Easy Buffalo Chicken Stuffed Peppers

I might not have MasterChef skills and fancy kitchen gadgets, but I’ve got a spicy, cheesy trick up my sleeve — Easy Buffalo Chicken Stuffed Peppers. These babies are a flavor explosion that turns a regular old weeknight dinner into something to dance about. If you love anything buffalo-flavored, and if the thought of a stuffed pepper doesn’t make you yawn, you gotta give these a whirl. Trust me, they’re a pepper party waiting to happen!

Let’s just say, when I first made this recipe, I had no idea it would become a household favorite. My husband’s eyes light up every time I plunk this on the table. It’s like magic, folks. The other day, after a particularly chaotic Monday, we found ourselves around the kitchen counter, passing plates of these messy, spicy peppers and having a good laugh. Funny how something so simple can bring a whole lot of joy, right?

Why You’ll Love This Easy Buffalo Chicken Stuffed Peppers

– They’re the spicy, zesty hero your dinner table needs.
– Perfect for using up that chicken everyone forgot was in the fridge.
– You can sneak in some veggies and no one will suspect a thing.
– They make leftovers worth fighting over. No joke.

How to Make It

Alright, so here’s what you’re gonna do. First, crank that oven to a solid 375 degrees and let it warm up while you do your thing. Grab those peppers, chop ‘em in half, and splay them out like they’re sunbathing in a baking dish. I like to drizzle a little olive oil over them, but hey, you do you!

In a messy bowl, chuck in some cooked chicken – shred the heck out of it. Mix with buffalo sauce, cream cheese, cheddar, whatever you’ve got. Yeah, it’s a lot, but just go with it. Then, magically stuff this glorious mixture into your pepper halves.

Slide these bad boys into the oven for a good 30 minutes. They’ll be all bubbly and golden, and you’ll probably want to eat one right out of the oven, but don’t. I swear by letting them cool a hot minute so you don’t scorch your taste buds.

Ingredient Notes

– Peppers: Go for colorful bell peppers. Yellow, red, or orange make it super cheery. If yours are a bit soft, to the compost they go (or a plant pot, RIP).
– Cooked Chicken: Any leftover roast chicken will do. Even that rotisserie from last Tuesday. Just double-check it’s not past the eat-by date. Eek!
– Buffalo Sauce: The spicy heart of this dish. Pick your heat level wisely. If it’s too hot, no one will hear the end of it.
– Cheddar Cheese: Because cheese is love. Shred until your arm feels like you’re in a workout video.

Recipe Steps:

1. Preheat oven to 375°F.
2. Halve the peppers and arrange in a baking dish.
3. Shred chicken and mix with buffalo sauce and cheeses in a bowl.
4. Stuff the peppers with the chicken mix.
5. Bake for 30 minutes until bubbly and golden.
6. Let cool slightly before serving.

What to Serve It With

Tips & Mistakes

– Don’t over-stuff! You’ll end up with chicken lava, and trust me, it’s a mess.
– Forgot the cheese? I won’t judge… much. Just sprinkle it on top and keep going.

Storage Tips

Stick leftovers – if there are any – in the fridge, preferably in a container with a lid that you didn’t lose years ago. Cold for breakfast? Surprisingly, not terrible. But if you reheat, they’re closest to heavenly.

Variations and Substitutions

Tofu instead of chicken? Go for it, my veggie pals. Try adding cooked rice if you’re extra hungry, like I’m-usually-starving hungry. And if you run out of cheddar, honestly, toss in whatever cheese you’ve got lurking in the fridge. Provolone works, too!

Frequently Asked Questions

Easy Buffalo Chicken Stuffed Peppers

A quick and flavorful recipe combining tender shredded chicken with spicy buffalo sauce, stuffed into sweet bell peppers for a delightful meal.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 medium bell peppers
• ▢ 2 cups cooked shredded chicken use rotisserie chicken for convenience
• ▢ 0.5 cup buffalo wing sauce
• ▢ 0.5 cup shredded cheddar cheese plus extra for topping
• ▢ 0.25 cup ranch dressing optional for serving
• ▢ 1 tablespoon olive oil
• ▢ 0.25 teaspoon salt
• ▢ 0.25 teaspoon black pepper

Instructions

Preparation Steps

• Preheat the oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove seeds and membranes.
• In a bowl, mix shredded chicken with buffalo wing sauce, salt, and pepper.
• Stuff the bell peppers with the buffalo chicken mixture.
• Place stuffed peppers in a baking dish and drizzle with olive oil.
• Bake for 20 minutes, then sprinkle cheddar cheese on top of each pepper and bake an additional 5 minutes until cheese melts.
• Remove from oven and let cool slightly before serving with ranch dressing if desired.

Notes

This recipe is perfect for a quick weeknight dinner that delivers classic buffalo flavor with minimal effort.