Buffalo Chicken Stuffed Peppers make for a delicious and easy weeknight dinner. Dress up your stuffed peppers with a kick of buffalo chicken flavor! This is a low carb dinner that will wow your family.
Pour chicken broth into bottom of an 8x8 casserole dish, then place peppers cut side down in dish.
Microwave for 6–8 minutes or until peppers are softened.
While peppers are microwaving, prepare filling by stirring together hot sauce, butter, and garlic powder in a large bowl.
Add chicken to filling mixture and stir until completely coated.
Remove peppers from microwave, flip so the cut side is up, then fill each pepper with chicken mixture.
Top each pepper with blue cheese. Then bake peppers in preheated oven for about 20 minutes or until cheese is bubbly and filling is heated through.
Serve with extra blue cheese, if desired.
Notes
I bought a container of pre-shredded chicken for convenience, but you can also make your own shredded chicken or use rotisserie chicken.
The buffalo chicken mixture is quite spicy. Adding a bit more butter, or choosing a milder hot sauce, will result in a milder stuffed pepper.
If you want to skip the microwave step, you can stuff the raw peppers and cover them with foil before baking in the chicken broth for 45 minutes to an hour.
These stuffed peppers are super tasty drizzled with ranch sauce.
You can serve your stuffed peppers on a bed of arugula.