Craving something spicy and satisfying? Try these buffalo chicken stuffed peppers! This dish combines tender chicken, zesty buffalo sauce, and fresh vegetables, all nestled within sweet bell peppers. It’s an easy, low-carb meal that’s perfect for weeknight dinners or meal prep. Get ready to impress your taste buds with this delicious recipe that’s sure to become a family favorite!
Ingredients
– 4 large bell peppers (red, green, or yellow)
– 2 cups cooked chicken, shredded
– 1/2 cup buffalo sauce
– 1/2 cup cream cheese, softened
– 1 cup shredded cheddar cheese
– 1/4 cup green onions, chopped
– Salt and pepper to taste
Servings and Cooking Time
Servings: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Nutritional Value
This recipe yields 1 serving (1 stuffed pepper). Each serving contains approximately 320 calories, 25g protein, 18g fat, 15g carbs, and 3g fiber.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a mixing bowl, combine shredded chicken, buffalo sauce, and softened cream cheese.
4. Stir in half of the cheddar cheese and green onions.
5. Season with salt and pepper to taste.
6. Stuff each bell pepper with the chicken mixture, packing it tightly.
7. Place the stuffed peppers upright in a baking dish.
8. Top each pepper with the remaining cheddar cheese.
9. Cover the dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
Alternative Ingredients
You can substitute cooked rotisserie chicken for shredded chicken to save time. For a vegetarian option, try using black beans or quinoa with buffalo sauce instead of chicken.
Serving and Pairings
Serve these stuffed peppers with a side of celery sticks and ranch dressing for dipping. They pair well with a refreshing salad or some roasted veggies for a complete meal.
Storage and Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave for 2-3 minutes or bake in the oven at 350°F (175°C) for about 15 minutes. You can freeze them before or after baking for up to 3 months.
Cooking Mistakes
- Overcooking the peppers can make them mushy; aim for slightly tender yet firm.
- Not allowing the cream cheese to soften can result in a lumpy filling.
- Using too much buffalo sauce may overpower the dish; balance is key.
- Skipping the cheese on top can make the dish less appealing.
- Forget to season the filling, leading to bland flavors.
Helpful Tips
- Mix in some diced vegetables like celery or carrots for added crunch.
- Experiment with different cheeses, like mozzarella or pepper jack.
- For extra heat, add chopped jalapeños to the filling.
- Try different types of peppers, like poblano or Anaheim, for variety.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but ensure it’s fully cooked before mixing it with other ingredients. Thaw it in the refrigerator overnight for best results.
Are these peppers gluten-free?
Absolutely! This recipe is naturally gluten-free as it contains no wheat-based ingredients.
Can I make these ahead of time?
Yes, you can prepare the filling and stuff the peppers ahead of time. Store them in the refrigerator and bake them when you’re ready to serve.
What can I serve with buffalo chicken stuffed peppers?
These stuffed peppers are great on their own but can be served with a side salad, roasted veggies, or classic celery sticks with ranch dressing.
How do I know when the peppers are done?
The peppers are done when they are tender and the cheese is melted and bubbly. You can also check by inserting a fork; it should go in easily.
Conclusion
Buffalo chicken stuffed peppers are a delightful fusion of flavors and textures that are sure to impress. Quick to prepare and packed with goodness, they make a great meal for any occasion. Enjoy this spicy twist on a classic dish!
Buffalo Chicken Stuffed Peppers
Ingredients
- 4 large bell peppers
- 2 cups cooked chicken shredded
- 1/2 cup buffalo sauce
- 1/2 cup cream cheese softened
- 1 cup shredded cheddar cheese
- 1/4 cup green onions chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a mixing bowl, combine shredded chicken, buffalo sauce, and softened cream cheese.
- Stir in half of the cheddar cheese and green onions.
- Season with salt and pepper to taste.
- Stuff each bell pepper with the chicken mixture, packing it tightly.
- Place the stuffed peppers upright in a baking dish.
- Top each pepper with the remaining cheddar cheese.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.