Buffalo Chicken Stuffed Peppers Recipe
If you’re searching for a dish that turns up both the flavor and the fun factor, Buffalo Chicken Stuffed Peppers are your new weeknight hero. Imagine all the zesty, creamy, crave-worthy taste of classic buffalo chicken dip, but tucked inside tender roasted bell peppers for an irresistibly bold (and surprisingly wholesome!) dinner. These peppers are spicy, cheesy, and just a little bit tangy, with a pop of freshness from the veggies. Whether you’re feeding a crowd, meal-prepping lunches, or just spicing up your dinner routine, this recipe will have everyone reaching for seconds.
Ingredients You’ll Need
Each ingredient in Buffalo Chicken Stuffed Peppers brings something special to the table. The list is refreshingly short, but every item is there for a reason, creating a perfect balance of heat, creaminess, and crunch.
- Bell Peppers: These act as colorful, naturally sweet vessels that hold our spicy filling and roast up beautifully in the oven.
- Cooked Shredded Chicken: Rotisserie chicken works wonders here for ease and flavor, but any cooked chicken will do the trick.
- Hot Buffalo Sauce: The star of the show! This brings that signature fiery kick and tangy zip.
- Cream Cheese: Softened cream cheese melts into the filling, adding richness and smoothing out the heat.
- Shredded Mozzarella Cheese: Melty mozzarella gives a gooey stretch and creamy texture to every bite.
- Ranch or Blue Cheese Dressing: Pick your favorite for a cooling, herby counterpoint to the spicy buffalo sauce.
- Crumbled Blue Cheese (Optional): For blue cheese lovers, this adds even more creamy tang and depth.
- Garlic Powder: A little goes a long way to boost the savory flavor of the filling.
- Ground Black Pepper: Just a pinch sharpens everything up and enhances the heat.
- Chopped Green Onions or Parsley: Fresh herbs sprinkled on top bring color and a burst of brightness.
How to Make Buffalo Chicken Stuffed Peppers
Step 1: Prep Your Peppers
Start by preheating your oven to 375°F (190°C) and lightly greasing a large baking dish. Slice the bell peppers in half from top to bottom, then scoop out the seeds and membranes. Lay the pepper halves cut-side up in your prepared dish, ready to be filled with all that buffalo chicken goodness.
Step 2: Mix Up the Filling
In a medium bowl, combine your shredded chicken, hot buffalo sauce, softened cream cheese, mozzarella, ranch or blue cheese dressing, garlic powder, and black pepper. Stir everything together until it’s creamy, colorful, and totally irresistible. If you’re a blue cheese fan, you can mix in a little now or save it for the topping.
Step 3: Stuff and Top
Spoon the buffalo chicken mixture generously into each pepper half, pressing it in so you get plenty of filling in every bite. If you’re using crumbled blue cheese, sprinkle it right on top for that classic buffalo flavor.
Step 4: Bake to Perfection
Cover your baking dish with foil and bake for 25 minutes. This helps the peppers steam and soften while the filling gets hot and bubbly. Then, remove the foil and continue baking for another 10 to 15 minutes until the cheese is golden and the peppers are tender but still holding their shape.
Step 5: Garnish and Serve
As soon as they’re out of the oven, shower your Buffalo Chicken Stuffed Peppers with a handful of chopped green onions or parsley. The fresh herbs make everything pop and add a lovely crunch. Serve them up hot and watch them disappear!
How to Serve Buffalo Chicken Stuffed Peppers
Garnishes
For the ultimate finishing touch, a sprinkle of fresh green onions or chopped parsley brings brightness and color to your Buffalo Chicken Stuffed Peppers. If you’re feeling extra, an extra drizzle of ranch or blue cheese dressing and a few celery leaves give that classic buffalo wing vibe.
Side Dishes
These peppers are hearty enough to stand alone, but they pair beautifully with crisp celery sticks, carrot sticks, or a cool, creamy coleslaw. A simple green salad or roasted sweet potatoes also make great accompaniments to round out the meal.
