Description
Deliciously spicy and creamy, these Buffalo Chicken Stuffed Peppers combine tender ground chicken cooked with hot sauce and ranch dressing, stuffed into vibrant bell pepper halves, then baked to perfection topped with melted mozzarella cheese. A perfect low-carb, flavorful meal packed with protein and a kick of heat.
Ingredients
Scale
Main Ingredients
- 4 large bell peppers, halved and seeded
- 1 pound ground chicken
- 1/2 cup hot sauce (like Frank’s RedHot)
- 1/4 cup ranch dressing
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
Garnish
- Chopped green onions
- Chopped cilantro
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Arrange the halved and seeded bell peppers upright in a baking dish to prepare for stuffing.
- Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the diced onions and minced garlic, cooking until they become translucent and fragrant, about 3-4 minutes.
- Cook Chicken: Add the ground chicken to the skillet with the sautéed onions and garlic. Cook thoroughly, breaking the chicken up with a spoon, until there’s no pink remaining. Season with salt and pepper to taste.
- Mix Sauce: Stir in the hot sauce and ranch dressing into the cooked chicken mixture. Mix well until every bit of chicken is evenly coated with the spicy, creamy sauce.
- Stuff Peppers: Spoon the buffalo chicken mixture evenly into each halved bell pepper. Generously top each with shredded mozzarella cheese for a melty, cheesy finish.
- Bake: Place the stuffed peppers in the oven and bake for 25-30 minutes, or until the peppers are tender when pierced with a fork and the cheese is melted, bubbly, and slightly browned.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped green onions and cilantro before serving for added flavor and freshness.
Notes
- You can use any color of bell pepper for this recipe; red, yellow, or orange will add sweetness balancing the spice.
- If you prefer less heat, reduce the hot sauce amount or use a milder hot sauce.
- For a dairy-free option, omit the mozzarella or substitute with dairy-free cheese.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Make sure to remove the seeds and membrane of the peppers for easier eating and better stuffing hold.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
