Buffalo Chicken Stuffed Peppers Recipe

Introduction

Buffalo Chicken Stuffed Peppers are a flavorful and satisfying twist on classic stuffed peppers. Combining tender chicken with tangy buffalo sauce and creamy cheeses, this dish offers a perfect balance of spice and richness. It’s easy to prepare and makes a great weeknight dinner or game day snack.

Ingredients

• 4 green bell peppers (sliced in half length-wise)
• 2 cups cooked shredded chicken
• 8 ounces cream cheese (softened)
• 1/2 cup grated cheddar (divided)
• 1/4 cup grated mozzarella
• 1/3 cup Frank’s Red Hot Sauce
• 1 tablespoon ranch seasoning mix
• 1 tablespoon chives
• Ranch or blue cheese dressing (for serving)

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit.
2. Step 2: Place the halved bell peppers in a 9×13-inch baking dish and set aside.
3. Step 3: In a mixing bowl, combine the shredded chicken, softened cream cheese, 1/4 cup cheddar, mozzarella, hot sauce, and ranch seasoning. Stir until fully mixed.
4. Step 4: Spoon the chicken mixture evenly into the pepper halves.
5. Step 5: Add one tablespoon of water to the bottom of the baking dish and cover tightly with foil.
6. Step 6: Bake for 25 minutes, or until the peppers soften to your liking.
7. Step 7: Remove the foil and sprinkle the remaining cheddar cheese over the stuffed peppers. Switch your oven to broil and broil for 1 minute, just until the cheese melts.
8. Step 8: Sprinkle chopped chives over the peppers just before serving. Drizzle with ranch or blue cheese dressing if you like.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or use a spicier hot sauce.
• Try using red or yellow bell peppers for a sweeter flavor and a pop of color.
• Use rotisserie chicken to save time on shredding and cooking the chicken yourself.
• Serve with celery sticks on the side for a classic buffalo chicken touch.

Storage

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350 degrees Fahrenheit for about 10-15 minutes, or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed peppers ahead of time?

Yes, assemble the peppers, cover tightly, and keep them refrigerated for up to 24 hours before baking. Add the cheese topping before broiling just prior to serving.

Can I freeze Buffalo Chicken Stuffed Peppers?

You can freeze them before baking. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed, adding cheese and broiling at the end.

Buffalo Chicken Stuffed Peppers Recipe

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★★★★★

4.8 from 142 reviews

These Buffalo Chicken Stuffed Peppers are a flavorful and satisfying dish featuring tender green bell peppers filled with a creamy, spicy mixture of shredded chicken, cream cheese, and cheddar. Baked to perfection and finished with a cheesy broil and fresh chives, this recipe makes an excellent low-carb, protein-packed meal perfect for lunch or dinner, paired nicely with ranch or blue cheese dressing for added tang.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 26 minutes
• Total Time: 41 minutes
• Yield: 8 stuffed pepper halves (serves 4) 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

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Vegetables

• 4 green bell peppers (sliced in half length-wise)
• 1 tablespoon chives (chopped)

Filling

• 2 cups cooked shredded chicken
• 8 ounces cream cheese (softened)
• ½ cup grated cheddar cheese (divided)
• ¼ cup grated mozzarella cheese
• ⅓ cup Frank’s Red Hot Sauce
• 1 tablespoon ranch seasoning mix

Additional

• 1 tablespoon water (for baking dish)
• Ranch or blue cheese dressing (for serving, optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the stuffed peppers.
2. Prepare Peppers: Slice the green bell peppers in half lengthwise and place the halves cut side up in a 9×13 inch baking dish; set aside.
3. Make Filling: In a mixing bowl, combine the cooked shredded chicken, softened cream cheese, ¼ cup grated cheddar, grated mozzarella, Frank’s Red Hot Sauce, and ranch seasoning mix. Stir well until all ingredients are thoroughly mixed.
4. Stuff Peppers: Evenly spoon the chicken and cheese mixture into each pepper half, filling them generously.
5. Add Water & Cover: Pour 1 tablespoon of water into the bottom of the baking dish to help steam the peppers. Cover the dish tightly with aluminum foil to retain moisture during baking.
6. Bake Peppers: Bake covered for 25 minutes or until the peppers soften to your preferred tenderness.
7. Broil with Cheese: Remove the foil carefully, sprinkle the remaining ¼ cup of cheddar cheese on top of the peppers, and switch your oven to broil. Broil for about 1 minute, just until the cheese melts and starts to brown slightly.
8. Garnish & Serve: Remove from oven, sprinkle the stuffed peppers with chopped chives, and drizzle with ranch or blue cheese dressing if desired. Serve warm and enjoy!

Notes

• You can substitute cooked rotisserie chicken for convenience.
• Adjust the amount of hot sauce based on your desired spice level.
• To make it less spicy, reduce or omit the Frank’s Red Hot Sauce.
• Use full-fat cream cheese for a richer filling or light cream cheese for a lighter option.
• Try adding celery or green onions for extra crunch inside the filling.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: buffalo chicken stuffed peppers, stuffed bell peppers, buffalo chicken, low carb dinner, baked stuffed peppers, spicy chicken recipe