Cheesy Buffalo Chicken Stuffed Peppers
Break out the hot sauce and grab some bell peppers, we're making Cheesy Buffalo Chicken Stuffed Peppers for dinner!
Servings 4 pepper halves
Calories 249kcal
Ingredients
- 2 cups cooked shredded chicken*
- 2 large bell peppers (any color)
- 1 jalapeño (optional but tasty!)
- 1 cup grated Pepper Jack or Mozzarella cheese plus a little extra for topping
- ⅓ cup Frank’s Red Hot sauce plus extra to taste
- ¼ cup Greek yogurt or sour cream
- 2 TBSP cream cheese
- salt and pepper to taste
CHOOSE YOUR FAVORITE TOPPINGS:
- chopped green onion
- extra hot sauce
- ranch or blue cheese dressing
- crumbled blue cheese or feta cheese
- pickled red onion
- sour cream
Instructions
- Pre-heat oven to 400°F.
- For this recipe you can use shredded or chopped rotisserie chicken or leftover/meal-prepped chicken. You can also freshly cook up some chicken thighs or breast to make this dish. Add to a medium-large bowl and set aside.
- Remove the stems from the bell peppers and slice in half. Use a spoon to hollow out the peppers and scoop out the seeds.
- Lay pepper halves on a baking sheet. Bake for 10 minutes.
- While the peppers cook prep your filling.
- Cut jalapeño in half and scoop out the seeds. Cut into strips and finely mince. The jalapeno in the recipe adds a little extra heat and is 100% optional.
- Add greek yogurt (or sour cream), cream cheese, grated cheese, jalapeno pepper, and hot sauce to the chicken. Mix well and season with salt and pepper to taste.
- Stuff your peppers to the brim with filling and top with a little extra cheese.
- Return peppers to the oven and bake for an additional 10-15 minutes until hot and melty. Cook 10 minutes for al-dente peppers with a little bit of crunch to them still or 15-20 minutes for softer more traditional stuffed peppers. The choice is yours!
- Lastly top with your choice of toppings from the list above and dig in! Enjoy!
- I personally love mine with chopped green onion (scallions) and a drizzle of sour cream or ranch. SO GOOD!
Notes
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've used both chicken thighs and chicken breast for this recipe and both are awesome options.
Nutrition facts below are an estimate provided by an online nutrition calculator. Recipe calculated before customizable toppings; adjust as needed.
Nutrition
Calories: 249kcal | Carbohydrates: 5g | Protein: 30g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 90mg | Sodium: 870mg | Potassium: 362mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2203IU | Vitamin C: 80mg | Calcium: 177mg | Iron: 1mg
