If you’re craving a meal that’s bursting with bold flavors and comforting textures, this Buffalo Chicken Stuffed Peppers Recipe is just what you need. It’s the perfect combination of tender bell peppers filled with a creamy, spicy buffalo chicken mix, all topped with gooey melted cheese and a drizzle of tangy ranch or blue cheese. This dish takes the classic buffalo chicken flavor to an exciting new level by wrapping it in vibrant, colorful peppers that add a fresh crunch and a beautiful presentation to any dinner table. Whether you’re cooking for family or friends, this recipe delivers a satisfying, hearty meal that’s sure to become a favorite in your repertoire.
Ingredients You’ll Need
This Buffalo Chicken Stuffed Peppers Recipe is surprisingly simple, relying on a handful of fresh, flavorful ingredients that come together beautifully. Each component plays its own role, from the bell peppers adding crisp, colorful containers, to the blend of cheeses that create that irresistible melt and creaminess with every bite.
- 4 large bell peppers (any color): Choose firm peppers that will hold up well during baking and offer a splash of vibrant color.
- 2 cups cooked chicken (shredded): Use freshly cooked or rotisserie chicken for convenience and tenderness.
- 1 cup buffalo sauce: This adds the signature spicy kick and tang that defines buffalo flavor.
- 1/2 cup cream cheese (softened): Gives the filling a lush, creamy texture that balances the heat.
- 1/2 cup shredded cheddar cheese: Adds sharpness and depth of flavor.
- 1/2 cup shredded mozzarella cheese: Creates that perfect gooey, stringy cheese pull.
- 2 green onions (finely chopped): Bring a fresh, mild bite that cuts through the richness.
- 1/2 cup ranch or blue cheese dressing: For a cool, creamy drizzle to finish the stuffed peppers in style.
- 1 tablespoon olive oil: Helps coat the peppers to keep them tender and flavorful.
- Salt and pepper (to taste): Essential seasonings to enhance every other ingredient perfectly.
How to Make Buffalo Chicken Stuffed Peppers Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 375°F (190°C). This temperature allows the peppers to cook through while the cheese melts to golden, bubbly perfection. Preheating ensures every step flows smoothly from prep to baking.
Step 2: Prepare the Bell Peppers
Carefully cut the tops off the bell peppers and scoop out the seeds and membranes. Drizzle the insides with olive oil, then sprinkle with salt and pepper. This step is crucial because it helps the peppers cook evenly and develop a subtle roast flavor while keeping their structure to hold the filling.
Step 3: Make the Buffalo Chicken Filling
In a large bowl, toss together the shredded chicken, buffalo sauce, softened cream cheese, shredded cheddar, mozzarella, and green onions. Mix until everything is evenly incorporated, creating a creamy, spicy filling that’s packed with flavor and texture.
Step 4: Stuff the Peppers
Generously fill each prepared bell pepper with the buffalo chicken mixture, packing it in tightly and mounding it slightly on top. This ensures that every bite gets a perfect balance of chicken and cheesy goodness.
Step 5: Bake the Peppers
Arrange the stuffed peppers upright in a baking dish. Cover with aluminum foil and bake for 30 minutes to allow the peppers to soften and the flavors to meld. Then, remove the foil and continue baking for another 10–15 minutes so the filling becomes bubbly and the top gets that lovely golden finish.
Step 6: Serve and Enjoy
Once out of the oven, let the stuffed peppers cool just a bit before drizzling with ranch or blue cheese dressing. Add extra chopped green onions for a bright, fresh garnish that complements the rich filling beautifully.
How to Serve Buffalo Chicken Stuffed Peppers Recipe
Garnishes
Nothing finishes off these stuffed peppers like a drizzle of creamy ranch or tangy blue cheese dressing. A sprinkle of freshly chopped green onions or even a pinch of chopped cilantro adds a fresh, vibrant note that lifts the whole dish.
Side Dishes
Serve your Buffalo Chicken Stuffed Peppers Recipe alongside crisp celery sticks or a simple green salad to balance the spice with freshness. Creamy coleslaw or roasted vegetables also pair wonderfully and round out the meal perfectly.
Creative Ways to Present
For a fun twist at a party or casual dinner, slice the stuffed peppers into rings and serve as a finger food appetizer. Alternatively, place them on a bed of fluffy rice or cauliflower rice to soak up extra sauce and create a hearty plate.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers keep really well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as delicious as freshly baked.
