Go Back

Buffalo Chicken Stuffed Peppers

Buffalo chicken stuffed peppers with roasted bell pepper halves filled with saucy buffalo chicken and finished with melted mozzarella. Hot sauce, cream cheese, and ranch create a creamy-spicy filling that bakes until bubbly.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Bell peppers
  • 4 large bell peppers Halved and seeded
Chicken filling
  • 3 cup cooked chicken Shredded
Buffalo hot sauce
  • 0.333 cup Buffalo hot sauce Frank's RedHot
Butter
  • 2 tbsp butter Melted
Cream cheese
  • 4 oz cream cheese Softened
Mozzarella cheese
  • 1 cup shredded mozzarella cheese Divided
Ranch dressing
  • 0.25 cup ranch dressing Plus more for drizzling
Garlic powder
  • 1 tsp garlic powder
Salt
  • 0.25 tsp salt To taste
Black pepper
  • 0.125 tsp pepper To taste
Garnish
  • 1 blue cheese crumbles
  • 1 sliced celery For garnish

Equipment

  • 1 sheet pan

Method
 

Roast the peppers
  1. Preheat the oven to 400°F and place the pepper halves cut-side down in a baking dish with a splash of water. Roast for 12 minutes until slightly softened.
  2. Drain the peppers and flip them cut-side up in the baking dish. Keep the oven at 400°F.
Make the buffalo chicken filling
  1. In a mixing bowl, combine the shredded chicken, Buffalo sauce, melted butter, cream cheese, 1/2 cup mozzarella, ranch dressing, garlic powder, salt, and pepper until fully combined. The mixture should look creamy and evenly coated.
Stuff, top, and bake
  1. Fill each pepper half generously with the Buffalo chicken mixture. Pack it into the cavity so it mounds slightly above the edges.
  2. Top each stuffed pepper with the remaining mozzarella. Make sure the cheese covers the filling for maximum melt.
  3. Bake for 15-18 minutes at 400°F until the cheese is melted and bubbly. Look for lightly browned spots on the mozzarella.
Finish and serve
  1. Drizzle the tops with ranch dressing and Buffalo sauce. Use a zigzag for the classic look.
  2. Finish with blue cheese crumbles and sliced celery. Serve immediately while hot and melty.

Notes

Pro tip: soften the cream cheese fully (microwave in 10-15 second bursts if needed) so it blends smoothly into the buffalo mixture. Store leftovers in an airtight container in the fridge for up to 3-4 days; reheat in a 350°F oven until warmed through. Freezing is not recommended due to texture changes in the peppers. For a lower-lactose option, use lactose-free cream cheese and mozzarella.