When you feel like something spicy and cheesy try these cheesy buffalo chicken stuffed peppers.
This dish gets its name from the spicy chicken wing flavor first made famous in Buffalo, New York.
With a wonderful twist on an iconic food that has become part of the great American food tradition, these chicken stuffed peppers are a new and unusual dish that will make the diner sit up and pay attention.
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.
I find that a couple of heat sources give this dish a robust depth of flavor.
The capsaicin in the peppers and the buffalo sauce create the heat, while the cheese tempers the heat, broadening the flavor palate and culminating in a spicy, yet not too hot taste.
These stuffed peppers are a nice alternative to wings on game day, or any other day when you want something a little less stereotypical.
But something that still allows you to have cream cheese, and ranch dressing.
You can even use 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.
What is Buffalo Chicken?
Buffalo chicken is the name that was given to a type of chicken wing invented in 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 of chefs everywhere trying to perfect the ideal chicken wing.
Americans love buffalo chicken flavor and have transferred its winning combination to this shredded chicken with wings sauce cooked in pepper halves.
Cooking chicken this way with hot sauce, bell peppers, or any kind of peppers for that matter is a refreshing twist on the buffalo flavor that defines a place and the humble chicken wing.
Like most food stories there is usually more than one on the origins of buffalo wings, and who invented them.
How to Make Buffalo Chicken Stuffed Peppers
For my pepper recipe I used chicken legs and thighs.
I like the flavor that dark chicken meat gives.
Which in my opinion, is also more juicy than other parts of the chicken.
I bake the chicken until it is well cooked and coming off the bones.
Using my hands I will separate the meat from the bones, making sure to give everything a good squeeze between my fingers to ensure that all the bones and cartilage are removed.
I don’t cut the peppers fully in half when using the Tuscan peppers, or any small pepper for that matter.
Using olive oil for this is a good option as well.
Once the chicken is shredded season with salt and pepper to taste.
Grate cheese and set aside.
Preheat oven to 400ºF (200ºC).
I mix the chicken, buffalo sauce, three quarters of the cheese, and sauteed onions in a medium bowl.
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.
I like the rich taste it gives 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.
And then a melted cheese on top.
You can either buy store bought buffalo sauce or you can make your own.
This is true for any creamy dip as well.
Store bought or homemade should both be refreshing and tasty.
A really good dip to make can be made from blue cheese, mayonnaise, sour cream, vinegar, and garlic powder.
Or a traditional ranch dressing is a great addition as well.
Buffalo Chicken Stuffed Peppers Recipe
- Preheat oven to 350ºF (175ºC).
- Mix chicken, onions, garlic powder, salt, ½ cup cheese, melted butter and buffalo sauce.
- 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.