Name: Buffalo Chicken Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 large bell peppers, halved and seeds removed; 2 cups cooked and shredded chicken breast; ½ cup buffalo wing sauce; 4 ounces cream cheese, softened; ½ cup ranch or blue cheese dressing; ½ cup shredded mozzarella cheese; ½ cup shredded cheddar cheese; 2 green onions, sliced; Salt and black pepper to taste; Extra dressing; Crumbled blue cheese; Chopped parsley

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If you’re craving something hearty, spicy, and seriously satisfying, you’re in the right spot! This Buffalo Chicken Stuffed Peppers Recipe takes all the bold flavors of classic Buffalo wings—zippy sauce, creamy dressing, cheesy goodness—and tucks them into tender roasted bell pepper halves for a meal that’s low-carb, high-protein, and downright comforting. It’s a dish that dazzles on busy weeknights or nestles perfectly into your meal prep routine, sure to be devoured by Buffalo sauce lovers and veggie skeptics alike.

Buffalo Chicken Stuffed Peppers Recipe - Recipe Image

Ingredients You’ll Need

What’s wonderful about this recipe is just how simple (yet sneaky-genius) the list of ingredients is. Each one does its part—bringing punchy flavor, creamy texture, or colorful appeal—so you’ll want to have these on hand when you’re ready to make your own version of the Buffalo Chicken Stuffed Peppers Recipe!

Bell Peppers: Choose large, firm peppers—any color works! Their sweetness pairs perfectly with the spicy filling.
Cooked and Shredded Chicken Breast: Rotisserie chicken is a huge time-saver and blends beautifully with the creamy buffalo mix.
Buffalo Wing Sauce: The heart and soul of this recipe! Pick your favorite for just the right level of heat.
Cream Cheese: Softened cream cheese binds the filling and adds luscious creaminess.
Ranch or Blue Cheese Dressing: This dreamy dollop mellows out the spice and brings everything together with tangy flair.
Shredded Mozzarella Cheese: Melts perfectly, making every bite stretchy and irresistible.
Shredded Cheddar Cheese: Adds bold, familiar flavor and helps brown the topping beautifully.
Green Onions: A fresh, zesty note—don’t skimp on these sliced beauties!
Salt and Black Pepper: Season to taste and bring all the savory elements to life.
Optional Toppings (extra dressing, crumbled blue cheese, chopped parsley): For that chef’s kiss finish and extra layers of flavor and color.

How to Make Buffalo Chicken Stuffed Peppers Recipe

Step 1: Prep the Bell Peppers

Preheat your oven to 375°F. Slice your bell peppers in half from top to bottom and carefully remove the seeds and membranes. Arrange the pepper halves, cut side up, in a sturdy baking dish—snuggle them in so they stand upright, ready to cradle all that savory filling.

Step 2: Make the Buffalo Chicken Filling

Grab a large mixing bowl and add your shredded chicken, buffalo wing sauce, softened cream cheese, ranch or blue cheese dressing, half of the mozzarella and cheddar cheeses, sliced green onions, salt, and black pepper. Stir everything together until you have a creamy, spicy, and downright tempting mixture.

Step 3: Fill the Peppers

Spoon the buffalo chicken mixture generously into each prepared bell pepper half. Divide the filling evenly, pressing it gently so each pepper is full and the filling is slightly mounded.

Step 4: Top and Bake

Sprinkle the remaining mozzarella and cheddar cheeses over the stuffed peppers for a gorgeous, gooey finish. Cover the baking dish with foil and pop it in the oven for 25 minutes. After that, remove the foil and bake for another 10–15 minutes, or until your peppers are tender and the cheese is golden, melty, and a bit bubbly around the edges.

Step 5: Let Cool and Add Toppings

Once baked, give your Buffalo Chicken Stuffed Peppers Recipe a few minutes to cool. Before serving, add your favorite finishing touches like extra dressing, crumbled blue cheese, or a sprinkle of fresh parsley.

How to Serve Buffalo Chicken Stuffed Peppers Recipe

Garnishes

For a restaurant-worthy presentation, drizzle a little extra ranch or blue cheese dressing across the top, add a scattering of crumbled blue cheese, and finish with a shower of chopped parsley or more sliced green onions. These bright garnishes tease your senses before the first bite and bring fresh flavor to every mouthful.

