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Buffalo Chicken Stuffed Peppers
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Ingredients
0 of 14 gathered
Step by step
Method
4 steps
- 1
Heat the oven to 350°F and lightly grease an 8-by-10-inch baking dish. Cut the peppers lengthwise and remove the seeds. Pat the diced chicken dry and season it with the salt and black pepper.
- 2
Heat the oil in a large skillet over medium-high. Cook the chicken in an even layer for about 3 minutes, turn it, and cook 3 minutes more. It should be browned and at least 165°F. Move it to a plate.
- 3
Lower the heat to medium and melt the butter. Add the hot sauce, garlic powder, onion powder, and cream cheese, stirring for about 2 minutes until smooth. Fold in 1 cup cheddar and the cooked chicken, then turn off the heat.
- 4
Set the pepper halves cut-side up in the dish and fill them with the chicken mixture. Bake uncovered for 20 minutes, top with the remaining cheddar and blue cheese, and bake 15 minutes more. Scatter on green onions while the peppers are hot.