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- 4 large bell peppers (any color) - 2 cups cooked chicken, shredded - 1/2 cup hot buffalo sauce - 1/2 cup cream cheese, softened to room temperature - 1/2 cup shredded cheddar cheese - 1/4 cup blue cheese crumbles (optional for added zing) - 1/4 cup green onions, finely chopped - Olive oil (for gentle drizzling) - Salt and freshly cracked pepper to taste When I make Buffalo Chicken Stuffed Peppers, I love using large bell peppers. They make the perfect boat for our spicy filling. You can choose any color you like—red, yellow, or green. Each brings its own taste! For the filling, I always use cooked chicken. Shredded chicken makes it easy to mix with the hot buffalo sauce. This sauce is where the magic happens. It adds a spicy kick that makes each bite exciting! Cream cheese is a key player in this dish. It helps to bind everything together and gives a creamy texture. I also add shredded cheddar cheese for extra flavor and richness. If you want a stronger taste, throw in some blue cheese crumbles. They add a nice zing! Don’t forget the seasonings! Green onions bring a fresh crunch. A drizzle of olive oil keeps everything moist. Lastly, a pinch of salt and pepper makes sure we hit the right flavor notes. Gather these ingredients, and you are ready to start cooking! 1. Preheat your oven to 375°F (190°C). This helps the peppers cook evenly. 2. Rinse the bell peppers under cool water. Cut off the tops and remove the seeds. This creates space for the filling. Drizzle olive oil inside and outside the peppers. Sprinkle a pinch of salt on them. Place the peppers upright in a baking dish. 1. In a large bowl, mix the shredded chicken with the hot buffalo sauce. 2. Add the softened cream cheese, half of the shredded cheddar cheese, and blue cheese if you like it. 3. Toss in half of the chopped green onions. Stir the mixture until everything is well blended and smooth. 1. Use a spoon or spatula to fill each pepper with the buffalo chicken mix. Press down gently to pack it in. 2. Top each pepper with the remaining cheddar cheese. This makes them extra cheesy and delicious. 3. Cover the baking dish with aluminum foil. Bake in the oven for 20 minutes. 4. After 20 minutes, take off the foil. Continue baking for 10-15 minutes more, until the peppers feel soft. The cheese should be bubbly and golden. 5. Once done, let them cool for a few minutes. Add the rest of the green onions on top for extra flavor before serving. - Avoid overcooking the peppers: Cook them until they are tender, not mushy. This gives a great texture. - Ensure even filling distribution: When you mix the chicken with the sauce and cheeses, make sure everything blends well. This way, each bite is packed with flavor. - Garnish ideas: Top your stuffed peppers with chopped green onions or extra buffalo sauce for a pop of color. You can also sprinkle fresh parsley for added freshness. - Pairing with side dishes: These peppers go well with a light salad or some crunchy veggies. A side of creamy ranch dip can also enhance the meal. - Reheating methods: For the best taste, reheat in the oven at 350°F. Cover with foil to keep them moist. You can also use the microwave for quick reheating, but the oven gives better texture. - Original vs. new flavor combos: Try mixing in different ingredients like black beans or corn for a fun twist. You can also use the filling in wraps or tacos for a new meal idea. {{image_4}} You can easily swap ingredients to fit your taste. Try using turkey or tofu instead of chicken. Both options work well. They bring different flavors but still taste great in stuffed peppers. For cheese, you have choices too. Swap cheddar for Monterey Jack or pepper jack for a kick. Cream cheese can also be replaced with ricotta. Explore these swaps to find your favorite mix. Adjust the spice level to match your taste. If you want it milder, use less buffalo sauce. You can add a touch of honey to sweeten the heat. For those who love spice, add more hot sauce or jalapeños to the filling. Adding vegetables is another way to change the flavor. Try mixing in chopped spinach, mushrooms, or even corn. Each vegetable adds its own twist to the dish. Consider different ways to serve these stuffed peppers. You can turn the filling into buffalo-style tacos. Just use soft tortillas instead of peppers. This is a fun way to eat them. Another option is a stuffed pepper casserole. Layer the filling and peppers in a baking dish, top with cheese, and bake. This style is great for sharing at gatherings. Each variation makes the meal fresh and exciting! How long can they be stored? Buffalo chicken stuffed peppers last about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. Best practices for wrapping? Wrap each pepper in plastic wrap or foil before placing them in the container. This helps prevent drying out. Steps for freezing? To freeze, first let the stuffed peppers cool completely. Then, wrap each pepper tightly in plastic wrap. Place them in a freezer bag or container. This keeps them safe from freezer burn. Thawing instructions? To thaw, place the peppers in the fridge overnight. If you’re in a hurry, use the microwave on the defrost setting, but be careful not to cook them. Oven vs. microwave? The oven gives the best results. Preheat to 350°F (175°C) and heat the peppers for about 15-20 minutes. This keeps the peppers tender and the cheese melty. Tips for maintaining texture? If using the microwave, heat in short bursts, checking every minute. This avoids sogginess and helps keep the peppers firm. To make Buffalo Chicken Stuffed Peppers, follow these basic steps: 1. Preheat the oven to 375°F (190°C). 2. Rinse and cut the tops off four large bell peppers. Remove seeds and membranes. 3. Drizzle the inside and outside of the peppers with olive oil and sprinkle with salt. 4. In a bowl, mix 2 cups of shredded chicken, 1/2 cup of hot buffalo sauce, 1/2 cup cream cheese, and 1/2 cup shredded cheddar cheese. Add 1/4 cup blue cheese crumbles and 1/4 cup chopped green onions. 5. Fill the peppers with this mixture. 6. Top with remaining cheddar cheese. 7. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until soft and golden. This recipe is quick and fun, perfect for any meal! Yes, you can meal prep these stuffed peppers! Here are some tips: - Prepare the filling ahead of time and store it in the fridge for up to three days. - You can also stuff the peppers in advance. Just cover them and keep them in the fridge until you’re ready to bake. - When ready to cook, just pop them in the oven. This saves you time during busy days while still giving you a tasty meal. Buffalo Chicken Stuffed Peppers pair well with many sides. Here are some ideas: - Fresh garden salad for a crunchy contrast. - Coleslaw for a creamy and tangy side. - Sweet potato fries for a sweet touch. - Rice or quinoa to soak up the flavors. These sides enhance the dish and balance the heat from the buffalo sauce. Yes, you can make this recipe low-carb. Here’s how: - Use cauliflower rice instead of chicken for a veggie option. - Skip the blue cheese or use a low-carb cheese. - Opt for bell peppers, which are naturally low in carbs. These changes keep the flavors rich while fitting into a low-carb plan. Enjoy your meal while staying on track! Buffalo Chicken Stuffed Peppers are tasty and fun to make. We covered the main ingredients, like bell peppers, chicken, and spicy buffalo sauce. Then, I shared how to prepare and bake them perfectly. Remember to avoid overcooking for the best texture. You can get creative with swaps or new flavors. Store leftovers in the fridge or freezer to enjoy later. With these tips, your meals can stay exciting. Dive into this easy recipe, and enjoy your delicious creation!

