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A plate of stuffed green peppers topped with breadcrumbs and chopped cilantro, served with lime wedges on the side. The peppers are arranged neatly on an oval white dish on a rustic wooden surface.
Penny Kovacs

Buffalo Chicken Stuffed Peppers

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These Buffalo Chicken Stuffed Peppers are hot and spicy and always a huge hit! The best part is you can adjust the heat level to your liking. They make the best game day appetizers too!
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Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 6 people
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

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
  • 1/2 cup Forager Project Dairy-Free Sour Cream Alternative
  • 1/4 cup Nutritional Yeast
  • 1/2 cup Medium Buffalo Sauce Noble Made
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Salt
  • 1/2 cup Ranch Nut Crumbs optional

Method
 

  1. Boil chicken breast in water for about 25 minutes or till thickest part reaches 165°.
  2. Allow to cook and then shred.
  3. Preheat oven to 350° and line a pan with parchment paper.
  4. Meanwhile, combine in a bowl cream cheese, sour cream, nutritional yeast, buffalo sauce and all spice.
  5. Mix well and add chicken to bowl and mix to combine.
  6. Place peppers on pan and stuff with Buffalo Chicken Dip.
  7. Sprinkle with ranch nut crumbs.
  8. Bake for 40-45 minutes or till mixture is bubbly and peppers are softened.

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