Cheesy Buffalo Chicken Stuffed Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 pepper halves
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Calories
249 kcal
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Course
Main Course
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Cuisine
American
Cheesy Buffalo Chicken Stuffed Peppers
Description
Cheesy Buffalo Chicken Stuffed Peppers incorporate cooked shredded chicken blended with hot sauce, cream cheese, Greek yogurt or sour cream, pepper jack cheese, and optional jalapeño for a creamy and mildly spicy filling. The bell peppers are halved and hollowed, then pre-baked briefly before being filled to the brim with the chicken mixture and topped with extra cheese. They then bake until the cheese melts and the peppers soften.
The result is a dish with a balance of heat from the hot sauce and jalapeño, creaminess from the cheeses and yogurt, and fresh pepper flavor from the roasted bell pepper shells. These stuffed peppers can be enjoyed as a main dish and topped with chosen garnishes such as green onions, ranch or blue cheese dressing, or pickled red onions to complement the spicy buffalo flavors.
This recipe works well as a way to use leftover or rotisserie chicken but can also be made from freshly cooked chicken by any preferred method. The peppers should be baked until the filling is hot and melty, about 10-15 minutes after stuffing. Feel free to adjust the heat level by varying the amount of hot sauce or jalapeño included.
Ingredients
- 2 cups chicken cooked, shredded
- 2 bell pepper any color, large
- 1 jalapeño (optional but tasty!)
- 1 cup pepper jack cheese plus a little extra for topping, grated, or mozzarella cheese
- ⅓ cup hot sauce plus extra to taste, Frank’s Red Hot Sauce brand
- ¼ cup Greek yogurt or sour cream
- 2 TBSP cream cheese
- salt to taste
- black pepper to taste
CHOOSE YOUR FAVORITE TOPPINGS:
- green onion chopped
- extra hot sauce
- ranch dressing or blue cheese dressing
- blue cheese or feta cheese, crumbled
- Pickled red onion
- sour cream
Instructions
- Pre-heat oven to 400°F.
- For this recipe you can use shredded or chopped rotisserie chicken or leftover/meal-prepped chicken. You can also freshly cook up some chicken thighs or breast to make this dish. Add to a medium-large bowl and set aside.
- Remove the stems from the bell peppers and slice in half. Use a spoon to hollow out the peppers and scoop out the seeds.
- Lay pepper halves on a baking sheet. Bake for 10 minutes.
- While the peppers cook prep your filling.
- Cut jalapeño in half and scoop out the seeds. Cut into strips and finely mince. The jalapeno in the recipe adds a little extra heat and is 100% optional.
- Add greek yogurt (or sour cream), cream cheese, grated cheese, jalapeno pepper, and hot sauce to the chicken. Mix well and season with salt and pepper to taste.
- Stuff your peppers to the brim with filling and top with ra little extra cheese.
- Return peppers to the oven and bake for an additional 10-15 minutes until hot and melty. Cook 10 minutes for al-dente peppers with a little bit of crunch to them still or 15-20 minutes for softer more traditional stuffed peppers. The choice is yours!
- Lastly top with your choice of toppings from the list above and dig in! Enjoy!
- I personally love mine with chopped green onion (scallions) and a drizzle of sour cream or ranch. SO GOOD!
Notes
- Leftover or rotisserie chicken can be used, or cook fresh chicken by any preferred method including grilling, baking, or poaching.
- Both chicken thighs and breasts work well for this recipe.
- The recipe's nutrition facts are estimates and do not include customizable toppings; adjust accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4pepper halves
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 30g | 60% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 90mg | 30% |
| Sodium | 870mg | 36% |
| Potassium | 362mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2203IU | 44% |
| Vitamin C | 80mg | 89% |
| Calcium | 177mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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