Buffalo Chicken Stuffed Peppers
This Buffalo Chicken Stuffed Peppers recipe is loaded with tender chicken, spicy buffalo sauce, cheddar, and blue cheese. An easy AND delicious dinner!
Servings: 6 servings
Calories: 389kcal
Equipment
- 8x10 Casserole Dish
- Large 12" skillet
Ingredients
- nonstick cooking spray $0.01
- 1½ lb. chicken breasts small dice, (2 breasts, 680g) $4.00*
- ¼ tsp salt $0.01
- ½ tsp black pepper freshly cracked, $0.08
- 1 Tbsp vegetable oil $0.04
- 3 large green bell peppers cut lengthwise & seeds removed, $2.46**
- 1 Tbsp butter $0.11
- ½ cup hot sauce 4oz., $1.29***
- ½ tsp garlic powder $0.02
- ½ tsp onion powder $0.02
- 4 oz. cream cheese cubed, $0.91
- 1½ cups cheddar cheese grated & divided, (150g) $1.18****
- ¼ cup blue cheese 45g, $1.20*****
- 2 green onions sliced, $0.12
Instructions
- Gather and prepare all ingredients. Preheat the oven to 350°F and grease an 8x10-inch casserole dish with nonstick cooking spray and set it aside.
- Dice the chicken into small pieces and pat dry with paper towels. Season the chicken evenly with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Once hot, add the cubed chicken in an even layer. Sear in batches if needed. Cook undisturbed for 3 minutes, then flip and cook for an additional 3 minutes. Remove the chicken from the skillet and place it on paper towels to drain. Set aside.
- Turn the heat to medium and add the butter, hot sauce, garlic powder, onion powder, and cream cheese. Stir until the cream cheese has melted, about 2 minutes.
- Add 1 cup of cheddar cheese and the diced chicken back into the pan. Fold until it melts and combine for about 1 minute. Then turn off the heat.
- Place the bell peppers in the casserole dish, cut side up. Fill each pepper with the buffalo chicken filling.
- Bake the peppers, uncovered, in the oven for 20 minutes. Remove them from the oven, then evenly top with the remaining cheddar cheese and blue cheese.
- Place them back in the oven and continue cooking for an additional 15 minutes. Top with green onions, then enjoy!
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Notes
*Boneless, skinless chicken thighs also work well in this recipe and will add a slightly richer flavor since they’re fattier than chicken breasts. They may need an extra minute or two in the skillet, and I’d still drain them on paper towels before adding them to the sauce. You can also use about 3 cups leftover cooked diced, or shredded chicken. Skip the searing step and stir the cooked chicken into the buffalo sauce until warmed through.
**I use green bell peppers because I love the taste and price! Feel free to use any color, or even try poblano peppers if you want to. Red, yellow, and orange peppers are all sweeter than green peppers, but will still be delicious here.
***I love and use Frank’s Red Hot Original hot sauce, and it’s got a kick! It has about a medium heat level. Feel free to use a less (or more) spicy hot sauce, or your favorite!
****Cheddar cheese is great here because it melts easily, and adds a sharp flavor. Mozzarella, provolone, Mexican cheese blend, or a mix of cheeses will also work if that’s what you have on hand.
*****I really love blue cheese, and it’s pretty traditional for buffalo chicken recipes. I know many people don’t love blue cheese, so feel free to omit it or use feta, goat cheese, or another cheese of your choice as an alternative. You can also serve these buffalo chicken stuffed peppers with a bottle of blue cheese dressing, and let everyone add their own.
Nutrition
Serving: 1serving (one pepper half with filling) | Calories: 389kcal | Carbohydrates: 7g | Protein: 34g | Fat: 25g | Sodium: 1084mg | Fiber: 2g