Description
A flavorful and spicy twist on classic stuffed peppers, featuring tender bell peppers filled with a creamy buffalo chicken mixture, baked to perfection, and topped with cheese and fresh herbs. Perfect for game day or a satisfying low-carb dinner.
Ingredients
Scale
Main Ingredients
- 4 large bell peppers, halved and seeded
- 2 cups cooked shredded chicken
- 1/2 cup hot buffalo sauce
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup ranch or blue cheese dressing
- 1/4 cup crumbled blue cheese (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Chopped green onions or parsley for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a large baking dish to prevent sticking and make cleanup easier.
- Mix Filling: In a medium bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, shredded mozzarella, ranch or blue cheese dressing, garlic powder, and black pepper. Mix thoroughly until well incorporated and creamy.
- Arrange Peppers: Place the bell pepper halves cut-side up in the prepared baking dish, creating individual cups for the filling.
- Fill Peppers: Spoon the buffalo chicken mixture evenly into each pepper half, making sure they are well filled but not overflowing.
- Add Cheese Topping: If desired, sprinkle crumbled blue cheese over the filled peppers for added tang and texture.
- Bake Covered: Cover the baking dish with foil and bake for 25 minutes, allowing the peppers to soften and the filling to heat through.
- Bake Uncovered: Remove the foil and bake for an additional 10–15 minutes until the peppers are tender, and the filling is hot and bubbly with a slight golden top.
- Garnish and Serve: Garnish the stuffed peppers with chopped green onions or parsley for a fresh finish before serving warm.
Notes
- Use rotisserie chicken for a quick prep option that saves time.
- These stuffed peppers pair excellently with celery sticks or a fresh side salad for a balanced meal.
- Mini sweet peppers can be used instead of large peppers for a fun, bite-sized appetizer option suitable for parties.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pepper halves
- Calories: 370
- Sugar: 5g
- Sodium: 730mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
