Description
These Spicy Buffalo Chicken Stuffed Peppers are creamy, spicy, and perfect for an easy weeknight dinner or a game day feast. They are packed with flavor and guaranteed to become a family favorite.
Ingredients
Scale
- 4 large bell peppers
- 2 cups cooked shredded chicken
- 1/2 cup hot sauce (e.g., Frank’s RedHot)
- 1/2 cup cream cheese, softened
- 1 cup shredded cheese (e.g., cheddar or mozzarella)
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds, creating little cups for the filling.
- In a mixing bowl, combine the shredded chicken, hot sauce, cream cheese, 1/2 cup of shredded cheese, green onions, salt, and pepper. Stir until all ingredients are well mixed.
- Stuff the mixture generously into each of the prepared bell peppers, letting the filling overflow slightly.
- Place the stuffed peppers upright in a baking dish and drizzle them with olive oil.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
Make the filling a day in advance for convenience. Store it in the fridge until ready to use. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg