Cheesy Buffalo Chicken Stuffed Peppers Recipe: Spicy, Creamy & Satisfying
Cheesy Buffalo Chicken Stuffed Peppers are everything you love about buffalo chicken dip—zesty, creamy, cheesy—packed into tender bell peppers for a crave-worthy, low-carb meal. They’re perfect for game day, weeknight dinners, or any time you want a spicy, satisfying bite. With juicy shredded chicken, tangy buffalo sauce, cream cheese, and melty cheddar all baked inside sweet bell peppers, every bite delivers the perfect balance of heat, creaminess, and crunch.
What Makes This Dish Special?
This recipe is the ultimate mash-up: spicy buffalo chicken meets classic stuffed peppers. It’s low-carb, packed with protein, and loaded with flavor. Plus, it’s easy to prep ahead and makes for great leftovers. The combo of creamy filling and roasted bell pepper is pure comfort with a kick!
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Ingredients
- 4 large bell peppers (any color), halved and seeds removed
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened
- ½ cup buffalo wing sauce (like Frank’s RedHot)
- ½ cup ranch or blue cheese dressing
- 1 cup shredded cheddar cheese
- ½ cup mozzarella cheese
- 1 green onion, chopped
- Salt and pepper, to taste
- Optional: extra blue cheese crumbles, chopped parsley for garnish
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
2. Prep the Peppers
Slice each bell pepper in half lengthwise and remove the seeds and membranes. Place them cut-side up in the baking dish.
3. Make the Buffalo Chicken Filling
In a large bowl, mix together shredded chicken, cream cheese, buffalo sauce, ranch (or blue cheese dressing), cheddar cheese, mozzarella, and green onions. Season with salt and pepper to taste.
4. Stuff the Peppers
Fill each pepper half with the buffalo chicken mixture, pressing it in slightly to pack well.
5. Bake
Bake uncovered for 25–30 minutes, until the peppers are tender and the filling is hot and bubbly. If desired, broil the last 2 minutes to lightly brown the top.
6. Garnish and Serve
Top with chopped green onion, blue cheese crumbles, or a drizzle of extra buffalo sauce. Serve hot!
Variations
- Add Bacon: Crumble in cooked bacon for a smoky twist.
- Extra Veggies: Mix in chopped celery or spinach for added crunch or greens.
- Swap Dressings: Use blue cheese or ranch depending on your flavor preference.
- Meat Options: Swap chicken for ground turkey or leftover rotisserie chicken.
- Low-Dairy: Use a dairy-free cream cheese and cheese alternative if needed.
Equipment You’ll Need
- Baking dish
- Large mixing bowl
- Spoon or spatula
- Knife and cutting board
Nutritional Information (Approx. Per Serving)
- Calories: 350
- Protein: 30g
- Carbohydrates: 10g
- Fat: 22g
- Fiber: 3g
- Sugar: 5g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Microwave or reheat in a 350°F oven until warm.
- Freezing: You can freeze assembled but unbaked peppers for up to 2 months. Thaw overnight and bake when ready.
My Cooking Experience
This dish is one of my go-to recipes when I want something bold and comforting but not overly heavy. The buffalo flavor brings heat, while the cream cheese and ranch mellow it out. It’s a total crowd-pleaser—even with folks who don’t usually go for stuffed peppers. Add a side of celery sticks or a simple salad, and it feels like a complete (and indulgent!) meal.
Conclusion
Cheesy Buffalo Chicken Stuffed Peppers are the ultimate comfort food upgrade. Whether you’re feeding the family or hosting game night, they hit the mark on flavor, texture, and ease. Bold, creamy, and packed with protein—they’ll be a hit every time!
cheesy buffalo chicken stuffed peppers
Ingredients
- 4 large bell peppers any color, halved and seeds removed
- 2 cups cooked shredded chicken
- 4 oz cream cheese softened
- ½ cup buffalo wing sauce like Frank’s RedHot
- ½ cup ranch or blue cheese dressing
- 1 cup shredded cheddar cheese
- ½ cup mozzarella cheese
- 1 green onion chopped
- Salt and pepper to taste
- Optional: extra blue cheese crumbles chopped parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Slice each bell pepper in half lengthwise and remove the seeds and membranes. Place them cut-side up in the baking dish.
- In a large bowl, mix together shredded chicken, cream cheese, buffalo sauce, ranch (or blue cheese dressing), cheddar cheese, mozzarella, and green onions. Season with salt and pepper to taste.
- Fill each pepper half with the buffalo chicken mixture, pressing it in slightly to pack well.
- Bake uncovered for 25–30 minutes, until the peppers are tender and the filling is hot and bubbly. If desired, broil the last 2 minutes to lightly brown the top.
- Top with chopped green onion, blue cheese crumbles, or a drizzle of extra buffalo sauce. Serve hot!
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Microwave or reheat in a 350°F oven until warm.
- Freezing: You can freeze assembled but unbaked peppers for up to 2 months. Thaw overnight and bake when ready.
