You’ve got to try these buffalo chicken stuffed peppers I made last night! I was craving something spicy and comforting, and these really hit the spot.
The combination of tender, shredded chicken, creamy cheese, and the kick of buffalo sauce nestled inside a sweet bell pepper is irresistible.
What I love about this dish is how easy it is to put together.
Just mix up the filling, stuff it into the peppers, and let the oven do its magic. It’s an amazing twist on a classic!
Why You’ll Love These Buffalo Chicken Stuffed Peppers
Crowd-Pleaser: This recipe combines the beloved flavors of Buffalo wings with the convenience of stuffed peppers. It’s always a hit!
Irresistible Flavor: The spicy kick of Buffalo sauce perfectly balances the creamy cheese and cool ranch dressing.
Meal-Prep Magic: These stuffed peppers can be prepared ahead of time and reheated. They’re ideal for busy weeknights or meal prepping.
Easy Preparation: Using rotisserie chicken simplifies the cooking process, making this meal quick and easy.
Ingredients
- Bell Peppers: Vibrant vessels hold the spicy, cheesy filling. Choose your favorite colors for a pop of flavor and fun.
- Cooked and Shredded Chicken: Tender, juicy bites of chicken soak up the bold Buffalo sauce. Rotisserie chicken makes prep a breeze.
- Buffalo Sauce: Frank’s RedHot is a classic choice that won’t let you down.
- Ranch or Blue Cheese Dressing: It brings a creamy, cooling contrast to the spicy sauce. Pick your favorite for dunking or drizzling.
- Mozzarella and Cheddar Cheese: The melty, gooey goodness pulls everything together.
- Seasonings: Garlic and onion powders add depth, and paprika brings color and mild sweetness. Salt and pepper round it out.
- Green Onions: They add a pop of color and mild onion flavor. Sprinkle generously for maximum impact.
- Crumbled Blue Cheese (Optional): It takes the flavor to the next level!
How to Make Buffalo Chicken Stuffed Peppers
These peppers take a little effort, but they’re well worth it!
1. Prepare the peppers. Preheat your oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, standing upright. If they’re a bit wobbly, slice a thin piece off the bottom to help them stand.
2. Make the buffalo chicken filling. In a large bowl, mix the shredded chicken with Buffalo sauce, ranch or blue cheese dressing, 1/2 cup of mozzarella, cheddar cheese, garlic powder, onion powder, paprika, and a pinch of salt and pepper. Stir everything until well combined and the chicken is coated with the creamy, spicy mixture.
3. Stuff the peppers. Spoon the Buffalo chicken mixture evenly into each of the bell peppers, packing it in. Sprinkle the remaining 1/2 cup of mozzarella cheese over the tops of the stuffed peppers.
4. Bake the peppers. Cover the baking dish with foil and bake for 25-30 minutes or until the peppers have softened to your liking. Remove the foil and bake for another 10 minutes or until the cheese on top is bubbly and golden brown.
5. Garnish and serve. Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with chopped green onions and crumbled blue cheese. Serve immediately with extra sauce or ranch/blue cheese dressing on the side.
Tips for the Best Buffalo Chicken Stuffed Peppers
Follow these tips and tricks for picture-perfect peppers!
- Choose the best chicken. Use rotisserie or home-cooked. Rotisserie chicken is convenient, but you can also use home-cooked for a fresher taste.
- Have fun with colors. Use a variety of bell pepper colors. This adds visual appeal and a slight variation in sweetness to the dish.
- Pre-cook the peppers. Consider roasting the peppers before stuffing. Pre-cooking helps soften them, ensuring they aren’t too crunchy when served.
- Spice things up or down. Modify the amount of sauce or add cayenne pepper to suit your spice preference.
- Go easy on the sauce. Too much Buffalo sauce can make the filling runny, so stick to the recipe’s proportions.
- Switch things up. Add cooked rice or vegetables like carrots and celery for a different texture and flavor profile. For a dairy-free version, skip the cheese or use dairy-free alternatives.
- Get a step ahead. Prepare the filling in advance. Make the chicken mixture ahead of time and refrigerate it. Then, stuff the peppers just before baking for convenience.
How to Store
Follow these steps if you have leftover peppers.
To Store: Place the cooled stuffed peppers in an air-tight container and refrigerate for up to 3-4 days. Ensure they’re completely cool before storing to prevent condensation.
To Freeze: Wrap the cooled peppers individually in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Microwave individual peppers for 1-2 minutes or until heated through. Or, reheat in a 350°F oven for 15-20 minutes for a crispier texture.
Buffalo Chicken Stuffed Peppers
3
servings20
minutes40
minutes469
kcalBuffalo chicken stuffed peppers are a fun twist on a classic! With spicy chicken, cream cheese, and ranch dressing, they’re packed with amazing flavor.
Ingredients
3 large bell peppers (any color)
2 cups cooked and shredded chicken (rotisserie chicken works great)
1/2 cup Buffalo sauce (like Frank’s RedHot)
1/4 cup ranch or blue cheese dressing
1 cup shredded mozzarella cheese (divided)
1/2 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Salt and pepper to taste
2 green onions, chopped (for garnish)
Optional: Crumbled blue cheese, for garnish
Instructions
- Preheat your oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, standing upright. If they’re a bit wobbly, slice a thin piece off the bottom to help them stand.
- In a large bowl, mix the shredded chicken with Buffalo sauce, ranch or blue cheese dressing, 1/2 cup of mozzarella, cheddar cheese, garlic powder, onion powder, paprika, and a pinch of salt and pepper. Stir everything together until well combined, and the chicken is coated with the creamy, spicy mixture.
- Spoon the Buffalo chicken mixture evenly into each of the bell peppers, packing it in. Sprinkle the remaining 1/2 cup of mozzarella cheese over the tops of the stuffed peppers.
- Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers have softened to your liking. Remove the foil and bake for another 10 minutes or until the cheese on top is bubbly and golden brown.
- Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with chopped green onions and crumbled blue cheese, if using. Serve immediately with extra Buffalo sauce or ranch/blue cheese dressing on the side.
Gf recipes please
Hi, Lorraine!
Here are some gluten- and dairy-free recipes and some gluten-free ground beef recipes.
You can also use the search feature on the site. Search for “gluten free” or “gluten-free.” That should pull up a ton of great stuff. 🙂 Hope that helps!