why make this recipe
This dish is quick, tasty, and low on carbs. It gives you the spicy Buffalo chicken flavor inside a healthy bell pepper. It also pairs well with a light soup like creamy chicken tortilla soup for a comforting meal.
introduction
Buffalo Chicken Stuffed Bell Peppers are easy to make and full of flavor. You mix shredded chicken with buffalo sauce and cream cheese, stuff peppers, and bake. The result is a warm, cheesy, spicy meal that families enjoy. Serve it with a simple side like creamy chicken tortilla soup for a full plate.
how to make Buffalo Chicken Stuffed Bell Peppers
Preheat the oven and prep the peppers first. Mix the chicken, buffalo sauce, cream cheese, and half the cheddar until even. Season with salt and pepper. Fill each pepper and top with the rest of the cheddar. Bake until the peppers are soft and the cheese melts. If you like, add green onions on top. For another easy dinner idea that uses cooked chicken, try this creamy chicken tortilla soup as a side dish.
Ingredients :
- 4 bell peppers
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1/2 cup cream cheese
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Directions :
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, mix together the shredded chicken, buffalo sauce, cream cheese, and half of the cheddar cheese.
- Season the mixture with salt and pepper.
- Stuff each bell pepper with the buffalo chicken mixture.
- Place the stuffed peppers in a baking dish and sprinkle the remaining cheddar cheese on top.
- Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is melted.
- Garnish with chopped green onions if desired before serving.
how to serve Buffalo Chicken Stuffed Bell Peppers
Serve them hot right from the oven. A simple side salad or some steamed veggies work well. For a cozy meal, serve them with a warm bowl of creamy chicken tortilla soup on the side. Garnish with green onions or a little extra buffalo sauce if you like more heat.
how to store Buffalo Chicken Stuffed Bell Peppers
Let the peppers cool to room temperature. Put them in an airtight container and store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. You can freeze baked peppers in a freezer-safe container for up to 2 months; thaw in the fridge before reheating.
tips to make Buffalo Chicken Stuffed Bell Peppers
- Use any cooked chicken you have: rotisserie, grilled, or leftover chicken.
- Soften cream cheese slightly for easier mixing.
- For milder heat, use less buffalo sauce or mix with a little ranch dressing.
- Use a baking dish with a little water or sauce in the bottom to keep peppers moist.
- Try serving with a cup of creamy chicken tortilla soup to make the meal feel fuller.
variation (if any)
- Swap cheddar for pepper jack for more spice.
- Add cooked rice or quinoa to the filling for more bulk.
- Use ground chicken or turkey instead of shredded chicken.
- Mix in corn or black beans for a Tex-Mex twist.
FAQs
Q: Can I make this ahead of time?
A: Yes. Prepare and stuff the peppers, cover, and keep them in the fridge for up to 24 hours before baking.
Q: Can I use another sauce instead of buffalo sauce?
A: Yes. Try BBQ sauce, hot sauce, or a mix of ranch and hot sauce for different flavors.
Q: Are these low carb?
A: Yes. They are low in carbs when you skip rice or bread and use bell peppers as the vessel.
Q: Can I make these dairy-free?
A: You can try dairy-free cream cheese and dairy-free shredded cheese, but texture and flavor will change.
Q: How do I tell when the peppers are done?
A: The peppers should be tender and the cheese should be melted and bubbly after 25–30 minutes in a 375°F oven.
Buffalo Chicken Stuffed Bell Peppers
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, mix together the shredded chicken, buffalo sauce, cream cheese, and half of the cheddar cheese.
- Season the mixture with salt and pepper.
- Stuff each bell pepper with the buffalo chicken mixture.
- Place the stuffed peppers in a baking dish and sprinkle the remaining cheddar cheese on top.
- Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is melted.
- Garnish with chopped green onions if desired before serving.