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To make delicious Buffalo Chicken Stuffed Peppers, you need a few key items. Here’s the list: - 4 large bell peppers (any color) - 2 cups cooked chicken, shredded - 1/2 cup buffalo sauce (mild or hot) - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1/2 cup celery, diced - 1/4 cup green onions, sliced - Salt and pepper to taste - Fresh parsley for garnish These ingredients create a great blend of flavors. The bell peppers act as a tasty, crunchy shell. The chicken and buffalo sauce give it a spicy kick. Cream cheese adds creaminess, while cheddar cheese gives a nice melt. You can add extra toppings to make your dish unique and fun. Here are some ideas: - Crumbled blue cheese - Extra hot sauce for spice - Sliced jalapeños for heat - Avocado slices for creaminess These toppings can adjust the flavor to your liking. Try them out to find your favorite mix! Having the right tools makes cooking easier. Here’s what I recommend: - A sharp knife for cutting peppers - A baking dish to hold the stuffed peppers - A mixing bowl for combining ingredients - A spatula for mixing Using these tools will help you make the dish quickly and efficiently. You can find the full recipe for Buffalo Chicken Stuffed Peppers to guide you through the cooking process. Start by preheating your oven to 375°F (190°C). While it heats, grab four large bell peppers. You can choose any color that you like. Cut the tops off the peppers and remove the seeds and membranes. This step makes space for the filling. Set the prepared peppers aside. In a big bowl, combine two cups of shredded chicken and 1/2 cup of buffalo sauce. You can use mild or hot sauce, based on your taste. Add in 1 cup of softened cream cheese and half of the cheddar cheese. Next, toss in 1/2 cup of diced celery and 1/4 cup of sliced green onions. Season with salt and pepper. Mix everything well until it is fully combined. This mixture will be the star of your dish! Spoon the buffalo chicken mixture into each bell pepper. Fill them generously to the top. Place the stuffed peppers upright in a baking dish. Sprinkle the remaining cheddar cheese over the peppers. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. This will make the cheese bubbly and golden brown. Once done, take them out and let them cool for a few minutes. You can garnish with fresh parsley before serving. Enjoy your tasty creation! For the full recipe, refer to the instructions above. When picking bell peppers, look for ones that are firm and heavy. The skin should be shiny and smooth. Avoid any peppers with soft spots or wrinkles. Color matters too! Red, yellow, and orange peppers are sweeter than green ones. If you want a milder taste, go for these vibrant colors. For the best flavor, use cooked chicken that is juicy. You can use rotisserie chicken for a quick option. Shred the chicken into small pieces for even mixing. When mixing the chicken with buffalo sauce, ensure it is well-coated. This gives every bite a zesty kick. Don't forget to taste your mixture! Adjust the salt and pepper to get it just right. Buffalo sauce can be hot or mild. To control the heat, start with a mild sauce. You can always add more to your mixture if you love spice. If you want less heat, mix in some cream cheese to cool it down. This makes the filling creamy and balances the flavors. Remember, you can always taste and adjust before stuffing your peppers. {{image_2}} You can make buffalo chicken stuffed peppers healthier. Use lean chicken breast to cut fat. Swap cream cheese for Greek yogurt. It adds creaminess with fewer calories. You can also use low-fat shredded cheese or skip it entirely. This way, you still enjoy the flavors without the extra calories. For a vegetarian version, skip the chicken. Instead, use black beans or lentils. Mix them with buffalo sauce and cream cheese. Add chopped veggies like zucchini or mushrooms for texture. This keeps the dish filling and flavorful while being meat-free. You can swap chicken for other proteins. Ground turkey works well and keeps it lean. Ground beef adds richness and depth. For a plant-based option, try firm tofu. Crumble it and mix with buffalo sauce for a tasty filling. Each protein brings its own flavor, making this dish versatile. Try the full recipe to find your favorite variation! To store leftover stuffed peppers, let them cool first. Place them in an airtight container. They can stay fresh in the fridge for up to four days. Make sure to seal the container tightly to keep out air. When you want to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to keep them moist. Heat for about 20 minutes, or until they are warm throughout. If you want crispy cheese, remove the foil for the last five minutes. You can freeze stuffed peppers for later use. Wrap each pepper in plastic wrap or foil. Then, place them in a freezer-safe bag. They can stay in the freezer for up to three months. When you’re ready to eat, thaw them in the fridge overnight before reheating. This keeps their taste and texture nice. For the full recipe, check the earlier section. Yes, you can prepare Buffalo Chicken Stuffed Peppers in advance. To do this, follow the recipe until you fill the peppers. Then, cover and chill them in the fridge. They can stay fresh for up to 24 hours. When you're ready to bake, just add an extra 5-10 minutes to the cooking time. This method saves you time on busy days. Buffalo Chicken Stuffed Peppers pair well with many sides. Here are some ideas: - Celery sticks with ranch dressing - Carrot sticks for a crunchy bite - Side salad with mixed greens - Corn on the cob for a sweet touch - Rice or quinoa to make it a full meal These sides complement the spicy flavor of the peppers and add variety to your plate. If you want to kick up the heat, try these tips: - Use hot buffalo sauce instead of mild. - Add chopped jalapeños to the filling. - Mix in some red pepper flakes when you prepare the chicken. - Serve with a side of spicy dipping sauce. These adjustments will bring more heat and flavor to your Buffalo Chicken Stuffed Peppers. Buffalo Chicken Stuffed Peppers are a delicious and easy dish. We covered the main ingredients, important cooking tools, and steps for prep and baking. I shared tips for the best bell peppers and seasoning. You can mix up flavors with healthy or vegetarian options. Storing leftovers and reheating tips keep your meal fresh. Remember, you can prepare them ahead or adjust the spice to fit your taste. Try this recipe and create something tasty that everyone will love!

Buffalo Chicken Stuffed Peppers

Discover the ultimate Buffalo Chicken Stuffed Peppers recipe that combines spicy, cheesy goodness in every bite! This easy-to-follow recipe features hearty bell peppers filled with shredded chicken, buffalo sauce, and cream cheese, topped with melted cheddar cheese. Perfect for a weeknight dinner or a fun party dish, these stuffed peppers are sure to impress! Click through to explore the full recipe and make your taste buds dance!
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Ingredients
  

4 large bell peppers (any color)

2 cups cooked chicken, shredded

1/2 cup buffalo sauce (mild or hot)

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1/2 cup celery, diced

1/4 cup green onions, sliced

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut 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, half of the cheddar cheese, diced celery, green onions, salt, and pepper. Mix until everything is well incorporated.

        Spoon the buffalo chicken mixture generously into each bell pepper until they are nicely filled.

          Place the stuffed peppers upright in a baking dish and sprinkle the remaining cheddar cheese on top.

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

              After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

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