Okay, friends, let’s talk Buffalo Chicken Stuffed Peppers! If you’re anything like me, you’re obsessed with buffalo chicken. Seriously, I could put that stuff on *anything*. But sometimes, you know, you gotta try to be a *little* healthy, right? That’s where these babies come in.

These Buffalo Chicken Stuffed Peppers are seriously the answer to all my cravings. They’re packed with that spicy, tangy buffalo chicken flavor we all love, but nestled inside a colorful, healthy bell pepper. It’s like a flavor explosion meets a veggie hug! And the best part? They’re ridiculously easy to make. We’re talkin’ quick weeknight dinner material here.

I actually stumbled upon stuffed peppers years ago when I was trying to use up leftover roasted chicken. I’ve been cooking for, gosh, must be over 20 years now, and I’m always looking for ways to make things easier *and* tastier. I played around with different flavors, and BAM! Buffalo chicken happened. Trust me, you’re gonna want to try this. It’s a game-changer!

Why You’ll Love These Buffalo Chicken Stuffed Peppers

Okay, so why should you even bother making these Buffalo Chicken Stuffed Peppers? Let me tell you, there are a million reasons! But here are a few of my *favorites*:

Quick and Easy Dinner

Seriously, we’re talking weeknight dinner WIN here. From start to finish, these are ready in under 35 minutes! Perfect for those nights when you’re starving and just can’t even with a complicated recipe.

Customizable Spice

Love the heat? Crank up the buffalo sauce! Prefer things a little milder? No problem, just dial it back. You’re in control of the spice level, so everyone can enjoy these Buffalo Chicken Stuffed Peppers.

Healthy and Delicious

These are actually pretty good for you! Packed with protein from the chicken and fiber from the peppers. Plus, they’re naturally low-carb, which is always a bonus. Who says healthy can’t be totally crave-worthy?

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Ingredients for Buffalo Chicken Stuffed Peppers

Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing Buffalo Chicken Stuffed Peppers. Don’t worry, it’s all pretty simple stuff!

3 bell peppers – Any color works, but I like a mix for a pretty presentation!
2 tablespoons olive oil – For drizzling and making everything delicious.
1/2 teaspoon salt – Gotta have salt!
1/4 teaspoon ground black pepper – A little kick of pepper is essential.
4 cups cooked shredded chicken – Rotisserie chicken is my go-to shortcut!
1/2 cup buffalo sauce – Use your favorite brand! I like Frank’s RedHot.
1/2 cup ranch dressing – Adds creaminess and cools down the spice.
1/2 cup shredded mozzarella cheese – Melty, cheesy goodness!
1 teaspoon garlic powder – Because everything’s better with garlic.
1 teaspoon onion powder – Adds a savory depth of flavor.
Green onions, thinly sliced, for garnish – For a pop of freshness and color.
Crumbled blue cheese, optional, for garnish – If you’re a blue cheese lover like me!

How to Make Buffalo Chicken Stuffed Peppers: Step-by-Step Instructions

Okay, get ready to make some magic! Here’s how we turn those ingredients into amazing Buffalo Chicken Stuffed Peppers. Don’t worry, I’ll walk you through it step-by-step. It’s easier than you think!

Preparing the Bell Peppers

First things first, let’s get those peppers ready. You’ll want to slice each pepper in half lengthwise, from the stem down. Then, scoop out all the seeds and that white membrane inside. Nobody wants to bite into that! Now, give them a good rinse under cold water.

Next, we’re gonna give them a little head start in the oven. Grab a baking tray and line it with parchment paper (makes cleanup a breeze!). Place the pepper halves on the tray, cut-side up. Drizzle them with that olive oil, and sprinkle with salt and pepper. Pop them into a preheated oven at 350F/180C for about 10 minutes. This softens them up a bit so they’re not too crunchy later. Don’t forget to preheat, or you’ll be waiting forever!

Mixing the Buffalo Chicken Filling

While those peppers are pre-baking, let’s whip up the filling. In a large bowl, toss together the shredded chicken, buffalo sauce, ranch dressing, mozzarella cheese, garlic powder, and onion powder. Give it a good stir until everything is evenly combined. Trust me, you might want to sneak a little taste – it’s seriously addictive!

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Stuffing and Baking the Peppers

Carefully remove the peppers from the oven (they’ll be hot!). Now, grab a spoon and generously fill each pepper half with that delicious buffalo chicken mixture. Pack it in there! We want these babies loaded.

Place the stuffed peppers back on the baking tray and return them to the oven. Bake for another 5 minutes, just to heat everything through and melt the cheese. Then, for the grand finale, turn on the broiler and broil for 1-2 minutes, or until the cheese is bubbly and golden brown. Watch them closely, though – they can go from perfect to burnt in seconds!

Garnishing and Serving

Alright, the moment we’ve all been waiting for! Remove the Buffalo Chicken Stuffed Peppers from the oven and let them cool for a minute or two. Then, top them with a sprinkle of crumbled blue cheese (if you’re using it), a drizzle of extra ranch dressing, and a generous scattering of sliced green onions.

Serve them up hot and enjoy the explosion of flavors! These are seriously the best, and I know you’re gonna love them.

Tips for the Best Buffalo Chicken Stuffed Peppers

Want to take your Buffalo Chicken Stuffed Peppers from good to *amazing*? Of course, you do! Here are a few little secrets I’ve learned along the way to make sure they’re perfect every time.

