Buffalo Chicken Stuffed Peppers

$- 4 large bell peppers (any color) - 2 cups cooked chicken, shredded - 1/2 cup buffalo sauce - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1/2 cup celery, diced - 1/4 cup green onions, sliced - Salt and pepper to taste - Cooking spray or olive oil Buffalo chicken stuffed peppers are a great meal. They are colorful, tasty, and easy to make. First, you need four large bell peppers. You can choose any color you like. Red, green, yellow, or orange all work well. Next, you will need cooked chicken. You can use rotisserie chicken or any leftover chicken you have. Shred it into small pieces. Buffalo sauce gives the dish a spicy kick. You can adjust the amount to fit your taste. For creaminess, use softened cream cheese. It blends well with the chicken and buffalo sauce. Don't forget the shredded cheddar cheese! It adds flavor and melts wonderfully on top. You can also add diced celery for crunch and sliced green onions for freshness. Lastly, season with salt and pepper to enhance all the flavors. - Additional sliced green onions - Extra buffalo sauce If you want to make it even better, add some sliced green onions on top. A drizzle of extra buffalo sauce adds more flavor and spice. These ingredients make your dish look and taste amazing! - Preheat the oven to 375°F (190°C). - Cut the tops off the bell peppers. Remove the seeds and membranes. - Lightly coat the peppers with cooking spray or olive oil. Place them upright in a baking dish. - In a large bowl, combine shredded chicken and buffalo sauce. - Add cream cheese, diced celery, sliced green onions, and half of the cheddar cheese. - Mix well until the filling is smooth. Season with salt and pepper to taste. - Fill each pepper with the buffalo chicken mixture. Press it down to pack it in. - Top each stuffed pepper with the remaining cheddar cheese. - Cover the dish with foil and bake for 25 minutes. - Remove the foil and bake for another 10-15 minutes. The peppers should be tender, and the cheese should be bubbly. To make buffalo chicken stuffed peppers shine, adjust the buffalo sauce to fit your taste. If you like it spicy, add more sauce. If you prefer a milder flavor, use less. You can also try adding spices like garlic powder or onion powder to enhance the taste. A sprinkle of smoked paprika gives a nice, smoky kick. To avoid soggy bell peppers, make sure to coat them lightly with cooking spray. This keeps them from absorbing too much moisture. When baking, cover the dish with foil for the first part of cooking. This helps cook the peppers evenly. Remove the foil later to let the cheese brown nicely. For a beautiful display, arrange the stuffed peppers upright on a large platter. Add some colorful veggies around them, like cherry tomatoes or carrot sticks. Pair the peppers with dips like ranch or blue cheese for extra flavor. This not only looks great but also adds a tasty touch for your guests. {{image_2}} You can change some ingredients to fit your taste or needs. If you want an alternative for cream cheese, try using Greek yogurt. It gives a creamy texture with less fat. Another option is cottage cheese. It adds protein and a unique flavor. For cheese, cheddar is great, but feel free to mix it up. You can use Monterey Jack for a milder taste. Pepper Jack adds a spicy kick. Mozzarella will give you a gooey texture. Adding different sauces or spices can change the whole dish. Try ranch dressing for a cool twist. A splash of hot sauce can boost the heat. You can also mix in BBQ sauce for a sweet flavor. For extra nutrition, add diced vegetables. Zucchini or spinach blends well with the chicken. Corn can add a sweet crunch. Just chop them small so they cook evenly. If you need gluten-free options, make sure your sauces are gluten-free. Most buffalo sauces are gluten-free, but always check labels. Use gluten-free cooking spray as well. For a low-carb or keto-friendly meal, skip the cream cheese. Instead, use a mix of shredded cheese and sour cream. This keeps a rich taste without the carbs. Use smaller peppers like mini bell peppers to keep the portion size down. To store leftover stuffed peppers, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to four days. Make sure to separate layers with parchment paper to avoid sticking. If you want to freeze stuffed peppers, you can do it both before and after cooking. For uncooked peppers, stuff them, cover with plastic wrap, and place them in a freezer bag. They will last for up to three months. For cooked peppers, let them cool, then freeze them in an airtight container. They can also last for three months in the freezer. To reheat your stuffed peppers, the oven works best. Preheat it to 350°F (175°C). Place the peppers in a baking dish with a little water. Cover with foil to keep them moist. Heat for about 20 minutes or until warm. You can also use the microwave. Just place a pepper on a plate and heat for 2-3 minutes. Enjoy your meal! Bake these stuffed peppers at 375°F (190°C). Cover them with foil and bake for 25 minutes. After that, remove the foil and bake for 10 to 15 more minutes. The peppers should be tender, and the cheese should be bubbly and golden when done. Yes, you can prep these stuffed peppers ahead. Just prepare the filling and stuff the peppers. Keep them in the fridge until you are ready to bake. This makes for a quick dinner on busy nights. If you prep them the night before, they will save time and taste great. To reheat stuffed peppers, use the oven for the best results. Preheat the oven to 350°F (175°C). Put the stuffed peppers in a baking dish and cover with foil. Bake for about 15 to 20 minutes until heated through. You can also use a microwave. Place them on a microwave-safe plate and heat for 2 to 3 minutes. Just be careful, as the peppers can get hot quickly. Buffalo chicken stuffed peppers combine tasty ingredients and easy steps for a great meal. We went over how to prepare the filling, bake, and serve this dish. You can add your twist with different flavors or garnishes. These stuffed peppers are quick to make and perfect for any day. Enjoy them fresh or save leftovers for later. I hope this guide helps you make a dish your family loves!$

Spice up your dinner with these delicious buffalo chicken stuffed peppers! This easy recipe combines shredded chicken, creamy cheese, and zesty buffalo sauce, all packed into vibrant bell peppers. Perfect for a weeknight meal or a tasty party dish, these stuffed peppers are sure to impress! Click through to discover how to make this flavorful dish that your family will love. Don't miss out on this must-try recipe!

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Ingredients

4 large bell peppers (any color)

2 cups cooked chicken, shredded

1/2 cup buffalo sauce (adjust to taste)

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1/2 cup celery, diced

1/4 cup green onions, sliced

Salt and pepper to taste

Cooking spray or olive oil

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly coat them with cooking spray or olive oil to prevent sticking during baking. Place them upright in a baking dish.

Make the Filling: In a large mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, half of the shredded cheddar cheese, diced celery, and sliced green onions. Mix well until all the ingredients are thoroughly combined. Season with salt and pepper to taste.

Stuff the Peppers: Generously fill each bell pepper with the buffalo chicken mixture, pressing it down slightly to pack it in.

Top with Cheese: Sprinkle the remaining cheddar cheese on top of each stuffed pepper.

Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and golden.

Cool and Serve: Once done, remove from the oven and allow to cool for a few minutes before serving. Garnish with additional sliced green onions if desired.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4