If you’re looking for a delicious and hearty dish that packs a punch, look no further than buffalo chicken stuffed peppers. This recipe combines tender chicken, zesty buffalo sauce, and fresh veggies, all baked inside sweet bell peppers. It’s an ideal meal for game day or a cozy family dinner, bringing flavor and fun to your table!
Ingredients
– 4 large bell peppers (any color)
– 2 cups cooked chicken, shredded
– 1/2 cup buffalo sauce
– 1/2 cup cream cheese, softened
– 1 cup shredded cheddar cheese
– 1/2 cup celery, diced
– 1/4 cup green onions, chopped
– Salt and pepper to taste
– Optional: fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, with an additional cooking time of 30 minutes.
Nutritional Value
Each serving (1 stuffed pepper) contains approximately:
– Calories: 300
– Protein: 25g
– Carbohydrates: 12g
– Fat: 18g
– Fiber: 2g
Note: Values are based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds.
3. In a large bowl, mix the shredded chicken with buffalo sauce and cream cheese until well combined.
4. Stir in the diced celery and half of the cheddar cheese.
5. Season the mixture with salt and pepper to taste.
6. Stuff each bell pepper with the buffalo chicken mixture.
7. Place the stuffed peppers in a baking dish.
8. Sprinkle the remaining cheddar cheese on top of the stuffed peppers.
9. Cover the dish with foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Alternative Ingredients
You can substitute cooked chicken with shredded rotisserie chicken for a quicker option. If you prefer a vegetarian version, use black beans or quinoa instead of chicken and add extra veggies.
Serving and Pairings
Buffalo chicken stuffed peppers pair wonderfully with a side salad or some creamy ranch dressing for dipping. They also go well with tortilla chips or a light coleslaw.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through. You can also freeze the stuffed peppers before baking for up to 2 months.
Cooking Mistakes
- Overcooking the chicken can make it dry; ensure it’s cooked just right.
- Not seasoning the filling adequately can result in bland peppers.
- Using too much buffalo sauce can overpower the other flavors.
- Skipping the cream cheese can lead to a drier filling.
- Not covering the dish initially can lead to burnt cheese.
Helpful Tips
- For extra flavor, add some ranch seasoning to the chicken mixture.
- Try different colored bell peppers for visual appeal.
- Chop the vegetables finely for a better texture.
- Let the peppers cool slightly before serving to enhance flavors.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken; just ensure it is fully cooked before mixing it with the other ingredients. It may take a bit longer to prepare if starting from frozen.
Are there any gluten-free options for the buffalo sauce?
Yes, many brands offer gluten-free buffalo sauce. Always check the label to ensure it meets your dietary needs.
How do I make this dish less spicy?
To reduce the heat, use a milder buffalo sauce or mix in some cream cheese or sour cream to balance the flavors.
Can I prepare these stuffed peppers in advance?
Absolutely! You can assemble the stuffed peppers a day in advance and refrigerate them until you’re ready to bake.
What can I serve with stuffed peppers?
Stuffed peppers pair well with sides like rice, quinoa, or a fresh green salad. They also go great with dips like ranch or blue cheese.
Conclusion
Buffalo chicken stuffed peppers offer a deliciously spicy twist on a classic dish, making them perfect for any occasion. Easy to prepare and packed with flavor, they are sure to be a hit at your next gathering or family dinner!
Buffalo Chicken Stuffed Peppers
Ingredients
- 4 large bell peppers
- 2 cups cooked chicken shredded
- 1/2 cup buffalo sauce
- 1/2 cup cream cheese softened
- 1 cup shredded cheddar cheese
- 1/2 cup celery diced
- 1/4 cup green onions chopped
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds.
- In a large bowl, mix the shredded chicken with buffalo sauce and cream cheese until well combined.
- Stir in the diced celery and half of the cheddar cheese.
- Season the mixture with salt and pepper to taste.
- Stuff each bell pepper with the buffalo chicken mixture.
- Place the stuffed peppers in a baking dish and sprinkle the remaining cheddar cheese on top.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let cool slightly before serving and garnish with fresh parsley.
