Buffalo Chicken Stuffed Peppers
Buffalo Chicken Stuffed Peppers takes a classic comfort dish in stuffed peppers and adds a spicy twist that really kicks up the heat.
Ingredients
- 3 large bell peppers, halved and deseeded
- 3 cups shredded chicken
- 8 ounces cream cheese, softened
- ½ cup hot sauce
- ½ cup blue cheese
- 1 ½ cups mozzarella cheese, shredded
- ¼ cup green onions, sliced
Instructions
- Preheat oven to 375°F and lightly grease a baking dish.
- Arrange the halved bell peppers cut-side up in the baking dish.
- In a large bowl, mix together shredded chicken, cream cheese, hot sauce, blue cheese, and 1 cup of the mozzarella until well combined.
- Spoon the buffalo chicken mixture evenly into each pepper half.
- Sprinkle the remaining ½ cup mozzarella cheese over the top.
- Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10–12 minutes until the cheese is melted and bubbly.
- Top with sliced green onions before serving.
Nutrition
Notes
- Soften the cream cheese: Let it sit at room temperature for about 30 minutes so it mixes easily with the chicken.
- Precook peppers (optional): For softer peppers, bake them empty for 10 minutes before stuffing.
- Adjust the spice: Add more or less hot sauce depending on your heat preference.
- Use ranch instead of blue cheese: If you don’t like blue cheese, ranch dressing or shredded cheddar makes a great swap.
- Add veggies: Diced celery or carrots add texture and enhance the buffalo flavor.
- Make it lighter: Use reduced-fat cream cheese and part-skim mozzarella for a lower-calorie version.
- Serving idea: Serve with a side salad or celery sticks and drizzle with ranch or extra buffalo sauce.
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