There’s something undeniably delightful about Buffalo Chicken Stuffed Peppers. Every bite is a little explosion of flavor that sends my taste buds into a happy dance! I remember the first time I made these; I was hosting friends for a game night, and we wanted something hearty yet light. Enter these beautiful stuffed peppers, a fantastic compromise between good-for-you and the fiery comfort of classic Buffalo chicken wings. I swear, they were gone faster than I could say “touchdown!”
What I love most about this recipe is its versatility. Whether you’re feeding a crowd, prepping meals for the week, or simply craving something different, these stuffed peppers come to the rescue. Plus, you can customize the heat level depending on your spice tolerance, making them a crowd-pleasing dish that everyone will love!
What’s in Buffalo Chicken Stuffed Peppers?
Bell Peppers: These colorful beauties are the perfect vessel for our spicy filling. I usually opt for red, yellow, or orange peppers for their sweetness and vibrant color, making the dish feel festive—even if it’s just me at home!
Cooked Chicken: The main star! I like to use shredded rotisserie chicken for convenience, but any leftover chicken works beautifully. Just make sure it’s somewhat moist to keep that filling flavorful.
Buffalo Sauce: This is where the magic happens! I’m a big fan of Frank’s RedHot Sauce for its perfect balance of heat and flavor, but any brand you love will do the trick.
Cream Cheese: For that creamy, melty goodness that binds everything together. A lightened cream cheese or even Greek yogurt can work if you’re looking to cut calories.
Cheddar Cheese: I mean, what’s a stuffed pepper without cheese? I prefer sharp cheddar for that extra punch, but Monterey Jack or Pepper Jack would make for a spicy twist.
Green Onions: These add a fresh crunch and pop of color—don’t skimp on them!
Is Buffalo Chicken Stuffed Peppers Good for You?
Absolutely! While they do pack a punch of flavor, they also come with some health benefits.
Bell Peppers: These are low in calories and high in vitamin C, keeping your immune system happy. Plus, they provide dietary fiber, which is great for digestion.
Chicken: A fantastic source of lean protein that helps keep you feeling full longer. It’s perfect for muscle repair after a workout.
Buffalo Sauce: Depending on how much you use, it can be pretty low in calories. Just be mindful of the sodium content if you’re watching your salt intake.
That said, stuffing these peppers too full of cheese or sauce could turn this healthy dish into a calorie bomb, so a little moderation goes a long way!
Ingredients List
– 4 large bell peppers (any color you prefer!)
– 2 cups cooked shredded chicken
– 1/2 cup buffalo sauce (adjust to taste)
– 4 oz cream cheese, softened
– 1 cup shredded cheddar cheese, divided
– 2 green onions, chopped
– Salt and pepper, to taste
*Serves 4*
How to Make Buffalo Chicken Stuffed Peppers?
1. Preheat your oven to 375°F (190°C). Get excited it’s cooking time!
2. Prepare the bell peppers by slicing the tops off and removing the seeds. Place them upright in a baking dish.
3. In a large bowl, mix together the shredded chicken, buffalo sauce, softened cream cheese, 1/2 cup of the cheddar cheese, and green onions. Season with salt and pepper to taste.
4. Stuff each bell pepper with the chicken mixture, packing it in firmly (it’s like giving them a warm hug!).
5. Top each pepper with the remaining cheddar cheese.
6. 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.
7. Let them sit for a few minutes before serving. Trust me, they’ll be molten lava hot!
Delicious Tips and Serving Suggestions
– If you’re feeling adventurous, toss in some chopped celery or carrots into the filling for a little crunch.
– Serve these stuffed peppers with a side of celery sticks and ranch or blue cheese dressing for dipping. It’s a classic combo!
– You can make these ahead of time and keep them in the fridge for up to 3 days or freeze them for up to a month—just pop them in the oven when you’re ready!
I truly can’t recommend these Buffalo Chicken Stuffed Peppers enough. Give them a try and watch your friends and family devour them, just like my buddies did! If you make them, I would love to hear how they turned out or if you added any of your own twists. Happy cooking!
