If you love the spicy kick of classic buffalo chicken but want to skip the usual mess of wings, this Buffalo Chicken Stuffed Peppers Recipe is going to be your new favorite. Imagine tender bell peppers filled with creamy, tangy buffalo chicken goodness, baked until bubbly and golden, making every bite a perfect balance of heat, creaminess, and satisfying texture. It’s simple enough for a weeknight dinner yet impressive for sharing with friends, and it brings a vibrant splash of color and flavor to your table that you won’t want to miss.
Ingredients You’ll Need
These ingredients are simple, approachable, and each plays a crucial role in building the layers of flavor and texture that make this dish so irresistible. From the bright crunch of bell peppers to the creamy tang of ranch and the spicy buffalo sauce, every component shines.
- 4 large bell peppers, halved and seeds removed: Choose vibrant colors for visual appeal and a tender, crisp base for the filling.
- 2 cups cooked shredded chicken: The hearty protein star of the dish that soaks up the sauce beautifully.
- 1/2 cup buffalo wing sauce: Brings that iconic spicy, tangy flavor that defines buffalo chicken.
- 4 oz cream cheese, softened: Adds a luscious creaminess that balances the heat perfectly.
- 1/2 cup ranch dressing: Infuses cooling herbs and zest, making every bite smooth and flavorful.
- 1 cup shredded cheddar cheese: Melts into gooey deliciousness on top and within the filling.
- 1/4 cup crumbled blue cheese (optional): For those who love its bold, tangy punch; feel free to substitute or skip.
- 1 tablespoon chopped green onions: Adds fresh color and a mild oniony crunch at the finish.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- Olive oil spray: Prevents sticking and helps peppers roast evenly.
How to Make Buffalo Chicken Stuffed Peppers Recipe
Step 1: Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C). Lightly spray a baking dish with olive oil to keep things from sticking later on. Then, carefully halve your bell peppers and remove the seeds and ribs inside so you have perfect little boats ready to be filled. Arrange them cut side up in the baking dish—this will help them roast evenly and hold all that creamy filling.
Step 2: Mix the Buffalo Chicken Filling
In a large bowl, combine your shredded chicken with buffalo wing sauce, softened cream cheese, ranch dressing, and half of the shredded cheddar cheese. Mix everything together thoroughly. This mixture should be rich, creamy, and coated in that fantastic spicy buffalo flavor. Don’t forget to season with salt and pepper so the filling really sings. The balance between heat, creaminess, and tang makes all the difference.
Step 3: Fill and Top the Peppers
Spoon the buffalo chicken filling evenly into each bell pepper half, filling them generously. Sprinkle the remaining cheddar cheese on top to get that golden, melty crust as they bake. If you love blue cheese, sprinkle some crumbles over the top now; it adds that punchy finish that’s just irresistible for blue cheese fans.
Step 4: Bake the Stuffed Peppers
Cover the baking dish with foil and pop it in the oven. Bake for 30 minutes to allow the peppers to soften and the filling to heat through. Then remove the foil and bake for an additional 10 minutes so the cheese can bubble and get perfectly golden. Your kitchen will start smelling downright amazing as this happens!
Step 5: Add the Finishing Touches
Once out of the oven, sprinkle chopped green onions over the top. They add a fresh bite and pop of color that brighten the whole dish, making it that much more inviting at the table.
How to Serve Buffalo Chicken Stuffed Peppers Recipe
Garnishes
A sprinkle of chopped green onions is classic and essential, but if you want to go the extra mile, drizzle a little ranch or blue cheese dressing on top or serve it alongside for dipping. A few celery sticks on the side can also add crunch and freshness that complements the spicy flavors beautifully.
Side Dishes
Buffalo Chicken Stuffed Peppers are quite filling on their own, but you can round out the meal with a simple side salad or some roasted veggies for more color and nutrition. Cauliflower rice or a crisp cucumber salad also pairs well if you want to keep things light and gluten-free.
Creative Ways to Present
For a fun twist at your next gathering, serve these stuffed peppers on a platter with little bowls of extra buffalo sauce, ranch, and blue cheese dressing for dipping. Garnish the platter with fresh herbs like parsley or cilantro to add a fragrant contrast. You can also cut the stuffed peppers into smaller pieces for easy party appetizers.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover stuffed peppers in an airtight container and store them in the refrigerator for up to 3 days. This dish holds up well and the flavors actually deepen after a day or so.
