Easy Buffalo Chicken Stuffed Peppers Recipe

If you’re a fan of bold, spicy flavors and crave a wholesome meal that’s easy to make, Buffalo Chicken Stuffed Peppers might just become your new favorite dish. Combining tender, roasted bell peppers with a zesty Buffalo chicken filling, this recipe packs a punch in every bite.

The creamy, cheesy filling adds a satisfying richness, while the peppers provide a vibrant and nutritious base. Perfect for weeknight dinners, game-day snacks, or meal prep, this recipe is as versatile as it is delicious.

Why You’ll Love This Recipe

1. Quick and Easy: Minimal prep time and simple steps make this dish perfect for busy weeknights.
2. Bold Flavor: The spicy Buffalo sauce paired with creamy cheese creates an irresistible filling.
3. Healthy Option: Bell peppers are low-calorie, nutrient-rich, and naturally gluten-free.
4. Customizable: Adjust the spice level, swap in different proteins, or add veggies for a personalized touch.
5. Meal Prep Friendly: These stuffed peppers store well, making them ideal for make-ahead meals.

Step-by-Step Instructions

Step 1: Prepare the Peppers

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C).
2. Cut the Peppers: Slice each bell pepper in half lengthwise and remove the seeds, stems, and membranes. This creates a cavity for the filling.
3. Parbake the Peppers: Arrange the pepper halves in a baking dish, cut side up. Lightly drizzle with olive oil and sprinkle with a pinch of salt. Bake for 10 minutes to soften slightly while you prepare the filling.

Step 2: Make the Buffalo Chicken Filling

1. Combine Ingredients: In a large mixing bowl, combine the shredded chicken, Buffalo sauce, ranch dressing, cream cheese, shredded cheddar, and mozzarella. Mix until the chicken is well coated and the cheeses are evenly distributed.
2. Season the Filling: Add garlic powder, onion powder, and a pinch of salt and black pepper to taste. Mix again to ensure the flavors are well incorporated.

Step 3: Stuff the Peppers

1. Fill the Peppers: Remove the parbaked peppers from the oven and let them cool slightly. Spoon the Buffalo chicken mixture into each pepper half, packing it tightly to ensure an even fill.
2. Top with Cheese: Sprinkle a little extra shredded cheddar or mozzarella on top of each stuffed pepper for a golden, melty finish.

Step 4: Bake the Stuffed Peppers

1. Bake Uncovered: Return the stuffed peppers to the oven and bake for 20-25 minutes, or until the peppers are tender, and the cheese is melted and bubbly.
2. Optional Broil: For an extra crispy top, switch the oven to broil for the last 2-3 minutes. Keep a close eye to prevent burning.

Step 5: Garnish and Serve

1. Add Toppings: Once baked, remove the peppers from the oven and let them cool for a few minutes. Garnish with sliced green onions, a drizzle of Buffalo sauce, and crumbled blue cheese, if desired.
2. Serve: Plate the peppers with celery and carrot sticks on the side. Offer ranch or blue cheese dressing for dipping.

Tips for Success

1. Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken for the filling. Shred it finely for even distribution.
2. Adjust the Spice Level: For milder peppers, use less Buffalo sauce and more ranch or cream cheese. For spicier peppers, add extra hot sauce or cayenne pepper.
3. Choose Your Peppers Wisely: Red, orange, and yellow peppers are sweeter and pair well with the spicy filling, while green peppers offer a more robust, slightly bitter flavor.
4. Don’t Overfill: Avoid overpacking the peppers to prevent the filling from spilling out during baking.
5. Meal Prep Tip: Make the filling in advance and store it in the fridge. Stuff and bake the peppers fresh when ready to serve.

Variations

1. Vegetarian Option: Replace the chicken with cooked quinoa, black beans, or chickpeas for a plant-based version.
2. Low-Carb Twist: Skip the ranch dressing and use a keto-friendly Buffalo sauce to lower the carb content.
3. Add Veggies: Mix finely chopped celery, carrots, or spinach into the filling for added nutrition.
4. Swap the Protein: Try shredded turkey, ground chicken, or even cooked shrimp as a filling alternative.

Final Thoughts

Buffalo Chicken Stuffed Peppers are the perfect marriage of bold, spicy flavors and wholesome ingredients. Whether you’re making them for a game-day appetizer, a comforting family dinner, or a meal prep option for the week, this recipe is sure to become a go-to in your kitchen.

Yield: 4

Easy Buffalo Chicken Stuffed Peppers Recipe

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If you're a fan of bold, spicy flavors and crave a wholesome meal that’s easy to make, Buffalo Chicken Stuffed Peppers might just become your new favorite dish. Combining tender, roasted bell peppers with a zesty Buffalo chicken filling, this recipe packs a punch in every bite. The creamy, cheesy filling adds a satisfying richness, while the peppers provide a vibrant and nutritious base. Perfect for weeknight dinners, game-day snacks, or meal prep, this recipe is as versatile as it is delicious.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 4 large bell peppers (any color)
• 2 cups cooked shredded chicken
• 1/2 cup buffalo sauce (adjust to taste)
• 4 ounces cream cheese, softened
• 1/2 cup ranch or blue cheese dressing
• 1 cup shredded cheddar cheese, divided
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped green onions (optional, for garnish)

Instructions

1. Prepare the Bell Peppers
   Preheat your oven to 375°F (190°C).
   Cut the bell peppers in half lengthwise and remove the seeds and membranes.
   Place the pepper halves in a 9x13-inch baking dish, cut side up. Set aside.
   
2. Make the Buffalo Chicken Filling
   In a large bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, ranch or blue cheese dressing, and half of the shredded cheddar cheese. Mix until everything is well combined and creamy.
   
3. Stuff the Peppers
   Spoon the buffalo chicken mixture evenly into each bell pepper half, packing it slightly to fill.
   Sprinkle the remaining cheddar cheese and all of the mozzarella cheese on top of the stuffed peppers.
   
4. Bake
   Cover the baking dish with aluminum foil and bake for 25 minutes.
   Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
   
5. Garnish and Serve
   Remove from the oven and let cool for 5 minutes.
   Garnish with chopped green onions, if desired.
   Serve warm, and enjoy!

Notes

Spice Level: Use mild buffalo sauce or mix in a bit of honey if you prefer less heat.

Cheese Options: Substitute with Monterey Jack or pepper jack cheese for a twist.

Meal Prep Friendly: These can be made ahead of time and reheated for a quick, satisfying meal.