Creamy Buffalo Chicken Stuffed Peppers

The ingredients for this recipe are simple and easy to find. I've included a recipe for both the Buffalo Sauce and Blue Cheese Dressing but you can use store-bought versions to make this dish come together even faster!

• bell peppers
• rotisserie chicken
• Frank's Original hot sauce
• Sambal Olek (chili garlic sauce)
• Worchesershire sauce
• apple cider vinegar
• garlic powder
• sour cream
• mayonnaise
• plain yogurt
• Danish blue cheese
• onion powder
• cheddar cheese
• green onions (optional)

See recipe card for quantities.

Instructions

1. Cut peppers in half lengthwise and remove the core and seeds. Arrange, cut side up, in a baking dish or a foil lined tray. Set aside.
2. Shred or chop rotisserie chicken and place in a bowl.
3. In a seperate bowl mix together the Buffalo sauce ingredients and add to the chicken. Mix with a whisk unil well combined.
4. Season peppers with salt and pepper. Stuff with chicken filling and top with shredded cheese.
5. Bake in a 350°F oven for 30 minutes or until peppers have softened and filling is bubbling.
6. Top with blue cheese dressing and sliced green onions (optional).

Hint: If your peppers are falling to the side, slice a small piece from the bottom to create a flat surface to keep them upright. Or place in a pan that fits them snuggly together so they can hold each other up.

Substitutions

A few things can be switched up for this recipe.

• Large bell peppers - use mini bell peppers or jalapenos for a fun party snack or appetizer.
• Rotisserie chicken - any leftover or cooked chicken will work. If you want to cook your own chicken bring a pot of water to a boil and poach approximately 1 kg (2 lbs) of chicken breasts for 15 to 20 minutes or until internal temperature reaches 165° F or chicken is no longer pink in the center.
• Sour Cream - plain Greek yogurt can be used instead.
• Sambal Oelek - use any chili garlic sauce you like or substitute with Sriratcha.
• Blue Cheese - not a fan of blue cheese? try using feta instead. My Spicy Ranch Dressing would also be delicious
• Vegetarian - replace the chicken with black beans, chickpeas, tofu or tempeh. You can also add in cooked veggies like cauliflower, zucchini, peas, corn etc.
• Dairy Free or Vegan - leave out the sour cream in the Buffalo sauce or replace with a dairy free plain yogurt or sour cream alternative. Also omit the shredded cheese topping and blue cheese dressing or replace with a dairy free alternative.

Variations

• Turn up the heat! - add chopped jalapeno peppers and/or tobasco sauce to the chicken mixture.
• Turn down the heat - increase the sour cream and decrease the hot sauces.
• Deluxe - jazz these peppers up by adding some cooked veggies, fresh herbs, and/or chopped greens.

Equipment

No fancy equipment is needed here but if you are interested in checking out the baking dish I used, you can find it here Le Creuset Braiser (affiliate link).

Storage

Store the leftovers in an airtight container for 3 to 4 days. Reheat in a 350 °F oven or in the microwave.

Freeze in an airtight container or wrapped well individually for up to 3 months. To defrost - bake from frozen at 350 degrees F for half an hour or until warmed inside.

Top tip

Depending on the size of the peppers, you may be able to fill 8 halves without adjusting the recipe. You can also stuff them less to fill 2 extra halves. Turn an ordinary salad into a Buffalo chicken salad by topping it with any extra filling you may have.