Description
This Buffalo Chicken Stuffed Peppers recipe combines the bold flavors of classic buffalo sauce with tender chicken and creamy cheeses, all baked inside sweet bell peppers for a satisfying and colorful meal. Perfect for a flavorful weeknight dinner, these stuffed peppers deliver a spicy, cheesy bite with every mouthful.
Ingredients
Scale
Peppers
- 3 bell peppers (any color), halved and seeded
Buffalo Sauce Mixture
- ⅔ cup classic hot sauce (such as Frank’s RedHot)
- 1 tablespoon unsalted butter
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Filling
- 2 cups cooked, shredded chicken
- ½ cup nonfat plain Greek yogurt
- ¾ cup shredded provolone cheese (or mozzarella cheese), divided
- ½ cup crumbled feta cheese (or blue cheese)
- ¼ cup finely chopped green onions
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking. Next, slice the bell peppers in half lengthwise and remove all seeds and membranes carefully. Arrange the pepper halves cut-side up in the prepared baking dish to get ready for stuffing.
- Make Filling: In a medium saucepan over medium heat, combine the classic hot sauce, unsalted butter, kosher salt, garlic powder, and onion powder. Stir occasionally and cook until the butter has fully melted and the mixture is well combined. Remove the saucepan from the heat, then stir in the cooked shredded chicken, nonfat plain Greek yogurt, and ¼ cup of shredded provolone cheese. Mix everything thoroughly to ensure the filling is well incorporated and creamy.
- Stuff and Bake: Spoon the prepared buffalo chicken filling into each pepper half, mounding it generously. Sprinkle the remaining ½ cup of provolone cheese evenly over the stuffed peppers. Pour a small amount of water (about ¼ cup) into the bottom of the baking dish to keep the peppers moist during baking. Bake the peppers uncovered in your preheated oven for 30 to 35 minutes, or until the peppers are tender and the cheese on top is melted and bubbly.
- Serve: Carefully remove the baking dish from the oven. Immediately top the stuffed peppers with the crumbled feta cheese and finely chopped green onions to add a tangy and fresh finishing touch. Serve the peppers hot for the best flavor experience.
Notes
- You can substitute mozzarella cheese for provolone if preferred.
- For a milder version, reduce the amount of hot sauce used in the filling.
- Make sure to remove all seeds and membranes from the peppers to reduce bitterness and make them easier to eat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Adding a splash of water to the baking dish helps keep the peppers moist and prevents drying out during baking.
