If you’re searching for a vibrant, comforting dish that really packs a punch, the Spicy Buffalo Chicken Stuffed Peppers Recipe is an absolute game-changer. Imagine tender bell peppers bursting with a saucy, zesty buffalo chicken filling, topped with melted mozzarella and fresh garnishes that brighten every bite. This recipe blends spicy, creamy, and savory flavors in such a perfect way that it instantly becomes a favorite for weeknight dinners or casual gatherings. Trust me, once you make these, you’ll wonder how you ever lived without them!
Ingredients You’ll Need
Every ingredient in the Spicy Buffalo Chicken Stuffed Peppers Recipe is simple yet essential, coming together to create layers of flavor, satisfying texture, and beautiful color. Each item plays its own part in turning an ordinary bell pepper into an extraordinary meal.
- 4 large bell peppers, halved and seeded: These provide a crisp, sweet shell that holds all the fantastic stuffing perfectly.
- 1 pound ground chicken: A lean protein base that soaks up the spicy buffalo sauce wonderfully.
- 1/2 cup hot sauce (like Frank’s RedHot): The signature buffalo flavor that gives this dish its fiery kick.
- 1/4 cup ranch dressing: Adds a creamy balance to the heat, making the filling irresistibly smooth.
- 1 cup shredded mozzarella cheese: Melts into a gooey topping that adds richness and a mild cheesy note.
- 1 tablespoon olive oil: Needed to sauté the onions and garlic perfectly without sticking.
- 1/2 onion, diced: Offers a subtle sweetness and texture contrast in the chicken mixture.
- 2 cloves garlic, minced: Brings a lovely aromatic depth that complements the heat.
- Salt and pepper to taste: Essential seasonings to enhance all the other flavors.
- Chopped green onions and cilantro for garnish: Adds a fresh, herbal brightness that finishes the dish beautifully.
How to Make Spicy Buffalo Chicken Stuffed Peppers Recipe
Step 1: Prepare the Bell Peppers
Begin by preheating your oven to 375°F (190°C). While it’s warming up, halve the bell peppers lengthwise and carefully remove the seeds and membranes. Place these hollowed peppers cut side up in a baking dish—this will be their cozy home for baking later.
Step 2: Sauté the Aromatics
Next, heat the olive oil in a skillet over medium heat until it shimmers. Toss in the diced onions and minced garlic, stirring often until the onions become translucent and fragrant, about 3 to 5 minutes. This step builds the foundational flavor of your filling by softening the onions and mellowing the garlic’s pungency.
Step 3: Cook the Ground Chicken
Add the ground chicken to your skillet, breaking it apart with a spatula or wooden spoon. Season generously with salt and pepper, and cook until the chicken is no longer pink and just cooked through. This ensures your filling is juicy yet fully cooked, ready to absorb the bold buffalo sauce.
Step 4: Mix in Buffalo and Ranch Sauces
Once the chicken is cooked, stir in the hot sauce and ranch dressing. Mix thoroughly until every morsel of chicken is coated in the creamy, spicy sauce. This combination delivers the iconic buffalo chicken flavor while softening the heat with ranch’s cool tang.
Step 5: Stuff and Top the Peppers
Spoon the buffalo chicken mixture evenly into each pepper half, pressing gently to fill them generously. Sprinkle the shredded mozzarella cheese on top of each stuffed pepper to create a melty, bubbly crust during baking.
Step 6: Bake to Perfection
Place the baking dish in the preheated oven and bake for 25 to 30 minutes. The peppers should turn tender but still hold their shape, and the cheese will be melted and golden. This step melds all the flavors and textures together beautifully.
Step 7: Garnish and Serve
After removing the peppers from the oven, sprinkle chopped green onions and fresh cilantro on top. These garnishes add a fresh herbal note and a lovely pop of color, making each serving as beautiful as it is delicious.
How to Serve Spicy Buffalo Chicken Stuffed Peppers Recipe
Garnishes
Opt for fresh green onions and cilantro as a classic finishing touch. If you want an extra creamy contrast, a drizzle of ranch or a dollop of sour cream on the side complements the spicy buffalo flavors wonderfully. Adding a squeeze of fresh lime can brighten the whole ensemble too.
Side Dishes
This dish pairs spectacularly with cool, crisp sides to balance the heat. Consider serving it alongside a fresh garden salad, crunchy celery sticks, or a creamy coleslaw. A side of garlic bread or warm quinoa also works great to round out the meal and soak up any leftover sauce.
