Description
Comforting stuffed peppers filled with a creamy, zesty buffalo chicken mixture, perfect for weeknight dinners.
Ingredients
Scale
- 4 large bell peppers
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo sauce
- 1 cup cream cheese, softened
- 1/2 cup cheddar cheese, shredded
- 1/2 cup green onions, chopped
- Salt and pepper, to taste
- Olive oil, for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, mix the shredded chicken, buffalo sauce, cream cheese, cheddar cheese, green onions, salt, and pepper until well combined.
- Stuff each bell pepper with the buffalo chicken mixture.
- Place the stuffed peppers in a baking dish, drizzle with olive oil, and cover with aluminum foil.
- Bake for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes until tender and bubbling.
- Let the peppers cool slightly before serving.
Notes
You can prepare the stuffed peppers in advance and refrigerate before baking. They’ll keep for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg