Buffalo sauce just makes everything tastier. We now live in a world where people eat fried buffalo cauliflower instead of chicken wings because it’s that delicious! You really can’t go wrong with buffalo sauce, and these buffalo chicken stuffed peppers are no exception. Growing up, we enjoyed a more classic stuffed pepper (which I still love to eat), filled with ground beef, rice, and a tomato-based sauce. I shared a twist on that recipe with these sausage and orzo stuffed peppers, but when I saw how popular my buffalo turkey zucchini boats were, I wanted to make a buffalo-sauce inspired stuffed pepper.
Truly, these could not be easier. Just a few ingredients come together to make this easy weeknight meal. It’s the perfect way to use up leftover shredded chicken. If you’re like me, you buy a rotisserie chicken every time you go to Costco. And while we generally have no problem finishing it up in a few days, sometimes I have a little extra that I don’t want to go to waste. Buffalo chicken stuffed peppers are my new go-to anytime I have leftover shredded chicken! Reasonably healthy, just a few minutes of prep and 30 minutes in the oven, this is a dish that you can even prep in advance for dinner for even the busiest weeknights.
I only have one child who is old enough to participate in sports, and even with practice one night a week I need easy dinners on those nights. When all my kids are old enough for extracurricular activities I will need lots of easy meal recipes in my back pocket to make sure we are eating reasonably healthy without me needing to spend a ton of time in the kitchen. I’m sure these stuffed peppers will be on repeat! They aren’t too spicy, but you can certainly cut down the buffalo sauce even more if you think they’re going to be too hot for your little kids. I think the cheese balances the buffalo sauce nicely though and the combination is perfect.
What are your favorite weeknight meals? Comment below and let me know! I hope this one makes your list soon.
- 2 cups cooked shredded chicken
- ¼ cup buffalo sauce (I like Frank's Red Hot Buffalo)
- ¾ cup shredded cheddar cheese
- ¼ cup Italian salad dressing
- 4 bell peppers, halved, seeds removed
- Gorgonzola or blue cheese crumbles for topping, optional
- Sliced green onions for topping, optional
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, mix together chicken, buffalo sauce ½ cup shredded cheddar cheese, and Italian salad dressing.
- Place peppers in a baking dish, cut side up. Fill with prepared buffalo chicken mixture and top with the remaining shredded cheddar cheese.
- Bake for 30-35 minutes until peppers are crisp-tender and cheese is melted.
- Top with gorgonzola cheese and green onions, if desired.
- Enjoy!
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