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- 4 large bell peppers (any color) - 2 cups cooked shredded chicken (suggested rotisserie) - 1/2 cup buffalo sauce (spice level adjustment) - 1 cup cream cheese (softened) - 1 cup shredded cheddar cheese (divided) - 1/2 cup chopped green onions (both white and green parts) - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - Fresh cilantro for garnish (optional) Cheesy Buffalo Chicken Stuffed Peppers start with fresh, bright bell peppers. You can choose any color you like. I often go for red or yellow for their sweetness. Next, you need cooked shredded chicken. Rotisserie chicken works best. It adds flavor and saves time. Buffalo sauce is key for that spicy kick. Adjust the amount based on your spice preference. If you want it milder, use less sauce. Then, grab some cream cheese. It makes the filling rich and creamy. Make sure it’s softened for easy mixing. You will also need shredded cheddar cheese. Save some for topping later. Chopped green onions add a nice crunch and flavor. Use both the white and green parts for the best taste. Finally, you need garlic powder, onion powder, salt, and pepper. These spices enhance the overall flavor. For a touch of freshness, consider cilantro for garnish. It adds color and a burst of flavor. Each ingredient plays a role in creating a delicious meal. Gather these items, and you are set to cook! {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). - Cut off the tops of bell peppers and remove seeds. First, we need to get our oven ready. Preheating it to 375°F helps cook the peppers just right. Next, grab the bell peppers. I like to use large ones for a hearty meal. Cut off the tops and scoop out the seeds. This lets the flavors soak in better. Set these aside, and let’s move on! - Combine shredded chicken, buffalo sauce, and cream cheese. - Add shredded cheddar, green onions, garlic and onion powders, salt, and pepper. Now, let’s make the filling! In a large bowl, combine the shredded chicken, buffalo sauce, and softened cream cheese. This mix gives a creamy and spicy base. Next, add half of the shredded cheddar cheese, chopped green onions, garlic powder, onion powder, and a pinch of salt and pepper. Stir it well. You want a smooth mixture that's full of flavor. - Stuff peppers with the buffalo chicken mixture. - Arrange peppers in a baking dish and prepare for baking. Time to stuff those peppers! Take the buffalo chicken mixture and fill each pepper. Press down gently to pack it in. This ensures every bite is delicious. Once filled, place the peppers upright in a baking dish. If you want, add a little water to the bottom. This helps keep the peppers moist while they bake. - Cover with aluminum foil and bake for 25 minutes. - Uncover, add remaining cheese, and bake for another 10-15 minutes. Cover your baking dish with aluminum foil. This helps cook the peppers evenly. Bake them for about 25 minutes. When the time is up, carefully remove the foil. Sprinkle the remaining cheddar cheese on top of each pepper. Bake for another 10 to 15 minutes until the cheese is melted and bubbly. You’ll know they’re ready when they look golden and delicious! - Ensure peppers are well-stuffed for better flavor. This helps them absorb all the tasty goodness. - Use rotisserie chicken for enhanced taste. It adds a rich, savory depth to the dish. - Garnish with fresh cilantro for presentation. It adds a pop of color and fresh flavor. - Serve with extra buffalo sauce on the side. This allows you to adjust the heat to your liking. - Overbaking the peppers can make them mushy. Keep an eye on them during the final bake. - Skipping the pre-baking step can reduce flavor. Pre-baking softens the peppers and brings out their natural sweetness. Pro Tips Choose the Right Peppers: Opt for firm bell peppers that are vibrant in color. They should be free from blemishes and have a sturdy structure to hold the stuffing well. Spice Level Control: Adjust the amount of buffalo sauce according to your taste preference. Start with less and add more if you enjoy extra heat! Mix It Up: Feel free to add other ingredients like black beans or corn for added texture and flavor. This can create a heartier meal! Perfect Cheese Melt: To achieve that perfectly melted cheese topping, broil the stuffed peppers for the last 1-2 minutes of baking. Just keep a close eye to prevent burning! {{image_4}} You can switch up the cheese in this recipe. Try mozzarella or pepper jack for a twist. Each cheese brings a unique flavor and melts beautifully. If you want a lighter option, use turkey or tofu instead of chicken. Both options work well with the buffalo sauce. Turkey adds a lean protein, while tofu makes it plant-based. To add a crunchy texture, dice some celery and mix it in. This extra crunch balances the creamy filling. For a different taste, mix in ranch seasoning. This will give your dish a tangy kick. Both options enhance the flavor of the stuffed peppers. To make your dish gluten-free, check that all your ingredients are certified gluten-free. This ensures everyone can enjoy them safely. If you follow a vegan diet, use vegan cream cheese and chicken substitutes. These swaps make it easy to enjoy a plant-based version of this delicious recipe. Store any leftovers in an airtight container in the refrigerator. This keeps them fresh and safe to eat for a few days. I recommend enjoying them within 3 to 4 days for the best flavor. You can freeze these stuffed peppers for up to three months. To do this, let them cool completely before wrapping tightly in plastic wrap or foil. Thaw in the fridge overnight before reheating. This way, you keep the taste and texture just right. For the best results, reheat in the oven at 350°F (175°C) until warmed through. This helps keep the peppers tender and the cheese nice and melty. If you need a quick option, the microwave works too. Just remember, the texture may change slightly after microwaving. Enjoy your cheesy buffalo chicken stuffed peppers warm! Yes, consider using poblano or jalapeño for a spicier kick. These peppers have a rich flavor that pairs well with the cheesy buffalo chicken mix. They also add a nice heat if you like your food with a little more spice. Just remember to adjust the baking time if you choose thicker peppers. Peppers should be tender, and the cheese should be melted and bubbly. You can use a fork to test the pepper's tenderness. If it goes in easily, your dish is ready. The cheese will also have a nice golden color, which adds to the appeal. Yes, you can assemble them a day in advance and bake when ready. This makes it easy for meal prep. Just cover the dish with plastic wrap and store it in the fridge. When you’re ready to eat, bake them directly from the fridge, adding a few extra minutes to the cooking time. Pair with a side salad or some crispy tortilla chips for a complete meal. A fresh salad adds a nice crunch, balancing the creaminess of the peppers. Tortilla chips can also give you that extra crunch and are perfect for dipping into any leftover buffalo sauce. Cheesy buffalo chicken stuffed peppers are easy and tasty. You learned how to prepare, stuff, and bake them with a few simple ingredients. Remember to watch the baking time to avoid mushy peppers. Feel free to customize by using different cheeses or proteins. Store leftovers safely for later enjoyment. These stuffed peppers are perfect for any meal. Enjoy the fun and fiery flavor they bring to your table!

