Buffalo Chicken Stuffed Peppers
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Gluten-free, Keto-friendly
Ingredients
Scale
- 4 large bell peppers (any color), halved and seeded
- 2 cups cooked chicken, shredded or finely chopped
- 1/2 cup buffalo hot sauce
- 4 oz cream cheese, softened
- 1/4 cup ranch or blue cheese dressing
- 1 cup shredded cheddar cheese, divided
- 1/4 cup sliced green onions
- 1/4 cup crumbled blue cheese (optional garnish)
Instructions
- Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove the seeds and ribs. Arrange the pepper halves cut-side up in a large baking dish. If you prefer very soft peppers, you can bake them empty for 10 minutes before stuffing.
- In a medium-sized mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, ranch dressing, and half of the shredded cheddar cheese. Stir until the mixture is well combined and the chicken is fully coated in the creamy sauce.
- Using a large spoon, divide the chicken mixture evenly among the eight pepper halves. Press the filling down gently to ensure the peppers are packed full and the tops are relatively flat.
- Sprinkle the remaining shredded cheddar cheese over the top of each stuffed pepper. This will create a delicious melted crust as the peppers bake in the oven.
- Place the baking dish in the oven and bake for 25 to 30 minutes. The peppers should be tender and the cheese on top should be bubbly and slightly golden. Remove from the oven and let cool for a few minutes before serving.
Find it online: https://www.yucolor.com/dinner/buffalo-chicken-stuffed-peppers/