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Buffalo Chicken-Stuffed Peppers

Cooking Method
Difficulty Beginner
Prep Time: 10 min Cook Time: 35 min Total Time: 45 mins
Servings 6
Best Season Suitable throughout the year

Your football watch party just got some heat!

  • 3 bell peppers (halved and seeded)
  • 1 bell pepper (diced)
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 2 cups rotisserie chicken (shredded)
  • 1 can black beans (drained)
  • 1 cup brown rice (cooked)
  • 1/2 cup buffalo sauce (I use Frank's)
  • 1 cup goat cheese
  • olive oil
  • Cajun seasoning (to taste)
  • 1 lime (sliced)
  • green onions (chopped)
  • Alabama White Sauce
  • 1 cup mayo
  • 1/4 cup white vinegar
  • 1 tablespoon spicy brown mustard
  • 2 teaspoons horseradish
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  1. Preheat the oven to 425°F 

  2. Brush the peppers all over with olive oil the season with Cajun seasoning. Place peppers in oven for 15 minutes. 

  3. Meanwhile, heat a large skillet over medium heat and add in the olive oil. Sauté onion and chopped bell peppers until they are soft. Stir in garlic and cajun seasoning, and cook for another minute. 

  4. Add in shredded chicken, black beans and brown rice, and stir to combine. 

  5. Once heated, pour in the buffalo sauce and stir. 

  6. Remove peppers from oven and fill to the top with the buffalo chicken mix. Bake stuffed peppers for another 15-20 minutes or until they are tender.

  7. While they're baking, in a medium bowl, whisk all Alabama white sauce together until smooth, and place in the refrigerator. 

  8. Remove peppers from oven, and top with white sauce, goat cheese, green onions, and limes. 

Keywords: chicken, buffalo chicken, stuffed peppers, appetizers
Devin Smith