Go Back
- 4 large bell peppers (any color) - 2 cups cooked shredded chicken - 1/2 cup buffalo sauce (adjust to taste) - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese, divided - 1/2 cup ranch dressing - 1/4 cup green onions, chopped (plus extra for garnish) - Salt and pepper to taste - Baking dish - Mixing bowl - Knife and cutting board - Spoon or spatula Gather these simple ingredients to make your buffalo chicken stuffed peppers. I love using any color bell peppers for their sweet flavor and bright look. The chicken should be cooked and shredded beforehand. You can use leftovers or a rotisserie chicken for ease. The buffalo sauce gives the dish heat, and you can adjust it to your taste. Cream cheese adds creaminess, while cheddar cheese brings richness. Ranch dressing balances the spice and adds a cool flavor. Don't forget those green onions for a fresh touch! You’ll need a few kitchen tools too. A baking dish helps hold the peppers while they cook. A mixing bowl is key for combining all your filling ingredients. A sharp knife and cutting board will help you prep the peppers easily. Finally, a spoon or spatula is perfect for mixing and stuffing. Now you have everything you need for a fun and tasty meal. Check out the Full Recipe to whip these up! - Preheat your oven to 375°F (190°C). - Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Set aside. - In a large bowl, combine the shredded chicken and buffalo sauce until well coated. - Add cream cheese, half of the cheddar cheese, ranch dressing, and chopped green onions. Stir until creamy and well mixed. - Spoon the buffalo chicken mixture into each bell pepper, packing them tightly. - Place stuffed peppers in a baking dish and sprinkle the remaining cheddar cheese on top. - Bake covered with aluminum foil for 25 minutes, then remove the foil and bake for an additional 10-15 minutes. These steps create a tasty meal that looks great on the table. You can follow the Full Recipe for all the details. - Ensure chicken is evenly shredded for a better texture. - Adjust the amount of buffalo sauce according to your heat preference. When you shred chicken, it helps mix better with the sauce. Larger pieces can make the filling clumpy. You can use store-bought rotisserie chicken for ease. Just make sure it is well shredded. Buffalo sauce can vary in heat. If you love spice, add more sauce. If you prefer mild flavors, use less. Try a taste test before you mix everything. - Slightly pre-bake the peppers before stuffing for a firmer texture. - Avoid overcooking during the final baking period. Pre-baking your peppers for about ten minutes helps them stay firm. It also gives them a nice roasted flavor. Just bake them in your oven at 375°F for a short time. Be careful not to overcook them. Check the peppers during the last ten minutes of baking. You want them soft but not mushy. - Pair with a side salad or veggie sticks. - Serve with extra ranch or blue cheese dressing for dipping. A fresh salad adds a nice crunch and balances the heat of the peppers. Veggie sticks like carrots or celery can also work well. Dipping sauces like ranch or blue cheese dressing can cool down the spice. They also add flavor and make each bite even better. You can serve them on the side for a fun touch. For the full recipe, check the ingredient list above. {{image_2}} You can make Buffalo Chicken Stuffed Peppers lighter. Substitute low-fat cream cheese and shredded cheese for a healthier taste. This change helps cut calories without losing flavor. You can also use cauliflower rice instead of shredded chicken. This gives a tasty vegetarian option. It’s fun to see how these swaps can change the dish! Want to add more flavor? Try crumbled bacon in the filling. The smoky taste pairs well with buffalo chicken. You can also add diced celery or carrots. These bring extra crunch and freshness to each bite. It’s amazing how a few simple ingredients can change the whole dish! Don’t feel stuck with just bell peppers! You can experiment with other peppers too. Try poblano for a smoky taste or jalapeño for extra heat. Mini sweet peppers are great for smaller servings. Each pepper type brings its own flavor and texture. Explore and find your favorite combination! For the full recipe on how to prepare Buffalo Chicken Stuffed Peppers, check out the detailed instructions. Allow the stuffed peppers to cool before storing in an airtight container. This step helps keep them fresh and tasty. Make sure they are not hot, or they may steam and get soggy. Refrigerate leftovers for up to 3 days. Store them in a sealed container to avoid drying out. If you want to keep them longer, freeze wrapped individually for up to 3 months. This way, you can enjoy your meal later. To reheat, place the peppers in the oven at 350°F until heated through. This helps maintain their texture and flavor. You can also use a microwave; just heat in short increments to retain moisture. This keeps the peppers from drying out and makes them perfect for your next meal. Yes, you can prep the peppers and filling a day in advance. Just store them in the fridge. When you're ready, stuff the peppers and bake. This saves time and makes dinner easier. You can use Greek yogurt or any other salad dressing of your choice. A creamy dressing adds flavor and keeps the filling moist. Feel free to experiment and find what you like best. The spice level can be adjusted based on the buffalo sauce used. If you want less heat, opt for mild sauce. You can always add more sauce later if you want it spicier. Replace chicken with cooked quinoa or black beans for a delicious vegetarian option. This keeps the dish filling and flavorful while making it meat-free. You still get the great taste! Buffalo chicken stuffed peppers are fun and easy to make. This dish uses bell peppers, shredded chicken, buffalo sauce, and cream cheese. You can tweak the flavors and spice levels to suit your taste. Follow the steps for a tasty meal that can be prepped ahead. Enjoy your cooking and get creative with variations! The best meals are those made with your own spin.

Buffalo Chicken Stuffed Peppers

Get ready to spice up your dinner with these irresistible Buffalo Chicken Stuffed Peppers! Filled with a delicious blend of shredded chicken, buffalo sauce, cream cheese, and topped with gooey cheddar, these colorful peppers are sure to be a hit. Perfect for a quick weeknight meal or a fun game day snack, this easy recipe will satisfy your cravings. Click to explore the full recipe and start cooking today!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

2 cups cooked shredded chicken

1/2 cup buffalo sauce (adjust to taste)

1 cup cream cheese, softened

1 cup shredded cheddar cheese, divided

1/2 cup ranch dressing

1/4 cup green onions, chopped (plus extra for garnish)

Salt and pepper to taste

Instructions
 

Preheat your oven to 375°F (190°C).

    Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Set aside.

      In a large bowl, mix the shredded chicken with buffalo sauce until well coated.

        Add the softened cream cheese, half of the cheddar cheese, ranch dressing, and chopped green onions to the bowl. Stir until combined and creamy. Season with salt and pepper to taste.

          Spoon the buffalo chicken mixture into each bell pepper, packing them tightly.

            Place the stuffed peppers upright in a baking dish. Sprinkle the remaining cheddar cheese on top of each pepper.

              Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

                Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and the peppers are tender.

                  Remove from the oven and let them cool for a few minutes before garnishing with additional green onions.

                    Prep Time: 15 min | Total Time: 50 min | Servings: 4