Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers: A Spicy, Cheesy Delight

If you’re a fan of bold flavors, creamy textures, and a little heat, then Buffalo Chicken Stuffed Peppers are your new go-to comfort meal. These vibrant, colorful peppers are packed with a zesty mixture of shredded buffalo chicken, tangy blue cheese or ranch dressing, melted cheddar, and aromatic seasonings, all baked to golden perfection. Not only do they deliver on flavor, but their eye-catching presentation makes them ideal for weeknight dinners, game-day spreads, or even potlucks. This dish combines the beloved taste of buffalo wings with the wholesome goodness of bell peppers, creating a balanced meal that’s both satisfying and nutritious.

The History of Buffalo Chicken and Stuffed Peppers

The origins of Buffalo chicken trace back to 1964 in Buffalo, New York, where Teressa Bellissimo, co-owner of the Anchor Bar, reportedly invented the now-iconic spicy chicken wings. Legend has it that she deep-fried leftover chicken wings and tossed them in a sauce made from cayenne pepper hot sauce, butter, vinegar, and Worcestershire. Served with celery and blue cheese dressing, the dish quickly gained national fame and evolved into countless variations—including casseroles, dips, salads, and stuffed entrees.

Stuffed peppers, on the other hand, have roots in European, Middle Eastern, and Latin American cuisines, where vegetables like peppers, tomatoes, and zucchini are often filled with grains, meats, and cheeses. In American households, stuffed peppers became popular in the 20th century as a way to stretch meat and incorporate vegetables into family meals. Combining these two culinary traditions—spicy Buffalo-style chicken and hearty stuffed peppers—results in a modern fusion dish that celebrates boldness and comfort in one delicious bite.

Ingredients Breakdown: What Makes This Dish Shine

The magic of Buffalo Chicken Stuffed Peppers lies in the harmony of its ingredients. Each component plays a crucial role in building layers of flavor, texture, and nutrition:

Bell Peppers: Choose firm, brightly colored peppers—red, yellow, or orange—for maximum sweetness and visual appeal. Green peppers can be used for a slightly bitter, more traditional taste.
Cooked Chicken: Shredded rotisserie chicken is convenient, but poached, grilled, or leftover baked chicken works well too. The key is tender, juicy meat that absorbs the buffalo sauce beautifully.
Buffalo Sauce: Frank’s RedHot Original Cayenne Pepper Sauce is the classic choice, offering the perfect balance of heat and tang. You can adjust the quantity based on spice preference.
Cream Cheese: Adds richness and helps bind the filling. It melts into a smooth, velvety texture that complements the spiciness.
Cheddar Cheese: Sharp cheddar provides a robust, melty layer that browns beautifully in the oven.
Blue Cheese or Ranch Dressing: Blue cheese crumbles add pungency and authenticity, while ranch offers a milder, creamier alternative. Some recipes use a blend of both.
Garlic and Onion Powder: Enhance depth and aroma without adding excess moisture.
Scallions or Chives: For freshness and a mild oniony bite in the filling and garnish.
Salted Butter: Often mixed into the buffalo sauce to emulate the original wing recipe’s rich mouthfeel.
Panko Breadcrumbs (optional): Added to the filling for texture or sprinkled on top for a crispy crust.

Nutritionally, this dish balances protein, healthy fats, and vegetables. By using lean chicken and reducing added fats, you can make it a relatively wholesome option compared to fried buffalo wings.

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

Follow these detailed steps to create restaurant-quality Buffalo Chicken Stuffed Peppers at home:

