Buffalo Chicken Stuffed Peppers Recipe
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.
- 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
Scale
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the stuffed peppers.
- 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.
- 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.
- Stuff Peppers: Evenly spoon the chicken and cheese mixture into each pepper half, filling them generously.
- 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.
- Bake Peppers: Bake covered for 25 minutes or until the peppers soften to your preferred tenderness.
- 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.
- 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
