Description
Spice up dinner! Our Buffalo Chicken Stuffed Peppers recipe packs creamy, hot sauce-infused chicken & cheddar into bell peppers for a healthy, low-carb bake. Full instructions & nutrition.
Ingredients
Scale
- 4 medium bell peppers, various colors
- 2 cups cooked chicken breast, shredded
- 4 ounces cream cheese, softened
- 1/2 cup Frank's RedHot Original Hot Sauce
- 1 cup shredded cheddar cheese, divided
- 1 celery stalk, finely diced
- 1/2 teaspoon garlic powder
- 2 tablespoons green onions, sliced (for garnish)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise and remove seeds and membranes. Place the pepper halves cut-side up in a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the shredded cooked chicken, softened cream cheese, Frank's RedHot Original Hot Sauce, finely diced celery, garlic powder, and 1/2 cup of the shredded cheddar cheese. Mix well until all ingredients are thoroughly combined.
- Step 3: Evenly spoon the buffalo chicken mixture into each bell pepper half, mounding slightly.
- Step 4: Bake for 25-30 minutes, or until the peppers are tender-crisp and the filling is heated through.
- Step 5: Remove the dish from the oven. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of each stuffed pepper. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly. Garnish with sliced green onions before serving.
Notes
- Leftovers keep beautifully; store any remaining stuffed peppers in an airtight container in the refrigerator for up to 3-4 days.
- For best results, gently reheat leftover stuffed peppers in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through, to keep the peppers tender-crisp and the cheese nicely melted.
- These spicy, cheesy peppers are hearty on their own, but pairing them with a simple side salad or a platter of celery and carrot sticks with blue cheese dressing makes for a perfect complete meal.
- Don't skip the finely diced celery in the filling; it provides a wonderful crisp texture and fresh counterpoint to the rich, spicy buffalo chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 405
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 11g
- Trans Fat: 0g
- Protein: 4g