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To make Buffalo Chicken Stuffed Peppers, you need a few key ingredients. Here’s what you will need: - 4 large bell peppers (pick your favorite color) - 2 cups cooked chicken, shredded (rotisserie chicken is perfect) - 1/2 cup buffalo sauce (adjust to your spice level) - 1/2 cup cream cheese, softened - 1 cup shredded cheddar cheese (divided) - 1/2 cup celery, finely chopped - 1/4 cup green onions, sliced (plus more for garnish) - Salt and pepper to taste For a fun twist, you can add optional ingredients like fresh parsley for a burst of color. This recipe is simple and allows for easy customization based on what you have. You can mix in extra veggies or spices if you like. The combination of flavors in these stuffed peppers makes them a hit for any meal. 1. Prepping the peppers Start by preheating your oven to 375°F (190°C). Take 4 large bell peppers and cut off the tops. Use your hands or a spoon to remove the seeds and membranes. Set the hollowed peppers aside. 2. Mixing the filling In a large mixing bowl, combine 2 cups of shredded chicken, 1/2 cup of buffalo sauce, and 1/2 cup of softened cream cheese. Then, add 1 cup of shredded cheddar cheese (reserve half for later), 1/2 cup of finely chopped celery, and 1/4 cup of sliced green onions. Mix everything well. Taste the filling and add salt and pepper to your liking. 3. Stuffing the peppers Spoon the buffalo chicken mixture into each hollowed pepper. Make sure to pack the filling well. Place the stuffed peppers upright in a baking dish. 1. Initial baking covered Cover the dish with aluminum foil. This keeps the peppers moist while baking. Bake in the preheated oven for 25 minutes. 2. Final baking uncovered for cheese After 25 minutes, remove the foil. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of each pepper. Return the dish to the oven. Bake for another 10-15 minutes, until the cheese is bubbling and lightly golden. 1. How to garnish After baking, let the peppers cool for a few minutes. If you want, garnish with fresh parsley and extra sliced green onions for a pop of color. 2. Pairing ideas with sides or sauces These stuffed peppers pair well with a side salad or some crunchy veggies. You can also serve them with extra buffalo sauce or ranch dressing for dipping. Enjoy your tasty meal! Keeping peppers firm To keep your peppers firm, don't overcook them. Bake them just enough so they soften but still hold shape. You can also blanch them in boiling water for a few minutes before stuffing. This process helps them stay crisp while cooking. Flavor enhancement methods For more flavor, mix in some spices or herbs to the filling. A bit of garlic powder or paprika adds depth. You can also try adding a splash of lemon juice for brightness. Don't be afraid to taste your filling as you go. Adjust the buffalo sauce for heat based on your liking. Best practices for storing leftovers Store any leftovers in an airtight container. They will stay fresh in the fridge for up to three days. If you want to keep them longer, freeze the stuffed peppers. Just wrap them tightly in plastic wrap and then in foil. How to reheat for best results To reheat, use the oven for the best texture. Preheat it to 350°F (175°C). Place the stuffed peppers in a baking dish and cover with foil. Bake for about 20 minutes or until heated through. If you want to refresh the cheese, remove the foil for the last few minutes. This keeps the cheese melty and delicious. {{image_4}} For those following a keto diet, you can make a few simple swaps. Use cauliflower rice instead of chicken for a low-carb option. You can also replace cream cheese with a full-fat cream cheese alternative. This makes the dish creamy and delicious while keeping it keto-friendly. If you want a vegetarian alternative, use shredded jackfruit. It mimics the texture of pulled chicken. Mix it with the buffalo sauce and cream cheese. You can add black beans for extra protein. This gives you a hearty and satisfying dish that's still packed with flavor. Try different sauces to change up the taste. Instead of buffalo sauce, use barbecue sauce for a sweet twist. You can also mix in honey mustard for a tangy kick. Each sauce gives the stuffed peppers a new feel. Cheese options can also enhance the dish. Swap cheddar for pepper jack for extra spice. You can also use mozzarella for a gooey texture. Mixing different cheeses can make each bite exciting. For the full recipe, check out the detailed steps and ingredients listed earlier. Each serving of buffalo chicken stuffed peppers has about 400 calories. - Protein: 30 grams - Fat: 20 grams - Carbohydrates: 25 grams This meal packs a good protein punch thanks to the chicken. It also offers healthy fats from the cream cheese and cheese. The carbs mainly come from the bell peppers. Bell peppers are low in calories and high in vitamins. They are rich in vitamin C, which boosts your immune system. They also have fiber, which helps digestion. Chicken provides lean protein, essential for muscle growth and repair. It also contains B vitamins that help your body turn food into energy. Using these ingredients in your diet can support overall health. For more details on how to make this dish, check the Full Recipe. Can I use frozen chicken? Yes, you can use frozen chicken. Just make sure to cook it first. Shred the chicken after cooking. This works well if you want a quick meal. How to know when the peppers are done? Peppers are done when they are tender but not mushy. The cheese should be melted and lightly golden. You can poke them with a fork to check for softness. Can I make these ahead of time? You can make these stuffed peppers ahead of time. Prepare the filling and stuff the peppers. Then, store them in the fridge. Bake them when you are ready to eat. What to do if peppers are too firm? If the peppers are too firm, try adding more baking time. Cover them with foil for part of the cooking. This helps them soften without burning. Suitable substitutes for buffalo sauce? You can use BBQ sauce or hot sauce as a substitute. If you prefer a milder flavor, try ranch dressing or a mix of mayo and hot sauce. This article covered a delicious stuffed pepper recipe. You learned about the main ingredients, how to prepare the dish, and tips for baking. We also explored storage options, variations for diets, and nutritional benefits. Remember, cooking is about creativity and fun. Don’t hesitate to try your twists on the recipe. With practice, you’ll master this dish and impress everyone at the table. Enjoy making and sharing your stuffed peppers!

Buffalo Chicken Stuffed Peppers

Spice up your dinner with these delicious Buffalo Chicken Stuffed Peppers! This easy recipe combines tender bell peppers with a creamy buffalo chicken filling, perfect for adding a kick to your meal. In just under an hour, you can create a flavorful dish that's sure to impress. Follow the simple steps and get ready to indulge in this tasty treat.
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Ingredients
  

4 large bell peppers (choose any color that appeals to you)

2 cups cooked chicken, shredded (rotisserie chicken works great)

1/2 cup buffalo sauce (feel free to adjust according to your heat preference)

1/2 cup cream cheese, softened to room temperature

1 cup shredded cheddar cheese (divided)

1/2 cup celery, finely chopped

1/4 cup green onions, sliced (plus more for garnish if desired)

Salt and pepper to taste

Optional: Fresh parsley for garnish

Instructions
 

Start by preheating your oven to 375°F (190°C).

    Carefully slice off the tops of the bell peppers and use your hands or a spoon to remove the seeds and membranes. Set the hollowed peppers aside.

      In a large mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, 1/2 cup of the shredded cheddar cheese, finely chopped celery, and sliced green onions. Mix thoroughly until everything is well incorporated. Taste the filling and season with salt and pepper to your liking.

        Generously spoon the buffalo chicken mixture into each of the hollowed bell peppers, ensuring they are packed well.

          Arrange the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil to retain moisture during cooking. Bake in the preheated oven for 25 minutes.

            After 25 minutes, carefully remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly on top of each stuffed pepper. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbling and lightly golden.

              Once baked, remove the dish from the oven and allow it to cool for a few minutes before serving.

                If you wish, garnish with fresh parsley and additional sliced green onions before presentation for a pop of color.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4