Description
These Buffalo Chicken Stuffed Peppers combine the spicy tang of classic buffalo sauce with tender chicken and creamy cheeses, all baked inside sweet bell pepper halves for a flavorful and satisfying meal that’s perfect for a quick weeknight dinner.
Ingredients
Scale
Peppers
- 3 bell peppers (any color), halved and seeded
Buffalo Chicken Filling
- 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
- 2 cups cooked, shredded chicken
- ½ cup nonfat plain Greek yogurt
- ¾ cup shredded provolone cheese (or mozzarella cheese), divided
Toppings
- ½ cup crumbled feta cheese (or blue cheese)
- ¼ cup finely chopped green onions
Instructions
- Prepare Peppers: Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Cut the bell peppers in half lengthwise and remove all seeds and membranes. Arrange the pepper halves cut-side up in the baking dish, ensuring they are evenly spaced.
- Make Buffalo Chicken Sauce: In a medium saucepan over medium heat, combine the hot sauce, unsalted butter, kosher salt, garlic powder, and onion powder. Cook the mixture until the butter is fully melted and well incorporated. Remove the sauce from heat and stir in the shredded chicken, plain Greek yogurt, and ¼ cup of the shredded provolone cheese until the filling is evenly combined.
- Stuff the Peppers: Spoon the buffalo chicken filling evenly into each pepper half, mounding it slightly. Sprinkle the remaining ½ cup of shredded provolone cheese over the stuffed peppers. Pour a small amount of water (about ¼ cup) into the bottom of the baking dish to help steam the peppers during baking.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 30 to 35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Finish and Serve: Remove the stuffed peppers from the oven. Immediately sprinkle the crumbled feta cheese and finely chopped green onions over the top. Serve hot for best flavor and texture.
Notes
- For a milder dish, reduce the amount of hot sauce or use a mild wing sauce.
- Substitute shredded mozzarella cheese if provolone is unavailable.
- Blue cheese can be used instead of feta for a more traditional buffalo flavor.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.
- Make sure to finely chop green onions to evenly distribute their flavor on top.
