Buffalo Chicken Stuffed Peppers Recipe

Bell peppers: These serve as the edible vessel for the stuffing, adding a sweet and slightly crisp texture.

Shredded cooked chicken: Provides the protein base for the stuffing, absorbing the flavors of the sauce and dressing.

Buffalo sauce: A spicy and tangy sauce that gives the dish its signature heat and flavor.

Cheddar or mozzarella shredded cheese: Melts over the top of the stuffed peppers, adding a creamy and savory finish.

Ranch dressing: Adds a creamy, tangy element that balances the heat of the buffalo sauce.

Green onions: Used as a garnish, they add a fresh, mild onion flavor and a pop of color.

To enhance the flavor of your bell peppers, consider roasting them before stuffing. Simply brush the halved peppers with a bit of olive oil and place them under the broiler for a few minutes until they start to char slightly. This step adds a smoky depth to the dish and softens the peppers, making them even more tender after baking. Additionally, when mixing the shredded chicken with the buffalo sauce and ranch dressing, taste the mixture and adjust the seasoning with salt and pepper to your preference. This ensures that the filling is perfectly seasoned before stuffing the peppers.

• bell peppers - Substitute with poblano peppers: Poblano peppers offer a mild heat and a similar size, making them a great alternative for stuffing.

• shredded cooked chicken - Substitute with shredded cooked turkey: Turkey provides a similar texture and flavor profile, especially if you have leftovers.

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

• cheddar or mozzarella shredded cheese - Substitute with monterey jack cheese: Monterey Jack melts well and has a mild flavor that complements the dish.

• ranch dressing - Substitute with blue cheese dressing: Blue cheese dressing offers a tangy and creamy alternative that pairs well with buffalo flavors.

• chopped green onions - Substitute with chopped chives: Chives provide a similar mild onion flavor and a pop of green color.

• Allow the buffalo chicken stuffed peppers to cool completely after baking. This ensures that any residual heat doesn't create condensation, which can make them soggy.

• For short-term storage, place the stuffed peppers in an airtight container. If stacking is necessary, separate layers with parchment paper to prevent sticking.

• Store the container in the refrigerator, where they will remain fresh for up to 3-4 days. This makes them a perfect option for meal prep or a quick mid-week dinner.

• For longer storage, wrap each stuffed pepper individually in plastic wrap or aluminum foil. This helps to preserve their flavor and texture.

• Place the wrapped peppers in a freezer-safe bag or container, ensuring you remove as much air as possible to prevent freezer burn.

• Label the container with the date, as stuffed peppers can be frozen for up to 2-3 months. This way, you can keep track of their freshness.

• When ready to enjoy, thaw the stuffed peppers in the refrigerator overnight. This gradual thawing helps maintain their texture.

• Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This method ensures the peppers remain tender and the cheese is perfectly melted.

• Alternatively, for a quicker option, reheat in the microwave on medium power, checking every minute to avoid overcooking.

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

• For a quicker option, use the microwave. Place the stuffed peppers on a microwave-safe plate. Cover them with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Be cautious, as the cheese can get very hot.

• If you have an air fryer, preheat it to 350°F (175°C). Place the stuffed peppers in the basket, ensuring they are not overcrowded. Heat for about 5-7 minutes. This method will keep the peppers slightly crispy while warming the filling thoroughly.

• On the stovetop, use a skillet with a lid. Add a splash of water or broth to the pan to create steam, which helps in reheating. Place the stuffed peppers in the skillet, cover, and heat on medium-low for about 10 minutes, checking occasionally to ensure they are warming evenly.

• Oven: Used to bake the stuffed peppers until they are tender and the cheese is melted.

• Mixing bowl: Utilized to combine the shredded chicken, buffalo sauce, and ranch dressing.

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

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

• Cutting board: Provides a surface for cutting the bell peppers and chopping the green onions.

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

• Spoon: Helps in stuffing the bell peppers with the chicken mixture.

• Grater: If using a block of cheese, this tool is needed to shred the cheese.

Pre-cook the chicken: Use rotisserie chicken or leftover cooked chicken to save time on preparation.

Use pre-shredded cheese: Opt for pre-shredded cheese to eliminate the need for grating.

Prep ahead: Halve and seed the bell peppers in advance and store them in the fridge until ready to use.

Batch cooking: Double the recipe and freeze extra stuffed peppers for a quick meal later.

Quick sauce mix: Combine buffalo sauce and ranch dressing in a jar and shake for a fast blend.