Cheesy Buffalo Chicken Stuffed Peppers
These Cheesy Buffalo Chicken Stuffed Peppers are an easy, flavor-packed twist on classic stuffed peppers with gooey cheddar, tangy buffalo sauce, and tender shredded chicken.
Ingredients
Main Ingredients
- 4 large bell peppers (any color) Choose firm, evenly sized peppers.
- 2 cups cooked shredded chicken Rotisserie chicken works great for speed and flavor.
- 1/2 cup buffalo sauce Use your favorite brand or homemade; adjust for heat level.
- 1/2 cup cream cheese, softened Room temperature for smooth blending.
- 1 cup shredded cheddar cheese Reserve a little for topping.
- 1/2 teaspoon garlic powder
- to taste salt and pepper
- Chopped green onions For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Trim the tops off each bell pepper and remove the seeds and membranes.
- In a medium bowl, combine shredded chicken, buffalo sauce, softened cream cheese, garlic powder, and a pinch of salt and pepper. Stir until smooth.
Stuffing
- Spoon the chicken mixture into each pepper, packing gently, leaving some room at the top for cheese.
- Arrange the stuffed peppers upright in a baking dish.
- Sprinkle the reserved shredded cheddar over each filled pepper.
Baking
- Bake for 25-30 minutes until the peppers are tender and the cheese is bubbly.
- If you prefer a browned top, broil for 1-2 minutes—watch closely.
Serving
- Remove from oven and let cool for 5 minutes. Garnish with chopped green onions and serve warm.
Notes
For a lower calorie option, swap Greek yogurt for some cream cheese. These stuffed peppers can be refrigerated for up to 3-4 days or frozen for up to 3 months. Thaw overnight before reheating.