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Buffalo chicken stuffed bell peppers in white baking dish with ranch drizzle

Buffalo Chicken Stuffed Peppers

Bell peppers stuffed with creamy buffalo chicken filling and baked with melted cheddar on top.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • - 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

Method
 

  1. **Preheat.** Set oven to 375°F and line a baking dish.
  2. **Mix.** Combine shredded chicken, softened cream cheese, hot sauce, half the cheddar, celery, and green onions in a bowl.
  3. **Stuff.** Pack the filling into each pepper half and place cut-side up in the dish.
  4. **Bake.** Cover with foil and bake 25 minutes. Remove foil, top with remaining cheddar, bake 10 more minutes until bubbly.
  5. **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.