Slice the bell peppers in half from top to bottom. Halve poblanos lengthwise, removing seeds and ribs. Ben also loves this recipe because it’s a healthy way to scarf down that Buffalo taste. Mini peppers stuffed with a tasty mixture of cream cheese, shredded chicken, buffalo sauce, and shredded cheese! Topped with bleu cheese and it’s to die for!!!! Since I do not like green bell peppers, I decided to create a filling that would go well with my favorite pepper, a poblano. Carefully transfer to the oven and bake uncovered for 30 to 35 minutes, until the peppers are fork tender and the cheese is melted. I made it exactly as directed and it is outstanding! Baked Monterey Chicken with Roasted Veggies, 70 Chicken Dinner Recipes for Your 13×9 Pan, This Snowman Cheese Board Is the Best Idea for a Holiday Party Appetizer, Do Not Sell My Personal Information – CA Residents, 1 cup frozen corn (about 5 ounces), thawed, 3/4 cup shredded Mexican cheese blend, divided. If you love charred, smokey flavors, Grilled Stuffed Peppers would be a taste of heaven. Did not add the butter to the hot sauce and half the cheese. The buffalo chicken filling in these stuffed peppers is bright and spicy. Notify me of replies to my comment via email. OPTION 2: The Pepper Split. Easy, gluten free, keto and 100% delicious! Place poblanos on prepared baking sheet, cut side down. Over the years, we’ve taken inspiration from across the globe – from Italian Stuffed Peppers to Mexican Stuffed Peppers. Once the peppers are split, you place them on their backs in the baking dish, then mound the filling inside. Heat level was perfect. Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. Required fields are marked *. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. These Buffalo Chicken Stuffed Peppers are a cinch to make, come together quickly, and taste like spicy, tangy heaven! Our Buffalo Chicken Stuffed Peppers Recipe. The instructions were so easy to follow and made for the perfect dinner! Bake for 8 to 10 minutes if you like slightly This recipe feels right at home for any big sports game watch (which is when Ben insists on the presence of Buffalo sauce). Slice the tops of the peppers off, and scoop out seeds and membranes. No angel (above or below) could possibly refuse. —Lorri Stout, Gaithersburg, Maryland, Buffalo Chicken Stuffed Poblano Peppers Recipe photo by Taste of Home. You can customize them in so many different ways, they are easy to make and everyone always enjoys them. Stir in the shredded chicken, coating with the sauce. When you’re ready to cook, add the filling and bake as directed. You’ll find plenty of cheesy goodness, juicy pieces of chicken, and that addictive Buffalo spice. Can't wait to make these again! I’m so happy that you enjoyed the recipe, Carrie! The homemade Buffalo filling is fit for the big lights. This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Buffalo Chicken Stuffed Peppers Then place the stuffed poblano peppers back in the oven just long enough the warm the interior and melt the cheese. Stir in the Greek yogurt and 1/4 cup of the provolone. You can cook the chicken using one of these simple methods: Slice your bell peppers up to 3 days in advance, storing them in an airtight storage container in the refrigerator. Pile the filling into the pepper halves. Remove it from the heat once the butter has melted. Just a few simple ingredients creates a tasty and fun dinner the entire family will love! Mix until evenly coated and warmed through. Mound the filling inside of the peppers. Thank you for sharing this kind review! Place a spoonful of the buffalo chicken mixture in each pepper. After a few taste tests with my family, this stuffed poblano peppers recipe is now one of our favorites. I have also added black beans, used Cubanelle peppers and served with cilantro lime rice. Taste of Home is America's #1 cooking magazine. Add chicken, Dill, garlic and onion powders. To assemble, divide chicken mixture into 4, about 3 ounces, and fill the peppers. Thank you for sharing this kind review! These Buffalo Chicken Stuffed Bell Peppers are filled with healthy cauliflower rice and shredded chicken in a buffalo sauce, served with a creamy ranch dressing. I’m so happy that you enjoyed it, Caroline! You can use leftover chicken breast from a rotisserie chicken, or cook it yourself in the slow cooker. Bake for 5 minutes, then remove from the oven. Remove from the oven. I adore both sweets and veggies, and I am on a mission to save you time and dishes. Drizzle with 1 tsp. I’m so happy that you enjoyed it, Brynna! Note that for all of the below, you should cook the meat first for the stuffed peppers. But, you can always tone town the spice by omitting the additional hot sauce. You end up with two shallow pepper halves. The buffalo sauce in particular is incredible and I want to put it on everything I eat now. I'm the author and recipe developer here at and of The Well Plated Cookbook. Minimal cutting of vegetables, healthy, and full of flavor- my favorite kind of recipe. Meanwhile, combine the shredded chicken, cream cheese, half … Cut the bell peppers, and remove the seeds and membranes. This was SO easy and absolutely delicious! As my husband follows a keto diet, I used 3 large chicken breasts instead of two (rubbed with olive oil, s. Love, love, love this recipe! Since the peppers are laid flat, you don’t have to worry about making stuffed peppers stand up.

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