Buffalo Chicken Peppers

Imagine all that zesty, fiery buffalo wing taste packed into colorful, nutrition-dense bell peppers. These Buffalo Chicken Stuffed Peppers combine shredded chicken smothered in hot buffalo sauce with creamy ranch and gooey cheese, all tucked inside sweet roasted peppers. I stumbled upon this idea while trying to use up leftover rotisserie chicken, and now my family asks for it constantly.

A few weeks ago, I offered these alongside a basic green salad during a laid-back get-together, and everyone wanted the instructions before finishing their plates. The trick is to cook the peppers a bit before adding the filling.

Key Components and Shopping Advice

• Bell Peppers - Go for yellow, red, or orange ones for extra sweetness and eye-catching colors
• Rotisserie Chicken - This convenient option comes already flavored and tender for easy pulling apart
• Buffalo Sauce - Mix melted butter with Frank's RedHot for that authentic kick
• Ranch Dressing - Brings smoothness and tames the heat; blue cheese works beautifully too
• Mozzarella Cheese - Gives you that wonderful stretchy effect when heated

The real wonder happens as the hot buffalo chicken mixture settles into the sweet roasted peppers, creating an amazing flavor balance that hits both comfort food cravings and healthy eating goals.

Step-by-Step Cooking Guide

Step 1: Get Your Peppers Ready

Slice bell peppers lengthwise and scoop out seeds and ribs. Leave stems attached to keep them looking pretty and maintain their shape while cooking.

Step 2: Start With a Quick Roast

Coat peppers with olive oil, sprinkle with salt and pepper, then bake at 350°F for 10 minutes. This key step ensures your peppers will have just the right softness when finished.

Step 3: Create Your Buffalo Mix

Meanwhile, stir together pulled chicken, buffalo sauce, ranch dressing, mozzarella, garlic powder, and onion powder in a big bowl. The hot chicken will slightly melt the cheese, binding everything nicely.

Step 4: Load Up Your Peppers

Take the partially baked peppers out and pack each half with plenty of the buffalo chicken mixture. Push down lightly to fill them well but don't squash too hard.

Step 5: Finish Cooking

Put your stuffed peppers back in the oven for 5 minutes until heated through, then switch to broil for 1-2 minutes to get that gorgeous golden top. Keep an eye out since cheese can blacken quickly.

Step 6: Add Final Touches

Sprinkle with blue cheese crumbles and green onion slices for extra flavor and looks. A little extra ranch drizzled over makes them even prettier.

Step 7: Let Them Settle

Give the peppers 2-3 minutes to cool slightly before serving. This helps everything firm up and makes them easier to move to plates.

Step 8: Enjoy Hot

These taste best straight from the oven when the cheese is still melty and the peppers hold their shape but are tender.

Step 9: Saving Leftovers

Let them cool fully before putting in the fridge. They'll stay good for 3-4 days and warm up great in the microwave or oven.

Step 10: Freezer Option

For future meals, freeze the finished peppers in sealed containers for up to 4 months, perfect for quick individual dinners.

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I found out why pre-roasting matters after once trying to use raw peppers that stayed too crunchy even after cooking them longer. Now I always take time for this simple but crucial first step.

Brilliant Batch Cooking

These peppers shine as prepared-ahead food. I regularly make twice as many on Sundays, wrapping extras individually after they cool down. Throughout the week, I've got perfectly sized meals ready to heat in just minutes. Unlike many prepped foods that get mushy or dry, these peppers stay wonderful and their flavors actually get better over a few days in the fridge.

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Kid-Friendly Versions

For homes with picky eaters or mixed spice tolerance, I use a smart approach. I set aside some plain chicken before adding any spicy sauce, then mix it with just a tiny bit of buffalo sauce. I create three versions - mild, medium, and spicy - so everyone gets to enjoy dinner without anyone complaining about too much heat or blandness.

Impressive Entertaining Display

When hosting guests, I turn this dish into a stunning table centerpiece. Using peppers in different colors creates a rainbow effect. Cutting them into smaller quarters makes perfect bite-sized appetizers for parties. Putting out extra toppings like more blue cheese, cut celery and carrots, and various sauces lets everyone fix theirs exactly how they want.

Health Benefits Galore

Besides tasting amazing, these stuffed peppers pack tons of good nutrition. Bell peppers give you vitamin C, fiber, and antioxidants, while chicken adds lean protein. By skipping fillers like rice or breadcrumbs, this meal works for many eating plans from keto to gluten-free, showing that healthy food can truly be something you crave.

Pro Kitchen Tricks

• Throw in a spoonful of dry ranch seasoning to amp up the filling flavor
• Mix in tiny diced celery for that authentic wing experience
• Use an ice cream scoop to fill peppers evenly
• Put parchment on your baking tray for super easy cleanup
• When prepping ahead, keep roasted peppers and filling separate until just before baking

I've tweaked these suggestions through lots of trial and error, especially after finding that adding tiny bits of celery to the mixture gives that classic buffalo wing feeling in a much healthier form.

These Buffalo Chicken Stuffed Peppers have become my favorite trick when I need something that looks fancy but isn't complicated. There's something so satisfying about turning basic ingredients into a meal that seems like it took hours when it didn't. The bright pepper colors make them look amazing on any plate, while the familiar buffalo flavor makes them a crowd-pleaser.

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Smart Serving Ideas

• Do all the prep work ahead and just broil them when guests arrive
• Switch mozzarella for pepper jack if you want extra heat
• Toss in some riced cauliflower to sneak in more veggies
• Put out carrot and celery sticks with extra dipping sauces
• Try stuffing mini peppers for cute two-bite snacks

This dish proves eating well doesn't need to be dull or time-consuming. By mixing the beloved flavor of buffalo chicken with fresh, nutritious bell peppers, you get a meal that handles both comfort food cravings and healthy eating goals in one tasty package.

Frequently Asked Questions

→ Can I use different types of peppers?

Definitely! Red, orange, yellow, or green peppers work. Just know the red, orange, and yellow ones taste sweeter than green.

→ How much heat should I expect?

The kick depends on the buffalo sauce. For less heat, use mild sauce or mix more ranch in and cut back the buffalo.

→ Can this be made a day ahead?

Sure! Stuff the peppers, cover them, and store them in the fridge for up to a day. Just bake them 5-7 minutes longer.

→ What sides pair well with this dish?

A side salad or some slaw works great! For carb lovers, garlic bread would be awesome.

→ Is it possible to freeze these?

Yes! They'll stay good frozen for about 4 months. Defrost in the fridge overnight and reheat in the oven at 350°F until warm.