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Cheesy Buffalo Chicken Stuffed Peppers Recipe

Cheesy Buffalo Chicken Stuffed Peppers Recipe
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★★★★★

4.9 from 14 reviews

These Cheesy Buffalo Chicken Stuffed Peppers are a delicious and flavorful low-carb dinner option, combining tender bell peppers stuffed with a creamy, spicy buffalo chicken mixture and topped with melted Colby Jack cheese. Perfect for a family meal or casual entertaining, this recipe is easy to prepare and packed with bold, comforting flavors.

Ingredients

Scale

Vegetables

  • 6 large Bell Peppers

Chicken and Dairy

  • 12 oz Pulled Rotisserie Chicken, no skin
  • 8 oz Fat Free Cream Cheese, cut into small pieces
  • 4 oz Shredded Colby Jack Cheese

Liquids and Sauces

  • 1/2 cup (120g) Chicken Stock
  • 1/2 cup (120g) Franks’ RedHot Buffalo Sauce

Seasoning

  • 1 Tbsp Ranch Seasoning

Instructions

  1. Prepare the Peppers: Preheat your oven to 400ºF. Remove the tops, seeds, and membranes from the bell peppers, then place them upright in a 13×8-inch baking dish. Set aside while you prepare the filling.
  2. Make the Sauce: In a nonstick skillet set over medium-low heat, combine the chicken stock, Buffalo sauce, and cream cheese. Stir and cook the mixture for several minutes until it becomes smooth and creamy. Then add the ranch seasoning and stir to incorporate evenly.
  3. Add the Chicken: Turn off the heat and fold in the shredded rotisserie chicken until it’s fully coated with the sauce, ensuring a consistent buffalo flavor throughout.
  4. Stuff the Peppers: Spoon the buffalo chicken mixture into each bell pepper, filling them generously. Loosely cover the baking dish with aluminum foil, making sure the foil does not touch the tops of the peppers, to prevent sogginess.
  5. Bake with Foil: Bake the stuffed peppers in the preheated oven for 20 minutes to allow the flavors to meld and the peppers to start softening.
  6. Add Cheese and Finish Baking: Remove the foil carefully and sprinkle the shredded Colby Jack cheese over each pepper. Return the dish to the oven and bake for an additional 15-20 minutes, until the peppers are fork-tender and the cheese is melted and bubbly. Optionally, broil for 2-3 minutes at the end for extra golden, bubbly cheese.

Notes

  • Use rotisserie chicken with no skin for a leaner dish and to keep the texture consistent.
  • You can substitute Colby Jack with cheddar or mozzarella cheese if preferred.
  • Adjust the amount of Buffalo sauce to control the spice level to your taste.
  • Covering peppers loosely with foil helps prevent burning while allowing steam to soften the peppers.
  • Broiling at the end is optional but adds a nice golden crust to the cheese topping.

Nutrition

Keywords: Buffalo chicken, stuffed peppers, low-carb dinner, cheesy stuffed peppers, rotisserie chicken recipe

Find it online: https://cookwithruby.com/cheesy-buffalo-chicken-stuffed-peppers-recipe/