Cheesy Buffalo Chicken Stuffed Peppers

Delicious stuffed bell peppers filled with a creamy buffalo chicken mixture, topped with melted cheddar cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 large bell peppers (any color of your choice)
  • 2 cups cooked shredded chicken (preferably rotisserie for added flavor)
  • 1/2 cup buffalo sauce (adjust to your preferred spice level)
  • 1 cup cream cheese, softened to room temperature
  • 1 cup shredded cheddar cheese (divided into two portions)
  • 1/2 cup chopped green onions (both white and green parts)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste salt and pepper
  • for garnish fresh cilantro (optional)

Instructions
 

  • Begin by preheating your oven to 375°F (190°C) to ensure it's hot and ready for baking.
  • Carefully cut off the tops of the bell peppers and remove all seeds and membranes. Set the prepared peppers aside.
  • In a large mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, half of the shredded cheddar cheese, chopped green onions, garlic powder, onion powder, and a pinch of salt and pepper. Stir everything together thoroughly until the mixture is creamy and evenly combined.
  • Generously stuff each prepared bell pepper with the buffalo chicken mixture, pressing down firmly to ensure they are filled to capacity.
  • Arrange the stuffed peppers upright in a baking dish. You can add a splash of water to the bottom of the dish to create steam, which will help cook the peppers evenly and keep them moist.
  • Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for approximately 25 minutes to allow the flavors to meld and the peppers to soften.
  • After the initial baking time, carefully remove the foil, then sprinkle the remaining cheddar cheese over the top of each stuffed pepper. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
  • Once done, take the dish out of the oven and let the stuffed peppers cool for a few minutes before serving to avoid burns.

Notes

Serve on a vibrant platter and garnish with fresh cilantro. Offer extra buffalo sauce on the side for dipping.
Keyword buffalo chicken, cheesy, stuffed peppers