Buffalo Chicken Stuffed Peppers are fun and tasty! These colorful bell peppers are loaded with spicy chicken and cheese, making each bite a little burst of flavor.
They’re perfect for lunch or dinner and can easily be a crowd-pleaser at parties. I love making extra to enjoy later—they’re just as good reheated! 🌶️😋
Key Ingredients & Substitutions
Bell Peppers: I recommend using a mix of red and green bell peppers for both flavor and color. If you’re not a fan of bell peppers, zucchini or hollowed-out tomatoes can work as tasty alternatives.
Cooked Chicken: Shredded rotisserie chicken is a great time-saver. Alternatively, leftover grilled chicken or even canned chicken can do the trick if you’re short on time.
Buffalo Wing Sauce: Frank’s RedHot is a classic choice but feel free to try any brand you like! If you’re looking for a milder taste, use a hot sauce with less heat or make a homemade version with vinegar and spices.
Dressing: Ranch dressing adds a creamy balance to the spiciness. If you’re avoiding dairy, a vegan ranch or a simple avocado dressing can work well too.
Cheese: Mozzarella is delicious when melted, but you could swap it for Pepper Jack for extra heat or cheddar for a different flavor.
How Do I Bake the Peppers Perfectly?
Baking the peppers is key to getting them just right! Follow these easy steps to ensure they’re tender and full of flavor:
- Set your oven to 375°F (190°C) for a nice and even cooking temperature.
- Cut the peppers in half and arrange them cut side up in a greased baking dish to keep them from sticking.
- Fill each pepper generously with the chicken mixture. Don’t be shy—this is where the flavor lives!
- Keep an eye on them while baking for 20-25 minutes. You want the cheese to be bubbly and the peppers slightly softened but not mushy.
Let them cool slightly before serving, and enjoy the mix of spice and cheese in every bite!
Buffalo Chicken Stuffed Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 4 large bell peppers (mixed red and green), halved and seeds removed
- 2 cups cooked chicken breast, shredded
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 1/2 cup ranch dressing or blue cheese dressing
- 1 cup shredded mozzarella cheese
- 1/4 cup crumbled blue cheese
- 2 tablespoons chopped fresh parsley or cilantro (for garnish)
- Optional: 1/4 cup chopped green onions for extra freshness
- Salt and pepper, to taste
- Cooking spray or oil (for baking dish)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and about 25 minutes to bake, giving you a total of about 35 minutes from start to finish. You’ll be enjoying these tasty stuffed peppers in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, you need to preheat your oven to 375°F (190°C). While it heats up, lightly grease a baking dish with cooking spray or a little oil to prevent the peppers from sticking.
2. Prepare the Peppers:
Take your bell peppers and cut them in half lengthwise. Make sure to remove the seeds and membranes inside. Once done, arrange the halved peppers in the baking dish, cut side up, ready to be filled!
3. Mix the Filling:
In a mixing bowl, combine the shredded cooked chicken, buffalo wing sauce, ranch or blue cheese dressing, and half of the shredded mozzarella cheese. Stir everything together until the chicken is well coated. Taste the mixture, and add salt and pepper according to your preference!
4. Stuff the Peppers:
Generously spoon the buffalo chicken mixture into each bell pepper half, making sure to pack it in well. You want them nice and full!
5. Add Cheese:
Now, take the remaining mozzarella cheese and sprinkle it evenly over the top of each stuffed pepper. This will melt beautifully and create a delicious cheesy layer!
6. Bake:
Place the baking dish in the preheated oven and bake for about 20-25 minutes. You’re looking for the peppers to be tender and the cheese to be melted and bubbly—yum!
7. Garnish:
Once out of the oven, sprinkle crumbled blue cheese and chopped parsley (and green onions if you’d like!) over the tops of the stuffed peppers for a fresh touch.
8. Serve and Enjoy:
These delicious stuffed peppers are best enjoyed warm. You can serve them with extra ranch or blue cheese dressing on the side for dipping—delicious!
Enjoy your spicy and cheesy Buffalo Chicken Stuffed Peppers as a delightful low-carb meal or appetizer!
Can I Use Other Types of Meat for This Recipe?
Absolutely! Ground turkey or beef can be used instead of chicken. Just make sure to cook the meat thoroughly before mixing in the buffalo sauce and cheeses.
Can I Prepare the Peppers Ahead of Time?
Yes! You can prep the bell peppers and the filling a day in advance. Just assemble everything in the peppers and store them covered in the fridge. When ready, bake them right before serving!
How Do I Store Leftovers?
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave them for a minute or two, or warm them in the oven until heated through.
What Should I Serve with Buffalo Chicken Stuffed Peppers?
These peppers are great on their own, but if you’d like to round out the meal, consider serving them with a side salad or some roasted vegetables for a complete dish.