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The combination of the sweet and tangy flavors makes this Buffalo Chicken Stuffed Peppers a family favorite meal.
I cook a lot of chicken recipes and this buffalo chicken stuffed peppers recipe is on our menu weekly. The delicious buffalo sauce combined with the cream cheese and ranch mixture, is loved by my whole family. Even my pickiest eater will go for seconds.
If your family love Buffalo Sauce as much as mine, they will also love this Buffalo Chicken Meatballs or this Buffalo Chicken Pasta Bake. You may even like to try this Chicken Stuffed Peppers. This is the perfect recipe for meal prepping with or to prepare ahead of time.
Table of Contents
Why This Recipe Works
My kids can eat buffalo sauce by the spoonful. Mixing it with leftover cooked chicken and stuffing it into peppers makes a delicious low carb meal.
I always make this buffalo chicken dip for all of our game day gatherings. So I knew this stuffing the buffalo chicken mixture into peppers, would be loved by all my kids.
Ingredients
- Bell Peppers (red and green)
- Cooked Shredded Chicken
- Cream Cheese (softened)
- Shredded Cheddar Cheese (divided)
- Buffalo Sauce
- Ranch Seasoning Mix
- Green Onions (sliced and divided)
- Ranch Dressing (for serving)
Scroll to the bottom of the post for the full list of ingredients and recipe in the recipe card.
Variations Ideas
- Chicken – I love making this meal when I have leftover chicken breast. It creates a second meal without anyone knowing they are eating leftovers. You can also use cooked chicken wings or rotisserie chicken as an easy variations.
- Greek Yogurt – For a lower calorie option, swap the cream cheese for Greek Yogurt.
- Bell Peppers – If you prefer you can stuff Poblano Peppers for a delicious twist on this recipe.
- Seasoning – Feel free to add or change seasoning you prefer. A delicious addition is adding in a teaspoon of garlic powder or onion powder.
- Cheese – We used cheddar cheese but you can also use mozzarella cheese or pepper jack cheese for a different flavor. You can even top with blue cheese crumbles.
Step by Step Instructions
- Step 1 – Preheat the oven to 375 degrees Fahrenheit and spray a 9X13 baking dish with non-stick cooking spray.
Step 2 – Cut the bell peppers in half from top to bottom and remove any of the seeds and membranes inside the peppers.
Step 3 – Place the peppers in the oven-safe dish cut side up.
Step 4 – In a mixing bowl, stir together the cream cheese, Frank’s red hot sauce, ¼ cup of shredded cheddar cheese, ranch seasoning mix and half of the sliced green onions until fully combined.
Step 5 – Then stir in the shredded chicken until it’s fully coated with the sauce mixture.
Step 6 – Place the chicken mixture evenly into each of the bell peppers in the baking dish. Pour a small amount of water in the pan around the peppers just enough to barely cover the bottom of the pan.
Step 7 – Bake for 30 minutes until the peppers are tender. Top each of the peppers with the remaining shredded cheese and green onions. Bake for 5 more minutes to melt the cheese.
- Step 8 – Remove from the oven. Let the peppers rest for 10-15 minutes. Serve drizzled with the ranch dressing on top and enjoy!
Recipe Tips
- Cream Cheese – Before combining the ingredients, softened the cream cheese to room temperature. This helps to create a smooth and creamy texture.
- Cutting Peppers – Carefully cut the pepper halves to ensure that create a bowl type center to hold the buffalo chicken filling.
- Combining Ingredients – Combine the ingredients so that the entire cream cheese mixture coats the cooked shredded chicken.
- Rest Peppers – Before serving the peppers we recommend resting peppers.
Serving Suggestions
This gluten-free dish is delicious served with many different side dish recipes. We always serve with salad, brown rice or white rice. We love to drizzle with ranch dressing before serving but blue cheese dressing is also a great option.
Frequently Asked Questions
There is no need to cover baking dish with aluminum foil when baking. If you a probably with the turn getting to brown, you can cover to ensure the entire pepper are heated.
Refrigerate the leftovers in an airtight container for up to 5 days.
Yes, this is a great recipe to prepared ahead of time and even better to meal prep with. This makes a great lunch for the week and reheats easily in the microwave.
More Easy Buffalo Chicken Recipes:
We love hearing from you. If you make this Buffalo Chicken Stuffed Bell Peppers, please leave us a comment or a star review.
Buffalo Chicken Stuffed Peppers
Ingredients
- 3 Bell Peppers red and green
- 3 cups Cooked Shredded Chicken
- 4 ounces Cream Cheese softened
- 1/2 cup Shredded Cheddar Cheese divided
- 1/2 cup Buffalo Sauce
- 2 teaspoons Ranch Seasoning Mix
- 4 Green Onions sliced and divided
- Ranch Dressing for serving
Instructions
- Preheat the oven to 375 degrees Fahrenheit and spray a 9X13 baking dish with non-stick cooking spray.
- Cut the bell peppers in half from top to bottom and remove any of the seeds and membranes inside the peppers. Place the peppers in the baking dish cut side up.
- In a mixing bowl, stir together the cream cheese, buffalo sauce, ¼ cup of shredded cheddar cheese, ranch seasoning mix and half of the sliced green onions until fully combined. Then stir in the shredded chicken until it’s fully coated with the sauce mixture.
- Place the chicken mixture evenly into each of the bell peppers. Pour a small amount of water in the pan around the peppers just enough to barely cover the bottom of the pan.
- Bake for 30 minutes until the peppers are tender. Top each of the peppers with the remaining shredded cheddar cheese and green onions. Bake for 5 more minutes to melt the cheese.
- Remove from the oven. Let the peppers rest for 10-15 minutes. Serve drizzled with the ranch dressing on top and enjoy!
