Description
Buffalo Chicken Stuffed Peppers are a flavorful, protein-packed meal featuring tender bell peppers filled with spicy buffalo chicken, creamy Greek yogurt, and melted cheese. Baked to perfection, this dish combines the tanginess of classic hot sauce with savory cheeses, making it a perfect hearty lunch or dinner option for those craving a spicy twist on stuffed peppers.
Ingredients
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
Cheese
- ¾ cup shredded provolone or mozzarella cheese (blended 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 the seeds and membranes carefully. Arrange the pepper halves cut side up in the prepared baking dish to hold the filling securely.
- 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 is fully melted and the sauce is smooth. Remove from heat to prevent overcooking.
- Make Chicken Filling: Add the shredded chicken to the buffalo sauce and stir until every piece is well coated with the spicy mixture. Then, mix in the Greek yogurt and ¼ cup of shredded provolone or mozzarella cheese to add creaminess and meltiness.
- Stuff the Peppers: Spoon the buffalo chicken mixture generously into each bell pepper half, mounding the filling to fill the cavity completely.
- Add Cheese and Bake: Sprinkle the remaining ½ cup shredded provolone or mozzarella cheese evenly over the stuffed peppers. Pour a small amount of water into the baking dish, just enough to barely cover the bottom, which helps the peppers soften during baking. Bake uncovered for 30-35 minutes until the peppers are tender when pierced with a fork and the cheese is melted and bubbly.
- Finish and Serve: Remove the stuffed peppers from the oven and immediately top each with crumbled feta or blue cheese and chopped green onions to add sharpness and fresh flavor. Serve hot with additional Greek yogurt on the side if desired.
Notes
- Using a blend of provolone and mozzarella cheese adds a nice balance of flavor and meltiness.
- For a milder version, reduce the amount of hot sauce or use a milder buffalo sauce.
- Make sure not to overfill the peppers to prevent spilling during baking.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Additional toppings like chopped celery or ranch dressing can complement the spicy flavors well.
