Description
Buffalo Chicken Stuffed Peppers are a delicious and easy low-carb meal featuring tender bell peppers filled with a flavorful buffalo chicken mixture, melted cheese, and green chilies, all topped with a drizzle of ranch dressing. This gluten-free recipe offers a perfect balance of spicy and creamy, making it an ideal appetizer or main dish for any occasion. With a dairy-free option available, it caters to diverse dietary preferences.
Ingredients
Stuffed Peppers
- 4 large green bell peppers, halved and deseeded
- 1.5 lbs cooked shredded chicken or rotisserie chicken (about 4 cups lightly packed, ½ cup per pepper)
- 1 cup mozzarella cheese or dairy-free cheese of choice
- ½ cup buffalo sauce (e.g., Franks)
- 1 (4 oz) can green chilies (optional)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
Garnish
- Sliced green onions
- Ranch dressing for drizzle
Instructions
- Prepare Peppers: Preheat oven to 375°F (190°C). Cut the tops off the bell peppers, remove seeds and membranes, then place the peppers upright in a baking dish. Bake unstuffed peppers for 10 minutes to soften slightly. Alternatively, boil them in water for 3-4 minutes until slightly softened, then drain and place in the baking dish.
- Make Chicken Mixture: Heat olive oil in a skillet over medium heat. Sauté diced onions until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant. Add shredded chicken, green chilies, and buffalo sauce to the skillet, stirring to combine. Let simmer for a few minutes until heated through. Season with salt, pepper, and onion powder. Remove from heat and mix in half of the mozzarella cheese.
- Stuff Peppers: Fill each pre-baked pepper half with the buffalo chicken mixture until full. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until peppers are tender and cheese has melted.
- Garnish and Serve: Remove foil and optionally broil peppers for 1-2 minutes to create a bubbly, golden cheese topping. Garnish with sliced green onions and drizzle with ranch dressing before serving hot.
Notes
- To reduce cooking time, boiling peppers before baking is a great alternative to softening in the oven.
- Dairy-free cheese substitutes work well if you prefer a dairy-free or vegan version.
- Adjust the amount of buffalo sauce to control the level of spiciness.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- For a lower sodium dish, choose low-sodium buffalo sauce and adjust salt accordingly.
