With a wonderful twist on an iconic food that has become part of the great American food tradition.
What is buffalo chicken?
Buffalo chicken is the name that was given to a type of chicken wing invented in the city of Buffalo, New York.
In the early 1960’s chicken wings were considered a cheap part of the chicken that was mostly used for making stock.
This began to change with the introduction of buffalo wings which gave a big boost to the uncelebrated chicken wing.
Chicken wings in the US are now the second most expensive part of a chicken after the boneless breast.
This is thanks to the evolution of the buffalo wing, and the many variations of recipes that allow for the creative expression.
Chefs and cooks everywhere are always trying to perfect the ideal chicken wing.
Americans love the buffalo chicken spicy flavor and have transferred its winning combination to other iterations.
This spicy buffalo chicken flavor defines the winning place of the humble chicken wing.
Like most food stories, there are more than one on the origins of buffalo wings, and who invented them.
But it seems agreed that Buffalo New York is where they indeed originated.
What kind of peppers for buffalo chicken?
You can use any kind of pepper for this dish, I chose to use the Tuscan pepper that is mostly sweet, but with a little bit of heat.
The capsaicin in the peppers and the buffalo sauce create the heat, while the shredded cheese tempers it.
This combination broadens the flavor palate and culminates in a spicy, yet not too hot taste.
The goal is always not to overwhelm the taste with heat, but for the heat to enhance the flavor.
These stuffed peppers are a nice alternative to wings on game day, or any day, when you want something a little less stereotypical.
Something that will still allow you to have cream cheese, and ranch dressing.
Try using small peppers for bite sized treats.
Another way I like to use this stuffing is when making potato skins, topped with sour cream and bacon bits.
How to make buffalo chicken stuffed peppers
For my pepper recipe I used chicken legs and thighs.
I enjoy the flavor that dark chicken meat gives the dish, which in my opinion, is juicier than other parts of the chicken.
Bake the chicken until it is well cooked and comes off the bones easily, like a rotisserie chicken might.
I like to separate the meat from the bones using my hands for best results.
This technique makes it easier to ensure that all the bones, and cartilage are removed.
Don’t cut the peppers fully in half when using the Tuscan peppers, or any small pepper for that matter.
That way you will have a wider surface for your stuffing or topping.
Once the chicken is shredded, season with salt and pepper to taste.
Grate the cheese and set aside.
Preheat the oven to 400ºF (200ºC).
Arrange the peppers in a baking dish, with open sides up.
Spoon chicken mixture into peppers and sprinkle with remaining cheese.
I like to use gouda cheese when I make this which gives a rich taste to it.
But you can use any of your favorite melting cheeses.
Or even a non-melting cheese, like halloumi, queso blanco, or paneer mixed into the filling.
Then using a melting cheese for the topping.
Bake for 20 minutes to 30 minutes or until the cheese has melted and browned.
You can either buy store bought buffalo sauce or you can make your own.
Or a traditional ranch dressing is a great addition as well to these buffalo chicken stuffed peppers.
Store bought or homemade should both be refreshing and tasty.
Buffalo Chicken Stuffed Peppers Recipe
- Preheat oven to 350ºF (175ºC).
- Put equal amounts of filling in each pepper.
- Sprinkle with ¼ cup cheese.
- Bake for 20 to 25 minutes, until hot and the cheese has melted.