Cheesy Buffalo Chicken Stuffed Peppers Recipes

BUFFALO CHICKEN STUFFED PEPPERS

Steps:

• Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
• 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.
• 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.
• Stir in the shredded chicken, coating with the sauce.
• Stir in the Greek yogurt and 1/4 cup of the provolone.
• Mound the filling inside of the peppers. Sprinkle the remaining 1/2 cup provolone over the top.
• Pour a bit of water into the pan with the peppers-just enough to barely cover the bottom of the pan. Carefully transfer to the oven and bake uncovered for 30 to 35 minutes, until the peppers are fork tender and the cheese is melted.
• Remove from the oven. Top with feta and chopped green onions. Enjoy hot.

CHEESY BUFFALO CHICKEN STUFFED PEPPERS

Steps:

• Pre-heat oven to 400°F.
• For this recipe you can use shredded or chopped rotisserie chicken or leftover/meal-prepped chicken. You can also freshly cook up some chicken thighs or breast to make this dish. Add to a medium-large bowl and set aside.
• Remove the stems from the bell peppers and slice in half. Use a spoon to hollow out the peppers and scoop out the seeds.
• Lay pepper halves on a baking sheet. Bake for 10 minutes.
• While the peppers cook prep your filling.
• Cut jalapeño in half and scoop out the seeds. Cut into strips and finely mince. The jalapeno in the recipe adds a little extra heat and is 100% optional.
• Add greek yogurt (or sour cream), cream cheese, grated cheese, jalapeno pepper, and hot sauce to the chicken. Mix well and season with salt and pepper to taste.
• Stuff your peppers to the brim with filling and top with ra little extra cheese.
• Return peppers to the oven and bake for an additional 10-15 minutes until hot and melty. Cook 10 minutes for al-dente peppers with a little bit of crunch to them still or 15-20 minutes for softer more traditional stuffed peppers. The choice is yours!
• Lastly top with your choice of toppings from the list above and dig in! Enjoy!
• I personally love mine with chopped green onion (scallions) and a drizzle of sour cream or ranch. SO GOOD!

BUFFALO CHICKEN STUFFED PEPPERS RECIPE

Steps:

• Preheat oven to 350ºF (175ºC).
• Cut open Tuscan peppers leaving tops intact. Remove seeds, and clean inside. Place in baking dish.
• Mix chicken, onions, garlic powder, salt, ½ cup cheese, melted butter and buffalo sauce.
• Put equal amounts of filling in each pepper.
• Sprinkle with ¼ cup cheese.
• Bake for 20 to 25 minutes, until hot and the cheese has melted.

CHEESY CHICKEN-STUFFED PEPPERS

Steps:

• Preheat oven to 375°F.
• Place chicken pieces in a bowl and pour the dressing over them. Mix well.
• Let marinate at room temperature 10 minutes.
• Meanwhile, cut tops off peppers. Do not discard.
• Remove seeds and membranes from peppers. Set peppers aside.
• Heat a large skillet over medium-high heat.
• Add chicken and marinade and cook, stirring, until marinade comes to a boil and chicken is lightly colored.
• Stir in garlic, paprika and tomato, and cook, stirring, for 1 minute.
• Reduce heat to medium-low and stir in shredded Muenster.
• Cook, stirring, just until cheese melts.
• Remove from heat and let cool slightly.
• Spray a baking dish with cooking spray. Stand peppers upright in dish.
• Spoon chicken mixture into peppers. Pour any leftover sauce over and around them.
• Replace tops on peppers.
• Bake for 30-40 minutes, or until chicken is cooked through and peppers begin to soften.
• Remove dish from oven and remove pepper tops.
• Place a slice of cheddar on each pepper. Replace tops.
• Return to oven and bake just until cheddar melts, about 5 minutes.