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Buffalo Chicken Stuffed Peppers

Tender bell peppers filled with shredded chicken, creamy buffalo sauce, and topped with melty cheese, these stuffed peppers are a flavorful twist on a classic dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked shredded chicken Make sure it’s Halal
  • 1 cup buffalo sauce
  • 1 cup cream cheese
  • 1 cup shredded cheddar cheese Split use; use half in the filling and half for topping
  • 1/2 cup blue cheese crumbles Optional for added flavor
  • 1/4 cup green onions, chopped For garnish
  • Salt and pepper to taste
For the peppers
  • 4 large bell peppers Choose your preferred color

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers, removing the seeds and membranes. Set them aside.
Mixing the Filling
  1. In a large bowl, combine the shredded chicken, buffalo sauce, cream cheese, and half of the cheddar cheese. Mix well until thoroughly combined.
  2. Season the mixture with salt and pepper to taste.
Stuffing the Peppers
  1. Spoon the chicken mixture into each bell pepper, packing it in tightly.
  2. Add the remaining cheddar cheese on top of each stuffed pepper. If desired, sprinkle some blue cheese on top.
Baking
  1. Place the stuffed peppers in a baking dish and cover with foil. Bake for 20 minutes.
  2. Remove the foil and bake for an additional 5-10 minutes or until the cheese is bubbly and golden.
Serving
  1. Remove from the oven, garnish with chopped green onions, and enjoy!

Notes

For a lighter option, consider swapping cream cheese for Greek yogurt. You can also use rotisserie chicken for quicker prep. Store leftover stuffed peppers in an airtight container for up to 3 days, or freeze before baking for up to 3 months.