Buffalo Chicken Stuffed Peppers
Love the flavors of buffalo wings? This buffalo chicken stuffed peppers recipe has all those amazing flavors stuffed into bell peppers.
Equipment
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
- 9 x 13" Baking Dish This Pyrex glass 9 x 13 baking dish is fantastic for everything from casseroles to cakes!
Ingredients
- 4 bell peppers cut lengthwise with internal pulp and seeds removed
- 16 oz. shredded chicken like store-bought rotisserie chicken
- 1 (8 oz. pkg.) cream cheese room temperature
- 1 cup cheddar cheese shredded, divided
- ½ cup mozzarella cheese shredded
- 1/3 cup wing sauce
- 1 tablespoon ranch seasoning mix
- 2 tablespoons water
Toppings:
- 2 tablespoons green onions sliced
- 2 tablespoons blue cheese or goat cheese crumbles
Instructions
- Preheat oven to 350 degrees. Lightly spray a casserole dish or 9 x 13” pan with non-stick cooking spray. Place the prepared bell pepper halves into the pan. Set aside.
- To a mixing bowl, add the shredded chicken, cream cheese, ½ cup cheddar cheese, mozzarella cheese, wing sauce and ranch seasoning. Mix well with a rubber scraper. The mixture will be thick and creamy.
- Divide the mixture evenly into each bell pepper, filling to the edges.
- Add the water to the bottom of the baking dish. Cover the dish tightly with foil and bake at 350 degrees for 30 minutes.
- Remove from oven and top the stuffed peppers with the reserved cheddar cheese. Bake for another 10 minutes, uncovered, or until the cheese is completely melted and light golden brown.
- Let the peppers cool for 5-10 minutes before serving. Top with the green onions and cheese crumbles just before serving.
Notes
It is important to cover the baking dish with foil when baking. The water in the baking dish will create steam and allow the peppers to soften and become tender. If baked uncovered, the buffalo chicken filling will cook and become dry before the peppers become tender.
These stuffed peppers are also great served with a drizzle of ranch or blue cheese dressing. My Homemade Ranch Dressing is great in this recipe!
Nutrition
Serving: 1gCalories: 344kcalCarbohydrates: 7gProtein: 23gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 9gCholesterol: 104mgSodium: 490mgFiber: 1gSugar: 3g
Tried this recipe?Let us know how it was!