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If you’re a fan of buffalo chicken or loaded peppers, you’ll love stuffing those two together for a cozy meal that’s perfect for a low-key dinner or sharing at your next gathering. That creamy, spicy chicken inside goes really well with crunchy, sweet peppers. Whenever I’m craving something big on taste but a little lighter than fried wings, these hit the spot.
The first time I made these, I winged it with leftover rotisserie chicken and look forward to pepper season ever since. No one leaves a scrap of the buffalo filling behind.
Tasty Ingredients
- Green onions: Adds a little zip and pop of color. Slice up the freshest stalks for mixing in and scattering on top.
- Rotisserie chicken (shredded and cooked): Cuts down your cooking time and soaks up sauce perfectly. Fresh roasted or poached chicken also works well.
- Bell peppers (big and colorful): Grab the brightest, firmest ones—these get sweeter in the oven and add crunch.
- Cilantro (chopped, optional): If you like it, it’s a nice herby finish. Make sure it’s nice and fresh.
- Kosher salt & cracked black pepper: Makes everything else taste better. Fresh cracked pepper gives you more punch.
- Cream cheese: Makes the chicken filling creamy and holds it together. Go for the regular kind for a creamy bite.
- Buffalo sauce: Brings the signature heat and tang. Use one you love and taste before loading it in.
- Ranch dressing: Chilled ranch over the top brings extra tang and creaminess.
- Onion powder: Gives subtle savory flavor. Adds that classic background note we all love.
- Garlic powder: A sprinkle gives savory warmth. Freshly ground is worth it if you have it.
Simple Steps
- Serve It Up:
- Once out of the oven, let them rest a bit so you don’t burn your mouth. Drizzle cold ranch over each, sprinkle those reserved greens and cilantro if that’s your thing, and eat while hot.
- Bake Uncovered:
- Take off the foil and bake for another fifteen minutes. This helps any extra liquid cook off and gives your peppers a little color and bubbling top.
- Bake Covered:
- Cover your dish tightly with foil and stash in the oven at four hundred degrees for half an hour. This keeps everything moist as the filling heats through.
- Stuff Those Peppers:
- Grab big scoops and pack the chicken mix into each pepper half. Press it in so they’re packed right to the edge and every pepper is full.
- Mix The Filling:
- In a medium bowl, toss together chicken, cream cheese, buffalo sauce, onion and garlic powders, salt, pepper, and some green onions. Mash until smooth and combined with no cheese lumps left.
- Prep Your Peppers:
- Cut the peppers in half from stem to end. Pull out stems, seeds, and any pale bits inside. Lay the halves close together in a baking dish so the filling doesn’t spill as they cook.
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Buffalo chicken is always a hit at my place and goes fast. My kiddo especially loves the spicy sauce and piles on extra ranch. Using different colored peppers makes it look super fun on the table.
Saving Leftovers
Pop extras in a sealed container and keep them in the fridge for up to three days. Warm them in the oven, covered, so they stay juicy. You can freeze the baked peppers for up to two months. Just thaw them in the fridge overnight and reheat when you’re ready.
Switch It Up
No cream cheese in the fridge? Try swapping it for some Greek yogurt or soft Neufchatel cheese for a lighter take. Any leftover chicken or even turkey works if you don’t have rotisserie. Want it even meltier? Add Monterey Jack or mozzarella to the mix. If buffalo is too spicy, just use less and add a spoonful of barbecue sauce to mellow things out.
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Ways to Serve
Make it the main dish with a fresh green salad or some roasted veggies on the side. Use mini peppers for a party platter or appetizer. If you’re feeding a big crowd, just double everything and offer a side of ranch and blue cheese for dipping.
Frequently Asked Questions About Recipes
- → What can I do so the peppers keep their crunch?
Start with sturdy, fresh bell peppers and slice them evenly. Skip anything frozen, and don’t buy pre-cut ones for best results.
- → Is it okay to swap the cheese?
Go for it! If you’re out of cream cheese or want to try something new, switch it up with cheddar, mozzarella, or even feta.
- → Do I need rotisserie chicken?
Nope, any kind of cooked, shredded chicken does the trick—great chance to use up leftovers or whatever you’ve prepped ahead.
- → How hot does this end up?
It all boils down to your buffalo sauce. Use mild sauce for less kick, or reach for hot if you love it spicy.
- → What are some good things to add on top?
Toss on chopped cilantro, green onions, or drizzle with plenty of ranch. They all bring something cool and fresh to each bite.
- → Can I prep these ahead?
Sure! Mix the filling and stuff your peppers, then pop them in the fridge. Just bake them right before you need them for the best bite.