Fall is my favorite time of year to cook.
That’s not to say I don’t enjoy cozy winter stews, spring baking, and summer grilling.
Yet fall cooking seems to capture all of the elements I love best about cooking in one season… Fabulous produce, comfort foods, and celebration meals.
Buffalo Chicken Stuffed Poblano Peppers
Today’s Buffalo Chicken Stuffed Poblano Peppers Recipe is a family favorite that encapsulates all three beloved elements as well.
Fresh poblano peppers are the base of the recipe, providing a warm smoky flavor that works its way through the contents inside.
The stuffed poblano peppers are filled with Spanish rice, melted cheese, and zingy shredded buffalo chicken, comfort food that doubles as both the main course for dinner and a festive party snack for game day!
Roasted Poblano Peppers
Roasting poblano peppers is extremely easy.
Simply lay them on a baking sheet and pop in the oven under high heat.
The skin will separate into two layers, a waxy layer that is best to pull off when the poblanos come out of the oven, and a soft sweet fleshy layer with a mild smoky essence.
Once the waxy layer is peeled off, slit the top of the poblanos and scoop out the seeds.
I used Old El Paso Spanish Rice as the bottom layer in the stuffed poblano peppers because it’s loaded with zesty Mexican flavor and is ultra fluffy.
The only ingredients needed for the rice are water and a pat of butter. All the herbs and spices necessary are in the box!
Chicken Stuffed Peppers
I topped the rice with a mixture of:
- Shredded cooked chicken (which could be leftovers or from a grocery store rotisserie chicken)
- Cayenne pepper sauce to provide that distinct “buffalo chicken” flavor
- And shredded Monterey jack cheese.
Buffalo Chicken Stuffed Peppers
Then place the stuffed poblano peppers back in the oven just long enough the warm the interior and melt the cheese.
The cheese works its way down over the chicken and rice, holding everything together, for one big cozy lovefest.
Old El Paso Taco Seasoning
Once the Buffalo Chicken Stuffed Poblano Peppers come out of the oven, drizzle them with a zippy blue cheese sauce made with blue cheese dressing and Old El Paso Taco Seasoning, then sprinkle them with chopped green onion.
These Buffalo Chicken Stuffed Poblano Peppers are so enticing even your pickiest eater won’t be able to resist.
Although both fresh poblano peppers and cayenne pepper sauce are used, these stuffed peppers provide just the right amount of heat for most to enjoy.
Perfect for Parties
I like to serve them with a salad on the side for an easy mid-week dinner.
However, Buffalo Chicken Stuffed Poblano Peppers are the talk of the table at any fall party or gathering!
What Do You Eat with Stuffed Peppers?
If you are serving your stuffed peppers as a main dish try pairing it with something light such as a salad.
What is most important is to not have the flavors clash. So anything you would serve with buffalo wings or poblano peppers would be fine.
Or, serving with some chips will help you scoop up any of the fillings that fall out or is left over.
See The Recipe Card Below For How To Make Buffalo Chicken Stuffed Peppers. Enjoy!
other stuffed pepper recipes you might like:
- 3-Ingredient Mini Stuffed Peppers Recipe
- Chicken Pot Pie Stuffed Peppers
- Cheesy Broccoli Rice Stuffed Peppers
- Breakfast Stuffed Poblano Peppers
- Stuffed Pepper Recipe from Lauren’s Latest
Buffalo Chicken Stuffed Peppers
Buffalo Chicken Stuffed Peppers: This easy recipe combines zesty Mexican flavors and an all-American classic. Buffalo wings and poblano peppers!
Prepare the Old El Paso Spanish Rice according to the package instructions. While it's simmering, preheat the oven to 450 degrees F. Place 8 poblano peppers on a rimmed baking sheet and roast in the oven for 15-20 minutes until the skin is bubbly. Carefully peel the loose waxy skin off as much of the peppers as possible and discard.
Gently cut a long slit in the top of each roasted poblano. Use the tip of the knife to sever the seeds from the top of the pepper then remove the seeds. Scoop an even portion of cooked rice into each pepper, pressing lightly to fill out the bottom of the peppers.
In a medium bowl, mix the shredded chicken with the cayenne pepper sauce. Toss to coat, then mix in the shredded cheese. Spoon the chicken mixture evenly into each pepper. Bake for 10 minutes, until bubbly and golden.
While the peppers are baking, whisk the blue cheese dressing with half a packet of Old El Paso taco seasoning. Once the stuffed poblano peppers come out of the oven, drizzle the tops with the zesty blue cheese dressing and sprinkle with chopped green onions. Serve warm.
Disclosure: This post is sponsored by Old El Paso. All Mexican food loving opinions are my own.