Buffalo Chicken Stuffed Peppers Recipe

Introduction

Buffalo Chicken Stuffed Peppers are a flavorful and satisfying meal that combines tender chicken with classic Buffalo wing sauce inside sweet bell peppers. This easy recipe offers a delicious twist on traditional stuffed peppers, perfect for a weeknight dinner or game day snack.

Ingredients

• 1 lb. raw chicken breast, chopped into 1/2-inch pieces
• 3 tsp. all-purpose white flour
• 1/2 tsp. salt
• 2 medium carrots, shredded
• 2 medium ribs celery, thinly sliced
• 1 cup shredded Cheddar cheese, divided
• 3 Tbsp. Buffalo wing sauce
• 2 Tbsp. ranch dressing
• 4 bell peppers, halved

Instructions

1. Step 1: Preheat oven to 400°F.
2. Step 2: In a medium bowl, toss the chopped chicken with the flour and salt until evenly coated.
3. Step 3: Stir in the shredded carrots, sliced celery, 1/2 cup of the Cheddar cheese, Buffalo wing sauce, and ranch dressing until well combined.
4. Step 4: Place the bell pepper halves cut side up on a large rimmed baking sheet. Divide the chicken mixture evenly among the pepper halves, filling each one.
5. Step 5: Sprinkle 1 tablespoon of the remaining Cheddar cheese on top of each stuffed pepper.
6. Step 6: Bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through and the peppers reach your desired softness.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the filling mixture.
• Use different colored bell peppers for a vibrant presentation and slight variation in sweetness.
• Substitute ranch dressing with blue cheese dressing for a richer flavor profile.
• If you prefer a milder dish, reduce the amount of Buffalo wing sauce or choose a milder sauce variety.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or until warmed through to maintain texture and flavor. Avoid microwaving if possible, as it may make the peppers soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken instead of raw?

Yes, you can use cooked, shredded chicken. Just mix it with the other ingredients and reduce baking time to about 15-20 minutes, enough to heat through and melt the cheese.

Can this recipe be made ahead?

Absolutely! Prepare the stuffed peppers up to step 5, then cover and refrigerate. When ready to serve, bake as directed, adding a few extra minutes if baking from cold.

Buffalo Chicken Stuffed Peppers Recipe

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★★★★★

4.5 from 102 reviews

• Author: Cleo
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This Buffalo Chicken Stuffed Peppers recipe is a flavorful and easy-to-make dish perfect for a weeknight dinner. It combines tender chunks of chicken breast tossed in a spicy Buffalo wing sauce with shredded carrots, celery, and creamy ranch dressing, all stuffed into halved bell peppers and baked to perfection. Topped with melted Cheddar cheese, these stuffed peppers offer a delicious twist on classic Buffalo chicken flavors with a healthy vegetable boost.

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Ingredients

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Chicken Mixture

• 1 lb. raw chicken breast, chopped into 1/2-inch pieces
• 3 tsp. all-purpose white flour
• 1/2 tsp. salt
• 2 medium carrots, shredded
• 2 medium ribs celery, thinly sliced
• 1 cup shredded Cheddar cheese, divided
• 3 Tbsp. Buffalo wing sauce
• 2 Tbsp. ranch dressing

Vegetables

• 4 bell peppers, halved

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (205°C) to prepare for baking the stuffed peppers.
2. Prepare Chicken Mixture: In a medium bowl, toss the chopped chicken breast pieces with the all-purpose flour and salt until evenly coated. This will help the chicken mixture hold together while baking.
3. Add Vegetables and Sauces: Stir in the shredded carrots, thinly sliced celery, 1/2 cup of shredded Cheddar cheese, Buffalo wing sauce, and ranch dressing. Mix thoroughly to combine all flavors evenly.
4. Assemble Peppers: Arrange the halved bell peppers on a large rimmed baking sheet. Divide the prepared chicken mixture evenly among the pepper halves, stuffing each generously.
5. Add Cheese Topping: Sprinkle approximately 1 tablespoon of the remaining shredded Cheddar cheese on top of each stuffed pepper to create a cheesy crust as it bakes.
6. Bake: Bake in the preheated oven for 30 to 40 minutes, or until the chicken is fully cooked through and the peppers are softened to your desired texture. The cheese should be melted and slightly golden.

Notes

• You can use green, red, yellow, or orange bell peppers based on your preference or availability.
• To make this dish spicier, add extra Buffalo wing sauce or include some cayenne pepper in the chicken mixture.
• For a creamier texture, substitute the ranch dressing with blue cheese dressing.
• Make sure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
• Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: Buffalo chicken, stuffed peppers, baked stuffed peppers, Buffalo wing sauce, easy dinner, healthy stuffed peppers