Golden Baked Buffalo Chicken Stuffed Peppers
A delicious and healthy take on buffalo chicken, these stuffed peppers are perfect for a high-protein meal or meal prep.
Equipment
- 1 Baking Dish
- 1 Mixing Bowl large
Ingredients
Main Ingredients
- 4 large bell peppers
- 2 cups shredded cooked chicken
- 1 cup buffalo sauce
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese softened
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 375°F. Cut the tops off the bell peppers, remove seeds and membranes. Lightly brush the insides with olive oil and sprinkle with a pinch of salt. Place them in a baking dish.
- In a large mixing bowl, combine the shredded chicken, buffalo sauce, cheddar cheese, cream cheese, and green onions. Mix well and season with salt and pepper to taste.
- Spoon the buffalo chicken mixture into the prepared bell peppers, filling them generously.
- Place the stuffed peppers in the oven and bake for 30-35 minutes, until the peppers are tender and the cheese is melted and bubbly.
Serving
- Allow the peppers to cool slightly before serving. Enjoy them as a main dish or with your favorite sides.
Storage
- Store any leftover peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Choose peppers that are similar in size so they cook evenly. Let the peppers rest for a few minutes after baking to allow the filling to set.
Ingredient Substitutions: Use mozzarella or pepper jack cheese instead of cheddar for a different flavor. Ground chicken or turkey can be used instead of shredded chicken.
How to Serve: Serve the peppers with a green salad or roasted vegetables for a balanced meal.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the filling and stuff the peppers the night before. Store them covered in the refrigerator and bake the next day.
Ingredient Substitutions: Use mozzarella or pepper jack cheese instead of cheddar for a different flavor. Ground chicken or turkey can be used instead of shredded chicken.
How to Serve: Serve the peppers with a green salad or roasted vegetables for a balanced meal.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the filling and stuff the peppers the night before. Store them covered in the refrigerator and bake the next day.