Smoked Buffalo Chicken Stuffed Peppers
Traeger smoked bell peppers stuffed with a one-pan buffalo chicken filling and topped with gorgonzola and cheddar cheese.
Servings 12 Peppers
Calories 245kcal
Ingredients
- 1 Tablespoon (16g) Olive Oil
- 1 large (350g) Onion diced
- 5-6 cloves Garlic minced
- 2 Tablespoons Ranch Seasoning
- 1/2 cup (120g) Frank's RedHot Buffalo Sauce
- 1 cup (240g) Chicken Broth
- 8 oz Cream Cheese cut into small pieces
- 4 oz Shredded Cheddar Jack divided
- 4 oz Gorgonzola
- 6 large Bell Peppers
- 20 oz Pulled Rotisserie Chicken no skin*
Instructions
- For the Filling
- Heat the olive oil in a large skillet over medium-high heat before adding the onion. Cook until the onion begins to soften, about 5 minutes, before adding the garlic. Cook another 30-60 seconds until fragrant.
- Add the ranch seasoning to the onion and garlic, stirring everything together, before adding the buffalo sauce and broth. Be sure to deglaze the pan before reducing to a low heat.
- Add the cream cheese pieces and stir everything together until evenly incorporated. Fold in 2 oz of the cheddar jack next, followed by the pulled chicken. Remove from the heat and set aside.
- For the Smoked Peppers
- Preheat a smoker to 350ºF lid closed.
- Cut the bell peppers in half lengthwise (through the center of the stem) and remove any seeds and membranes.
- Add the filling to the peppers and place them directly on the grill grates. Cook for 40-45 minutes before topping with the remaining cheddar jack and gorgonzola (or all cheddar jack) and cooking an additional 10 minutes until the cheese is fully melted. Top with green onion or parsley and enjoy!
Notes
*I used a large rotisserie chicken. Some smaller chickens may only yield 14-16 oz of pulled chicken. The recipe should work fine with slightly less chicken or you can use a second. You can also use any smoked or pulled chicken to make these stuffed peppers.
Nutrition
Serving: 1Pepper | Calories: 245kcal | Carbohydrates: 11g | Protein: 19g | Fat: 14g