How to make buffalo chicken stuffed bell peppers?

First, soften the peppers in the oven. Meanwhile, prepare buffalo sauce and combine it with shredded chicken, scallions, and cheese. Then fill the peppers, top with cheese, and bake until hot and melted.

What is a good filling for stuffed peppers?

Buffalo chicken, shredded cheese, scallions, and homemade buffalo sauce create an excellent filling. It offers plenty of flavor while staying simple to prepare.

Should I boil my bell peppers before stuffing them?

No. Baking the peppers before filling them works very well. It helps them soften while keeping their shape.

What are some common mistakes to avoid when making stuffed peppers?

Avoid skipping the pre bake step. Also, do not overpack the filling. Finally, serve them hot for the best texture and flavor.

Stuffed Bell Peppers with Buffalo Chicken Filling

Name: Stuffed Bell Peppers with Buffalo Chicken Filling
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 4 sweet bell peppers, halved, seeded, and stems removed; 1 Tbsp olive oil; ½ tsp kosher salt; 1 rotisserie chicken, skin removed and meat shredded, about 4 cups; 2 scallions, thinly sliced; ¾ cup shredded cheese, divided, fontina, cheddar, or Mexican cheese blend; Crumbled blue cheese, for serving; 2 Tbsp finely chopped chives, for serving; ⅔ cup hot sauce, such as Frank’s Red Hot; 1 stick unsalted butter; 1 Tbsp white vinegar; ½ tsp garlic powder; ½ tsp kosher salt

Description

Tender sweet bell peppers filled with shredded rotisserie chicken, homemade buffalo sauce, scallions, and melted cheese, then finished with blue cheese and chives.

Ingredients

Scale

4 sweet bell peppers, halved, seeded, and stems removed

1 Tbsp olive oil

½ tsp kosher salt

1 rotisserie chicken, skin removed and meat shredded, about 4 cups

2 scallions, thinly sliced

¾ cup shredded cheese, divided, fontina, cheddar, or Mexican cheese blend

Crumbled blue cheese, for serving

2 Tbsp finely chopped chives, for serving

⅔ cup hot sauce, such as Frank’s Red Hot

1 stick unsalted butter

1 Tbsp white vinegar

½ tsp garlic powder

½ tsp kosher salt

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Instructions

1. Preheat the oven to 375°F. Arrange the bell pepper halves on a baking sheet, drizzle with olive oil, season with salt, and bake for 10 to 12 minutes until slightly softened.

2. Meanwhile, combine the hot sauce, butter, vinegar, garlic powder, and salt in a saucepan over medium heat. Cook until the butter melts and the mixture gently simmers.

3. Stir the shredded chicken, scallions, and ¼ cup shredded cheese into the sauce until evenly coated.

4. Fill the partially cooked peppers with the chicken mixture. Sprinkle the remaining cheese over the tops.

5. Bake for about 20 minutes, or until heated through and the cheese melts.

6. Finish with crumbled blue cheese and chopped chives before serving.

Notes

Bake the peppers before filling them so they turn tender instead of staying crunchy.

Loosely fill the peppers instead of packing the chicken tightly to keep the texture lighter.

Blue cheese adds classic buffalo wing flavor, but ranch dressing works well if preferred.

Barbecue sauce can replace the buffalo sauce for a different flavor profile.

Best served hot immediately after baking.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 618
Sugar: 6g
Sodium: 2300mg
Fat: 44g
Saturated Fat: 21g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 9g
Fiber: 3g
Protein: 48g
Cholesterol: 221mg