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Traeger Smoked Buffalo Chicken Stuffed Peppers Recipe

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4.4 from 32 reviews

These Traeger Smoked Buffalo Chicken Stuffed Peppers offer a deliciously smoky twist on classic stuffed peppers. Filled with a creamy buffalo chicken mixture flavored with ranch seasoning, Frank’s RedHot sauce, and a blend of cheeses, then smoked to perfection on a grill, this recipe balances spicy, tangy, and cheesy flavors for a crowd-pleasing meal.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 stuffed pepper halves (serves 3-6)

Ingredients

Filling Ingredients

  • 1 Tbsp (16g) Olive Oil
  • 1 large (350g) Onion, diced
  • 5-6 cloves Garlic, minced
  • 2 Tbsp Ranch Seasoning
  • 1/2 C (120g) Frank’s RedHot Buffalo Sauce
  • 1 C (240g) Chicken Broth
  • 8 oz Cream Cheese, cut into small pieces
  • 4 oz Shredded Cheddar Jack, divided
  • 4 oz Gorgonzola Cheese
  • 20 oz Pulled Rotisserie Chicken (no skin)

Additional Ingredients

  • 6 large Bell Peppers

Instructions

  1. Prepare the Filling: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 30-60 seconds until fragrant.
  2. Add Seasonings and Liquids: Stir in the ranch seasoning, then pour in the buffalo sauce and chicken broth. Use a spatula to deglaze the pan, scraping up any browned bits, then reduce heat to low.
  3. Incorporate Cheeses and Chicken: Add the cream cheese pieces to the skillet and stir until fully melted and combined. Fold in half of the shredded cheddar jack cheese (2 oz) followed by the pulled rotisserie chicken. Mix thoroughly, then remove from heat and set aside.
  4. Prepare the Peppers: Preheat your smoker to 350ºF with the lid closed. Slice the bell peppers in half lengthwise through the stem and remove seeds and membranes.
  5. Stuff and Smoke the Peppers: Fill each pepper half generously with the buffalo chicken mixture. Place the stuffed peppers directly on the smoker grill grates. Smoke for 40-45 minutes.
  6. Add Cheese Topping: Sprinkle the remaining cheddar jack cheese and the gorgonzola cheese over the smoked stuffed peppers. Continue cooking for an additional 10 minutes until the cheese melts completely.
  7. Serve: Remove from smoker, garnish with chopped green onions or parsley if desired, and serve hot.

Notes

  • I used a large rotisserie chicken yielding about 20 oz pulled chicken. Smaller chickens may provide only 14-16 oz. The recipe works well if you use a bit less chicken or add a second chicken for more filling.
  • You can substitute any smoked or pulled chicken for the shredded rotisserie chicken.
  • If you prefer less heat, adjust the amount of buffalo sauce used.
  • Gorgonzola cheese is optional; you may use all cheddar jack cheese for a milder flavor.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Find it online: https://flavorhug.com/traeger-smoked-buffalo-chicken-stuffed-peppers-recipe/