Buffalo Chicken Stuffed Peppers

stuffed bell peppers in a white casserole dish

Buffalo Chicken Stuffed Peppers

These Buffalo Chicken Stuffed Peppers make for an easy weeknight dinner. The bell pepper halves are stuffed with a buffalo chicken mixture using a shredded rotisserie chicken, jasmine rice and lots of buffalo hot sauce. You’ll love this lightened up version using Greek yogurt instead of cream cheese!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings halves

Calories 591kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

3-4 large bell peppers, cut in half lengthwise and seeds removed (any color, we like red and green!)
3-4 Tbsp. olive oil, separated
salt and pepper, to taste
1/2 white onion, diced
2 tsp. garlic, minced
1 Rotisserie Chicken, ~3-4 cups shredded (I used the Pickle Brined chicken from Sprouts)
1 1/2 cups cooked Jasmine rice (using instant rice works well for this recipe)
1 1/2 cups shredded mozzarella cheese
1 cup Greek yogurt, plain
1 cup buffalo sauce
1/2 cup shredded cheddar cheese
Garnish ideas: green onions, ranch dressing, bleu cheese crumbles, more hot sauce

US Customary - Metric

Instructions

Preheat the oven to 350°F.
Drizzle ~1 Tbsp. olive oil in an oven safe casserole dish.
Cut bell peppers in half lengthwise and remove the seeds and membrane. Drizzle the bell peppers with a little olive oil and rub the olive oil on all sides to coat. Season with a pinch of salt and pepper. Place peppers cut side up in the casserole dish and bake for 15-20 min.
3-4 large bell peppers, cut in half lengthwise and seeds removed (any color, we like red and green!), 3-4 Tbsp. olive oil, separated, salt and pepper, to taste
Meanwhile, in a small nonstick skillet over medium heat, heat ~1-2 Tbsp. olive oil. Add onion and garlic and cook until tender, about 5 minutes. Stirring so garlic doesn’t burn.
1/2 white onion, diced, 2 tsp. garlic, minced
In a large bowl, combine the shredded chicken with the onions, jasmine rice, mozzarella cheese, Greek yogurt and buffalo sauce. Mix well.
1 Rotisserie Chicken, ~3-4 cups shredded (I used the Pickle Brined chicken from Sprouts), 1 1/2 cups cooked Jasmine rice (using instant rice works well for this recipe), 1 1/2 cups shredded mozzarella cheese, 1 cup Greek yogurt, plain, 1 cup buffalo sauce
Stuff the peppers to the brim with the filling and top each half with shredded cheddar. (You might have enough filling for more than 6 halves).
1/2 cup shredded cheddar cheese
Spray one side of a large sheet of foil with cooking spray and place the sprayed side down over the peppers and cover. Return the peppers to the oven and bake for another 20 minutes or until peppers are soft.
Top each stuffed pepper with desired garnishes: green onions, bleu cheese crumbles, drizzle of ranch dressing, chives, etc.
Garnish ideas: green onions, ranch dressing, bleu cheese crumbles, more hot sauce

Video

Notes

~½ cup of dry rice cooked will yield 1 ½ cups cooked rice if you don’t have instant rice.
Pre-cooking the bell peppers ensures they are cooked well. If not, they can be quite crisp still so I don’t recommend skipping that step! This also helps to prevent them from being soggy.
Make ahead: the peppers can be stuffed and refrigerated up to 1 day ahead. When ready to bake add ~10-15 minutes baking time.
Leftovers can be stored in an air-tight container for up to 4 days.

Nutrition