Buffalo Chicken Baby Bell Peppers (Print Version)
# Ingredients:
01 -
15-17 sweet baby bell peppers (2 pounds), washed, dried, halved, stems, seeds, and membranes removed
02 -
1 cup low sodium chicken stock
03 -
3/4 cup Frank's Red Hot original sauce (plus extra for garnish)
04 -
1/2 teaspoon garlic powder
05 -
8 ounces cream cheese, cubed
06 -
2 tablespoons fresh chopped parsley (plus extra for garnish)
07 -
1 1/2 pounds cooked, shredded chicken breast
08 -
8 ounces shredded cheese (sharp cheddar and mozzarella mix)
09 -
3 chopped green onions (for garnish)
10 -
Optional garnish: chopped jalapeño, crumbled blue cheese, or additional shredded cheese
# Instructions:
01 -
Preheat oven to 400°F and adjust the rack to the middle position.
02 -
Wash and dry the baby bell peppers, cut them in half, and remove stems, seeds, and membranes.
03 -
Heat chicken stock, hot sauce, and garlic powder in a large sauté pan over medium-high heat until simmering.
04 -
Whisk cubed cream cheese into the hot sauce mixture until smooth and creamy.
05 -
Stir in chopped parsley, then fold in shredded chicken until fully coated and the sauce is absorbed.
06 -
Fold in shredded cheese and cook over medium heat for 3-5 minutes until melted. Remove from heat.
07 -
Spray a baking sheet with cooking spray. Arrange peppers cut side up on the baking sheet. Use a spoon or ice cream scoop to fill each pepper with the chicken mixture.
08 -
Bake peppers for 15 minutes. Remove, sprinkle with remaining cheese, and bake for an additional 2-3 minutes until cheese is melted.
09 -
Garnish with chopped parsley, green onions, or additional desired toppings. Serve immediately.
# Notes:
01 -
You can use a precooked rotisserie chicken or store-bought cooked shredded chicken to save time. Alternatively, prepare your own by boiling chicken with seasonings.
02 -
Baby bell peppers are slightly larger than mini peppers, making them perfect for stuffing.