These stuffed green peppers might even convince some picky eaters at your table to eat their veggies. It’s hard not to when that veggie is stuffed with cheesy Buffalo chicken!
How to Store and Reheat
Store Buffalo chicken stuffed peppers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350*F oven for 20-30 minutes, or until warmed through.
Notes and Tips
As tempting as it may be to add more Buffalo sauce, try to mix in only what’s called for. If you add too much, the filling will be too liquidy in consistency. Make sure your green bell peppers are nice and fresh! There should be no soft or sunken spots on the peppers, and keep an eye out for discoloration. If you like your stuffed peppers on the softer side, boil them for about 3 minutes, then transfer to an ice bath to cool.
How to Make Buffalo Chicken Stuffed Peppers Step by Step
Cut the Peppers: Preheat oven to 375°F. Spray a 9×13-inch baking pan with nonstick spray. Set aside. Slice 3 green bell peppers in half lengthwise. Remove the seeds and core. Set aside. Mix the Sauce: In a large bowl, stir 8 ounces (1 brick) of room-temperature cream cheese until smooth. Add ½ cup of Buffalo sauce, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Whisk to thoroughly combine. Make the Filling: Stir in ½ cup of crumbled blue cheese and 6 sliced green onions. Add 3 cups of shredded cooked chicken and mix well. Fill the Peppers: Fill each bell pepper half with the creamy chicken mixture. Place into the prepared pan. Top each stuffed pepper with a slice of Provolone cheese. Bake the Peppers: Bake for 30-35 minutes or until the cheese is bubbly and has started to brown on top. Serve with freshly chopped green onions and a drizzle of hot sauce.
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