Description
Craving buffalo wings but don’t want the mess? These stuffed peppers deliver all that buffalo chicken goodness in one gorgeous, fork-friendly package.
Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- 1/3 cup buffalo sauce
- 1/2 cup blue cheese crumbles, plus extra for topping
- 1/4 cup green onions, thinly sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced celery
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 tbsp ranch or blue cheese dressing (optional, for drizzling)
Instructions
- Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise, remove seeds and membranes.
- Place pepper halves in a baking dish. Brush lightly with olive oil and sprinkle with salt. Bake for 10 minutes to soften.
- Meanwhile, in a large bowl, combine shredded chicken, cream cheese, buffalo sauce, blue cheese, green onions, celery, garlic, onion powder, salt, and pepper. Mix until well combined.
- Remove par-baked peppers from oven. Fill each pepper half with buffalo chicken mixture and top with shredded cheddar cheese.
- Return to oven and bake for 20-25 minutes until peppers are tender and cheese is melted and golden.
- Optional: Broil for final 1-2 minutes for extra golden tops.
- Let cool for 5 minutes, then drizzle with ranch or blue cheese dressing if desired and garnish with additional green onions.