Buffalo Chicken Stuffed Bell Peppers
A cozy fall favorite, these stuffed bell peppers combine zesty buffalo chicken with gooey cheese for a hearty meal.
Ingredients
Main ingredients
- 4 large large bell peppers (any color)
- 2 cups cooked chicken, shredded Use rotisserie or canned chicken for convenience.
- 1/2 cup buffalo sauce Add more for extra heat.
- 1 cup shredded cheese Cheddar or mozzarella works well.
- 1/2 cup cream cheese, softened
- 1/4 cup green onions, chopped
- Salt and pepper, to taste
Optional toppings
- additional cheese
- ranch dressing
- sliced jalapeños
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers: Slice the tops off the peppers and remove the seeds. If needed, trim the bottoms slightly so they stand upright.
Mixing the Filling
- In a large bowl, combine the shredded chicken, buffalo sauce, cream cheese, half of the shredded cheese, green onions, salt, and pepper. Stir until well mixed.
Stuffing the Peppers
- Generously fill each bell pepper with the buffalo chicken mixture.
- Sprinkle the remaining shredded cheese over the stuffed peppers.
Baking
- Place the peppers in a baking dish and cover with foil. Bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the peppers are tender.
Serving
- Allow to cool slightly before serving. Drizzle with ranch dressing if desired!
Notes
Stuffed bell peppers can be stored in the refrigerator for up to 5 days. To reheat, warm them in the microwave or in a 350°F oven until heated through. You can also freeze the stuffed peppers before baking; just wrap them in foil and store in an airtight container. Bake from frozen, adding extra time as needed.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 15gProtein: 30gFat: 35gSaturated Fat: 18gSodium: 800mgFiber: 2gSugar: 3g
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