Side Dishes

This meal shines on its own, thanks to all the protein and veggies in each serving, but you can absolutely round out your plate with some celery and carrot sticks for crunch, a simple green salad, or even crispy sweet potato fries if you want to echo the classic flavors of Buffalo wings.

Creative Ways to Present

Try serving individual pepper halves on small plates as an appetizer at your next party—just cut them into chunky slices for sharing. For a fun family dinner, set out a toppings bar with extra dressings, hot sauce, and toppings so everyone can customize their own Buffalo Chicken Stuffed Peppers Recipe to taste.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed peppers keep beautifully in an airtight container in the refrigerator for up to 4 days. They’re ideal for meal prep—a quick zap in the microwave and lunch or dinner is ready to go.

Freezing

You can freeze the fully baked (and cooled) peppers. Wrap each one individually in plastic wrap or foil, then store them in a freezer bag for up to 2 months. When you’re ready to enjoy again, thaw overnight in the fridge for best texture.

Reheating

Reheat leftover or thawed Buffalo Chicken Stuffed Peppers Recipe in the oven at 350°F until hot and bubbly, about 15–20 minutes, or in the microwave for a few minutes until heated through. If you want the cheese topping extra crisp, use a quick broil at the end.

FAQs

Can I use dark meat chicken or turkey instead of chicken breast?

Absolutely! Shredded chicken thighs or cooked turkey work just as well, giving you a slightly richer flavor and wonderful texture in your Buffalo Chicken Stuffed Peppers Recipe.

How spicy is this recipe, and can I make it milder?

The spice level depends on your buffalo sauce, but you can always use a mild sauce or add extra dressing and cream cheese to mellow it out. For more heat, toss in a dash of hot sauce or some chopped jalapeños.

Is this recipe gluten-free and low-carb?

Yes! The Buffalo Chicken Stuffed Peppers Recipe is naturally gluten-free and low in carbs, making it perfect for a variety of diets including keto or those watching their carb intake.

Can I prepare these peppers ahead of time?

You can assemble the stuffed peppers a day in advance and refrigerate them, unbaked and covered. When you’re ready, simply bake according to the directions and dinner is done.

What’s the best way to shred chicken for this recipe?

Using two forks, shred cooked chicken breast while it’s still slightly warm for soft, even pieces. A stand mixer fitted with a paddle attachment will quickly shred chicken if you’re prepping a big batch.

Final Thoughts

There’s nothing better than sharing the love of food, and this Buffalo Chicken Stuffed Peppers Recipe is truly one from the heart—and the spice cabinet! Give it a try soon, and get ready for rave reviews from family and friends. Your taste buds (and your weeknight dinners) will thank you.

Buffalo Chicken Stuffed Peppers Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Buffalo Chicken Stuffed Peppers are a delicious and easy low-carb dish that packs a spicy kick. Tender bell peppers are filled with a creamy, cheesy mixture of shredded chicken, buffalo sauce, and ranch dressing, then baked until bubbly and golden brown.

Ingredients

Scale

Bell Peppers:

4 large bell peppers, halved and seeds removed

Buffalo Chicken Mixture:

2 cups cooked and shredded chicken breast
½ cup buffalo wing sauce
4 ounces cream cheese, softened
½ cup ranch or blue cheese dressing
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
2 green onions, sliced
Salt and black pepper to taste

Optional Toppings:

Extra dressing
Crumbled blue cheese
Chopped parsley

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Instructions

Preheat the oven: Preheat the oven to 375°F.
Prepare the peppers: Arrange the halved bell peppers in a baking dish, cut side up.
Make the filling: In a large bowl, combine shredded chicken, buffalo sauce, cream cheese, ranch or blue cheese dressing, half of the mozzarella and cheddar cheeses, green onions, salt, and pepper. Mix well.
Fill the peppers: Spoon the buffalo chicken mixture into each pepper half. Top with remaining shredded cheeses.
Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes until peppers are tender and cheese is bubbly and lightly browned.
Serve: Let cool slightly before serving. Add optional toppings if desired.