Freezing
If you want to prep in advance or save extra servings, these stuffed peppers freeze beautifully. Wrap each half tightly in plastic wrap and then place in a freezer-safe container or bag. They’ll keep their best quality for up to 2 months in the freezer without losing flavor or texture.
Reheating
To reheat, remove the plastic wrap and place the stuffed peppers in a baking dish. Cover with foil and warm at 350°F (175°C) for about 20 minutes or until heated through. Finish with an uncovered 5 minutes to refresh that cheesy top. You can also use a microwave for convenience but the oven will keep the texture perfect.
FAQs
Can I use different types of peppers?
Absolutely! While bell peppers are ideal for their size and sweetness, you can experiment with poblano or mini sweet peppers for different flavor profiles and presentation styles.
Is this recipe gluten-free?
Yes, the Buffalo Chicken Stuffed Peppers Recipe is naturally gluten-free. Just be sure your buffalo sauce and ranch dressing don’t contain any hidden gluten ingredients.
Can I make this recipe vegetarian?
You can! Substitute the chicken with shredded jackfruit or cooked cauliflower for a vegan or vegetarian option, and use vegan cheese and ranch alternatives for a similar flavor.
How spicy is this dish?
The dish has a moderate spice level thanks to the buffalo wing sauce. You can easily adjust heat by choosing a milder sauce or cutting back on the amount used.
What can I serve instead of ranch dressing?
If you’re not a ranch fan, blue cheese dressing is a fantastic alternative that complements the buffalo flavors well. You could also use a simple cooling yogurt dip with herbs as a lighter option.
Final Thoughts
This Buffalo Chicken Stuffed Peppers Recipe is one of those recipes that feels like a warm hug for your taste buds—comforting, flavorful, and just a little bit spicy. It’s easy to make but impressive enough to serve any night of the week or at your next get-together. If you haven’t tried stuffed peppers with a buffalo twist before, you absolutely should—your dinner routine will thank you!
Print
Buffalo Chicken Stuffed Peppers Recipe
- Total Time: 55 minutes
- Yield: 8 halves (4 servings) 1x
- Diet: Gluten Free
Description
Spicy and creamy Buffalo Chicken Stuffed Peppers combine tender bell peppers filled with shredded chicken, rich cream cheese, tangy buffalo sauce, and melted cheddar cheese for a flavorful, comforting low-carb meal perfect for dinner or meal prep.
Ingredients
Vegetables
- 4 large bell peppers, halved and seeds removed
- 1 tablespoon chopped green onions
Protein & Dairy
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese, divided
- 1/4 cup crumbled blue cheese (optional)
Condiments & Sauces
- 1/2 cup buffalo wing sauce
- 1/2 cup ranch dressing
Others
- Olive oil spray
- Salt and pepper to taste
Instructions
- Preheat the oven. Set your oven to 375°F (190°C) and lightly spray a baking dish with olive oil to prevent sticking and ensure easy cleanup.
- Prepare the peppers. Arrange the halved bell peppers cut side up in the prepared baking dish to create a cradle for the stuffing mixture.
- Mix the filling. In a large bowl, combine the shredded chicken, buffalo wing sauce, softened cream cheese, ranch dressing, and half of the shredded cheddar cheese. Stir well until all ingredients are blended evenly. Season with salt and pepper to taste.
- Stuff the peppers. Spoon the buffalo chicken mixture evenly into each pepper half, distributing the filling thoroughly.
- Add cheese toppings. Sprinkle the remaining shredded cheddar cheese over each stuffed pepper and optionally add crumbled blue cheese on top for added flavor.
- Bake covered. Cover the baking dish with foil to keep the moisture in and bake for 30 minutes until the peppers begin to soften.
- Bake uncovered. Remove the foil and continue baking for another 10 minutes until the peppers are tender and the cheese is bubbly and golden brown.
- Garnish and serve. Sprinkle chopped green onions over the hot stuffed peppers before serving to add a fresh, mild onion flavor.
Notes
- You can substitute blue cheese with additional cheddar cheese or omit it completely if preferred.
- Serve with extra ranch or blue cheese dressing on the side for dipping.
- These stuffed peppers reheat well, making them excellent for meal prep or leftovers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
