Introduction
Remember those cozy nights in, the smell of something delicious wafting from the kitchen? This Buffalo Chicken Stuffed Peppers recipe brings all those warm feelings back, but with a zesty, kicky twist! It’s one of those meals that just feels good to make and even better to eat. Plus, it’s so surprisingly simple, you’ll wonder why you haven’t made it sooner. Get ready to impress yourself and anyone lucky enough to share this meal with you!
Why You’ll Love This Recipe
- Fast: Perfect for those busy evenings when you need dinner on the table in a flash.
- Easy: Minimal prep and straightforward steps mean even beginner cooks can nail this.
- Giftable: Imagine bringing a tray of these to a potluck or as a meal for a friend – pure deliciousness!
- Crowd-pleasing: The savory, spicy filling and tender peppers are a hit with just about everyone.
Ingredients
Here’s what you’ll need to bring these flavor-packed peppers to life:
- 4 cups cooked chicken, shredded: Rotisserie chicken is your best friend here for ultimate ease!
- 1/2 cup hot sauce or buffalo sauce: Choose your favorite level of heat. Frank’s RedHot is a classic choice!
- 3 large bell peppers (any color): I love using a mix of red, yellow, and orange for a pop of color, but green works wonderfully too.
- 1 teaspoon garlic powder: For that savory depth.
- 1 bunch green onions: Fresh and bright, perfect for garnish and a little bite.
- 1 teaspoon onion powder: Another layer of delicious oniony goodness.
- 1 cup dairy-free mayonnaise: This makes the filling super creamy and holds everything together.
- 1/4 teaspoon black pepper: Just a pinch to wake up the flavors.
- 1 teaspoon kosher salt: To enhance all those wonderful savory notes.
- 2 tablespoons nutritional yeast: This is a secret weapon for a cheesy, umami flavor, especially great if you’re keeping this dairy-free!
How to Make It
Let’s get cooking! This is where the magic happens.
- Preheat your oven: Get it nice and toasty at 375°F (190°C).
- Prep the peppers: Carefully cut your bell peppers in half lengthwise. Then, scoop out all the seeds and those white membranes. You want a nice, clean boat ready for the filling!
- Mix the star filling: Grab a big bowl. Toss in your shredded chicken, that zesty hot sauce, creamy dairy-free mayo, garlic powder, onion powder, nutritional yeast, black pepper, and kosher salt. Give it a really good stir until everything is beautifully combined. Make sure every piece of chicken gets coated in that delicious sauce!
- Stuff ’em up: Now, spoon that amazing buffalo chicken mixture evenly into each pepper half. Don’t be shy; fill them up generously!
- Arrange for baking: Place your stuffed peppers snugly in a baking dish. They’ll be cozy and cook up perfectly this way.
- Bake to perfection: Pop them into the preheated oven and let them bake for about 25-30 minutes. You’ll know they’re ready when the peppers are nice and tender and that glorious filling is heated all the way through.
- Garnish and serve: Just before serving, sprinkle those chopped green onions over the top. It adds a fresh, vibrant finish!
Substitutions & Additions
Feeling creative? You can totally make this recipe your own!
- Chicken Swap: Leftover turkey or even some shredded firm tofu could work here.
- Heat Level: If you love it extra spicy, add a pinch of cayenne pepper or a dash more hot sauce. If you prefer it milder, use a milder buffalo sauce or mix in a little ranch.
- Cheesy Goodness: If you’re not strictly dairy-free, a sprinkle of shredded cheddar or Monterey Jack cheese on top before baking is absolutely delicious.
- Veggie Boost: Feel free to mix in some finely diced celery or carrots into the filling for extra crunch and flavor.
Tips for Success
A few little tricks to ensure your Buffalo Chicken Stuffed Peppers turn out perfectly every time.
- Don’t Overcook the Peppers: While you want them tender, nobody likes mushy peppers! Keep an eye on them towards the end of baking.
- Prep Ahead: You can shred your chicken and mix the filling up to a day in advance. Just store them separately in the fridge and stuff the peppers right before baking.
- Uniform Size: Try to pick bell peppers that are roughly the same size for even cooking.
How to Store It
Leftovers are a beautiful thing!
Once cooled, store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can pop them back in the oven at around 350°F (175°C) for about 10-15 minutes, or simply microwave them until heated through. They’re still incredibly tasty the next day!
FAQs
Can I make this recipe ahead of time?
Yes! You can prepare the chicken filling and stuff the peppers up to a day in advance. Store them covered in the refrigerator and bake when you’re ready to serve.
What kind of hot sauce is best?
Any good quality buffalo-style hot sauce will work great! Frank’s RedHot Original is a popular choice for that classic flavor.
Can I freeze these stuffed peppers?
While they are best fresh, you can freeze baked and cooled stuffed peppers. Wrap them individually or place in a freezer-safe container. Reheat from frozen in the oven at 350°F (175°C) until heated through.
Spicy Buffalo Chicken Stuffed Peppers
Equipment
- Oven
- Baking dish
- Large bowl
Ingredients
Main ingredients
- 4 cups cooked chicken, shredded Rotisserie chicken is recommended for ease.
- 0.5 cup hot sauce or buffalo sauce Choose your favorite level of heat. Frank's RedHot is a classic choice!
- 3 large bell peppers Any color. A mix of red, yellow, and orange is visually appealing, but green also works.
- 1 teaspoon garlic powder
- 1 bunch green onions For garnish and a little bite.
- 1 teaspoon onion powder
- 1 cup dairy-free mayonnaise For creaminess and binding the filling.
- 0.25 teaspoon black pepper To enhance flavors.
- 1 teaspoon kosher salt To enhance savory notes.
- 2 tablespoons nutritional yeast For a cheesy, umami flavor. Great for dairy-free.
Instructions
- Preheat your oven to 375°F (190°C).
- Cut your bell peppers in half lengthwise. Then, scoop out all the seeds and those white membranes.4 cups cooked chicken, shredded
- Grab a big bowl. Toss in your shredded chicken, that zesty hot sauce, creamy dairy-free mayo, garlic powder, onion powder, nutritional yeast, black pepper, and kosher salt. Give it a really good stir until everything is beautifully combined. Make sure every piece of chicken gets coated in that delicious sauce!4 cups cooked chicken, shredded
- Now, spoon that amazing buffalo chicken mixture evenly into each pepper half. Don't be shy; fill them up generously!
- Place your stuffed peppers snugly in a baking dish.
- Pop them into the preheated oven and let them bake for about 25-30 minutes. You’ll know they're ready when the peppers are nice and tender and that glorious filling is heated all the way through.
- Just before serving, sprinkle those chopped green onions over the top. It adds a fresh, vibrant finish!4 cups cooked chicken, shredded