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- 4 large bell peppers (any color) - 2 cups cooked chicken, shredded - 1/2 cup buffalo sauce (adjust to taste) - 1 cup cream cheese, softened - 1/2 cup shredded cheddar cheese - 1/4 cup chopped green onions - 1/2 teaspoon garlic powder - Salt and pepper to taste - Optional: Blue cheese crumbles for topping These ingredients create a tasty meal. The bell peppers bring flavor and color. The buffalo sauce adds a nice kick. Cream cheese makes the filling creamy and rich. Shredded chicken keeps it hearty. Green onions give a fresh touch. Each serving has about 350 calories. - Protein: 30 grams - Carbohydrates: 15 grams - Fat: 20 grams This meal is filling and packed with protein. It can fit well in a balanced diet. Enjoy these stuffed peppers as a fun dinner option. For the full recipe, check the section above. 1. Preheating the oven: First, set your oven to 375°F (190°C). This step warms up the oven, ensuring even cooking. 2. Preparing the bell peppers: Take four large bell peppers. You can choose any color you like. Cut off the tops and remove the seeds and membranes. This makes them ready for stuffing. 1. Combining chicken and sauce: In a big bowl, mix two cups of cooked, shredded chicken with half a cup of buffalo sauce. Adjust the sauce amount to match your spice level. 2. Incorporating cheeses and seasoning: Add one cup of softened cream cheese and half a cup of shredded cheddar cheese to the chicken mix. Toss in a quarter cup of chopped green onions, half a teaspoon of garlic powder, and some salt and pepper. Stir until everything blends well. 1. Stuffing the bell peppers: Carefully spoon the buffalo chicken mix into each bell pepper. Pack it lightly but fill them completely. 2. Baking times and techniques: Place the stuffed peppers upright in a baking dish. You might need crumpled foil to hold them steady. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 15 minutes. The peppers should be tender and the tops bubbly. For the full recipe, refer to the detailed instructions above. To get the best texture for your stuffed peppers, choose large, firm bell peppers. They hold the filling well. When you bake them, the peppers get soft, but not mushy. This gives you a nice bite and keeps the filling intact. To adjust spice levels, start with a small amount of buffalo sauce. You can always add more. Mix the sauce into the filling and taste it before stuffing the peppers. This way, you find the right heat for you. For a full meal, pair your stuffed peppers with a side salad. A crisp green salad or coleslaw balances the heat. You can also serve them with rice or quinoa for extra carbs. To plate the dish, place one pepper in the center of the plate. Add a sprinkle of green onions on top for color. If you use blue cheese, add a few crumbles on top right before serving. This adds flavor and a nice touch to the dish. If you want to prepare your meal in advance, stuff the peppers a day before. Cover them well and store them in the fridge. When you’re ready to cook, just pop them in the oven. For leftovers, let the peppers cool and place them in an airtight container. They will last for about three days. To reheat, place them in the oven at 350°F (175°C) for about 15 to 20 minutes. This keeps the peppers tasty and warm. For a quick fix, you can also use the microwave, but the oven gives a better texture. For the full recipe, check out the detailed instructions to get started on these delicious Buffalo Chicken Stuffed Peppers! {{image_2}} You can change the protein in these stuffed peppers. Turkey or tofu work well. Both provide a nice texture and flavor. If you prefer a lighter meal, use ground turkey instead of chicken. Tofu gives a nice plant-based twist. For cheese, try swapping cheddar for pepper jack or mozzarella. Pepper jack adds a fun kick. Mozzarella keeps it creamy and mild. You can mix and match until you find your favorite combo. Want to boost the flavor? Add vegetables to the filling! Diced bell peppers, spinach, or even corn can enhance the dish. They add color and extra nutrients. You can also use different sauce varieties. If you like things spicy, use a hotter buffalo sauce. For a milder taste, try a garlic or ranch sauce. Each sauce will give your peppers a unique spin. If you need gluten-free options, make sure to choose gluten-free sauces. Most buffalo sauces are naturally gluten-free, but always check the label. For dairy-free alternatives, swap cream cheese for a plant-based cream cheese. Nutritional yeast can add a cheesy flavor too. These swaps keep the dish tasty while fitting your diet. To store your Buffalo Chicken Stuffed Peppers, first let them cool. Place them in an airtight container. This keeps them fresh and tasty. You can store them in the fridge for about 3 to 4 days. If you want to enjoy them later, make sure they are sealed well. This helps avoid any fridge odors. Freezing stuffed peppers is a great option for meal prep. To freeze, wrap each pepper in plastic wrap. Then, place them in a freezer-safe bag. Remove as much air as possible. This will help prevent freezer burn. You can freeze them for up to 3 months. When you are ready to eat, take them out of the freezer. Thaw them in the fridge overnight. To reheat, you can bake them at 375°F (190°C) for about 30 minutes. This warms them through and keeps them tasty. For the best flavor and texture, reheating in the oven works best. Place the stuffed peppers on a baking sheet and cover them with foil. This helps keep them moist. Heat them at 375°F (190°C) for about 15 minutes. You can also use a microwave if you are in a rush. Just be careful, as this can make them a bit soggy. Enjoy your delicious meal again! For the full recipe, check out the details above. To reduce the heat, you can adjust the amount of buffalo sauce. Start with a smaller amount, like 1/4 cup, and taste as you mix. You can also add more cream cheese to balance the spice. Cream cheese cools down the flavor. Another option is to mix in some sour cream or yogurt. These will help mellow out the heat, making it more enjoyable for everyone. Using raw chicken is not safe for this dish. You must cook chicken to a safe temperature of 165°F (75°C). If you want to use raw chicken, cook it first. Boil, grill, or bake the chicken before shredding it. This step ensures your stuffed peppers are safe and delicious. Buffalo chicken stuffed peppers pair well with many sides. You could serve a simple green salad for freshness. Coleslaw adds a crunchy texture that complements the peppers. Another good side is rice or quinoa, which soaks up flavors. You can also offer some crunchy tortilla chips for extra fun. Yes, this recipe is great for meal prep. You can make the stuffed peppers ahead of time and store them in the fridge. They last for about three days. To heat, pop them in the oven at 350°F (175°C) until warm. For easy storage, use airtight containers. This way, you can have a tasty meal ready at any time. Check out the Full Recipe for more details. Buffalo Chicken Stuffed Peppers are simple and tasty. You learned about the ideal ingredients, step-by-step instructions, and helpful tips. Variations and storage methods ensure you can enjoy them anytime. Making this dish is a fun way to impress family or friends while keeping meals exciting. With different proteins and flavors, you can adapt it to your taste. Enjoy every bite and get creative with your meals!

