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For the best Buffalo Chicken Stuffed Peppers, gather these fresh ingredients: - 4 large bell peppers (red, yellow, or green) - 2 cups cooked, shredded chicken - 1/2 cup buffalo sauce - 1 cup cream cheese - 1 cup shredded cheddar cheese - 1/2 cup crumbled blue cheese (optional) - 1/4 cup green onions, chopped - Salt and pepper to taste - Olive oil for drizzling These ingredients create a tasty mix. The bell peppers act as a fun and colorful shell. The shredded chicken brings protein and flavor. Buffalo sauce adds a spicy kick, while cream cheese gives a rich texture. Cheddar cheese melts beautifully on top, and blue cheese adds a tangy flair, if you choose to add it. Green onions finish the dish with a fresh crunch. Using fresh ingredients makes a big difference. Each bite bursts with flavor. This dish not only satisfies but also impresses with its vibrant colors. When you gather these ingredients, you set the stage for a meal that is both savory and satisfying. - Preheat your oven to 375°F (190°C). - Cut the tops off the bell peppers, remove seeds, and membranes. I like to start by preheating the oven. This helps the stuffed peppers cook evenly. Next, grab your bell peppers. You can use red, yellow, or green. Cut off the tops and scoop out the seeds and white parts. This keeps the peppers sweet and tender. A light drizzle of olive oil on the peppers adds flavor and helps them cook well. - Combine shredded chicken, buffalo sauce, cream cheese, cheddar cheese, and blue cheese (if using). Now, let’s make the filling! In a large bowl, mix the cooked and shredded chicken with buffalo sauce. I recommend adding just enough buffalo sauce to get your desired spice level. Then, add the softened cream cheese and half of the cheddar cheese. If you love blue cheese, throw that in too! Mix everything until it’s nice and creamy. Don’t forget to season with salt and pepper. This step is key for flavor. - Spoon chicken mixture into peppers and bake covered, then uncovered. Time to stuff those peppers! Take the chicken mixture and spoon it evenly into each pepper. Pack it in gently so they don’t fall apart. Once filled, top each pepper with the rest of the cheddar cheese and sprinkle with green onions. Cover your baking dish with foil and bake for about 25-30 minutes. This keeps the moisture in. After that, take off the foil and bake for another 10-15 minutes. You want the cheese to be melted and bubbly. The peppers should be tender but still hold their shape. Let them cool for a few minutes before serving. To ensure even cooking, always cut the tops off your bell peppers. Remove the seeds and membranes. This lets hot air flow inside. Lightly drizzle olive oil inside and outside each pepper. This keeps them moist and adds flavor. Adjusting spiciness is easy with buffalo sauce. Start with a half cup, then taste. If you want more heat, add more sauce little by little. This way, you control the spice level to fit your taste. For a beautiful platter, arrange the stuffed peppers in a circle. Drizzle extra buffalo sauce over them. This adds a nice touch and makes them more inviting. Garnishing with fresh parsley or chopped green onions adds color. Sprinkle them on top right before serving. This not only looks great but enhances the flavor too. {{image_2}} You can make Buffalo Chicken Stuffed Peppers even better with some easy swaps. If you want a lighter dish, try using Greek yogurt instead of cream cheese. Greek yogurt gives a nice tang and cuts down on fat. You can also play with cheeses. Use pepper jack for extra heat or mozzarella for a milder taste. Switching up the sauce works too. Try ranch dressing for a creamier flavor or a spicy BBQ sauce for a sweet twist. If you need a gluten-free option, this recipe is already safe. Just check your buffalo sauce to ensure it’s gluten-free. For vegetarian adaptations, swap the chicken for cooked quinoa or lentils. Mix in some black beans for protein and flavor. You can still enjoy the cheesy goodness and spicy sauce while keeping it meatless! You can store leftover stuffed peppers in the fridge. Place them in an airtight container. They will stay fresh for up to four days. When ready to eat, just reheat in the oven or microwave. This keeps the flavors nice and strong. To freeze stuffed peppers, let them cool first. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer bag. Squeeze out any air to prevent freezer burn. They can last up to three months in the freezer. When you want to enjoy them, thaw in the fridge overnight. Bake them at 375°F until heated through. This method keeps the taste and texture intact. Can I use raw chicken instead of cooked? No, you should not use raw chicken. Raw chicken needs to cook longer. Stuffed peppers require cooked chicken to mix right with the other flavors. What can I substitute for bell peppers? You can use zucchini, tomatoes, or even large mushrooms. They all hold filling well. Each option brings its own taste and texture, so feel free to experiment! How long do cooked stuffed peppers last in the fridge? Cooked stuffed peppers last about 3 to 5 days in the fridge. Store them in an airtight container. This keeps them fresh and safe to eat. Can I make stuffed peppers ahead of time? Yes, you can make them ahead! Prepare the peppers and filling, then store them separately. When ready, just fill the peppers and bake. This saves time on busy days. This blog post shared a simple recipe for stuffed bell peppers. We covered key ingredients, easy steps, and helpful tips. You can customize the recipe to fit dietary needs or preference. Remember, you can store leftovers in the fridge or freeze them for later. Enjoy creating this dish for a tasty and filling meal. It is fun to cook, and the results taste great! I hope you feel inspired to try it soon. Your kitchen adventures can lead to delicious meals. Happy cooking!

Buffalo Chicken Stuffed Peppers

Spice up your dinner with these delicious Buffalo Chicken Stuffed Peppers! This easy recipe combines tender bell peppers filled with shredded chicken, creamy cheese, and zesty buffalo sauce for the perfect flavor explosion. It's a quick prep and a crowd-pleaser that's sure to impress at any gathering.
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Ingredients
  

4 large bell peppers (red, yellow, or green)

2 cups cooked, shredded chicken

1/2 cup buffalo sauce (adjust for spice level)

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1/2 cup crumbled blue cheese (optional)

1/4 cup green onions, chopped

Salt and pepper to taste

Olive oil for drizzling

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle the outside and inside of each pepper with olive oil, then place them in a baking dish.

      In a mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, half of the cheddar cheese, and blue cheese (if using). Mix until well blended. Season with salt and pepper to taste.

        Spoon the buffalo chicken mixture evenly into each stuffed pepper, packing the filling in gently.

          Top each stuffed pepper with the remaining cheddar cheese and sprinkle with chopped green onions.

            Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.

              Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly, and the peppers are tender.

                Once done, let them cool slightly before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: Serve the stuffed peppers on a platter, drizzled with extra buffalo sauce and garnished with fresh parsley or additional green onions for a pop of color.