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Buffalo Chicken Stuffed Peppers
Sofia

Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers are a spicy, cheesy, and protein-packed twist on a classic dish. Sweet bell peppers are loaded with shredded chicken, hot buffalo sauce, and melty cheese—perfect for a low-carb dinner or game day meal!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers halved, seeds removed
  • 2 cups cooked shredded chicken
  • ½ cup buffalo wing sauce like Frank’s RedHot
  • ½ cup cream cheese softened
  • ½ cup ranch or blue cheese dressing
  • 1 cup shredded mozzarella or cheddar cheese
  • 2 green onions thinly sliced
  • Optional: extra cheese or dressing for topping

Method
 

Prep the Peppers:
  1. Preheat oven to 375°F (190°C).
  2. Slice bell peppers in half lengthwise and remove seeds/membranes.
  3. Place pepper halves in a baking dish, cut side up.
Make the Filling:
  1. In a mixing bowl, combine shredded chicken, buffalo sauce, cream cheese, ranch or blue cheese dressing, and half the shredded cheese.
  2. Mix until well combined and creamy.
Stuff & Bake:
  1. Spoon the buffalo chicken mixture into each pepper half.
  2. Sprinkle remaining cheese on top of each stuffed pepper.
  3. Cover the dish with foil and bake for 25 minutes.
  4. Uncover and bake an additional 5 minutes, or until cheese is melted and bubbly.
Serve:
  1. Garnish with sliced green onions and drizzle with extra ranch or blue cheese, if desired.
  2. Serve warm with a side salad or celery sticks!

Notes

  • Dairy-Free? Use dairy-free cheese and dressing.
  • Extra Heat: Add diced jalapeños to the filling or use extra-hot wing sauce.
  • Short on Time? Use rotisserie chicken for quick prep.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.