Preheat the Oven: Set your oven to 375°F (190°C). This temperature ensures even cooking without burning the cheese topping.
Prepare the Peppers: Wash 4 large bell peppers. Cut off the tops, remove the seeds and white membranes, and slice a thin portion off the bottom if needed so they stand upright. Blanch them in boiling water for 3–4 minutes to soften slightly—this helps them cook evenly without becoming mushy. Drain and place them in a baking dish.
Cook the Buffalo Chicken Mixture: In a large skillet over medium heat, melt 2 tablespoons of butter. Stir in ½ cup of buffalo sauce (adjust to taste) and let it simmer for 1 minute. Add 2 cups of shredded cooked chicken and toss to coat thoroughly. Cook for 3–4 minutes until heated through and well-infused with flavor.
Prepare the Filling: In a mixing bowl, combine the buffalo chicken, 8 oz of softened cream cheese, 1 cup of shredded cheddar cheese, ¼ cup of crumbled blue cheese (or ⅓ cup ranch dressing), 1 teaspoon garlic powder, ½ teaspoon onion powder, and 2 chopped scallions. Mix until evenly blended. Taste and adjust seasoning—you might want more buffalo sauce, salt, or cheese.
Stuff the Peppers: Spoon the mixture generously into each blanched pepper, pressing down lightly to compact the filling. Overfill slightly since the mixture may settle during baking.
Add Toppings: Sprinkle the tops with an extra ½ cup of cheddar cheese. For crunch, add a tablespoon of panko breadcrumbs per pepper. Drizzle a tiny bit of melted butter on top if desired.
Bake: Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Then remove the foil and bake for another 15–20 minutes, or until the peppers are tender when pierced with a fork and the cheese is bubbly and lightly browned.
Garnish and Serve: Let the peppers cool for 5 minutes. Garnish with additional blue cheese crumbles, chopped chives, or a drizzle of ranch or extra buffalo sauce. Serve warm.

Tips for Perfect Buffalo Chicken Stuffed Peppers Every Time

Use Rotisserie Chicken: Saves time and adds flavor. One 2-pound rotisserie chicken yields about 3–4 cups of shredded meat—enough for this recipe with leftovers for salads or sandwiches.
Don’t Skip the Blanching: Par-cooking the peppers prevents undercooked shells and ensures the filling and peppers finish cooking simultaneously.
Balance the Heat: If serving kids or those sensitive to spice, reduce the buffalo sauce and mix in a bit of ranch directly into the filling to mellow the heat.
Prevent Sogginess: After blanching, pat the peppers dry inside with a paper towel to absorb excess moisture.
Customize Creaminess: For an ultra-rich filling, stir in a tablespoon of sour cream or Greek yogurt along with the cream cheese.
Ensure Even Baking: Place peppers in a snug baking dish to prevent tipping. Use ramekins or silicone muffin cups for individual portions if preferred.
Broil for Color: If the tops aren’t browning enough, switch to broil for the last 2–3 minutes—but watch closely to avoid burning.
Make Ahead Option: Assemble the peppers up to a day in advance, cover, and refrigerate. Add 5–10 minutes to baking time if starting cold.

Variations and Customizations

One of the best things about Buffalo Chicken Stuffed Peppers is how easily they can be adapted to suit different tastes, diets, and occasions:

Vegetarian Version: Replace chicken with plant-based alternatives like jackfruit, lentils, or seasoned tofu crumbles. Add extra cheese or chickpeas for protein.
Low-Carb/Keto-Friendly: This recipe is naturally low in carbs. Just ensure your buffalo sauce has no added sugar, and stick to full-fat dairy products.
Dairy-Free: Use dairy-free cream cheese, vegan cheddar shreds, and omit blue cheese or use a plant-based version. Substitute ranch with a cashew-based dressing.
Gluten-Free: Most buffalo sauces are gluten-free, but always check labels. Avoid breadcrumbs or use certified GF panko.
Spice Level Adjustments: Use mild buffalo sauce or mix hot sauce with barbecue sauce for a sweeter twist. For extra heat, add cayenne, diced jalapeños, or a few drops of habanero sauce.
Add Veggies: Mix in finely diced onions, mushrooms, spinach, or corn for added nutrition and texture.
Grain-Included Version: Stir ½ to 1 cup of cooked quinoa, rice, or cauliflower rice into the filling for a heartier dish.
Mini Stuffed Peppers: Use smaller mini sweet peppers for appetizers. Reduce baking time to 15–20 minutes covered, then 10 uncovered.
Slow Cooker Method: Place blanched peppers in a slow cooker, stuff with mixture, pour ¼ cup of water or broth around them, and cook on low for 4–5 hours.
Air Fryer Option: Cook stuffed peppers in batches at 370°F for 12–15 minutes, checking for doneness.

Health Considerations and Nutritional Value

Buffalo Chicken Stuffed Peppers can be a balanced meal depending on ingredient choices and portion size. Here’s a general nutritional breakdown per serving (1 stuffed pepper, assuming 4 servings):

Calories: ~450–550 kcal
Protein: 30–35g (excellent source from chicken and cheese)
Fat: 25–35g (mostly from cheese and cream cheese; can be reduced with low-fat alternatives)
Carbohydrates: 15–20g (primarily from peppers; minimal if no grains added)
Fiber: 3–4g (from bell peppers and any added veggies)
Vitamins: High in Vitamin C (from peppers), Vitamin A, and small amounts of B vitamins from chicken and dairy.

