompaniment. For a beautiful presentation, arrange the peppers on a platter and garnish with extra green onions and a drizzle of hot sauce.
Nutritional Information
Here is a general breakdown of the nutritional content for this recipe.
- Calories: 215kcal per pepper half
- Protein: 20g
- Carbohydrates: 5g
- Fat: 12g
Make Ahead and Storage
This recipe is great for meal prep, and the leftovers are just as delicious.
Storing
To store leftovers, let the stuffed peppers cool completely before placing them in an airtight container. They will stay fresh in the refrigerator for up to 4 days, making them perfect for lunches throughout the week.
Reheating
You can easily reheat the peppers in the oven at 350°F until warmed through, which helps keep them from getting soggy. Alternatively, you can microwave them for a couple of minutes for a quick and easy meal.
Freezing
These stuffed peppers also freeze well. Place the cooked and cooled peppers in a freezer-safe, airtight container. They can be frozen for up to 3 months. To serve, thaw them overnight in the refrigerator before reheating in the oven.
Why You’ll Love This Recipe?
Here are a few reasons why this cheesy buffalo chicken stuffed peppers recipe is sure to become a new favorite.
- Packed with Flavor: The combination of spicy buffalo sauce, creamy cheese, and savory chicken creates a delicious and satisfying taste that will have you coming back for more. It’s a fun and creative way to enjoy a classic flavor profile.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for any skill level. It’s a great choice for a weeknight dinner when you want something impressive without a lot of fuss.
- Customizable and Versatile: You can easily adjust the ingredients to suit your taste. Swap out the cheeses, add extra veggies to the filling, or adjust the spice level to make it perfect for you and your family.
- A Healthier Option: By using Greek yogurt instead of cream cheese and lean chicken breast, this recipe provides a healthier, low-carb way to satisfy your cravings for buffalo chicken. It’s a meal you can feel good about eating.
