These buffalo chicken stuffed peppers are creamy, spicy, and packed with flavor, all the things you love about buffalo chicken, baked right into a bell pepper. ♡
The filling comes together in one bowl and takes about five minutes. Cream cheese smooths out the heat of the hot sauce, cheddar adds melt, and the whole thing bakes until the peppers are perfectly tender and the cheese is bubbly on top. It’s one of those meals where everyone asks for the recipe.
Mix, stuff, and bake. Let’s make it together.
Ingredients
Buffalo Chicken Stuffed Peppers
- 4 large bell peppers, halved and seeded
- 2 cups cooked shredded chicken
- 1/3 cup buffalo hot sauce (like Frank’s)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 cup diced celery
- 2 green onions, sliced
- Ranch dressing for drizzling
- Salt and pepper to taste
How to Make Buffalo Chicken Stuffed Peppers
- Preheat. Set your oven to 375°F. Line a baking dish with foil or parchment for easy cleanup.
- Mix. In a large bowl, combine the shredded chicken, softened cream cheese, buffalo hot sauce, half the cheddar, diced celery, and green onions. Stir until everything is evenly mixed. Season with salt and pepper.
- Stuff. Spoon the filling evenly into each pepper half, packing it in firmly. Place them cut-side up in the baking dish.
- Bake. Cover the dish with foil and bake for 25 minutes until the peppers are tender. Remove the foil, top with the remaining cheddar, and bake uncovered for 10 more minutes until the cheese is melted and bubbly.
- Finish. Drizzle with ranch dressing and scatter extra sliced green onions on top before serving.
Tips
- Use rotisserie chicken. It’s already seasoned and saves so much time.
- Soften the cream cheese before mixing. Cold cream cheese won’t blend smoothly and leaves lumps in the filling.
- Cover with foil for the first bake. This traps steam and softens the peppers before the cheese gets a chance to overbrown.
Variations
- Blue cheese version: Swap the ranch for blue cheese dressing and add blue cheese crumbles on top.
- Low carb: Already low carb as written.
- Add rice: Mix 1/2 cup cooked rice into the filling for a heartier version.
FAQ
Can I prep buffalo chicken stuffed peppers ahead of time?
Yes. Stuff the peppers and store them covered in the fridge for up to 24 hours before baking. Add a few extra minutes to the bake time since they’ll be cold going in.
How do I make the filling less spicy?
Use less hot sauce or swap half of it for regular barbecue sauce. The cream cheese already tames the heat quite a bit. You can also add a little extra ranch to cool things down.
What kind of peppers work best for stuffing?
Large bell peppers are the best choice because they hold their shape and have a mild sweetness that pairs well with the spicy filling. Any color works, but red and orange peppers tend to be the sweetest.
Can I freeze stuffed peppers?
Yes. Assemble them without the final cheddar topping, wrap tightly, and freeze for up to 2 months. Bake from frozen at 375°F, adding about 15 extra minutes to the cooking time.
What should I serve with buffalo chicken stuffed peppers?
A simple green salad or coleslaw works great to balance the richness. Celery sticks and extra ranch on the side keep the buffalo wing vibe going.
Buffalo Chicken Stuffed Peppers
Bell peppers stuffed with creamy buffalo chicken filling and baked with melted cheddar on top.
Ingredients
Method
- **Preheat.** Set oven to 375°F and line a baking dish.
- **Mix.** Combine shredded chicken, softened cream cheese, hot sauce, half the cheddar, celery, and green onions in a bowl.
- **Stuff.** Pack the filling into each pepper half and place cut-side up in the dish.
- **Bake.** Cover with foil and bake 25 minutes. Remove foil, top with remaining cheddar, bake 10 more minutes until bubbly.
- **Finish.** Drizzle with ranch and top with extra green onions.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- Soften cream cheese fully before mixing to avoid lumps.
- Cover with foil first to steam-soften the peppers before browning the cheese.
- Soften cream cheese fully before mixing to avoid lumps.
- Cover with foil first to steam-soften the peppers before browning the cheese.
