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Introduction
Buffalo chicken is a beloved American classic that has its roots in the Anchor Bar in Buffalo, New York. In 1964, the restaurant's owner created the iconic spicy chicken wings by tossing them in a sauce made from Frank's RedHot and melted butter. This culinary innovation quickly became a hit, and the buffalo sauce spread across the country, being used to flavor everything from dips to sandwiches. These stuffed peppers take the classic flavors of buffalo chicken and present them in a nutritious and colorful package, perfect for those looking to enjoy this iconic dish in a healthier way. The seasonal availability of fresh bell peppers also makes this recipe a great choice for summer gatherings and outdoor barbecues.
Ingredients
• 6 large bell peppers (any color)
• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup buffalo sauce (or more to taste, preferably Frank's RedHot)
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese
• 1/4 cup finely chopped celery
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish
Step 1:
Preheat your oven to 375°F (190°C).
Step 2:
Cut the tops off the bell peppers and remove the seeds and membranes from the inside. Place the hollowed-out peppers in a baking dish.
Step 3:
In a mixing bowl, combine the shredded chicken, buffalo sauce, cheddar cheese, blue cheese, chopped celery, melted butter, olive oil, garlic powder, smoked paprika, salt, and pepper. Mix thoroughly until well combined.
Step 4:
Spoon the chicken mixture into the hollowed-out bell peppers, filling them evenly.
Step 5:
Cover the baking dish with aluminum foil and bake for 30 minutes.
Step 6:
Remove the foil and continue baking for another 15 minutes, or until the peppers are tender and the filling is hot and bubbly.
Step 7:
Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with chopped fresh parsley before serving.
Q: Can I use pre-cooked or rotisserie chicken for this recipe?
A: Yes, you can use pre-cooked or rotisserie chicken to save time. Just shred or chop it before mixing with the other ingredients.
Q: Can I make these stuffed peppers ahead of time?
A: You can prepare the filling ahead of time and refrigerate it until ready to stuff the peppers and bake. However, the peppers are best when baked fresh.
Q: Can I use a different type of cheese?
A: Absolutely! You can use your preferred type of cheese, such as Monterey Jack, pepper jack, or a blend of cheeses. Just make sure to adjust the amount according to your taste preferences.
• For a vegetarian version, substitute the chicken with diced or shredded tofu or plant-based protein.
• You can adjust the amount of buffalo sauce according to your desired level of heat.
• Feel free to use your preferred type of cheese in place of cheddar or blue cheese.
• This recipe can be made gluten-free by using a gluten-free buffalo sauce.
• If you're not a fan of blue cheese, you can omit it or substitute it with additional cheddar cheese.
• For a lower-calorie option, you can use Greek yogurt instead of melted butter.
Serve the stuffed peppers hot, garnished with chopped fresh parsley.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
While the peppers are baking, you can prepare a side dish or salad to accompany the meal.
- For added flavor, you can sauté the celery and garlic in butter or olive oil before mixing with the other ingredients.
- If the bell peppers are too wobbly to stand upright in the baking dish, you can slice a thin layer off the bottom to create a flat surface.
- To prevent the peppers from becoming too soft during baking, you can sprinkle some breadcrumbs or grated Parmesan cheese in the bottom of the baking dish before adding the stuffed peppers.
For a milder version, substitute the buffalo sauce with ranch dressing or a creamy cheese sauce. For a vegetarian option, replace the chicken with diced or shredded tofu or plant-based protein.
These stuffed peppers pair well with a crisp green salad, ranch or blue cheese dressing, and a cold beer or iced tea.
Best in late summer or early fall when bell peppers are in peak season.
This recipe contains dairy (cheese, butter) and may contain gluten (depending on the buffalo sauce used). It can be made gluten-free by using a gluten-free buffalo sauce.