Buffalo Chicken Stuffed Peppers

Looking for a tasty and easy dinner idea? Try these Buffalo Chicken Stuffed Peppers! Packed with tender chicken, creamy cheese, and zesty buffalo sauce, they're a flavorful delight everyone will love. Perfect for meal prep or a fun gathering, this recipe brings a kick to your weeknight meals.
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Ingredients
  

4 large bell peppers (any color)

2 cups cooked chicken, shredded

1/2 cup buffalo sauce (adjust to taste)

1 cup cream cheese, softened

1/2 cup shredded cheddar cheese

1/4 cup chopped green onions

1/2 teaspoon garlic powder

Salt and pepper to taste

Optional: Blue cheese crumbles for topping

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.

      In a large mixing bowl, combine the shredded chicken, buffalo sauce, cream cheese, cheddar cheese, green onions, garlic powder, salt, and pepper until well blended.

        Carefully spoon the buffalo chicken mixture into each bell pepper, packing lightly to fill completely.

          Place the stuffed peppers upright in a baking dish. If needed, use crumpled foil around the base to keep them steady.

            Cover the baking dish with aluminum foil and bake for 25 minutes.

              After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the tops are bubbly.

                If desired, sprinkle blue cheese crumbles on top of the peppers during the last five minutes of baking for extra flavor.

                  Remove from the oven and let cool slightly before serving.

                    Garnish with additional chopped green onions if desired.

                      Prep Time: 20 mins | Total Time: 65 mins | Servings: 4