Buffalo Chicken Stuffed Peppers
Spice up your dinner with these Mouthwatering Buffalo Chicken Stuffed Peppers
Equipment
- 9x13-inch baking dish
Ingredients
- 6 large bell peppers any color
- 2 cups cooked and shredded chicken
- 1/2 cup buffalo sauce
- 8 ounces cream cheese softened
- 1 cup shredded cheddar cheese
- 1/2 cup blue cheese crumbles
- 1/4 cup diced celery
- 1/4 cup diced green onions
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for coating peppers
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
- Prepare Peppers: Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them in the baking dish, cut side up.
- Make Filling: In a large bowl, combine shredded chicken, buffalo sauce, cream cheese, 3/4 cup shredded cheddar cheese, blue cheese crumbles, celery, green onions, garlic powder, onion powder, salt, and pepper. Mix well.
- Stuff Peppers: Fill each pepper half with the chicken mixture, pressing down gently to pack the filling.
- Top with Cheese: Sprinkle the remaining 1/4 cup shredded cheddar cheese over the top of each pepper.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and golden.
- Serve: Let cool for 5 minutes before serving.
Notes
- For a spicier kick, add extra buffalo sauce or a pinch of cayenne pepper.
- Use cauliflower rice for a low-carb option.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 10gProtein: 22gFat: 24gFiber: 2g
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