Cheesy Buffalo Chicken Stuffed Peppers Recipe

Ben Carraoli

Cheesy Buffalo Chicken Stuffed Peppers Recipe

I made this cheesy Buffalo-chicken-stuffed peppers recipe recently and I couldn’t wait to tell you how it turned out. The peppers were soft and slightly sweet; the filling tangy, creamy, and full of that irresistible Buffalo-chicken kick. Every bite felt like a cozy, flavor-packed hug.

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Prep Time 15

Cook Time 35

Ingredients Method Notes

Ingredients

3 large bell peppers any color — red, yellow, orange, or green. These act as the perfect edible “boats” and add natural sweetness.
~2 cups cooked shredded chicken (rotisserie or boiled). It absorbs flavor beautifully.
⅔ cup buffalo-style hot sauce. This gives the filling the classic spicy-tangy flavor.
1 tablespoon unsalted butter or olive oil. Adds richness and balances the heat.
½ teaspoon garlic powder. Helps deepen the savory notes.
½ teaspoon onion powder. Rounds out the overall flavor.
¾ cup shredded mozzarella or a 50/50 mix of mozzarella + provolone. Freshly grated melts best.
½ cup crumbled feta or blue cheese optional, for extra bold flavor.
Salt to taste. Helps all the flavors bloom.

Method

Preheat your oven to 375°F (190°C). Wash and slice the peppers lengthwise, then remove the seeds and membranes. Arrange the pepper halves in a greased baking dish, cut-side up, so they’re ready to fill.
In a bowl, combine shredded chicken, hot sauce, melted butter or oil, garlic powder, onion powder, and salt. Mix until the chicken is evenly coated. Add most of the cheese (saving some for topping) and fold it gently into the mixture.
Fill each pepper half generously with the chicken mixture. Top with the remaining mozzarella for a melty finish. Bake for 25–30 minutes until the peppers soften and the cheese becomes golden and bubbly. Broil for 1–2 minutes if you want a more caramelized top.

Notes

I always choose firm, shiny peppers so they hold their shape during baking.
I prefer shredding cheese from a block because it melts smoother and doesn’t get grainy.
I let the mixture sit for a minute before stuffing so the sauce thickens slightly.
When I want extra heat, I simply add an extra splash of hot sauce.
Lining the baking dish with parchment paper saves cleanup time