These Buffalo Chicken Stuffed Peppers are perfect for any night of the week. The buffalo wing sauce adds a spicy kick to this low carb and gluten free meal.
Use three cups of shredded or chopped chicken. It’s perfect to use up leftovers or even rotisserie chicken.
I love any recipe that uses shredded chicken, especially now that I figured out how easily I can make it in an Instant Pot. With my Instant Pot Shredded Chicken from Frozen recipe,
I can have enough shredded or chopped chicken in the refrigerator for an entire week of different meals. It makes throwing together week night meals really quick and easy. I never thought of myself as a “meal prep” person, but I really love doing things this way.
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Buffalo Wing Sauce
I love buffalo sauce. I usually buy it made to serve to make things easier. I’ve used this same sauce in my Buffalo Chicken Pizza. It’s so easy when the sauce is already made, of course. If you have some Frank’s Hot Sauce and butter, you can also make it yourself.
Try this buffalo wing sauce recipe from Jessica of The Forked Spoon.
When using the cream cheese, you won’t need to let it come to room temperature first. You can use it right out of the refrigerator. Just cut it into small cubes. It melts in the oven.
Do Bell Peppers Have to be Cooked Before Stuffing?
When you’re only heating the filling inside the bell pepper, like this buffalo chicken, it’s best to precook the peppers. It takes longer for the pepper to fully cook than it does for the filling to heat through.
Frequently Asked Questions
If you overcook your peppers, it will make them soggy. You also don’t want to have excessive fat in the filling which will also make everything soggy. These chicken stuffed peppers are great for a low fat alternative.
How to Serve
This is really a meal-in-one for me. If I needed to add something, I may add a side salad. Or, maybe I would add some homemade Focaccia Bread. Yum!
These peppers will last about three days in an airtight container in the refrigerator. I don’t recommend freezing. It’s possible, of course, but it will change the texture of the peppers. They’ll be mushy. Tasty! But, mushy.
Buffalo Chicken Stuffed PeppersTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- 9 x 11" baking dish
- 3 Bell Peppers
- 2 tablespoons Olive Oil, Olive Oil Spray can be used
- 1 teaspoon Salt, Himalayan Pink Salt used
- 2 Chicken Breasts, boneless, skinless, cooked, shredded
- ½ cup Buffalo Wing Sauce, Sweet Baby Ray's used
- 6 ounces Cream Cheese, cut into ½ inch cubes
- Preheat oven to 350℉.
- With long, sharp knife, cut bell peppers in half lengthwise. With a spoon, scoop out seeds and membranes. I left the stems as a purely aesthetic feature. Brush insides and outsides of peppers with olive oil and place in baking dish. Sprinkle a little salt inside each.
- Place in preheated oven and roast the peppers until just undercooked, about 20 minutes.
- While cooking the peppers, prepare the filling: mix together shredded chicken and buffalo wing sauce.
- Remove the peppers, tipping out and removing any accumulated liquid inside the peppers. Scoop prepared filling evenly inside each bell pepper half. Place back in the oven and continue cooking for 10 minutes.
- Remove pan and place about three or four cubes of cream cheese on top of each. Place back in the oven for 10 minutes more. Remove from oven and turn on the broiler. Using the back of a spoon or a small spreader, spread around the melty cream cheese.
- Broil for about 3-5 minutes until cream cheese has little spots of charred color. Remove and allow to cool about 5-10 minutes before serving.
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