Buffalo Chicken Peppers (Printable Recipe)
Crispy bell peppers stuffed full of tangy buffalo chicken and loads of melty cheese—makes a filling, tasty meal.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1 bunch green onions, thinly sliced
02 -
1 teaspoon ground black pepper
03 -
1 teaspoon kosher salt
04 -
1 teaspoon onion powder
05 -
1 teaspoon garlic powder
06 -
120 ml buffalo sauce
07 -
75 g cream cheese, softened
08 -
600 g cooked, shredded rotisserie chicken
09 -
3 large bell peppers, mix of colors, halved and seeds out
→ For Garnish
10 -
Fresh cilantro, chopped
11 -
Fresh green onions, sliced
12 -
Ranch dressing
# Steps to Follow:
01 -
Splash on ranch, sprinkle those onions and a pop of cilantro. Serve right away and dig in.
02 -
Pull off the foil. Bake for another 15 minutes so everything gets warmed through and the peppers are soft.
03 -
Grab your foil and wrap up the dish real tight. Stick it in the oven for 30 minutes.
04 -
Spoon in your buffalo chicken mix and cram it generously into each pepper half. Make sure it's spread evenly.
05 -
Toss chicken, green onions, salt, pepper, onion and garlic powder, buffalo sauce, and cream cheese in a bowl. Mix it all up until it comes together.
06 -
Lay the pepper halves cut side up in your dish, after slicing and clearing out seeds and membranes.
07 -
Crank up your oven to 200°C. Give a sheet pan or baking dish a quick grease.
# Extra Tips:
01 -
Skip pre-cut or frozen peppers because they get soggy. Whole, fresh ones hold up better.
02 -
Slice all your peppers the same depth so they cook at the same pace.
03 -
Load up each pepper half with plenty of filling for a good balance in every bite.
04 -
Don’t overbake—stop when the peppers are just soft enough so they still look great.
05 -
If you're rushing, give the peppers a quick pre-bake before loading them up and baking.