Step 1 of 10
Buffalo Chicken Stuffed Peppers
Preheat the oven to 375°F.
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Step 2 of 10
Buffalo Chicken Stuffed Peppers
Slice the tops from the bell peppers, remove the stems, and set aside. Remove the internal seeds and membranes. Arrange the peppers open side up in a glass baking dish.
PRO TIP If bell peppers cannot stand up on their own, slice them in half vertically so that they can lay on their sides.
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Step 3 of 10
Buffalo Chicken Stuffed Peppers
Place the shredded chicken, minced celery, half the minced scallions, garlic powder, and hot sauce in a mixing bowl. Mix with a rubber spatula to combine.
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Step 4 of 10
Buffalo Chicken Stuffed Peppers
Divide the buffalo chicken mixture evenly between each bell pepper, firmly packing it into the cavities. Sprinkle the top of each pepper with a heaping tablespoon of shredded cheddar cheese.
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Step 5 of 10
Buffalo Chicken Stuffed Peppers
Carefully pour enough water into the casserole dish to rise 1/2 inch up the sides of the peppers.
PRO TIP Use chicken broth instead of water for a more savory spin on these stuffed peppers.
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Step 6 of 10
Buffalo Chicken Stuffed Peppers
Spray a sheet of aluminum foil with nonstick cooking spray. Lay the foil sprayed side down over the peppers and secure around the edges of the casserole dish.
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Step 7 of 10
Buffalo Chicken Stuffed Peppers
Bake the stuffed peppers on middle rack of oven until they can be easily pierced with a fork, about 50 minutes.
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Step 8 of 10
Buffalo Chicken Stuffed Peppers
Remove the foil and continue baking until the cheese on top is golden brown, 10-15 minutes.
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Step 9 of 10
Buffalo Chicken Stuffed Peppers
Check to see that stuffed peppers are done. Remove from oven or add time as needed.
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Step 10 of 10
Buffalo Chicken Stuffed Peppers
Allow the peppers to rest for 5-10 minutes. Sprinkle each pepper with an even amount of crumbled blue cheese and the remaining minced scallion. Serve immediately.