Cheesy Buffalo Chicken Stuffed Peppers Recipe
Buffalo Chicken Stuffed Peppers
Buffalo Chicken Stuffed Peppers
Ingredients
- cooking spray for nonstick pans ($0.01)
- 1½ lb. chicken breasts, diced small (approx. 2 breasts, 680g) ($4.00*)
- salt, ¼ tsp ($0.01)
- ½ tsp freshly cracked black pepper ($0.08)
- vegetable oil, 1 Tbsp ($0.04)
- 3 large green bell peppers, seeded and sliced lengthwise ($2.46**)
- 1 Tbsp of butter ($0.11)
- ½ cup (4oz.) hot sauce ($1.29***)
- garlic powder, ½ tsp ($0.02)
- onion powder, ½ tsp ($0.02)
- 4 oz. cream cheese, cut into cubes ($0.91)
- 1½ cups shredded cheddar cheese, divided (150g) ($1.18****)
- ¼ cup blue cheese (45g) ($1.20*****)
- 2 sliced green onions ($0.12)
Instructions
Step 1
First, get your oven warming up to 350°F so it's ready right when your peppers are. While that heats, grab an 8x10-inch casserole dish and give it a good coating of nonstick cooking spray to keep things easy. Now is the time to set out all your chicken, buffalo sauce, and peppers on the counter. Having everything within reach makes the process a breeze.
Step 2
Grab your chicken and chop it into small, bite-sized cubes so they cook quickly and evenly. Use a few paper towels to pat the pieces completely dry, which helps the seasoning stick and ensures you get a nice sear. Sprinkle a generous pinch of salt and pepper over the meat, tossing it all together until every piece is coated. You're all set to get these in the pan for a beautiful golden brown finish!
Step 3
Grab your favorite large skillet and heat the oil over medium-high heat until it shimmers. Carefully add your cubed chicken in a single layer, but feel free to work in a few smaller batches if your pan feels crowded. Let the chicken sizzle undisturbed for about 3 minutes. You're looking for a beautiful, golden-brown crust to form on the bottom before you flip the pieces. Cook the other side for another 3 minutes until the chicken is cooked through and opaque. Once they're perfectly seared, move the pieces to a plate lined with paper towels to soak up any extra oil while we prep the filling.
Step 4
Lower your stove to medium heat. Stir in the butter, hot sauce, garlic powder, and onion powder, then add the cream cheese. Keep stirring for about two minutes until the mixture is smooth and the cheese has completely melted. You're looking for a creamy, consistent sauce with no lumps before you move on to the next step.
Step 5
Now, stir your diced chicken and 1 cup of shredded cheddar cheese back into the pan over medium-low heat. Gently fold the mixture together for about one minute until the cheese is melted and everything is creamy. Once the filling looks glossy and well-combined, turn off the heat immediately so the cheese doesn't overcook.
Step 6
Grab your baking dish and nestle the hollowed-out peppers inside, making sure they're standing upright with the open side facing you. Spoon the buffalo chicken mixture into each pepper, packing it down gently so you get plenty of filling in every bite. Pop the dish into the oven at 375°F for about 20 to 25 minutes. You'll know they're ready when the pepper walls are tender and the chicken topping is bubbling and lightly browned.
Step 7
Pop your stuffed peppers into the oven and bake them uncovered at 375°F for about 20 minutes. You'll know they're ready when the pepper walls look tender and the filling is bubbling. Carefully pull the pan out of the oven and sprinkle each pepper with your remaining cheddar and blue cheese. Slide them back in for another 5 to 8 minutes until that cheese is melted and beautifully golden brown.
Step 8
Slide your peppers back into the oven and bake for another 15 minutes. You're looking for the cheese to be bubbly and slightly browned on top. Once they're hot and melty, pull them out and sprinkle some fresh, sliced green onions over the top. Now you're ready to dig into these spicy buffalo treats!
Nutrition Information
My Tip
To get that gorgeous golden crust on your chicken, make sure you pat the breast pieces completely dry with paper towels before seasoning. If the meat is too damp, it will steam instead of searing in the oil!
Leftovers
Pop any leftover peppers in a sealed glass container for up to four days. To keep the peppers tender and the chicken juicy, reheat them in the oven at 350°F until they're warmed through.
Make It Your Own
Swap the green bell peppers for mini orange or red peppers to add a natural sweetness that balances the spicy buffalo sauce. You can also use extra-firm tofu instead of chicken for a hearty vegetarian version.
