Description
These Stuffed Bell Peppers with Buffalo Chicken Filling combine tender, partially baked sweet bell peppers filled with a spicy, tangy buffalo chicken mixture and melted cheese, topped with crumbled blue cheese and fresh chives for a flavorful, satisfying meal perfect for any occasion.
Ingredients
For the Peppers
- 4 sweet bell peppers, halved, seeded, and stems removed (red, orange, or yellow)
- 1 Tbsp olive oil
- ½ tsp Kosher salt
- 1 rotisserie chicken, skin discarded, meat pulled or shredded, about 4 cups total
- 2 scallions, thinly sliced
- ¾ cup shredded cheese, divided (such as fontina, cheddar, or Mexican 4-blend)
- Crumbled blue cheese, for serving
- 2 Tbsp chives, finely chopped, for serving
For the Buffalo Sauce
- ⅔ cup hot sauce, such as Frank’s Red Hot
- 1 stick unsalted butter (8 Tbsp)
- 1 Tbsp white vinegar
- ½ tsp garlic powder
- ½ tsp Kosher salt
Instructions
- Bake the bell peppers: Preheat your oven to 375°F (190°C). Arrange the halved bell peppers on a baking sheet or dish. Drizzle with 1 tablespoon of olive oil and sprinkle ½ teaspoon of kosher salt over them. Bake until the peppers start to soften, approximately 10 to 12 minutes. Once done, set them aside.
- Make the buffalo sauce: In a medium saucepan, combine the hot sauce, unsalted butter, white vinegar, garlic powder, and kosher salt. Place over medium heat and cook, stirring occasionally, until the butter is completely melted and the sauce begins to simmer, about 3 minutes.
- Make the filling: To the buffalo sauce in the saucepan, add the shredded rotisserie chicken, sliced scallions, and ¼ cup of the shredded cheese. Stir well to thoroughly combine and evenly coat the chicken mixture in the sauce.
- Fill the peppers: Evenly stuff the partially baked bell pepper halves with the buffalo chicken mixture. Sprinkle the remaining ½ cup of shredded cheese on top of the filled peppers. Return them to the oven and bake until the cheese is melted and the filling is heated through, about 20 minutes.
- Serve immediately: Remove the stuffed peppers from the oven. Top each serving with a few tablespoons of crumbled blue cheese and garnish generously with finely chopped chives. Serve right away and enjoy your flavorful buffalo chicken stuffed bell peppers!
Notes
- Use colorful bell peppers for a vibrant presentation and a sweet balance to the spicy filling.
- Choose your favorite shredded cheese blend such as cheddar, fontina, or Mexican 4-cheese for richness.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.
- Adjust the amount of hot sauce to control the spice level.
- Rotisserie chicken saves time, but cooked shredded chicken breast can also be used.
- For a milder version, omit the blue cheese topping or use a mild cheese instead.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
