Buffalo Chicken Dip is always a hit, so I thought, why not stuff some peppers with it and sprinkle on some crunchy Ranch Nut Crumbs? This buffalo chicken dip stuffed peppers dish has a bit of a kick for those who dig spicy flavors! But no worries – you can easily tweak it to match your taste. Whether you're into poblano peppers or Marconi peppers, take your pick! It was a total hit here, disappearing in no time. Perfect for a laid-back game day appetizer. Can't wait to whip this up again!
Why You'll Love This Recipe
Spruce up your game day with a fun twist on the classic buffalo chicken dip—why not stuff it into peppers for an extra kick? Marconi and poblano peppers jump in as the perfect food boats, bringing their own unique flavors and shapes to the mix. Get ready for a laid-back, flavor-packed appetizer that'll make your dip the star of any gathering!
Ingredients You Will Need
Boneless Skinless Chicken Breasts: I like Rastelli's Delivered as their chicken is organic and comes from a small farming collective, never receive antibiotics or hormones and are humanely treated.
Marconi Peppers: Marconi peppers are elongated, sweet Italian peppers with a mild flavor, often used in different ways for their versatility and vibrant taste.
Kite Hill Cream Cheese: This is a plant-based alternative known for its smooth texture and rich flavor, offering a dairy-free option that rivals traditional cream cheese.
Forager Project Dairy-Free Sour Cream Alternative: This is a plant-based option with a creamy texture and tangy taste, providing a delicious substitute for traditional sour cream.
Nutritional Yeast: Different from regular yeast, nutritional yeast adds a cheesy flavor to dishes without the need for dairy, making it a popular choice in vegan or dairy-free recipes.
Medium Buffalo Sauce: This is a hot sauce enhanced with ingredients to make it richer and smoother than regular hot sauce. Noble Made is hands down my favorite buffalo sauce and it's also dairy-free. I love that it is sugar free, whole30 approved and you get to choose your own heat level.
Garlic Powder: Using garlic powder over minced garlic is best in this recipe as it easily dissipates into the sauce for a better overall texture.
Onion Powder: Adds a sweet and savory flavor to certain dishes that you can’t get from fresh onions.
Salt: Elevates the overall flavor of any dish. Always salt in moderation in accordance with your dietary preferances.
Ranch Nut Crumbs: These are an optional topping, but they provide an additional satisfying crunch to the buffalo dip, offering a playful contrast in textures!
Instructions
Prep the chicken: Boil chicken breast in water for about 25 minutes or till thickest part reaches 165°. Allow to cook and then shred.
Preheat the oven: Preheat oven to 350° and line a pan with parchment paper.
Mix the sauce together: Meanwhile, combine in a bowl cream cheese, sour cream, nutritional yeast, buffalo sauce and all spice. Mix well and add chicken to bowl and mix to combine.
Get the peppers ready: Place peppers on pan and stuff with Buffalo Chicken Dip.
Add some crunch: Sprinkle with Ranch Nut Crumbs.
Bake it off: Bake for 40-45 minutes or till mixture is bubbly and peppers are softened.
Recipe Tips and Tricks
Spice it up gradually: When incorporating buffalo chicken dip into peppers, adjust the spice level gradually to suit your taste. Whether using poblano, Marconi, or jalapeño peppers, start with a conservative amount of hot sauce and increase if needed to avoid overwhelming heat.
Prep for the perfect bite: Shredding the chicken before mixing it into the buffalo dip creates a smoother consistency and makes it easier to stuff the peppers evenly, resulting in a well-balanced and satisfying bite.
Recipe Variations
Change it up with the peppers: Although this recipe suggests using Marconi or poblano peppers, feel free to go for jalapeño peppers if you're craving a bit more heat!
Try different crunchy toppings: Think about substituting traditional breadcrumbs or crushed tortilla chips in place of nut crumbs for alternative and enjoyable ways to introduce an extra layer of crunch to your dish.
Don't need to avoid dairy? If dairy is not a concern, go ahead and sprinkle a layer of cheese on top of the stuffed peppers before placing them in the oven, allowing it to melt and meld with the flavors.
Storage Tips
For optimal storage of Buffalo Chicken Dip Stuffed Peppers, allow them to cool to room temperature before refrigerating in an airtight container. Consume within 2-3 days for the best taste and texture.
For the best outcome, opt for fresh peppers when dealing with leftover dip, as freezing peppers may affect their texture when thawed. However, you can freeze the buffalo chicken dip in an airtight container, and it will stay freezer-safe for up to 6 months.
FAQs About Buffalo Chicken Dip Stuffed Peppers
What goes best with buffalo chicken dip?
The magic of this recipe happens when you pair buffalo chicken dip with peppers, creating a delicious mix of flavors and textures. However, if you're in the mood for a dip experience without the stuffed peppers, feel free to enjoy it with freshly cut veggies, crackers, or tortilla chips. This versatile recipe caters to your snacking preferences, making it a perfect match for various accompaniments.
What kind of crackers are good with buffalo chicken dip?
Choose robust options like tortilla chips, pita chips, or bagel chips for a sturdy and crunchy texture that complements the bold flavors of buffalo chicken dip. You can also experiment with whole-grain or multigrain crackers. Use these as dippers, or grind them up to sprinkle on top for an added crunch.
Why do you boil peppers before stuffing them?
Unlike the traditional method of boiling bell peppers before stuffing, the Marconi pepper introduces an extra crunch to the dish. Baking it in the oven with the Buffalo chicken dip results in slightly softened peppers that still maintain a satisfying crunch when bitten into.
Buffalo Chicken Stuffed Peppers
Ingredients
- 1 lb Boneless Skinless Chicken Breasts
- 4 Marconi Peppers cut in half lengthwise and seeded (or Poblano or jalapeño peppers)
- 8 oz Kite Hill Cream Cheese
- ½ cup Forager Project Dairy-Free Sour Cream Alternative
- ¼ cup Nutritional Yeast
- ½ cup Medium Buffalo Sauce Noble Made
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- ½ cup Ranch Nut Crumbs optional
Instructions
- Boil chicken breast in water for about 25 minutes or till thickest part reaches 165°.
- Allow to cook and then shred.
- Preheat oven to 350° and line a pan with parchment paper.
- Meanwhile, combine in a bowl cream cheese, sour cream, nutritional yeast, buffalo sauce and all spice.
- Mix well and add chicken to bowl and mix to combine.
- Place peppers on pan and stuff with Buffalo Chicken Dip.
- Sprinkle with ranch nut crumbs.
- Bake for 40-45 minutes or till mixture is bubbly and peppers are softened.
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