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Buffalo Chicken Stuffed Peppers
Spice up your dinner routine with these mouthwatering Buffalo Chicken Stuffed Peppers!
Filled with a creamy, spicy mixture of shredded chicken, hot sauce, and blue cheese, these peppers are a serious flavor explosion.
With a perfect balance of tangy, savory, and spicy, this recipe is sure to become a new favorite. Plus, it’s surprisingly easy to make and can be customized to your desired level of heat.
Perfect quick lunch or dinner idea to use up that leftover chicken in the fridge!
On occasion we do enjoy a creamy baked dish using real cream cheese at our house.
This might only happen a handful of times each year…but we sure do enjoy it!
My favorite brand of cream cheese is pasture-raised “Organic Valley.“
You can make these as spicy or as mild as you like. Depending on the hot sauce you choose to use…add a bit more or less to fit YOUR personal heat preferences.
Oh yes… one more thing! If you’re purchasing All-Natural Hot Sauce or Buffalo Style Sauce at the grocery store, check out those ingredients!
We want it to only contain the basics like; water, vinegar, and spices.
I use Tabasco Buffalo sauce because there are only 5 REAL ingredients in Tabasco. Siete brand currently offers a good product as well.
4 servings
Ingredients:
- 2 large bell peppers, halved and seeded
- 2 cups cooked shredded or diced chicken
- 1/2 cup tomato sauce
- 3 ozs plain Greek yogurt
- 3 ozs cream cheese, softened (or replace with additional Greek yogurt)
- 2 Tbsps hot sauce of choice, or to taste
- 1/2 cup crumbled blue cheese, divided
- 2 tsps smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- sea salt and ground pepper, to taste
- 3 green onions, thinly sliced to garnish
- red pepper flakes
Instructions:
Preheat your oven to 375 degrees f.
Place the bell pepper halves, cut side up, into a large baking dish.
Season lightly with sea salt and pepper and roast for about 10 minutes.
While your peppers are roasting, prepare the filling.
In a large mixing bowl, combine the shredded cooked chicken, tomato sauce, yogurt, softened cream cheese, hot sauce to taste, half of the blue cheese, and all of the seasonings. Stir until well combined.
Divide this mixture equally among your pepper halves.
Place them back in the oven and roast for 10-15 minutes, until the tops start to become golden and the filling is melty.
Remove from the oven and sprinkle with remaining crumbled cheese, green onions, and red pepper flakes.
Enjoy!
Rachel
Ingredients
- 2 large bell peppers, halved and seeded
- 2 cups cooked shredded or diced chicken
- 1/2 cup tomato sauce
- 3 ozs plain Greek yogurt
- 3 ozs cream cheese, softened (or replace with additional Greek yogurt)
- 2 Tbsps hot sauce of choice, or to taste
- 1/2 cup crumbled blue cheese, divided
- 2 tsps smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- sea salt and ground pepper, to taste
- 3 green onions, thinly sliced to garnish
- red pepper flakes
Instructions
- Preheat your oven to 375 degrees f.
- Place the bell pepper halves, cut side up, into a large baking dish.
- Season lightly with sea salt and pepper and roast for about 10 minutes.
- While your peppers are roasting, prepare the filling.
- In a large mixing bowl, combine the shredded cooked chicken, tomato sauce, yogurt, softened cream cheese, hot sauce to taste, half of the blue cheese, and all of the seasonings. Stir until well combined.
- Divide this mixture equally among your pepper halves.
- Place them back in the oven and roast for 10-15 minutes, until the tops start to become golden and the filling is melty.
- Remove from the oven and sprinkle with remaining crumbled cheese, green onions, and red pepper flakes.
- Enjoy!
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