Buffalo Chicken Peppers Recipe

Bell peppers: Large, colorful peppers that serve as the vessel for the stuffing.

Chickpeas: Cooked and mashed to create a hearty, protein-rich filling.

Buffalo sauce: A spicy and tangy sauce that adds a kick to the dish.

Celery: Diced for a crunchy texture and fresh flavor.

Carrots: Diced to add sweetness and crunch.

Red onion: Diced for a sharp, savory note.

Vegan ranch dressing: A creamy, dairy-free dressing to drizzle on top.

When mashing the chickpeas, use a fork or potato masher to achieve a chunky texture, which will give the stuffed peppers a more satisfying bite. If you prefer a smoother consistency, you can pulse the chickpeas in a food processor a few times.

• Cooked chickpeas - Substitute with cooked lentils: Lentils provide a similar texture and protein content, making them a great alternative for the mashed chickpeas.

• Buffalo sauce - Substitute with sriracha mixed with vegan butter: This combination can mimic the spicy and tangy flavor of buffalo sauce while keeping it vegan.

• Diced celery - Substitute with diced cucumber: Cucumber offers a similar crunch and refreshing taste, making it a suitable replacement for celery.

• Diced carrots - Substitute with diced bell peppers: Bell peppers add a sweet and crunchy texture, similar to carrots, and blend well with the other ingredients.

• Diced red onion - Substitute with diced shallots: Shallots have a milder flavor compared to red onions but still provide a nice aromatic touch to the dish.

• Vegan ranch dressing - Substitute with tahini dressing: Tahini dressing offers a creamy texture and rich flavor, making it a good alternative to vegan ranch dressing.

• Allow the stuffed peppers to cool completely before storing. This prevents condensation and sogginess.
• Transfer the cooled peppers to an airtight container. If stacking, place a piece of parchment paper between layers to avoid sticking.
• Store in the refrigerator for up to 4 days. For best results, consume within this period to maintain flavor and texture.
• For freezing, wrap each pepper individually in plastic wrap or aluminum foil. This helps to preserve their shape and prevents freezer burn.
• Place the wrapped peppers in a freezer-safe bag or container. Label with the date to keep track of storage time.
• Freeze for up to 3 months. Beyond this, the quality may start to degrade.
• To reheat, thaw the peppers in the refrigerator overnight. This ensures even reheating and maintains texture.
• Preheat the oven to 350°F (175°C). Place the thawed peppers in a baking dish and cover with foil.
• Bake for 15-20 minutes or until heated through. If reheating from frozen, extend the baking time to 30-35 minutes.
• For a quicker option, microwave the peppers on a microwave-safe plate, covered with a microwave-safe lid or wrap. Heat on medium power in 1-minute intervals until warmed through.
• Drizzle with additional vegan ranch dressing after reheating for a fresh burst of flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover buffalo chicken peppers in an oven-safe dish. Cover with foil to retain moisture. Bake for about 15-20 minutes, or until heated through. This method ensures the bell peppers remain tender and the chickpea mixture stays flavorful.

• Microwave Method: Place the stuffed peppers in a microwave-safe dish. Cover with a microwave-safe lid or wrap loosely with microwave-safe plastic wrap. Heat on high for 2-3 minutes, checking halfway through to ensure even heating. This is a quick method but may slightly soften the bell peppers more than the oven method.

• Stovetop Method: Slice the stuffed peppers into halves or quarters for even heating. Place them in a skillet over medium heat. Add a splash of water or vegetable broth to the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until warmed through. This method helps maintain the texture of the bell peppers while evenly reheating the filling.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the buffalo chicken peppers in the air fryer basket. Heat for 5-7 minutes, checking halfway through. This method can give the bell peppers a slightly crispy exterior while keeping the inside warm and delicious.

• Steamer Method: If you have a steamer, place the stuffed peppers in the steamer basket. Steam for about 10 minutes or until heated through. This method helps retain the moisture and texture of the bell peppers and the chickpea mixture.

• Oven: Used to bake the stuffed bell peppers at the specified temperature.

• Knife: Essential for cutting the tops off the bell peppers and dicing the celery, carrots, and red onion.

• Cutting board: Provides a safe and stable surface for chopping vegetables.

• Mixing bowl: Used to combine the mashed chickpeas with the buffalo sauce and diced vegetables.

• Masher: Helps in mashing the cooked chickpeas to the desired consistency.

• Baking dish: Holds the stuffed bell peppers while they bake in the oven.

• Aluminum foil: Used to cover the baking dish to ensure even cooking.

• Measuring cups: Ensures accurate measurement of ingredients like chickpeas, buffalo sauce, and vegan ranch dressing.

• Spoon: Useful for mixing the chickpea mixture and stuffing the bell peppers.

• Oven mitts: Protects your hands when handling the hot baking dish.

Prepare the filling in advance: Mix the chickpeas, buffalo sauce, celery, carrots, and red onion the night before to save time on the day of cooking.

Use pre-cooked chickpeas: Opt for canned chickpeas to skip the soaking and cooking process.

Pre-cut vegetables: Buy pre-diced celery, carrots, and red onion to reduce prep time.

Double the recipe: Make extra stuffed peppers and freeze them for a quick meal later.

Quick bake method: Use a microwave to pre-cook the bell peppers for 3-4 minutes before stuffing to reduce oven time.