Creative Ways to Present
If you’re looking to impress guests or keep family dinners exciting, try serving the Spicy Buffalo Chicken Stuffed Peppers Recipe as an appetizer by making them in mini bell peppers. Alternatively, bake the filling separately and turn it into a buffalo chicken dip with melted cheese and sliced bell pepper scoops for dipping. Either way, the bold flavors always steal the show.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers stay fresh in an airtight container in the refrigerator for up to 3 days. Make sure they are completely cooled before refrigerating to preserve texture and flavor. When stored properly, they make a fantastic quick lunch or dinner option.
Freezing
You can freeze the assembled, but unbaked, stuffed peppers. Wrap each tightly in foil or plastic wrap and place them in a freezer-safe container or bag for up to 2 months. Defrost overnight in the fridge before baking to ensure even cooking and maintain that perfect texture.
Reheating
To reheat, place the peppers on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through and the cheese is bubbly again. Avoid microwaving for best texture, but if short on time, a covered microwave-safe dish on medium power works too.
FAQs
Can I use other types of ground meat instead of chicken?
Absolutely! Ground turkey or even lean ground beef can be fantastic substitutes. Just adjust the cooking time as needed, and the spicy buffalo sauce will still work its magic no matter the protein.
How spicy is the Spicy Buffalo Chicken Stuffed Peppers Recipe?
The heat level mainly comes from the hot sauce you use. Using a classic like Frank’s RedHot gives a medium heat that’s spicy but approachable. If you prefer milder flavors, reduce the hot sauce or swap for a milder buffalo sauce.
Can I make this recipe vegetarian?
Yes, you can use plant-based ground chicken or crumbled tofu seasoned with buffalo sauce as an alternative. Roasting extra veggies like mushrooms or cauliflower in the filling also adds texture and flavor, making it a hearty meatless option.
Is it possible to prepare the filling ahead of time?
Definitely! You can make the buffalo chicken filling a day ahead and refrigerate it. When ready to serve, just stuff the peppers and bake. This saves time on busy days and allows the flavors to meld even more.
What cheese other than mozzarella can I use?
Cheddar, Monterey Jack, or pepper jack cheeses are excellent alternatives that melt well and bring their own unique flavors to the dish. Feel free to mix cheeses for even more richness and depth.
Final Thoughts
You really can’t go wrong with the Spicy Buffalo Chicken Stuffed Peppers Recipe. It’s a vibrant, full-flavored dish that delivers warmth, heat, and comfort all in one bite. Whether you’re cooking for family, friends, or just treating yourself, this recipe is a surefire way to bring excitement to your dinner table. Give it a try and watch it quickly become one of your go-to favorite meals.
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Spicy Buffalo Chicken Stuffed Peppers Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Deliciously spicy and creamy, these Buffalo Chicken Stuffed Peppers combine tender ground chicken cooked with hot sauce and ranch dressing, stuffed into vibrant bell pepper halves, then baked to perfection topped with melted mozzarella cheese. A perfect low-carb, flavorful meal packed with protein and a kick of heat.
Ingredients
Main Ingredients
- 4 large bell peppers, halved and seeded
- 1 pound ground chicken
- 1/2 cup hot sauce (like Frank’s RedHot)
- 1/4 cup ranch dressing
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
Garnish
- Chopped green onions
- Chopped cilantro
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Arrange the halved and seeded bell peppers upright in a baking dish to prepare for stuffing.
- Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the diced onions and minced garlic, cooking until they become translucent and fragrant, about 3-4 minutes.
- Cook Chicken: Add the ground chicken to the skillet with the sautéed onions and garlic. Cook thoroughly, breaking the chicken up with a spoon, until there’s no pink remaining. Season with salt and pepper to taste.
- Mix Sauce: Stir in the hot sauce and ranch dressing into the cooked chicken mixture. Mix well until every bit of chicken is evenly coated with the spicy, creamy sauce.
- Stuff Peppers: Spoon the buffalo chicken mixture evenly into each halved bell pepper. Generously top each with shredded mozzarella cheese for a melty, cheesy finish.
- Bake: Place the stuffed peppers in the oven and bake for 25-30 minutes, or until the peppers are tender when pierced with a fork and the cheese is melted, bubbly, and slightly browned.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped green onions and cilantro before serving for added flavor and freshness.
Notes
- You can use any color of bell pepper for this recipe; red, yellow, or orange will add sweetness balancing the spice.
- If you prefer less heat, reduce the hot sauce amount or use a milder hot sauce.
- For a dairy-free option, omit the mozzarella or substitute with dairy-free cheese.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Make sure to remove the seeds and membrane of the peppers for easier eating and better stuffing hold.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
