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- 4 large bell peppers - 2 cups cooked chicken - 1/2 cup buffalo sauce - 1/2 cup cream cheese - 1 cup shredded cheddar cheese - 1/2 cup Greek yogurt or sour cream - 1/4 cup green onions - Celery salt and freshly cracked pepper - Fresh parsley You can switch out the chicken for shredded turkey or even crumbled tofu. For buffalo sauce, try BBQ sauce for a milder flavor. If you don’t have cream cheese, use ricotta or goat cheese instead. Each option adds its own flavor twist. You will need a mixing bowl to combine the ingredients. A baking dish is important for cooking the peppers. A spatula helps mix the filling well and fill the peppers evenly. For the full recipe, check the section above. - Preheat your oven to 375°F (190°C). This step warms the oven for even cooking. - Next, take your bell peppers. Carefully slice the tops off and remove the seeds. Keep the tops to use later if you like. - In a large bowl, combine shredded chicken with buffalo sauce. Mix them well for full flavor. - Then, add cream cheese, half of the cheddar cheese, Greek yogurt, and chopped green onions. Stir until everything blends together. The filling should be creamy and tasty. - Now, take each pepper and fill it with the chicken mixture. Push down gently to pack it in. - Place the stuffed peppers upright in a baking dish. If they wobble, trim a bit from the bottom to stabilize them. - Top each pepper with the rest of the cheddar cheese for a gooey finish. - Cover the baking dish with aluminum foil and bake for 25 minutes. This helps the flavors meld. - After 25 minutes, take off the foil. Bake for another 10 to 15 minutes until the cheese is bubbly and golden. - Let the peppers cool for a few minutes before serving. To make your Buffalo Chicken Stuffed Peppers just right, you need to consider spice levels. If you like heat, use more buffalo sauce. For a milder taste, cut back on the sauce. You can also mix in a bit of ranch dressing to cool it down. Next, ensure your peppers stand straight. If they wobble, trim a small slice off the bottom. This keeps them stable during baking. A sturdy pepper makes for a better presentation and easier serving. You can prepare the filling a day early. Just mix the chicken, buffalo sauce, cream cheese, and other ingredients. Store it in the fridge until you are ready to stuff the peppers. This saves time and makes cooking less stressful. If you want to store the stuffed peppers before baking, wrap them tightly in plastic wrap. They will stay fresh in the fridge for up to 24 hours. When you are ready to bake, just remove the wrap and cover them with foil. Buffalo Chicken Stuffed Peppers go well with dipping sauces. Try ranch or blue cheese for a classic touch. You can also serve them with Greek yogurt for a creamy contrast. For side dishes, consider a fresh salad or crispy veggies. These add color and crunch to your meal. You can also serve them with extra buffalo sauce for those who want more heat. {{image_4}} You can easily swap out the chicken in this recipe. Ground turkey works well. It gives a lighter taste. Tofu is another great choice. Just press it to remove extra water. For a fun twist, add beans. Black beans or chickpeas add protein and fiber. They make a tasty vegetarian stuffed pepper. Want to change the flavor? Try using BBQ sauce instead of buffalo sauce. This gives a sweeter taste. You can also add spices like cumin or smoked paprika. Fresh herbs like cilantro or basil can brighten the dish. These small changes can take your stuffed peppers to new heights. Cheese lovers can explore different types. Try pepper jack for a spicy kick. Gouda adds a smoky flavor, while mozzarella gives a creamy texture. If you prefer dairy-free, look for vegan cheese options. Many brands offer great-tasting cheese substitutes. Just ensure they melt well for the best results. To keep your Buffalo Chicken Stuffed Peppers fresh, store them in the fridge. Place them in an airtight container. They will stay good for about 3 to 4 days. When you want to reheat them, simply microwave on medium power. Heat until warm, usually about 2 to 3 minutes. You can also bake them in the oven at 350°F (175°C) for about 15 minutes. If you want to save some stuffed peppers for later, freezing is a great option. First, let them cool completely. Then, wrap each pepper tightly in plastic wrap. Place them in a freezer-safe bag or container. They will last up to 3 months in the freezer. When you're ready to eat, take them out and thaw in the fridge overnight. You can cook them directly from frozen, but add about 10 extra minutes to the baking time. For the best taste, eat your Buffalo Chicken Stuffed Peppers within a few days of making them. If they start to smell sour or look slimy, it's time to throw them away. Fresh peppers should be bright and firm. Always trust your senses; if something seems off, do not eat it. For more details, check out the Full Recipe for proper preparation tips. Buffalo Chicken Stuffed Peppers last about 3 to 4 days in the fridge. To store, place them in an airtight container. This keeps them fresh and tasty. Before eating, check for any signs of spoilage like an off smell or mold. Yes, you can make these peppers vegetarian. Swap the chicken for cooked lentils or chickpeas. You could also use a meat substitute, like tofu or tempeh. Mix these with the buffalo sauce, cream cheese, and other ingredients for a filling meal. Buffalo Chicken Stuffed Peppers pair well with a salad or some crunchy veggies. You might also enjoy them with blue cheese dressing or a creamy dip. Try serving with carrot sticks and celery for a nice crunch. If you want to use raw chicken, you can. First, cook the chicken until it’s fully done. You can boil, grill, or bake it. Shred the chicken, then mix it with the other ingredients before stuffing the peppers. Make sure to bake the stuffed peppers until they reach 165°F (75°C) internally. This ensures they are safe to eat. Buffalo Chicken Stuffed Peppers are a fun and tasty dish. We covered ingredients, steps, tips, and storage. You can change up proteins and flavors based on what you like. Make ahead or freeze for later use. Enjoy this easy recipe that brings heat and flavor to your table. Experiment and make it your own. The joy of cooking is in trying new things. Dive in and enjoy delicious stuffed peppers!

