Description
These colorful bell peppers are filled with a zesty buffalo chicken mixture, complete with creamy ranch dressing and melted cheese. Baked to perfection, they offer a satisfying spicy and cheesy bite that’s both healthy and flavorful.
Ingredients
For the Buffalo Chicken Filling:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- ½ cup buffalo sauce (adjust to desired heat level)
- 1/2 cup cream cheese, softened
- ½ cup shredded cheddar cheese
- ¼ cup ranch dressing (optional, for creaminess)
- 1 tablespoon olive oil (for sautéing)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Bell Peppers:
- 4 large bell peppers, any color (red, yellow, or green)
- 1 tablespoon olive oil
- ½ cup shredded mozzarella cheese (for topping)
Instructions
1. Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C). While the oven heats up, prepare the bell peppers by slicing off the tops and removing the seeds and membranes. Be sure to leave the pepper shells intact so they can hold the buffalo chicken filling.
Place the peppers in a baking dish, standing upright, and drizzle with olive oil. Season the inside of the peppers with a little salt and pepper for extra flavor. Set the peppers aside while you prepare the filling.
2. Make the Buffalo Chicken Filling
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the shredded chicken and sauté for 2-3 minutes to warm it through.
Next, add the buffalo sauce to the chicken, followed by the garlic powder, onion powder, and a pinch of salt and pepper. Stir well to coat the chicken in the sauce. Let the chicken cook for 3-4 more minutes, allowing the flavors to meld together.
Once the chicken is coated in the buffalo sauce, add the softened cream cheese to the skillet. Stir until the cream cheese is fully melted and incorporated into the chicken mixture, creating a creamy texture. Add the ranch dressing (if using) and the shredded cheddar cheese. Stir again until the cheese is melted and the filling becomes thick and creamy. Taste and adjust the seasoning, adding more buffalo sauce if you prefer extra heat.
3. Stuff the Bell Peppers
Spoon the buffalo chicken filling into each prepared bell pepper. Make sure to pack the filling in tightly, but don’t overstuff the peppers. Use the back of a spoon to press the filling down and ensure even distribution.
Once the peppers are filled, sprinkle the tops with the shredded mozzarella cheese, ensuring each pepper is generously covered.
4. Bake the Stuffed Peppers
Place the stuffed peppers in the preheated oven and bake for 25-30 minutes, or until the peppers are tender and the cheese on top is golden and bubbly. You can also broil the peppers for an additional 1-2 minutes at the end to achieve a more crispy, browned topping.
5. Cool and Serve
Once the peppers are baked, remove them from the oven and let them cool for 5 minutes before serving. This allows the filling to set slightly and makes the peppers easier to handle.
Serve the Buffalo Chicken Stuffed Peppers with extra ranch dressing or blue cheese for dipping, and enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 18-22g
- Carbohydrates: 12-15g
- Protein: 25-28g