Buffalo Chicken Stuffed Peppers

Servings: servings

Calories: 359cal

Preheat oven to 350 F.
Cut each bell pepper in half lengthwise and remove seeds and pith.
3 large bell peppers
Place bell pepper halves cut side down in a baking dish or baking sheet and brush with olive oil.
3 large bell peppers, 1 Tablespoon olive oil
Bake for 10-15 minutes to soften the peppers.
In a medium saucepan over medium-high heat, melt butter. Whisk in hot sauce, onion powder, and garlic powder.
2 Tablespoons butter, 10 ounces hot sauce, 2 teaspoons onion powder, 1 Tablespoon garlic powder
Place chicken in a large bowl and add sauce mixture. Stir until completely combined.
1.25 pounds shredded cooked chicken
Place par-baked bell peppers, cut side up, in the baking dish.
Add two layers of ingredients to each pepper: chicken mixture, mozzarella cheese, chicken mixture, mozzarella cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and golden brown.
Serve topped with a drizzle of blue cheese and blue cheese crumbles.

Author: Chef Antoine Davis

5 from 1 vote

You can use whichever color bell pepper you enjoy the most for this recipe. Green bell peppers are the least ripe, while red is the ripest and juiciest. Yellow and orange bell peppers are somewhere in the middle with yellow being known as the sweetest.
A rotisserie chicken is perfect for this recipe. Alternatively, you could cook your own chicken breasts and/or thighs, or use leftovers from another meal.
We partially bake the peppers to soften them up. We do this because the filling is already cooked and just requires heating up. If you like your peppers with more of a crunch, you can stuff them raw without precooking.

Course: Dinner

Cuisine: American

Prep Time20

Cook Time30

Total Time50