Health Tips:

Opt for skinless chicken breast to reduce saturated fat.
Use light cream cheese and reduced-fat cheddar to cut calories.
Incorporate more vegetables like spinach, zucchini, or mushrooms to boost fiber and nutrients.
Limited sodium? Choose low-sodium buffalo sauce and cheese, and reduce added salt.
While creamy and indulgent, this dish can fit into a balanced diet when served with a side salad or steamed greens.

Full Ingredients List

4 large bell peppers (any color)
2 cups cooked, shredded chicken (rotisserie or homemade)
½ cup Frank’s RedHot Original Sauce (or similar cayenne pepper sauce)
2 tablespoons unsalted butter
8 oz cream cheese, softened
1 ½ cups shredded cheddar cheese, divided
¼ cup blue cheese crumbles OR ⅓ cup ranch dressing
1 teaspoon garlic powder
½ teaspoon onion powder
2 scallions, finely chopped (plus extra for garnish)
2–3 tablespoons panko breadcrumbs (optional)
Salt and black pepper to taste
Extra ranch or blue cheese dressing for serving

Detailed Directions

Preheat Oven & Prepare Peppers: Preheat oven to 375°F (190°C). Slice tops off bell peppers and remove seeds and membranes. Bring a large pot of salted water to boil. Blanch peppers for 3–4 minutes until slightly tender but still firm. Remove with tongs, drain upside down on paper towels, and place in a greased 9×13-inch baking dish.
Make Buffalo Chicken: In a skillet over medium heat, melt butter. Add buffalo sauce and simmer 1 minute. Stir in shredded chicken and cook 3–4 minutes, coating evenly. Remove from heat.
Mix Filling: In a large bowl, combine buffalo chicken, cream cheese, 1 cup cheddar, blue cheese (or ranch), garlic powder, onion powder, and scallions. Season with salt and pepper. Mix until smooth and fully combined.
Stuff Peppers: Spoon mixture into each pepper, pressing gently to fill completely. Mound slightly on top.
Add Topping: Sprinkle remaining ½ cup cheddar over each pepper. Top with panko if using.
Bake: Cover dish with foil and bake 25 minutes. Remove foil and bake 15–20 minutes more until peppers are tender and cheese is golden and bubbling.
Serve: Let rest 5 minutes. Garnish with extra scallions, a dollop of ranch, or a drizzle of buffalo sauce. Serve warm as a main course.

Frequently Asked Questions (FAQ)

Can I freeze Buffalo Chicken Stuffed Peppers?
Yes! Cool completely, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven for 25–30 minutes, covered.

Can I make this ahead of time?
Absolutely. Assemble up to 24 hours in advance and refrigerate. Add 5–10 minutes to baking time. You can also prep the filling separately and stuff just before baking.

What sides go well with these peppers?
Try a crisp green salad, coleslaw, roasted potatoes, quinoa, or cucumber slices. Celery sticks and carrot rounds pay homage to classic buffalo wing accompaniments.

Why are my peppers watery after baking?
This usually happens if peppers weren’t blanched and dried properly or if too much liquid (like excess ranch) was added. Always drain and pat peppers dry after blanching.

Can I use canned chicken?
Yes, though fresh or rotisserie chicken has better texture and flavor. Drain canned chicken well and consider sautéing briefly to improve consistency.

Are these spicy?
They’re moderately spicy due to buffalo sauce. Adjust heat by reducing sauce amount or using a mild version. Add ranch to the filling to tone it down.

Can I make them in a microwave?
Not recommended—the peppers won’t develop the same texture or browning. Baking delivers the best results.

How long do leftovers last?
Store in an airtight container in the refrigerator for 3–4 days. Reheat in the oven or microwave until warmed through.

Summary

Buffalo Chicken Stuffed Peppers combine the fiery kick of buffalo wings with the wholesome goodness of fresh bell peppers, creating a satisfying, flavor-packed meal that’s easy to customize and perfect for any occasion. Packed with protein, melty cheese, and bold spices, this dish brings comfort and excitement to your dinner table in every bite.

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