Buffalo Chicken Stuffed Peppers Recipe: This easy recipe combines zesty Mexican flavors and an all-American classic. Buffalo wings and poblano peppers!

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Buffalo Chicken Stuffed Poblano Peppers

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.

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!

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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.

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Spanish Rice

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!

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Chicken Stuffed Peppers Ingredients 

  • Fresh Poblano Peppers
  • Old El Paso Spanish Rice
  • Cooked & Shredded Chicken
  • Cayenne Pepper Sauce
  • Shredded Monterey Jack Cheese 
  • Thick Blue Cheese Salad Dressing
  • Old El Paso Taco Seasoning Packet
  • Green Onion Tops

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How to Make Buffalo Chicken Stuffed Peppers

  1. I prepped the Old El Paso Spanish Rice as the package states. Then roast the Poblano Peppers in the oven and carefully peel off the loose waxy skin as much as possible.  
  2. I topped the rice with a mixture of:
    1. Shredded cooked chicken (which could be leftovers or from a grocery store rotisserie chicken)
    2. Cayenne pepper sauce to provide that distinct “buffalo chicken” flavor
    3. And shredded Monterey jack cheese
    4. Then place the stuffed poblano peppers back in the oven just long enough to 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.

See The Recipe Card Below For How To Make Buffalo Chicken Stuffed Peppers. Enjoy!

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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.

Viola!

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Stuffed Peppers

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 midweek dinner.

However, Buffalo Chicken Stuffed Poblano Peppers are the talk of the table at any fall party or gathering!

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Frequently Asked Questions

Do you have to peel the outside of the poblano pepper?

The outer skin of the pepper is tough to digest so it is best to roast and peel the peppers in order for you to be able to properly digest it. Roasting the pepper also naturally gives it more flavor.

How long do these stuffed peppers last?

In an airtight container, these can last in the fridge for up to 3 to 4 days. I would not suggest freezing these peppers. 

Are roasted poblano peppers hot?

Poblanos have a little spicy heat to them, but they are not as spicy as you might think. Most poblanos offer smoky flavor over spice.

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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, serve them with some tortilla chips and scoop up any of the fillings that fall out.

Other Stuffed Pepper Recipes You Might Like:

Buffalo Chicken Stuffed Peppers
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Buffalo Chicken Stuffed Peppers

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Buffalo Chicken Stuffed Peppers: This easy recipe combines zesty Mexican flavors and an all-American classic. Buffalo wings and poblano peppers!
Servings: 8 peppers

Ingredients

Instructions

  • 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.

Nutrition

Serving: 1pepper, Calories: 236kcal, Carbohydrates: 27g, Protein: 10g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 26mg, Sodium: 908mg, Potassium: 292mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1070IU, Vitamin C: 99mg, Calcium: 177mg, Iron: 1.4mg
Course: Appetizer, dinner
Cuisine: American, Mexican
Author: Sommer Collier
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Disclosure: This post is sponsored by Old El Paso. All Mexican food loving opinions are my own.

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