Buffalo Chicken Peppers Recipe

Bell peppers: These serve as the vessel for the stuffing and add a sweet, crunchy texture.

Shredded cooked chicken: Provides the protein base for the stuffing, making the dish hearty and satisfying.

Buffalo sauce: Adds a spicy, tangy flavor that defines the dish.

Shredded cheddar cheese: Melts over the top, adding a rich, creamy finish.

Ranch dressing: Drizzled on top for a cool, creamy contrast to the spicy buffalo sauce.

Green onions: Chopped and sprinkled on top for a fresh, zesty garnish.

When preparing the bell peppers, make sure to slice them evenly and remove all seeds and membranes to ensure they cook uniformly. For an extra layer of flavor, you can lightly char the bell peppers on a grill or stovetop before stuffing them. This adds a smoky depth to the dish and enhances the overall taste.

• bell peppers - Substitute with poblano peppers: Poblano peppers offer a slightly spicier flavor and a similar texture, making them a good alternative for stuffed recipes.

• shredded cooked chicken - Substitute with shredded cooked turkey: Turkey provides a similar texture and protein content, making it a suitable replacement for chicken.

• buffalo sauce - Substitute with sriracha sauce mixed with melted butter: This combination mimics the spicy and buttery flavor of buffalo sauce.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and offers a milder flavor, which can complement the spicy buffalo sauce.

• ranch dressing - Substitute with blue cheese dressing: Blue cheese dressing provides a tangy and creamy contrast to the spicy buffalo sauce, similar to ranch.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used as a garnish in place of green onions.

• Allow the buffalo chicken peppers to cool completely before storing. This helps prevent condensation, which can make the peppers soggy.

• Transfer the cooled stuffed peppers to an airtight container. If stacking them, place a piece of parchment paper between layers to prevent sticking.

• Store the container in the refrigerator for up to 3-4 days. This keeps the chicken fresh and the bell peppers crisp.

• For longer storage, wrap each stuffed pepper individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.

• Place the wrapped peppers in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze the buffalo chicken peppers for up to 2-3 months. This ensures the cheddar cheese and ranch dressing retain their flavors.

• To reheat, thaw the peppers in the refrigerator overnight. This gradual thawing helps maintain the texture of the bell peppers.

• Preheat the oven to 350°F (175°C). Place the thawed stuffed peppers in a baking dish and cover with foil to prevent drying out.

• Bake for 15-20 minutes or until heated through. Remove the foil for the last 5 minutes to allow the cheddar cheese to melt and become bubbly.

• Alternatively, reheat in the microwave. Place a stuffed pepper on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking halfway through.

• Drizzle with fresh ranch dressing and sprinkle with chopped green onions before serving to refresh the flavors.

• Preheat your oven to 350°F (175°C). Place the leftover buffalo chicken peppers in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 15-20 minutes or until heated through.

• For a quicker option, use the microwave. Place the stuffed peppers on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap steam. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the peppers in the basket, making sure they don't overlap. Heat for about 5-7 minutes or until warmed through and the cheese is bubbly.

• For a stovetop method, use a skillet over medium heat. Add a splash of chicken broth or water to the pan to create steam. Place the peppers in the skillet, cover with a lid, and heat for about 10 minutes, turning occasionally to ensure even warming.

• Oven: Used to bake the stuffed bell peppers at the required temperature.

• Mixing bowl: Essential for combining the shredded chicken and buffalo sauce.

• Baking dish: Holds the stuffed bell peppers while they bake.

• Knife: Necessary for halving and seeding the bell peppers.

• Cutting board: Provides a safe surface for cutting the bell peppers.

• Measuring cups: Used to measure out the buffalo sauce, shredded cheddar cheese, and ranch dressing.

• Spoon: Useful for stuffing the bell peppers with the chicken mixture.

• Grater: If you need to shred the cheddar cheese yourself.

• Tongs: Handy for placing the stuffed peppers into the baking dish.

• Oven mitts: Protect your hands when handling the hot baking dish.

• Serving platter: For presenting the finished buffalo chicken peppers.

Pre-cook the chicken: Use shredded cooked chicken from a rotisserie or leftovers to save time.

Use pre-made sauce: Opt for store-bought buffalo sauce to cut down on preparation.

Prep ahead: Halve and seed the bell peppers in advance and store them in the fridge.

One-pan method: Mix the chicken mixture directly in the baking dish to reduce cleanup.

Quick topping: Use pre-shredded cheddar cheese to save time on grating.

Easy garnish: Pre-chop the green onions and store them in an airtight container.