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Cheesy Buffalo Chicken Stuffed Peppers Recipe

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3.9 from 12 reviews

Cheesy Buffalo Chicken Stuffed Peppers are a flavorful and spicy twist on classic stuffed peppers, filled with shredded chicken mixed with creamy cheese, spicy Frank’s Red Hot sauce, and a hint of jalapeño. Baked to perfection with a melty cheesy topping, these peppers offer a hearty, savory meal that’s quick and easy to prepare, perfect for a satisfying weeknight dinner or casual gathering.

  • Total Time: 35 minutes
  • Yield: 4 stuffed pepper halves (serves 4)

Ingredients

Main Ingredients

  • 2 cups cooked shredded chicken
  • 2 large bell peppers (any color)
  • 1 jalapeño (optional but adds extra heat)
  • 1 cup grated Pepper Jack or Mozzarella cheese (plus extra for topping)
  • 1/3 cup Frank’s Red Hot sauce (plus extra to taste)
  • 1/4 cup Greek yogurt (or sour cream)
  • 2 tablespoons cream cheese
  • Salt and pepper (to taste)

Toppings (Optional but Recommended)

  • Chopped green onion (scallions)
  • Extra hot sauce
  • Ranch or blue cheese dressing
  • Crumbled blue cheese or feta cheese
  • Pickled red onion
  • Sour cream

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (205°C) to prepare for roasting the peppers.
  2. Prepare Chicken: Use cooked shredded or chopped rotisserie chicken or freshly cooked chicken thighs or breast. Place the chicken in a medium-large mixing bowl and set aside.
  3. Prepare Peppers: Remove the stems from the bell peppers and cut them in half lengthwise. Use a spoon to carefully hollow out the pepper halves by scooping out the seeds and membranes.
  4. Initial Bake: Lay the pepper halves cut side up on a baking sheet and bake them for 10 minutes. This softens the peppers slightly before stuffing.
  5. Prepare Filling: While the peppers bake, cut the jalapeño in half, remove the seeds if desired, slice into strips, and finely mince. This adds optional heat and flavor.
  6. Mix Filling: In the bowl with shredded chicken, add Greek yogurt (or sour cream), cream cheese, grated cheese, minced jalapeño, and Frank’s Red Hot sauce. Mix thoroughly until well combined. Season with salt and pepper to taste.
  7. Stuff Peppers: Remove the partially baked peppers from the oven and stuff each pepper half generously with the chicken-cheese filling. Top each stuffed pepper with a little extra grated cheese for a melty topping.
  8. Final Bake: Return the stuffed peppers to the oven and bake for an additional 10 to 15 minutes until the filling is hot and the cheese is melted. For firmer, al-dente peppers with a slight crunch, bake for about 10 minutes; for softer, more traditional stuffed peppers, bake for 15 to 20 minutes.
  9. Add Toppings and Serve: Remove peppers from the oven and add your choice of toppings such as chopped green onion, extra hot sauce, ranch or blue cheese dressing, crumbled blue cheese or feta, pickled red onion, or sour cream. Serve immediately and enjoy!

Notes

  • Jalapeño is optional; remove seeds if you prefer a milder heat.
  • You can use any color bell peppers to customize flavor and presentation.
  • Substitute Greek yogurt or sour cream based on preference or dietary needs.
  • Cook times for baking stuffed peppers can be adjusted based on desired pepper texture.
  • Leftover shredded chicken works perfectly for this recipe, making it a great option for meal prep.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://dishiary.com/cheesy-buffalo-chicken-stuffed-peppers-recipe/