Buffalo Chicken Stuffed Peppers

Spice up your dinner with these delicious Buffalo Chicken Stuffed Peppers! Packed with tender chicken, creamy cheese, and a kick of buffalo sauce, they are the perfect blend of flavors. This easy recipe is not only quick to prepare but also a great way to impress your family or guests. Ready in just 45 minutes, these stuffed peppers are a must-try!
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Ingredients
  

4 large bell peppers (any color)

2 cups cooked chicken, shredded

1/2 cup hot buffalo sauce

1/2 cup cream cheese, softened to room temperature

1/2 cup shredded cheddar cheese

1/4 cup blue cheese crumbles (optional for added zing)

1/4 cup green onions, finely chopped

Salt and freshly cracked pepper to taste

Olive oil (for gentle drizzling)

Instructions
 

Begin by preheating your oven to 375°F (190°C). This will ensure that your peppers bake evenly and thoroughly.

    Rinse the bell peppers under cool water. Carefully cut off the tops and remove the seeds and membranes to create a hollow space for the filling. Drizzle both the interior and exterior of the peppers lightly with olive oil and sprinkle with a pinch of salt. Arrange the peppers upright in a baking dish for optimal support.

      In a spacious mixing bowl, combine the shredded chicken with the hot buffalo sauce, softened cream cheese, half of the shredded cheddar cheese, blue cheese (if desired), and half of the finely chopped green onions. Stir until the mixture is cohesive and the ingredients are evenly distributed.

        Using a spoon or a small spatula, generously fill each pepper with the buffalo chicken mixture. You can press down lightly to ensure that the peppers are well-packed and overflowing slightly.

          Sprinkle the tops of each stuffed pepper with the remaining shredded cheddar cheese, allowing for an extra layer of gooeyness as it melts during baking.

            To maintain moisture, cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes.

              After 20 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are soft to the touch and the cheese is bubbling and has turned a lovely golden brown.

                Once baked to perfection, take the dish out of the oven and let it cool for a few minutes. Before serving, garnish the stuffed peppers with the remaining chopped green onions to add a touch of freshness.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: For an inviting presentation, serve the stuffed peppers on a vibrant platter. Drizzle with extra buffalo sauce for a splash of color and sprinkle with fresh chopped parsley for a refreshing garnish.