Description
This Buffalo Chicken Stuffed Peppers recipe combines the bold, spicy flavor of classic buffalo chicken with the sweetness of roasted bell peppers, creating a delicious and satisfying meal. Stuffed with shredded chicken coated in a tangy hot sauce mixture, creamy Greek yogurt, and melty cheese, these peppers are baked until tender and topped with crumbled feta or blue cheese and fresh green onions for an added burst of flavor.
Ingredients
Scale
Peppers
- 3 bell peppers, any colors, halved and seeded
Buffalo Chicken Filling
- 2 cups cooked, shredded chicken (from about 2 medium breasts)
- 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
- ½ cup nonfat plain Greek yogurt, plus more for serving
- ¼ cup finely chopped green onions
- ¾ cup shredded provolone or mozzarella cheese (blend preferred), divided
- ½ cup crumbled feta cheese or blue cheese
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 375°F (190°C) and lightly coat a 9×13-inch baking dish with nonstick spray to prevent sticking during baking.
- Prepare the Bell Peppers: Slice the bell peppers in half lengthwise and remove all seeds and membranes. Arrange the pepper halves cut side up in the prepared baking dish.
- Make Buffalo Sauce: In a medium saucepan over medium heat, combine the hot sauce, unsalted butter, kosher salt, garlic powder, and onion powder. Stir continuously until the butter melts completely and the sauce is smooth, then remove from heat.
- Make Chicken Filling: Add the shredded chicken to the warm buffalo sauce and stir until the chicken is thoroughly coated. Next, fold in the Greek yogurt and ¼ cup of the shredded provolone or mozzarella cheese to create a creamy filling.
- Stuff the Peppers: Generously spoon the buffalo chicken filling into each bell pepper half, mounding it slightly to fill the cavity.
- Add Cheese and Bake: Sprinkle the remaining ½ cup shredded cheese evenly over the stuffed peppers. Pour a small amount of water into the bottom of the baking dish—just enough to barely cover the surface—to help soften the peppers as they bake. Bake uncovered in the oven for 30-35 minutes, or until the peppers are tender when pierced with a fork and the cheese is melted and bubbly.
- Finish and Serve: Remove the baking dish from the oven and top each stuffed pepper half with crumbled feta or blue cheese and the chopped green onions. Serve hot, optionally with extra Greek yogurt on the side for added creaminess and cooling contrast.
Notes
- Use any color of bell peppers based on your preference or what’s available; a mix adds vibrant color.
- For a milder version, decrease the amount of hot sauce or use a milder variety.
- Adding a small amount of water to the baking dish helps keep the peppers moist and tender.
- Feel free to substitute provolone or mozzarella with your favorite melting cheese.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
