Description
These Buffalo Chicken Stuffed Peppers are a delicious and spicy twist on traditional stuffed peppers. Tender bell peppers are filled with a flavorful mixture of shredded chicken, buffalo sauce, and creamy cheeses, then baked to perfection. This low-carb and gluten-free dish is perfect for a satisfying meal.
Ingredients
Scale
Bell Peppers:
- 4 large bell peppers (halved lengthwise and seeded)
Chicken Filling:
- 2 cups cooked shredded chicken
- 1/2 cup buffalo wing sauce
- 4 oz cream cheese (softened)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup ranch or blue cheese dressing
- Salt and pepper to taste
Garnish:
- Chopped green onions or parsley for garnish
Instructions
- Preheat the Oven: Preheat the oven to 375°F.
- Prepare the Peppers: Arrange the halved bell peppers cut-side up in a 9×13-inch baking dish.
- Make the Filling: In a large bowl, mix together the shredded chicken, buffalo wing sauce, cream cheese, cheddar, mozzarella, ranch (or blue cheese) dressing, salt, and pepper until well combined.
- Fill the Peppers: Spoon the buffalo chicken mixture evenly into each pepper half.
- Bake: Cover the baking dish with foil and bake for 25–30 minutes, until the peppers are tender. Remove the foil and bake for an additional 5–10 minutes, or until the tops are slightly golden and bubbly.
- Garnish and Serve: Garnish with chopped green onions or parsley and serve hot.
Notes
- You can use rotisserie chicken for convenience.
- For a low-carb version, skip the dressing or use a low-sugar buffalo sauce.
- These reheat well and make a great meal prep option.
- 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: 760mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 90mg
