Buffalo Chicken Stuffed Peppers Recipe
Are you looking for a fun and healthy dinner idea? This Buffalo Chicken Stuffed Peppers Recipe is the absolute best answer. I love making this Buffalo Chicken Stuffed Peppers Recipe for my family on busy weeknights.
Equipment
- Large 9x13-inch ceramic or glass baking dish
- Large mixing bowl
- Sturdy sharp knife and cutting board
- Big spoon or rubber spatula
- Cheese grater
- Measuring cups and measuring spoons
- Heavy aluminum foil
Ingredients
- Sweet bell peppers – 4 large, any bright color you like
- Cooked chicken breast – 3 cups, shredded or chopped
- Spicy buffalo hot sauce – 1/2 cup
- Light cream cheese – 4 ounces, softened to room temperature
- Low-fat sour cream or Greek yogurt – 1/2 cup
- Shredded cheddar cheese – 1 cup, divided into two parts
- Mozzarella cheese – 1/2 cup, shredded
- Garlic powder – 1/2 teaspoon
- Onion powder – 1/2 teaspoon
- Green onions – 2, sliced thin for garnishing
Instructions
Prep Your Oven and Peppers
- Preheat your oven to 400°F (200°C). Slice the bell peppers in half lengthwise from stem to bottom. Carefully scoop out all the seeds and white ribs inside. Place the pepper halves cut-side up inside your baking dish.
Mix the Creamy Buffalo Sauce
- Add the softened cream cheese and sour cream into a large bowl. Pour in the buffalo hot sauce, garlic powder, and onion powder. Stir everything together briskly until the mixture looks fully smooth and well combined.
Combine Chicken and Cheese
- Fold the shredded chicken breast into your creamy buffalo mixture. Add half of the cheddar cheese and all of the mozzarella cheese. Mix thoroughly until every piece of chicken gets coated in the rich, spicy sauce.
Stuff the Bell Peppers
- Spoon equal amounts of the chicken mixture into each pepper half. Press the filling down gently with your spoon so they are packed full. Top the peppers with the rest of your saved cheddar cheese.
Cover and Bake to Perfection
- Pour two tablespoons of water into the bottom of the baking dish. Cover the dish tightly with aluminum foil to trap the steam inside. Bake for 30 minutes, then uncover and bake 5 more minutes until bubbling.
Notes
Use rotisserie chicken from the store to save tons of prep time.Switch up the colors of your peppers for a bright and colorful dinner.Add cooked brown rice or cauliflower rice to make the meal go further.Top the baked peppers with crumbles of blue cheese for authentic wing flavor.Pre-bake the hollow peppers for 10 minutes if you like extra soft peppers.Store leftover peppers in an airtight container in the fridge for three days.Reheat single portions in the microwave for two minutes until heated through completely.