1 1/2 tbsp Apple Cider Vinegar
3 tbsp bleu cheese, crumbled
1/4 cup Buffalo Sauce
1/2 cup Butter, unsalted, cubed
1/4 tsp Cayenne Pepper
3 Celery Stalks, cut into sticks
1 cup Cheddar Jack Cheese, shredded
1 lb Chicken Breast, boneless, skinless
3 oz Cream Cheese, Softened
1/8 tsp Garlic, Granulated
2/3 cup Hot Pepper Sauce
12 Jalapeno Peppers
1/4 Red Bell Pepper, chopped
2 Scallions, sliced thin
3 tbsp Sour Cream
To Taste, Sweet Heat Rub
1/2 tsp Sweet Heat Rub (for Sauce)
1/4 tsp Worcestershire Sauce
Cheesy, creamy and spicy, these Buffalo Chicken Stuffed Peppers are the perfect appetizer for game day or any day. Chicken breasts are smoked, shredded then tossed in a mouthwatering homemade buffalo sauce with cream cheese, bleu cheese, and sour cream. The mixture is spooned into fresh jalapeño peppers for an extra kick then grilled until gooey, creamy and smoky.
In order to bring out the spicier flavors in this recipe, we recommend using our Mesquite Hardwood Pellets.
Note: This recipe uses Pit Boss Sweet Heat Rub Seasoning.
Note: The FDA recommends to cook poultry to a minimum internal temperature of 165°F.
Looking to cool this mildly spicy, fun appetizer down a bit? Try swapping the Jalapeños for your favorite style of bell pepper?