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For Air Fryer Buffalo Chicken Stuffed Peppers, you will need: - 4 large bell peppers (any color) - 2 cups cooked shredded chicken - 1/2 cup buffalo sauce (adjust to taste) - 1/2 cup cream cheese, softened - 1/2 cup shredded cheddar cheese - 1/2 cup diced celery - 1/4 cup diced green onions - Salt and pepper to taste - Olive oil spray for coating You can switch out some ingredients if needed: - Use ground chicken or turkey instead of shredded chicken. - Swap buffalo sauce for barbecue sauce for a milder flavor. - Greek yogurt can replace cream cheese for a lighter option. - Try different cheeses like pepper jack for a spicy kick. - Replace celery with diced bell peppers for extra crunch. When picking bell peppers, look for these traits: - Choose firm peppers without soft spots or wrinkles. - Check for bright, shiny skin with no blemishes. - Select peppers that feel heavy for their size. - Consider color; green peppers are less sweet, while red, yellow, or orange are sweeter. - Try to pick peppers that stand upright for better stuffing. 1. Preheat your air fryer to 375°F (190°C). This takes about 5 minutes. 2. Grab 4 large bell peppers. Cut the tops off and remove seeds and membranes. 3. In a bowl, mix together 2 cups of cooked shredded chicken and 1/2 cup of buffalo sauce. Adjust the sauce to your taste. 4. Add 1/2 cup of softened cream cheese, 1/2 cup of shredded cheddar cheese, 1/2 cup of diced celery, and 1/4 cup of diced green onions. Stir until everything is well mixed. 5. Season with salt and pepper to your liking. 1. Stuff each bell pepper with the chicken mixture. Press it down to fill well. 2. Lightly spray the outside of the peppers with olive oil spray. This helps them crisp up nicely. 3. Place the stuffed peppers upright in the air fryer basket. 4. Cook for 15 to 18 minutes. Look for tender peppers and golden tops. 5. Once done, carefully remove the peppers. Let them cool for a few minutes before serving. Serve these stuffed peppers warm. They are great on their own or with a side salad. You can also pair them with ranch or blue cheese dressing for dipping. Enjoy the burst of flavors and the fun of eating with your hands! To stuff peppers well, start with fresh bell peppers. I like to choose large ones for a hearty meal. Cut the tops off and remove all seeds. Make sure to press the filling down firmly. This helps each pepper hold more of that delicious chicken mixture. Fill them generously, but don't overstuff. You want the tops to stay intact during cooking. Buffalo sauce packs a punch! If you want less heat, use less sauce. You can also mix in some cream cheese to tone it down. For extra spice, add more buffalo sauce or some hot sauce. Always taste your filling before stuffing. Adjusting spice levels is easy and makes a big difference. Preheating your air fryer is key. I set mine to 375°F (190°C) for five minutes. This helps the peppers cook evenly. Spray the outside lightly with olive oil. This helps them crisp up nicely. Arrange the stuffed peppers in the basket, standing upright. Cook them for 15-18 minutes until tender and golden. If they look dry, spritz them with a bit more oil halfway through. {{image_2}} You can switch up the chicken in this recipe. Ground turkey works well. It has a mild taste and takes on flavors easily. Shredded rotisserie chicken is another great choice. You can save time and enjoy that rich flavor. For a spicy twist, use shredded pork. Just remember to adjust the buffalo sauce to match your protein choice. If you want a meat-free option, try using jackfruit. It has a similar texture to chicken. Simply shred it and mix with buffalo sauce. For a creamy base, use vegan cream cheese. You can also combine black beans and corn for a hearty filling. Both options make for a tasty stuffed pepper that everyone will love. Get creative with your flavors! Try adding some ranch dressing for a creamy kick. You can mix in diced jalapeños for extra heat. If you like sweet and spicy, add some pineapple chunks. For a Mediterranean twist, mix in feta cheese and olives. These variations can make your stuffed peppers unique and exciting. To keep your Air Fryer Buffalo Chicken Stuffed Peppers fresh, store them in an airtight container. Let the peppers cool down before sealing them. This keeps moisture from building up inside. You can store them in the fridge for up to three days. Make sure to label the container with the date for easy tracking. When you want to eat your leftovers, you can reheat them easily. Preheat your air fryer to 350°F (175°C). Place the stuffed peppers in the basket and heat them for about 5 to 7 minutes. This method helps keep the peppers crispy. You can also use a microwave if you're short on time. Just heat them for 1 to 2 minutes until they are warm. If you want to save them for later, freezing is a great option. Wrap each stuffed pepper in plastic wrap, then place them in a freezer-safe bag. Make sure to remove as much air as possible. They can stay frozen for up to three months. When you’re ready to eat, thaw them in the fridge overnight before reheating. No, you cannot use raw chicken in this recipe. The filling needs cooked chicken for safety. Raw chicken must reach 165°F (74°C) to be safe. Cooking it inside the peppers can lead to uneven cooking. Always use cooked shredded chicken for the best results in flavor and safety. To keep the peppers firm, choose fresh ones with thick walls. Cut the tops off and remove seeds, but do not soak them. Lightly spray the outside with olive oil. This helps crisp the skin during cooking. Air fry them at a high temperature for even better results. Many sauces pair well with these stuffed peppers. Classic ranch or blue cheese dressing adds creaminess. You can also try a spicy mayonnaise for extra heat. Honey mustard works too, balancing the spice with sweetness. Experiment to find your favorite combination! In this article, we explored how to make Buffalo Chicken Stuffed Peppers. We covered key ingredients, substitutes, and tips for selecting the best bell peppers. You learned step-by-step instructions for prep and cooking in an air fryer. We also shared ways to perfect your stuffing and customize flavors. Finally, we discussed storage techniques and answered common questions. Remember, experimenting can make your dish even better. Enjoy your cooking!

Air Fryer Buffalo Chicken Stuffed Peppers

Get ready to spice up your dinner with these delicious Air Fryer Buffalo Chicken Stuffed Peppers! Filled with shredded chicken, creamy cheese, and zesty buffalo sauce, these easy-to-make stuffed peppers are perfect for a quick weeknight meal or a fun appetizer. Follow our simple recipe for a meal that's bursting with flavor and only takes 30 minutes to prepare. Click through to explore this tasty dish and satisfy your cravings today!
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Ingredients
  

4 large bell peppers (any color)

2 cups cooked shredded chicken

1/2 cup buffalo sauce (adjust to taste)

1/2 cup cream cheese, softened

1/2 cup shredded cheddar cheese

1/2 cup diced celery

1/4 cup diced green onions

Salt and pepper to taste

Olive oil spray for coating

Instructions
 

Begin by preparing your air fryer. Preheat it to 375°F (190°C) for 5 minutes.

    While preheating, slice the tops off the bell peppers and remove the seeds and membranes carefully.

      In a mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, shredded cheddar cheese, diced celery, and green onions. Mix well until fully combined.

        Season the filling mixture with salt and pepper to taste.

          Stuff each bell pepper generously with the buffalo chicken mixture. Press it down well to ensure they are filled adequately.

            Lightly spray the outside of the peppers with olive oil spray to help them crisp up during cooking.

              Place the stuffed peppers upright in the air fryer basket. Cook for 15-18 minutes, or until the peppers are tender and the tops are golden brown.

                Once done, carefully remove the peppers from the air fryer. Allow them to cool for a few minutes before serving.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4