Buffalo Chicken Stuffed Bell Peppers

Name: Buffalo Chicken Stuffed Bell Peppers
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 4 large bell peppers, halved and seeded; 2 cups shredded cooked chicken; 1/2 cup buffalo sauce; 1 cup black beans, drained and rinsed; 1/2 cup shredded cheddar or mozzarella cheese; 1/4 cup cream cheese; 1/4 cup green onions, sliced; Salt and pepper to taste; Ranch or blue cheese dressing for drizzling

Recipes with Jenna

Servings: 8 Total Time: 40 mins Difficulty: Beginner

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Buffalo Chicken Stuffed Bell Peppers

These stuffed peppers hold up well for meal prep! They stay fresh in the fridge for up to 4 days and reheat perfectly, keeping all the flavors and textures intact. High in protein and packed with flavor, they’re an easy grab-and-go option for busy weekdays. You can even freeze them for longer storage!

Author: Recipes with Jenna

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Prep Time 10 mins Cook Time 25 mins Rest Time 5 mins Total Time 40 mins Difficulty: Beginner Cooking Temp: 375 F Servings: 8 Calories: 220

Ingredients

4 large bell peppers, halved and seeded

2 cups shredded cooked chicken

¹⁄₂ cup buffalo sauce

1 cup black beans, drained and rinsed

¹⁄₂ cup shredded cheddar or mozzarella cheese

¹⁄₄ cup cream cheese (optional)

¹⁄₄ cup green onions, sliced

Salt and pepper to taste

Ranch or blue cheese dressing for drizzling (optional)

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all the pepper halves.
Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in the baking dish. Sprinkle the inside of each pepper with a little salt and pepper for seasoning.
In a large mixing bowl, combine the shredded chicken, buffalo sauce, black beans, shredded cheese, and cream cheese (if using). Mix everything together until well combined.
Taste the mixture and add more buffalo sauce if you want extra heat, or adjust the seasoning with salt and pepper as needed.
Spoon the buffalo chicken mixture evenly into the bell pepper halves, packing them tightly. Make sure the mixture fills each pepper generously.
Cover the baking dish with aluminum foil to prevent the peppers from drying out. Place the dish in the oven and bake for 25-30 minutes, until the peppers are tender and the filling is hot throughout.
Once the peppers are done, remove them from the oven and let them cool for a few minutes. Sprinkle the stuffed peppers with sliced green onions for a fresh pop of flavor. If you like, drizzle with ranch or blue cheese dressing for extra indulgence.
Enjoy immediately, or let the peppers cool completely and store them in an airtight container in the fridge for up to 4 days. They can also be frozen for up to 3 months.