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Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers

The ultimate comfort food, Buffalo Chicken Stuffed Peppers combine spicy, tangy flavors with tender bell peppers for an easy weeknight dinner. Packed with shredded chicken, creamy cheese, and zesty sauce, this dish is sure to satisfy your hunger and cravings. Make it tonight for a deliciously rewarding meal!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pieces bell peppers any colors you like; I used a mix of red and green
  • ⅔ cup classic hot sauce such as Frank's RedHot
  • 1 tablespoon unsalted butter
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 cups cooked, shredded chicken from about 2 medium breasts; see "Meal Prep Tips" above for additional easy methods for cooking
  • ½ cup nonfat plain Greek yogurt plus additional for serving
  • ¾ cup shredded provolone cheese or Mozzarella cheese; I used a 50/50 blend, divided
  • ½ cup crumbed feta cheese or blue cheese
  • ¼ cup finely chopped green onions

Equipment

  • Blender
  • Wooden Spoon
  • Mixing Bowl
  • Oven
  • Frying Pan
  • Chef's Knife
  • Baking Sheet

Method
 

  1. Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray.
  2. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
  3. In a medium saucepan over medium heat, stir together the hot sauce, butter, salt, garlic powder, and onion powder, until the butter melts. Remove from the heat.
  4. Stir in the shredded chicken, coating with the sauce.
  5. Stir in the Greek yogurt and 1/4 cup of the provolone.
  6. Mound the filling inside of the peppers.
  7. Sprinkle the remaining 1/2 cup provolone over the top.
  8. Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan.
  9. Carefully transfer to the oven and bake uncovered for 30 to 35 minutes, until the peppers are fork tender and the cheese is melted.
  10. Remove from the oven. Top with feta and chopped green onions. Enjoy hot.

Notes

  • Tip 1: Refrigerate peppers in an airtight storage container for up to 4 days.
  • Tip 2: You can freeze these peppers in an airtight freezer-safe storage container for up to 3 months. Let them thaw overnight in the refrigerator before reheating.
  • Tip 3: Rewarm leftovers in a baking dish in the oven at 350 degrees F to retain their texture.
  • Tip 4: Feel free to swap in other proteins like turkey or tofu for a different twist.
  • Tip 5: Experiment with different cheeses, such as cheddar or pepper jack, for varied flavor profiles.