Buffalo Chicken Stuffed Peppers with Orzo
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These creamy, spicy, mouth watering Buffalo Chicken Stuffed Peppers with Orzo are a breeze to whip up on a busy weeknight, and a delicious way to use up leftover cooked chicken or rotisserie chicken!JUMP TO RECIPE
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Fun fact about me- I had never had Buffalo wings, chicken dip, etc until I was in my mid-to-late 20s. Crazy right?!
Once I tried the stuff, I never looked back. BUFFALO CHICKEN EVERYTHING! And, alas, I may now be making up for lost time in my 30s.
For these delectable Buffalo Chicken Stuffed Peppers with Orzo, I combine shredded chicken, orzo, a creamy blend of cheeses, plenty of hot sauce, and blue cheese crumbles for the ultimate stuffed pepper. As easy as the are delicious, these peppers can be made with leftover chicken (I’m looking at you, leftover rotisserie) for an easy weeknight meal that takes no prisoners in FlavorTown.
I love a good Guy Fieri reference, and I will not apologize for it.
Broiling the peppers before baking
When making stuffed peppers, I ALWAYS broil them bad boys before i stuff them. Why? It not only ensure you’ll have a well-cooked, tender end product, but it also imparts a bit of flavor by charring the peppers under the broiler.
Just stick them in a broiler- safe pan cut side down under the broiler for about 10 minutes, flip ’em over, let ’em cool a bit and stuff them. And thank me later. Bye bye underdone, crunchy and wet peppers.
Making the filling
This filling is almost too easy, and a great way to use up your leftover rotisserie chicken or baked chicken from last night.
Simply add shredded chicken, cooked orzo, softened cream cheese (leave it on the counter for a half hour) and a handful of other simple ingredients to a bowl. Mix well. That’s it!
Next up: Filling and baking the peppers
Once your peppers are broiled and cooled and your filling is ready, it’s time to stuff the peppers. To the gills. You’re gonna want to really pack the filling in, and gently mound on top with generous portions, molding with your hands to help keep intact.
Once all the peppers are filled, sprinkle some more blue cheese crumbled on top for color and texture. Then pop them in the oven and bake for 30 minutes, and enjoy!
Bonus? We’re using the same pan we broiled the peppers in to bake them. Less dishes!
I love to serve these peppers with some celery sticks, and a bit of extra hot sauce and ranch or blue cheese dressing. I’ve also been know to serve them alongside a nice green salad or Caesar salad.
Want to give this recipe a try?
If you make my Buffalo Chicken Stuffed Peppers with Orzo, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more delicious recipes? Why not try my Corn, Squash and Goat Cheese Pizza, Pimento Cheese, Tomato and Cheddar Galette with Everything Bagel Crust, Juicy Pesto Chicken Burgers, or my 30 Minute Prosciutto Mozzarella Chicken!
Buffalo Chicken Stuffed Peppers with Orzo
- 1 cup orzo, cooked according to package directions and drained (1/2 cup dry)
- 1 1/2 cups shredded cooked chicken
- 4 oz cream cheese, softened
- 3/4 cup shredded Italian cheese or mozzarella
- 1/2 cup blue cheese crumbles (reserve 1/4 cup for topping)
- 1 1/2 tbsp hot sauce, such as Frank’s Red Hot
- 1/4 cup ranch dressing
- 1/4 cup grated Parmesan cheese
- 2 scallions, thinly sliced
- 1 tsp minced garlic
- salt and pepper, to taste
- 3 bell peppers,, sliced in half, seeds and white parts removed
- Preheat oven’s broiler to high. 2. Slice peppers in half lengthwise and place cut side down on a cooking spray greased broiler safe pan. 3. Place under broiler and broil 5-10 minutes checking occasionally, until slightly charred. 4. Remove from oven, flip over and allow to cool slightly. 5. Turn off broiler and preheat oven to 350. 6. In a large bowl, combine cooked orzo, shredded cooked chicken, cream cheese, shredded Italian cheese, half the blue cheese crumbles, hot sauce, ranch dressing, parmesan cheese, scallions, garlic, and salt and pepper- and toss until well combined. 7. Stuff the broiled peppers with the mixture, mounding on top, and top each pepper with reserved blue cheese. 8. Bake in preheated oven for 30 minutes. 9. Allow to cool 5-10 minutes before serving. Serve with additional hot sauce and blue cheese dressing or ranch, if desired.
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Hi, I’m Sharon!
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