Cheesy Buffalo Chicken Peppers (Printable Version)
Bold buffalo chicken and melty cheese fill crisp bell peppers for a hearty, flavorful dinner.
# Ingredients:
→ Main Ingredients
01 -
3 large bell peppers, mixed colors, halved and seeded
02 -
600 g cooked shredded rotisserie chicken
03 -
75 g cream cheese, softened
04 -
120 ml buffalo sauce
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon kosher salt
08 -
1 teaspoon ground black pepper
09 -
1 bunch green onions, thinly sliced
→ For Garnish
10 -
Ranch dressing
11 -
Fresh green onions, sliced
12 -
Fresh cilantro, chopped
# Steps:
01 -
Preheat oven to 200°C. Lightly grease a large baking dish or sheet pan.
02 -
Slice bell peppers lengthwise and remove seeds and membranes. Arrange pepper halves cut side up in the prepared baking dish.
03 -
In a medium bowl, combine shredded chicken, cream cheese, buffalo sauce, garlic powder, onion powder, salt, black pepper, and sliced green onions until well mixed.
04 -
Generously spoon the buffalo chicken mixture into each bell pepper half, packing the filling evenly.
05 -
Cover dish tightly with aluminium foil. Bake for 30 minutes.
06 -
Remove foil and continue baking uncovered for an additional 15 minutes until peppers are tender and filling is heated through.
07 -
Garnish stuffed peppers with ranch dressing, sliced green onions, and chopped cilantro. Serve immediately.
# Notes:
01 -
Use only fresh bell peppers for optimal texture; avoid pre-packaged or frozen varieties, as they may become mushy.
02 -
Ensure peppers are cut evenly to promote uniform cooking.
03 -
Stuff peppers generously for maximum flavor balance.
04 -
Bake until peppers are just tender to retain structure and presentation.
05 -
For faster preparation, briefly pre-cook peppers before stuffing and baking.