Buffalo Chicken Stuffed Peppers

Cook Time

90 Mins

Cooking Method

Smoke

Cuisine

American

Difficulty

Moderate

Prep Time

20 Mins

Servings

6



Ingredients


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

Mason Jar(s)

1/4 Red Bell Pepper, chopped

2 Scallions, sliced thin

Shredded Chicken

3 tbsp Sour Cream

To Taste, Sweet Heat Rub

1/2 tsp Sweet Heat Rub (for Sauce)

1/4 tsp Worcestershire Sauce



Cooking Instructions


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.

Wood Pellet Recommendation

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.

  1. Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 200° F. If using a gas or charcoal grill, set it up for low, indirect heat.
  2. Season chicken breasts with Sweet Heat, then place on the grill. Smoke for 1 hour, then remove from the grill, and set aside to rest.
  3. While the chicken is resting, prepare the Buffalo sauce: Set a small cast iron pan or saucepan on the grill. Open the sear slide and increase the grill temperature to 350° F. Add the hot pepper sauce, apple cider vinegar, Worcestershire sauce, Sweet Heat, cayenne, and granulated garlic to the skillet, and whisk to combine. When the sauce begins to bubble, remove the skillet from the grill and whisk in butter. Transfer the sauce to a mason jar.
  4. Shred the chicken with 2 forks in the sauce skillet. Set aside.
  5. Prepare the filling: In a mixing bowl, use a hand mixer to blend cream cheese, bleu cheese, Buffalo sauce and sour cream. Fold in scallions, red bell pepper, and shredded chicken.
  6. Prepare the peppers: Cut each jalapeño in half, lengthwise. Use a paring knife or teaspoon to scrape out the seeds and membrane, then place in a cast iron skillet (might need to divide between 2 skillets). Stuff the mixture into the jalapeño halves, then top with shredded cheese.
  7. Transfer peppers to the grill, with the sear slide closed. Close the lid and cook for 15 to 20 minutes, until peppers begin to soften and cheese has melted.
  8. Remove the peppers from the grill, transfer to a serving board or platter, and serve warm with extra Buffalo sauce.


Special Tools


  • Cast Iron Pan
  • Hand Mixer
  • Mixing Bowl
  • Pairing Knife
  • Whisk


Bigger. Hotter. Heavier. Tip


Looking to cool this mildly spicy, fun appetizer down a bit? Try swapping the Jalapeños for your favorite style of bell pepper?



Diet Info


  • Low Carb








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