Description
Spicy Buffalo Chicken Stuffed Peppers are a flavorful and hearty dish combining tender bell peppers stuffed with zesty buffalo chicken, creamy ranch dressing, and melted mozzarella cheese. This recipe offers a perfect balance of heat and creaminess, making it a delicious and satisfying meal for any occasion.
Ingredients
Scale
Vegetables
- 4 large bell peppers, halved and seeded
- 1/2 onion, diced
- 2 cloves garlic, minced
- Chopped green onions and cilantro for garnish
Protein & Dairy
- 1 pound ground chicken
- 1 cup shredded mozzarella cheese
- 1/4 cup ranch dressing
Condiments & Oils
- 1/2 cup hot sauce (like Frank’s RedHot)
- 1 tablespoon olive oil
Seasonings
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and arrange the halved and seeded bell peppers in a baking dish, ready for stuffing.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the diced onions and minced garlic, cooking them until they become translucent and fragrant, about 3-4 minutes.
- Cook Chicken: Add the ground chicken to the skillet with the onions and garlic. Cook thoroughly, breaking the meat apart with a spatula, and season with salt and pepper to taste.
- Add Sauces: Pour in the hot sauce and ranch dressing, stirring well so the chicken mixture is evenly coated with the buffalo flavors.
- Stuff Peppers: Spoon the buffalo chicken mixture into each bell pepper half until generously filled. Then, sprinkle shredded mozzarella cheese on top of each stuffed pepper.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the peppers have softened and the cheese on top is melted and bubbly.
- Garnish and Serve: Remove from the oven and garnish the stuffed peppers with chopped green onions and fresh cilantro before serving warm.
Notes
- You can adjust the spiciness by varying the amount of hot sauce used or choosing a milder sauce.
- For a creamier texture, add a spoonful of cream cheese to the chicken mixture before stuffing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this recipe gluten-free, verify that your hot sauce and ranch dressing do not contain gluten.