Buffalo Chicken Stuffed Peppers

Elevate your dinner with these delicious Buffalo Chicken Stuffed Peppers! Packed with shredded chicken, creamy cheese, and a zesty buffalo kick, these vibrant peppers make a perfect meal or party dish. Easy to prepare and full of flavor, they're sure to impress family and friends. Discover the simple steps to create this crowd-pleaser and get ready for a tasty experience. Click to explore these mouthwatering recipes now!
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Ingredients
  

4 large bell peppers (choose any color for a vibrant presentation)

2 cups cooked chicken, preferably shredded

1/2 cup buffalo sauce (feel free to adjust according to your spice preference)

1/2 cup cream cheese, softened to room temperature

1 cup shredded cheddar cheese, divided into two portions

1/2 cup Greek yogurt or sour cream for creaminess

1/4 cup green onions, finely chopped

Celery salt, to taste

Freshly cracked pepper, to taste

Fresh parsley, for garnishing

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it's ready when you need it.

    Prepare the Peppers: Carefully slice the tops off the bell peppers, making sure to retain as much of the pepper intact as possible. Remove the seeds and membranes, then set the tops aside for another use or discard.

      Mix the Filling: In a large mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, half of the shredded cheddar cheese (1/2 cup), Greek yogurt, and chopped green onions. Use a spatula or spoon to mix thoroughly until all ingredients are well-blended.

        Season the Mixture: Add celery salt and freshly cracked pepper to the chicken mixture, adjusting these ingredients to fit your taste preferences for flavor.

          Stuff the Peppers: Take each bell pepper and fill it generously with the buffalo chicken mixture, pressing down slightly to pack it in without overflowing.

            Arrange in Baking Dish: Place the stuffed peppers upright in a baking dish. If they wobble or fall over, trim a small slice off the bottom to create a flat base, stabilizing each pepper.

              Cheese Topping: Sprinkle the remaining shredded cheddar cheese (1/2 cup) evenly over each stuffed pepper, allowing for a deliciously gooey topping.

                Bake Covered: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes, allowing the flavors to meld and the peppers to soften.

                  Bake Uncovered: After 25 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melty, bubbly, and golden brown.

                    Garnish & Serve: Once baked, allow the stuffed peppers to cool for a few minutes. Garnish with freshly chopped parsley for a burst of color and freshness.

                      Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

                        - Presentation Tips: For an appealing presentation, arrange the stuffed peppers on a vibrant platter. Sprinkle additional chopped green onions on top for a fresh finish. Consider serving with a side of extra buffalo sauce or a creamy dip made from Greek yogurt for an extra touch of flavor.