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Here’s what you need for Buffalo Chicken Stuffed Peppers: - 4 large bell peppers (any color) - 2 cups cooked shredded chicken - 1/2 cup hot sauce (like Frank's RedHot) - 1/2 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1/2 cup chopped green onions - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh cilantro for garnish (optional) Each ingredient plays a key role. The bell peppers serve as the tasty base. They add color and crunch. The chicken gives protein, while hot sauce brings the heat. Cream cheese adds creaminess, making each bite rich. Cheddar cheese melts beautifully, creating a gooey layer on top. Green onions add a fresh, mild onion flavor. Spices like garlic and onion powder enhance the filling. Don’t forget salt and pepper; they tie all the flavors together. If you like, add cilantro for a burst of freshness. This recipe is simple but packed with flavor. For the full recipe, check out the instructions. - Preheat your oven to 375°F (190°C). - Cut the tops off the bell peppers and remove the seeds and membranes. - In a bowl, combine shredded chicken, hot sauce, cream cheese, cheddar cheese, green onions, garlic powder, onion powder, salt, and pepper. - Mix well until everything blends nicely. - Spoon the buffalo chicken mixture into each bell pepper. Pack the filling tightly. - Top each stuffed pepper with more cheddar cheese for a cheesy finish. - Cover the baking dish with foil and bake for 25 minutes. - After 25 minutes, remove the foil. Bake for another 10-15 minutes until the cheese is melted and the peppers are tender. For more details, check the Full Recipe. - Ensure chicken is thoroughly cooked before shredding. This gives the best flavor. - Experiment with different hot sauces for varying heat levels. You can find one that fits your taste. - Serve with celery sticks and blue cheese dressing for dipping. This adds a crunchy contrast. - Pair with a hearty salad or tortilla chips. Both add a nice texture to the meal. - Garnish with fresh cilantro before serving. This adds a pop of color and taste. - Use colorful bell peppers for a visually appealing dish. Mix colors for a fun look. Feel free to check out the Full Recipe for more details on making these delicious Buffalo Chicken Stuffed Peppers! {{image_2}} You can make your Buffalo Chicken Stuffed Peppers healthier with a few simple swaps. - Substitute cream cheese with Greek yogurt for a lighter option. This swap adds creaminess while cutting calories. - Use turkey or shredded vegetables as a different protein source. Turkey has less fat, and veggies add great texture and nutrients. Spice up your dish with a few flavor boosts. - Add spices like cumin or smoked paprika for depth. These spices add warmth and a little smokiness. - Incorporate black beans or corn into the filling for texture. They add fiber and make the meal heartier. You can easily adapt this recipe for different diets. - Make it gluten-free by using gluten-free sauces. Check labels to ensure your hot sauce is gluten-free. - Adapt for vegetarian diets by using plant-based proteins. Options like lentils or chickpeas work well and are filling. These variations keep the essence of Buffalo Chicken Stuffed Peppers while customizing them to fit your needs. For the complete recipe, check out the Full Recipe. Store any unused stuffed peppers in an airtight container. Keep them in the refrigerator for up to 3 days. This helps keep them fresh and tasty. You can freeze baked stuffed peppers too. Wrap each pepper in plastic wrap. Place them in a freezer bag. They will stay good for up to 2 months. Just remember to label the bag with the date. When you are ready to enjoy them again, reheat in the oven. Set it to 350°F (175°C). Bake until they are warmed through. This method keeps them moist and tasty. For quick bites, you can use the microwave, but the oven gives the best results. Yes, you can prepare the filling and stuff the peppers a day in advance. Just cover them and store in the fridge. This makes meal time quick and easy. Pair them with a side salad, rice, or crusty bread for a complete meal. A fresh salad adds crunch and balance. Rice soaks up all the delicious sauce. The peppers should be tender, and the cheese should be melted and bubbly. You want the cheese to look golden and slightly brown for great flavor. Yes, sweet mini peppers or poblano peppers work great too! These options bring their own unique taste. You can mix and match for fun colors and flavors. Store in an airtight container in the refrigerator or freeze for later use. This keeps them fresh and tasty. Reheat in the oven for the best results. For the full recipe, check out the recipe section above! Buffalo Chicken Stuffed Peppers are tasty and easy to make. We started with simple ingredients and followed easy steps. You learned how to prepare, stuff, and bake these peppers. Tips and variations help you adjust for your taste. Remember, you can enjoy them fresh or store leftovers. Keep experimenting and have fun with your meals. Enjoy your cooking journey!

Buffalo Chicken Stuffed Peppers

Elevate your dinner game with these delicious Buffalo Chicken Stuffed Peppers! This simple recipe combines shredded chicken, spicy hot sauce, and creamy cheese, all packed into colorful bell peppers for a meal that's bursting with flavor. Perfect for a hearty weeknight dinner, these stuffed peppers are as fun to make as they are to eat! Click through to discover how to create this mouthwatering dish that your family will love!
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Ingredients
  

4 large bell peppers (any color)

2 cups cooked shredded chicken

1/2 cup hot sauce (like Frank's RedHot)

1/2 cup cream cheese, softened

1 cup shredded cheddar cheese

1/2 cup chopped green onions

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

      In a mixing bowl, combine the shredded chicken, hot sauce, cream cheese, 1/2 cup of cheddar cheese, green onions, garlic powder, onion powder, salt, and pepper. Stir until everything is well incorporated.

        Carefully spoon the buffalo chicken mixture into each bell pepper, packing them tightly.

          Once all peppers are stuffed, top each one with the remaining 1/2 cup of shredded cheddar cheese.

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

              After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the peppers are tender.

                Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4