Choosing the Right Bell Peppers

Okay, this might seem obvious, but it’s important! You’ll want to pick bell peppers that are firm, feel heavy for their size, and have a nice, even color. Avoid any that are soft, wrinkly, or have blemishes. The brighter the color, the prettier they’ll look on your plate, too!

Adjusting the Spice Level

This is where you get to play! If you’re a spice fiend like me, go wild with the buffalo sauce! But if you’re not a fan of the heat, start with a smaller amount and add more to taste. You can also add a pinch of cayenne pepper for an extra kick, or a dollop of sour cream to cool things down. It’s all about finding your perfect balance!

Ensuring Even Cooking

Nobody wants a pepper that’s still crunchy when the chicken’s piping hot! To make sure everything cooks evenly, arrange the stuffed peppers in a single layer on the baking tray. And if you really want to be precise, you can use a meat thermometer to check the internal temperature of the chicken filling. It should reach 165°F (74°C). But honestly, if the cheese is melted and bubbly, you’re probably good to go!

Buffalo Chicken Stuffed Peppers Variations

Okay, so you’ve made the basic Buffalo Chicken Stuffed Peppers and you’re obsessed (I knew you would be!). Now, let’s talk about how to mix things up! The beauty of this recipe is that it’s super easy to customize. Here are a few ideas to get your creative juices flowing:

Adding Vegetables

Want to sneak in some extra veggies? Go for it! Diced celery and carrots add a nice crunch and a little sweetness to the filling. Just toss them in with the chicken mixture. You could even add some chopped bell pepper (from the tops you chopped off!), corn, or black beans. The more the merrier, I say!

Different Cheese Options

Mozzarella is great, but don’t be afraid to experiment! Cheddar cheese adds a sharper flavor, Monterey Jack is super melty and mild, and pepper jack gives it an extra kick. Or, you know, just use whatever cheese you happen to have in the fridge! I won’t tell.

Using Different Protein

Not a chicken fan? No problem! Ground turkey or sausage would be delicious in these Buffalo Chicken Stuffed Peppers. Just brown them in a pan before mixing them with the other filling ingredients. You could even use shredded pork or beef! Get creative and use what you love!

Serving Suggestions for Your Buffalo Chicken Stuffed Peppers

Alright, you’ve got these amazing Buffalo Chicken Stuffed Peppers, but what do you serve with them? Honestly, they’re pretty filling on their own, but a little something on the side never hurts! I love a simple side salad with a light vinaigrette to balance out the richness. Coleslaw is another great option – the creamy tang is a perfect complement to the buffalo flavor. And if you’re feeling extra indulgent, cornbread is always a winner!

Storing and Reheating Buffalo Chicken Stuffed Peppers

Got leftovers? Lucky you! These Buffalo Chicken Stuffed Peppers keep great. Just pop ’em in an airtight container and they’ll be good in the fridge for up to 4 days. For longer storage, you can freeze them for up to 4 months – just thaw them out completely before reheating. To reheat, I usually microwave them (easy peasy!), but you can also bake them in the oven until heated through.

Frequently Asked Questions About Buffalo Chicken Stuffed Peppers

Got questions? I’ve got answers! Here are a few of the most common questions I get asked about these Buffalo Chicken Stuffed Peppers. Don’t be shy, ask away if you have more!

Can I make these Buffalo Chicken Stuffed Peppers ahead of time?

Absolutely! This is actually a great way to save time on a busy weeknight. Just prepare the peppers and the filling, stuff ’em, and then cover them tightly with plastic wrap. You can keep them in the fridge for up to 24 hours before baking. When you’re ready to eat, just pop them in the oven as directed. Easy peasy!

Can I freeze Buffalo Chicken Stuffed Peppers?

Yep! If you want to keep them longer, freezing is the way to go. Let the cooked peppers cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 4 months. When you’re ready to eat, thaw them in the fridge overnight and then reheat them in the oven or microwave.

What if I don’t have ranch dressing?

No ranch? No problem! Blue cheese dressing is a classic buffalo chicken pairing, so that’s a great substitute. You could also use another creamy dressing, like a creamy Italian or even a little sour cream or Greek yogurt mixed with some herbs and spices. Get creative!

Can I use different types of peppers?

Totally! While bell peppers are my go-to for their size and mild flavor, you can definitely experiment with other types of peppers. Poblano peppers have a little bit of heat and a great flavor, and Anaheim peppers are another good option. Just keep in mind that different peppers will have different cooking times, so you might need to adjust the baking time accordingly.

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Nutritional Information for Buffalo Chicken Stuffed Peppers

Okay, quick note: the nutrition info can vary *a lot* depending on the exact brands and ingredients you use. So, the numbers below are just a general guide, not, like, super precise, ya know?

Enjoy Your Buffalo Chicken Stuffed Peppers and Share Your Creations!

Alright, my friends, go forth and make these amazing Buffalo Chicken Stuffed Peppers! And when you do, pretty please come back and leave a comment letting me know how they turned out. Did you love them? Did you tweak the recipe? I wanna hear all about it! Oh, and don’t forget to rate the recipe – it helps other people find it! And hey, if you snap a pic, share it on social media and tag me! I can’t wait to see your creations!