Imagine the excitement of game night, the air buzzing with anticipation as friends gather around, each armed with their favorite snacks—yet these Buffalo Chicken Stuffed Peppers steal the show. Their fiery kick and comforting warmth weave together like an unexpected plot twist in your favorite series, leaving everyone clamoring for seconds. They’re like a touchdown in flavor form—unexpected, thrilling, and utterly delicious.
Steps
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Cut the bell peppers in half from top to bottom, removing seeds and membranes, and place them cut side up in the baking dish.
- In a medium saucepan over medium heat, mix together hot sauce, butter, salt, garlic powder, and onion powder until the butter melts. Remove from heat and add shredded chicken, coating it thoroughly with the sauce.
- Stir Greek yogurt and a portion of the provolone cheese into the chicken mixture. Fill the pepper halves with this mixture and sprinkle the remaining provolone cheese on top.
- Pour a small amount of water into the baking dish, just enough to cover the bottom, and bake the peppers uncovered for 30 to 35 minutes, until the peppers are soft and the cheese has melted.
- Remove the dish from the oven and top the peppers with feta cheese and chopped green onions. Serve the stuffed peppers hot and enjoy.
Ingredients
- 3 bell peppers (any colors, such as red and green)
- 2/3 cup classic hot sauce (e.g., Frank’s RedHot)
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups cooked, shredded chicken (from about 2 medium chicken breasts)
- 1/2 cup nonfat plain Greek yogurt (plus extra for serving)
- 3/4 cup shredded cheese (50/50 blend of provolone and mozzarella, divided)
- 1/2 cup crumbled feta cheese or blue cheese
- 1/4 cup finely chopped green onions
FAQ
- What is the origin of Buffalo sauce?
- Buffalo sauce originated in a bar in Buffalo, New York. It’s a mixture of classic hot sauce, like Frank’s RedHot, combined with melted butter and a few additional spices.
- Can I make these Buffalo Chicken Stuffed Peppers in advance?
- Yes, you can prepare the shredded chicken and slice the bell peppers up to three days in advance. Store them in the refrigerator in airtight containers. When ready to cook, add the filling to the peppers and bake as directed.
- What are some variations of this Buffalo Chicken Stuffed Peppers recipe?
- You can use different peppers, such as poblano or banana peppers, and adjust the recipe accordingly. Additionally, mini peppers can be used to create a smaller, appetizer-sized version of this dish.
- How do I store and reheat leftover stuffed peppers?
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to four days. To reheat, warm them in a baking dish in the oven at 350 degrees F until heated through.
- Can these stuffed peppers be made as a paleo dish?
- While there isn’t a specific paleo version in the recipe, you can adapt it by serving the Buffalo chicken over baked sweet potatoes, which is a paleo-friendly option.
Tips
- Choose Your Pepper Cutting Method Wisely: When baking, slice bell peppers in half lengthwise and lay them flat in the dish. This method ensures stability and even cooking, preventing them from tipping over during baking.
- Prep Ingredients in Advance: Save time by preparing your shredded chicken and slicing bell peppers up to three days prior. Store them in airtight containers in the fridge until you’re ready to assemble and bake.
- Opt for Greek Yogurt for Creaminess: Substitute cream cheese with Greek yogurt for a healthier, protein-rich filling that maintains a creamy texture without excess calories.
- Consider Freezing for Future Meals: Prepare a large batch of the buffalo chicken filling and freeze it. When needed, thaw, stuff the peppers, and bake for a quick and satisfying meal.
Equipment
- Baking Dish: A high-quality 9×13-inch baking dish for cooking and serving the stuffed peppers.
- Cutting Board: A sturdy cutting board that won’t slip while chopping vegetables.
- Saucepan: A medium-sized saucepan for preparing the buffalo sauce mixture.