Buffalo Chicken Stuffed Peppers
Delicious buffalo chicken stuffed peppers, easy to make, perfect for appetizers or meals.
Ingredients
Main Ingredients
- 15 count sweet baby bell peppers halved with stems, seeds, and membranes removed
- 1 cup low-sodium chicken stock
- 0.75 cup Frank's Red Hot original sauce plus more for garnish
- 0.5 teaspoon garlic powder
- 8 ounces cream cheese cubed
- 2 tablespoons fresh chopped parsley plus more for garnish
- 1.5 pounds cooked and shredded chicken breast
- 8 ounces shredded cheese mix of sharp cheddar and Mozzarella
- 3 count chopped green onions for garnish
- optional garnishes chopped jalapeño, crumbled blue cheese, or more shredded cheese
Instructions
- Preheat your oven to 400°F (200°C) and place the rack in the middle position.
- Wash and dry the baby bell peppers. Halve them and remove the stems, seeds, and membranes.
- In a large sauté pan over medium-high heat, combine the chicken stock, Frank's Red Hot sauce, and garlic powder. Bring to a simmer.
- Add the cubed cream cheese to the pan, whisking until smooth. Incorporate the fresh chopped parsley for added flavor.
- Fold in the shredded chicken, ensuring it’s well-coated with the sauce.
- Mix in the shredded cheese and continue cooking for about 3-5 minutes until melted.
- Grease a baking sheet and arrange the halved peppers cut side up.
- Using a spoon or ice cream scoop, fill each pepper with the chicken mixture, pressing it in gently.
- Bake the stuffed peppers for 15 minutes. Then, sprinkle the remaining cheese on top and bake for an additional 2-3 minutes until bubbly and golden.
- Once done, garnish with parsley, green onions, and any other desired toppings like jalapeños or blue cheese. Serve immediately for the best experience!
Notes
Allow the chicken mixture to cool slightly before filling the peppers to avoid burning yourself. Experiment with different garnishes like jalapeños or blue cheese for added flavor.