Buffalo Chicken Peppers

These Spicy Chicken Loaded Peppers bring wing flavor to your dinner table in colorful, healthy bell pepper boats. The mix of hot sauce-coated shredded chicken nestles inside sweet roasted peppers with creamy sauce and gooey cheese. I stumbled onto this idea while hunting for new ways to use my leftover rotisserie chicken, and now my family asks for it weekly.

Just last week, I whipped these up for some friends with a side salad, and before they'd even cleaned their plates, everyone wanted me to share how I made them. The trick? You've gotta roast those peppers first before you stuff them.

Key Components and Shopping Advice

• Bell Peppers - Go for red, yellow or orange ones for sweetness and eye-catching color
• Rotisserie Chicken - Saves cooking time and comes packed with flavor for easy shredding
• Buffalo Sauce - Mix Frank's RedHot with melted butter for that classic taste
• Ranch Dressing - Brings creaminess and tames the heat; swap for blue cheese if you prefer
• Mozzarella Cheese - Creates that irresistible stringy pull when melted

What makes this dish work so well is how the fiery chicken filling balances with the sweet roasted pepper shells. It's the perfect combo that hits comfort food cravings while still being good for you.

Step-by-Step Cooking Guide

Step 1: Get Your Peppers Ready

Slice peppers down the middle lengthwise and scoop out seeds and ribs. Leave the stems attached to keep them looking pretty and help them hold their shape while cooking.

Step 2: Start With A Quick Roast

Brush peppers with olive oil, sprinkle with salt and pepper, then pop in a 350°F oven for 10 minutes. This key step makes sure your peppers turn out perfectly soft.

Step 3: Whip Up The Filling

While they're roasting, mix your shredded chicken, buffalo sauce, ranch, mozzarella, garlic powder and onion powder in a bowl. The warmth from the chicken will slightly melt everything together.

Step 4: Load 'Em Up

Take your partly-baked peppers out and stuff each half with plenty of the chicken mix. Press it in gently but don't pack it too tight.

Step 5: Finish Cooking

Bake filled peppers another 5 minutes, then flip to broil for 1-2 minutes to get that golden bubbly top. Keep a close eye on them since cheese can burn fast.

Step 6: Add The Finishing Touches

Sprinkle with blue cheese crumbles and sliced green onions for extra flavor and a pop of color. A little drizzle of ranch on top looks great too.

Step 7: Let Them Cool Slightly

Give the peppers 2-3 minutes to rest before serving. This helps everything set so they're easier to pick up.

Step 8: Dig In While Hot

Serve right away when the cheese is still melty and the peppers are tender but firm enough to hold their shape.

Step 9: Storing Leftovers

Let any extras cool completely before putting them in the fridge. They'll stay good for 3-4 days and heat up great in the microwave or oven.

Step 10: Freezer Option

You can freeze the finished peppers in sealed containers for up to 4 months, perfect for quick single-serving meals later.

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I found out how important pre-roasting is after I once tried using raw peppers. They stayed way too crunchy even after cooking forever. Now I always take time for this quick but crucial step.

Prep-Ahead Wonder

These stuffed peppers are amazing for planning meals ahead. I usually make twice as many on weekends, wrap the extras after they cool, and stash them away. Then I've got perfect single portions ready to warm up in minutes all week long. Unlike many make-ahead meals that get soggy or weird, these actually keep their texture and the flavors get even better after a day or two in the fridge.

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Kid-Friendly Tweaks

When I'm cooking for folks who can't all handle the same spice level, I get creative. I set aside some plain chicken before mixing in the hot sauce, then add just a tiny bit of sauce to that portion. I end up with mild, medium, and spicy versions so everyone gets to enjoy dinner without anyone complaining it's too bland or too fiery.

Impressive Party Display

When I'm hosting, I turn this dish into an eye-catching spread. Using different colored peppers creates a rainbow effect on the table. Cutting the peppers into quarters makes perfect bite-sized pieces for mingling guests. I'll put out extra toppings like more blue cheese, cut-up celery and carrots, and a few sauce options so everyone can doctor up their own plates.

Health Benefits Galore

Besides tasting amazing, these stuffed peppers pack tons of good-for-you ingredients. The bell peppers deliver vitamin C, fiber, and antioxidants, while the chicken gives you lean protein. Since there's no rice or breadcrumbs like traditional stuffed peppers, they work for keto, paleo, and gluten-free folks. It's proof that food that's good for you can still be something you actually want to eat.

Pro Kitchen Shortcuts

• Toss in a spoonful of dry ranch mix into your filling for extra flavor punch
• Finely dice some celery and mix it in for that classic wing side-dish element
• Use an ice cream scoop to dish out even amounts of filling
• Put parchment on your baking tray to make cleanup a breeze
• If prepping ahead, keep roasted peppers and filling separate until you're ready to bake

I've tweaked these tips over many test runs, especially after realizing that adding tiny bits of celery to the filling creates that authentic wing experience that reminds me of my favorite bar food but in a healthier form.

These Spicy Chicken Loaded Peppers have become my fallback when I need to wow people without spending hours in the kitchen. There's something so satisfying about taking simple ingredients and creating a meal that looks like it took way more effort than it did. The bright colors make your table look amazing, while the familiar wing flavors make almost everyone happy.

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Clever Variations

• Finish everything except the final broil if making ahead for a party
• Switch mozzarella for pepper jack cheese if you want more kick
• Mix in some riced cauliflower to sneak in extra veggies
• Put out celery and carrot sticks for dipping in extra sauce
• Try stuffing mini sweet peppers for cute two-bite appetizers

This dish proves you don't need to choose between tasty food and healthy meals. By combining everyone's favorite buffalo chicken flavors with nutritious peppers, you get a dinner that satisfies both your taste buds and your health goals in one colorful package.

Frequently Asked Questions

→ Can I try different kinds of peppers?

Of course! Use red, orange, yellow, or green peppers. Just know the sweeter ones are typically red, orange, or yellow.

→ Are these peppers super spicy?

It really depends on your buffalo sauce. For less heat, use mild sauce or balance it with more ranch dressing.

→ Can I prep these ahead?

Definitely! Stuff the peppers and stash them in the fridge for up to a day. You’ll just need to bake them a few extra minutes when ready.

→ What sides go well with this dish?

A fresh green salad or coleslaw works nicely. If carbs aren’t a concern, some garlic bread is a tasty choice.

→ Is this dish freezer-friendly?

Yes! Freeze them for up to four months. Thaw overnight in the fridge and reheat in a 350°F oven until warm.