Description
These Buffalo Chicken Stuffed Peppers combine the bold, spicy flavors of classic buffalo chicken with tender baked bell peppers, creating a delicious and hearty meal that’s perfect for a weeknight dinner. The filling features shredded chicken coated in a tangy buffalo sauce, creamy Greek yogurt, and melted provolone cheese, all baked until bubbly and topped with crumbled feta or blue cheese and fresh green onions for an added burst of flavor.
Ingredients
Scale
Bell Peppers
- 3 bell peppers, any colors, halved and seeded
Buffalo Chicken Filling
- 2 cups cooked, shredded chicken (from about 2 medium breasts)
- ⅔ cup classic hot sauce (such as Frank’s RedHot)
- 1 tablespoon unsalted butter
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup nonfat plain Greek yogurt, plus more for serving
- ¼ cup finely chopped green onions
- ¾ cup shredded provolone or mozzarella cheese (blend preferred), divided
- ½ cup crumbled feta cheese or blue cheese
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 375°F (190°C) and lightly coat a 9×13-inch baking dish with nonstick spray to prevent sticking during baking.
- Prepare the Bell Peppers: Slice the bell peppers in half lengthwise from top to bottom. Remove all seeds and membranes thoroughly to create room for the filling, then arrange the pepper halves cut side up in the prepared baking dish.
- Make Buffalo Sauce: In a medium saucepan over medium heat, combine the classic hot sauce, unsalted butter, kosher salt, garlic powder, and onion powder. Stir continuously until the butter has fully melted and the ingredients are well blended. Remove the saucepan from heat.
- Make Chicken Filling: Add the shredded cooked chicken to the buffalo sauce mixture, stirring until all the chicken is evenly coated with the sauce. Mix in the nonfat plain Greek yogurt and 1/4 cup of shredded provolone or mozzarella cheese to create a creamy filling.
- Stuff the Peppers: Generously spoon and mound the buffalo chicken filling into each bell pepper half, distributing it evenly among all halves.
- Add Cheese and Bake: Sprinkle the remaining 1/2 cup of shredded cheese evenly over the tops of the stuffed peppers. Pour a small amount of water into the baking dish—just enough to barely cover the bottom—to help soften the peppers during baking. Place the dish in the preheated oven and bake uncovered for 30 to 35 minutes, or until the peppers are fork-tender and the cheese on top has melted and started to bubble.
- Finish and Serve: Remove the baking dish from the oven. Top each stuffed pepper half with crumbled feta or blue cheese and sprinkle with finely chopped green onions. Serve the peppers hot, optionally accompanied by additional Greek yogurt for extra creaminess and to mellow the heat.
Notes
- Using Greek yogurt instead of sour cream adds creaminess with less fat and more protein.
- You can substitute provolone cheese with mozzarella for a milder, stretchy melt.
- For extra spice, add a dash of cayenne pepper or hot sauce to the buffalo sauce mixture.
- To make this recipe gluten-free, ensure all ingredients like hot sauce and cheese are certified gluten-free.
- This dish can be prepared in advance and baked just before serving for convenience.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
