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cheesy buffalo chicken stuffed peppers
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cheesy buffalo chicken stuffed peppers

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: chicken
Calories: 350
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
  2. Slice each bell pepper in half lengthwise and remove the seeds and membranes. Place them cut-side up in the baking dish.
  3. 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. Fill each pepper half with the buffalo chicken mixture, pressing it in slightly to pack well.
  5. 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. 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.