Creative Ways to Present
For parties or game day, try making mini Buffalo Chicken Stuffed Peppers using sweet mini peppers for bite-sized fun. Arrange them on a platter with toothpicks and extra dipping sauce for a crowd-pleasing appetizer. For family dinners, serve straight from the baking dish with big, rustic spoons for a casual, help-yourself feel.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Buffalo Chicken Stuffed Peppers, simply let them cool to room temperature, then store them in an airtight container in the refrigerator for up to 3 days. They hold their flavor and texture surprisingly well, making them ideal for meal prep or quick lunches.
Freezing
To freeze, assemble the peppers (without baking) and place them in a freezer-safe dish. Wrap tightly with foil and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed to ensure they’re heated through.
Reheating
Reheat leftover peppers in the oven at 350°F (175°C) until hot and bubbly, about 15–20 minutes. For a quick lunch, you can also microwave them in 30-second bursts until warmed through, though the oven method keeps the peppers’ texture best.
FAQs
Can I make Buffalo Chicken Stuffed Peppers less spicy?
Absolutely! Simply use a mild buffalo sauce or mix in extra ranch or blue cheese dressing to mellow out the heat. You can also use less buffalo sauce if you want a gentler kick.
What’s the best chicken to use for this recipe?
Rotisserie chicken is a time-saving favorite, but any cooked and shredded chicken breast or thigh will work beautifully in Buffalo Chicken Stuffed Peppers. Just make sure it’s well-cooked and tender before mixing with the other ingredients.
Can I use other cheeses besides mozzarella and blue cheese?
Definitely! Monterey Jack, cheddar, or even pepper jack are delicious alternatives that melt well and complement the buffalo flavors. Feel free to experiment with your favorites.
Are Buffalo Chicken Stuffed Peppers gluten-free?
Yes, this recipe is naturally gluten-free as written, provided your buffalo sauce and dressing are certified gluten-free. Always double-check ingredient labels if gluten is a concern.
Can I prep these peppers in advance?
Yes! You can stuff the peppers and refrigerate them (covered) up to a day ahead. When you’re ready to bake, just pop them in the oven, adding a couple extra minutes to the baking time if they’re cold from the fridge.
Final Thoughts
If you’re craving a dinner that’s big on flavor and easy to love, Buffalo Chicken Stuffed Peppers are the clear winner. They’re bold, comforting, and endlessly customizable, making them a standout for busy weeknights or festive gatherings. Give them a try and let your kitchen fill with spicy, cheesy goodness—you won’t be disappointed!
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Buffalo Chicken Stuffed Peppers Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and spicy twist on classic stuffed peppers, featuring tender bell peppers filled with a creamy buffalo chicken mixture, baked to perfection, and topped with cheese and fresh herbs. Perfect for game day or a satisfying low-carb dinner.
Ingredients
Main Ingredients
- 4 large bell peppers, halved and seeded
- 2 cups cooked shredded chicken
- 1/2 cup hot buffalo sauce
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup ranch or blue cheese dressing
- 1/4 cup crumbled blue cheese (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Chopped green onions or parsley for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a large baking dish to prevent sticking and make cleanup easier.
- Mix Filling: In a medium bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, shredded mozzarella, ranch or blue cheese dressing, garlic powder, and black pepper. Mix thoroughly until well incorporated and creamy.
- Arrange Peppers: Place the bell pepper halves cut-side up in the prepared baking dish, creating individual cups for the filling.
- Fill Peppers: Spoon the buffalo chicken mixture evenly into each pepper half, making sure they are well filled but not overflowing.
- Add Cheese Topping: If desired, sprinkle crumbled blue cheese over the filled peppers for added tang and texture.
- Bake Covered: Cover the baking dish with foil and bake for 25 minutes, allowing the peppers to soften and the filling to heat through.
- Bake Uncovered: Remove the foil and bake for an additional 10–15 minutes until the peppers are tender, and the filling is hot and bubbly with a slight golden top.
- Garnish and Serve: Garnish the stuffed peppers with chopped green onions or parsley for a fresh finish before serving warm.
Notes
- Use rotisserie chicken for a quick prep option that saves time.
- These stuffed peppers pair excellently with celery sticks or a fresh side salad for a balanced meal.
- Mini sweet peppers can be used instead of large peppers for a fun, bite-sized appetizer option suitable for parties.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pepper halves
- Calories: 370
- Sugar: 5g
- Sodium: 730mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
