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  • Nicole Cook

Buffalo Chicken Stuffed Peppers


3 bell peppers

2 cooked chicken breasts, shredded

1 cup cream cheese

1/2 cup buffalo hot sauce

3/4 cup canned corn, drained and rinsed

3/4 cup canned black beans, drained and rinsed

1 tsp salt

1 cup cheddar cheese, shredded

1/4 cup sour cream

1/4 cup whipping cream

OPTIONAL: green onion for garnish


1. Cut 3 peppers in half. Boil for 3 minutes. Set on a baking tray.

2. In a medium bowl mix, 2 shredded and cooked chicken breasts, 1 cup cream cheese, 1/2 cup buffalo hot sauce, 3/4 cup corn, 3/4 cup black beans, 1 tsp salt. Use mixture to fill peppers. Top with shredded cheese.

3. Bake at 375 for 25 minutes.

4. Whisk 1/4 cup sour cream and 1/4 cup whipping cream. Drizzle on top of peppers. Garnish with green onion.


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