Buffalo Chicken Stuffed Peppers

Get ready for a flavor explosion with these Buffalo Chicken Stuffed Peppers! This recipe is perfect for a spicy and satisfying weeknight dinner that is sure to impress.

Ingredients:

• 4 large bell peppers
• 1 pound cooked chicken, shredded
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions:

• 1. Preheat oven to 375°F.
• 2. Cut the tops off the bell peppers and remove the seeds.
• 3. In a mixing bowl, combine the shredded chicken, buffalo sauce, ranch dressing, cheddar cheese, green onions, salt, and pepper.
• 4. Stuff each bell pepper with the chicken mixture and place them in a baking dish.
• 5. Bake for 25-30 minutes, until the peppers are tender and the filling is heated through.
• 6. Serve hot and enjoy!

Popular questions:

• Q: Can I use ground chicken instead of shredded chicken?

A: Yes, you can definitely use ground chicken instead. Simply cook the ground chicken before mixing it with the buffalo sauce and other ingredients.

• Q: Can I use a different type of cheese?

A: Absolutely, feel free to substitute the cheddar cheese with your favorite cheese like mozzarella or pepper jack for a different flavor profile.

• Q: How spicy is this recipe?

A: The level of spiciness will depend on the buffalo sauce you use. Adjust the amount of sauce to your preferred spice level.

• Q: Can I make this recipe in advance?

A: Yes, you can prepare the stuffed peppers ahead of time and bake them when you’re ready to serve for a quick and easy meal.

Helpful tips:

• 1. Add cooked rice or quinoa to the chicken mixture for extra filling and fiber.
• 2. Garnish with fresh cilantro or avocado slices for a pop of color and freshness.
• 3. For a lower-carb option, use zucchini boats instead of bell peppers as the base.

Expert Secrets:

• 1. Use a rotisserie chicken for added flavor and convenience in this recipe.
• 2. Experiment with different sauces like barbecue or teriyaki for unique flavor variations.
• 3. Roast the bell peppers before stuffing for a smokier taste.