Buffalo Chicken Stuffed Peppers with Homemade Buffalo Sauce
Buffalo Chicken Stuffed Peppers with Homemade Buffalo Sauce are the perfect blend of comfort and flavor, making them an irresistible choice for any meal. These vibrant stuffed peppers combine the spicy taste of buffalo chicken with the wholesome goodness of bell peppers, creating a dish that is both satisfying and nutritious. Ideal for busy weeknights or family gatherings, this recipe is quick to prepare and also makes delicious leftovers for later in the week. With bold flavors and an easy-to-follow method, these stuffed peppers will soon become a staple in your home.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 sweet bell peppers (red, orange, or yellow)
- 1 Tbsp olive oil
- 1 rotisserie chicken (about 4 cups shredded meat)
- 2 scallions, thinly sliced
- ¾ cup shredded cheese (fontina, cheddar, or Mexican blend)
- ⅔ cup hot sauce (such as Frank's Red Hot)
- 1 stick unsalted butter
- 1 Tbsp white vinegar
- ½ tsp garlic powder
- Crumbled blue cheese and chopped chives for topping
Instructions
- Preheat oven to 375°F (190°C). Halve and seed bell peppers; drizzle with olive oil and sprinkle with salt. Bake for 10–12 minutes until softened.
- Make the buffalo sauce by combining hot sauce, butter, vinegar, garlic powder, and salt in a saucepan over medium heat until melted and simmering.
- Mix shredded chicken, scallions, and ¼ cup cheese into the buffalo sauce until well combined.
- Stuff the partially baked peppers with the chicken mixture and top each with remaining cheese. Bake for another 20 minutes until everything is melted and bubbly.
- Serve immediately topped with crumbled blue cheese and chives.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg