Buffalo Chicken Stuffed Peppers
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
8
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Calories
275 kcal
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Course
Main Course
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Cuisine
American
Buffalo Chicken Stuffed Peppers
Description
Buffalo Chicken Stuffed Peppers feature bell peppers sliced lengthwise and hollowed out to hold a rich filling of pre-cooked shredded chicken blended with cream cheese, half the cheddar, mozzarella cheese, wing sauce, and ranch seasoning mix. The filling is thick and creamy, providing a spicy and savory base. Baking the peppers covered with foil and water in the pan steams the peppers gently so they soften while keeping the filling moist.
After 30 minutes, the peppers are topped with remaining cheddar cheese and baked uncovered until the cheese melts and lightly browns. The final touch of sliced green onions and blue cheese or goat cheese crumbles adds contrasting sharpness and freshness against the creamy, spicy filling. The dish delivers a balance of tender pepper texture and rich, cheesy, tangy chicken with a buffalo wing flavor.
This preparation can be served as a hearty main course or a substantial appetizer. Adding ranch or blue cheese dressing drizzled on top complements the buffalo flavors further.
Covering the baking dish and adding water is essential to softening the peppers through steam without drying the filling. Resting the stuffed peppers before serving helps the filling set and cool slightly for easier eating.
Ingredients
- 4 bell pepper cut lengthwise with internal pulp and seeds removed
- 16 oz. pre-cooked , shredded chicken
- 8 oz. package , cream cheese, room temperature
- 1 cup cheddar cheese , freshly shredded, divided
- ½ cup mozzarella cheese , freshly shredded
- 1/3 cup wing sauce
- 1 tablespoon ranch seasoning mix
- 2 tablespoons water
- 2 tablespoons green onions , sliced, for topping
- 2 tablespoons blue cheese for topping, or goat cheese crumbles
Instructions
- Preheat your 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
- Covering the baking dish tightly with foil and adding water creates steam that softens the peppers while keeping the filling moist.
- Baking uncovered at the end melts and lightly browns the cheddar topping.
- You can serve these stuffed peppers with ranch or blue cheese dressing drizzled on top for additional flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 590mg | 25% |
| Potassium | 262mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2071IU | 41% |
| Vitamin C | 76mg | 84% |
| Calcium | 153mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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