Break out the hot sauce and grab some bell peppers, we’re making Cheesy Buffalo Chicken and Veggie Stuffed Peppers for dinner!
Of course no less than a day after I put the finishing touches on my 6 Ways to Stuff a Pepper post, another glorious stuffed pepper combo popped into my head. Is this a problem? Guys, I think I have a problem!
Whatever, it’s delicious.
I’ve been a wee bit obsessed with hot sauce lately and, as a result, drizzling freshly made buffalo sauce on pretty much everything in sight. We’ve buffalo sauced our pizzas, salads, dips, tacos, spaghetti squash, and now we’re taking things back to basics with one of my favorite OMGWHAT’SFORDINNER options out there: stuffed peppers.
These beautiful bells are stuffed to the brim with buffalo chicken, bell peppers, onion, and jalapeño, then loaded with pepper jack and cheddar cheese. Serve them up with a veggie-filled side salad and get ready to rock your weeknight dinner routine!
Cheesy Buffalo Chicken and Veggie Stuffed Peppers
This recipe is proof that busy weeknight eats can be anything but boring!
Ready to spice things up a bit?
Serves 1-2 peppers
10 minPrep Time
18 minCook Time
28 minTotal Time
- 3 bell peppers, any color!
- 1/2 cup chopped onion, white or yellow
- 2 small jalapenos, seeds and stems removed (3 TBSP diced)
- 1 heaping cup chopped cooked chicken*
- 4 oz grated cheese (I used pepper jack + cheddar)
- 3 TBSP Frank’s Red Hot sauce
- 1 TBSP butter, melted
- salt and pepper to taste
- chopped green onion
- 1 small jalapeño, sliced thin
- extra hot sauce, to taste
- red pepper flakes (a fiery garnish!)
- ranch or blue cheese dressing
- crumbled blue cheese
- Pre-heat oven to 400 degrees F.
- Cook chicken via your preferred method if you're not using up leftover chicken from a previous meal or meal prep-a-thon. See notes for tips and options!
- Next slice the top off of one of the peppers (horizontally like a lid) and chop the ring of bell pepper around the stem so you have 1/3-1/2 cup of diced bell pepper. Set aside.
- Slice each remaining bell pepper in half.
- Hollow out each pepper, removing stem, seeds, etc...
- Lay pepper halves on a baking sheet and cook for 8-10 minutes until al-tente or for 10-15 minutes for softer peppers.
- While the peppers cook, sauté your onion, jalapeños and bell pepper until tender.
- Add your chicken along with roughly 75% of the cheese, hot sauce, and melted butter.
- Season with salt and pepper, to taste.
- Stuff your peppers to the brim with filling and top with remaining cheese.
- Return peppers to the oven and bake for an additional 10 minutes until hot and melty.
- Top with your choice of toppings from the list above and dig in!
This recipe is a fabulous use for leftover or rotisserie chicken! If making it fresh (or in advance to use in speedy weeknight dinners) feel free to use your favorite cooking method. Grilled, poached, pressure cooked, slow cooked, baked... anything goes!
I cooked up two frozen chicken thighs and had the perfect amount of chicken for this recipe! They were speedily cooked in pressure cooker with zero thawing needed. Super awesome, right?!
I typically buy bone-in skin-on chicken thighs for the chickpea and freeze them for later. My favorite method of cooking chicken? In my pressure cooker! It’s perfect for recipes where we’re chopping/shredding the chicken to include it in a stuffed veggie dish or casserole. With the InstantPot I can toss them in frozen and have the entire meal completed in under 20 minutes. Love it so!
These Cheesy Buffalo Chicken and Veggie Stuffed Peppers were a total hit!
If you’re here looking for some epic party fare, you’ve come to the right place! Though we were happy to call these cheesy buffalo chicken stuffed peppers dinner, you can also serve them up as game day fare or as an appetizer for your next shindig! Anything goes!
Serve them up with a big side salad or with a mountain of celery and carrot sticks with blue cheese or ranch dressing/dip for dunking. The recipe itself yields 6 pepper halves but is easily doubled, tripled, or even quadrupled to feed a hungry crowd.
You can also stuff the filling into sweet mini peppers for bite-sized, easy-to-dip deliciousness!
See? I told you they were versatile!
Isn’t everything more amazing in a bell pepper?
Ohmygosh! On that topic! I just found out there’s an entire Facebook group dedicated to loathing green bell peppers. How funny is that?! Do I have any anti-green pepper enthusiasts reading today? I’m super curious! I know y’all are super duper divided when it comes to cilantro, but peppers?! Color me fascinated.
I asked the pilot to weigh in and he insists that red are the very best ever and I should buy nothing but red bell peppers from here on out. Haha oooookay then!
Which is your favorite?