Freezing
You can freeze the stuffed peppers before baking by wrapping them tightly in foil and placing them in a freezer bag or container. Freeze for up to 2 months. To cook from frozen, bake covered at 375°F (190°C) for about 50 minutes, then uncover for 10-15 minutes to brown.
Reheating
Reheat refrigerated stuffed peppers in the oven at 350°F (175°C) for about 15–20 minutes, or until warmed through and bubbly. Avoid microwaving if possible, as slow reheating keeps the peppers tender and the cheese melty.
FAQs
Can I use other types of peppers for this recipe?
Absolutely! While bell peppers are traditional, you can experiment with poblano or even mini sweet peppers for a different spice level or presentation. Just adjust cooking time if using smaller or thinner varieties.
What if I don’t like spicy food, can I reduce the heat?
Certainly! You can tone down the buffalo sauce or substitute it with a milder wing sauce. Adding extra cream cheese also helps mellow the heat while keeping that creamy texture.
Is there a vegetarian alternative for the Buffalo Chicken Stuffed Peppers Recipe?
Yes, you can swap the chicken for shredded jackfruit or finely chopped cauliflower seasoned with buffalo sauce. Use plant-based cream cheese and vegan cheeses to keep it vegetarian-friendly.
How can I make this recipe low-carb?
This recipe is already quite low in carbs, especially if you keep the dressing portion-controlled. For an even lower-carb option, stick with green or red bell peppers and avoid adding any sugar-based sauces or sides.
Can I prepare the filling ahead of time?
Definitely! The buffalo chicken filling can be made a day in advance and refrigerated. When you’re ready to bake, just stuff the peppers and follow the baking steps—it’s a great time saver.
Final Thoughts
This Buffalo Chicken Stuffed Peppers Recipe is such a delightful way to enjoy classic buffalo flavors with a fresh and colorful twist. It’s perfect for weeknight dinners or impressing guests with minimal fuss. Once you try it, I’m confident it will become a regular star in your kitchen because it’s just that delicious and satisfying. So go ahead, grab those peppers, and dive into this fantastic recipe that truly brings the best of spicy, creamy, and cheesy all in one bite!
Print
Buffalo Chicken Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Buffalo Chicken Stuffed Peppers are a flavorful and hearty dish featuring bell peppers filled with a spicy buffalo chicken mixture, baked to perfection and topped with creamy ranch or blue cheese dressing. Perfect for a satisfying dinner that combines a spicy kick with cheesy comfort.
Ingredients
Bell Peppers
- 4 large bell peppers (any color)
Filling
- 2 cups cooked chicken (shredded)
- 1 cup buffalo sauce
- 1/2 cup cream cheese (softened)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 green onions (finely chopped)
Additional
- 1/2 cup ranch or blue cheese dressing
- 1 tablespoon olive oil
- Salt and pepper (to taste)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking the stuffed peppers evenly.
- Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes carefully. Drizzle the inside of each pepper with olive oil, then season with salt and pepper to add a subtle savory touch before stuffing.
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, shredded cheddar cheese, shredded mozzarella cheese, and chopped green onions. Mix thoroughly until all ingredients are uniformly combined to create a creamy and spicy filling.
- Stuff the Peppers: Fill each bell pepper with the buffalo chicken mixture, packing it tightly to ensure each bite is flavorful and hearty. Mound the filling slightly over the top for a generous serving.
- Bake the Peppers: Arrange the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes to cook the peppers through and meld the flavors. Then remove the foil and continue baking for an additional 10-15 minutes until the peppers are tender and the filling is bubbly and golden on top.
- Serve: Take the peppers out of the oven and let them cool slightly. Drizzle each stuffed pepper with ranch or blue cheese dressing and garnish with extra chopped green onions if desired. Serve hot and enjoy this spicy, cheesy, and satisfying dish!
Notes
- You can use any color of bell peppers according to your preference or availability.
- If you prefer less spice, reduce the amount of buffalo sauce or use a mild buffalo sauce variant.
- Leftover stuffing can be refrigerated for up to 2 days and used in wraps or as a dip base.
- For a dairy-free option, substitute cream cheese and cheeses with plant-based alternatives and use a vegan ranch dressing.
- Make sure to pack the filling tightly to ensure the peppers hold their shape and flavor well during baking.
