Buffalo Chicken Stuffed Peppers
Savory shredded chicken combined with zesty buffalo sauce, stuffed into colorful bell peppers for a mouthwatering meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 large bell peppers
- 2 cups shredded cooked chicken
- 1 cup buffalo sauce
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup blue cheese (optional)
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers, remove the seeds, and set them aside for later.
- In a large bowl, mix together the shredded chicken, buffalo sauce, cream cheese, 1/2 cup of cheddar cheese, blue cheese (if using), and green onions. Season with salt and pepper to taste.
- Stuff each bell pepper generously with the buffalo chicken mixture, not being shy about filling them to the brim.
- Place the stuffed peppers in a baking dish and top each one with the remaining cheddar cheese.
- Cover the dish with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is bubbly and golden.
- Serve the peppers hot, and enjoy the delightful response from your family and friends!
Notes
To save time, you can use rotisserie chicken. For longer storage, freeze unbaked stuffed peppers and bake from frozen.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg