Buffalo Chicken Stuffed Peppers Recipe

Introduction

Buffalo Chicken Stuffed Peppers are a flavorful and satisfying meal that combines spicy buffalo chicken with melty cheese, all nestled inside tender bell peppers. This recipe is perfect for a weeknight dinner when you want something quick, delicious, and packed with bold flavors.

Ingredients

• 4 green bell peppers, sliced in half length-wise
• 2 cups cooked shredded chicken
• 8 ounces cream cheese, softened
• 1/2 cup grated cheddar cheese, divided
• 1/4 cup grated mozzarella cheese
• 1/3 cup Frank’s Red Hot Sauce
• 1 tablespoon ranch seasoning mix
• 1 tablespoon chives
• Ranch or blue cheese dressing, for serving

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit.
2. Step 2: Arrange the pepper halves in a 9×13-inch baking dish and set aside.
3. Step 3: In a mixing bowl, combine the shredded chicken, softened cream cheese, 1/4 cup cheddar, mozzarella, hot sauce, and ranch seasoning mix. Stir until well blended.
4. Step 4: Evenly spoon the chicken mixture into each pepper half.
5. Step 5: Pour one tablespoon of water into the bottom of the baking dish, then cover the dish tightly with foil.
6. Step 6: Bake for 25 minutes, or until the peppers have softened to your preferred texture.
7. Step 7: Remove the foil, sprinkle the remaining cheddar cheese on top, and switch your oven to broil. Broil for about 1 minute until the cheese melts and bubbles.
8. Step 8: Once out of the oven, garnish with chives and drizzle with ranch or blue cheese dressing if desired before serving.

Tips & Variations

• Use leftover rotisserie chicken to save time and add extra flavor.
• For a milder version, reduce the hot sauce or substitute with a milder wing sauce.
• Try using colored bell peppers like red or yellow for a sweeter taste and vibrant presentation.
• Swap ranch seasoning with your favorite spice blend for a different flavor twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. To maintain the peppers’ texture, reheat covered in the oven at 350 degrees Fahrenheit.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cooked chicken for this recipe?

Yes, you can use frozen cooked chicken as long as it is fully thawed and drained of excess moisture before mixing with the other ingredients.

What can I substitute for ranch seasoning mix?

If you don’t have ranch seasoning mix, you can use a combination of garlic powder, onion powder, dried dill, dried parsley, and a pinch of salt as a quick homemade alternative.

Buffalo Chicken Stuffed Peppers Recipe

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★★★★★

4.6 from 111 reviews

• Author: Harry
• Total Time: 45 minutes
• Yield: 8 stuffed pepper halves (serves 4 people) 1x
• Diet: Low Salt

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Description

These Buffalo Chicken Stuffed Peppers are a flavorful and satisfying low-carb meal featuring tender green bell peppers filled with a creamy, spicy buffalo chicken mixture, baked to perfection and topped with melted cheese and fresh chives. Perfect as a hearty lunch or dinner with a tangy ranch or blue cheese dressing drizzle.

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Ingredients

Scale 1x2x3x

Vegetables

• 4 green bell peppers, sliced in half length-wise
• 1 tablespoon chives, chopped

Filling

• 2 cups cooked shredded chicken
• 8 ounces cream cheese, softened
• 1/2 cup grated cheddar cheese, divided
• 1/4 cup grated mozzarella cheese
• 1/3 cup Frank’s Red Hot Sauce
• 1 tablespoon ranch seasoning mix

For Serving

• Ranch or blue cheese dressing, as desired

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the stuffed peppers.
2. Prepare Peppers: Arrange the green bell pepper halves cut side up in a 9×13 inch baking dish and set aside.
3. Mix Filling: In a mixing bowl, combine the cooked shredded chicken, softened cream cheese, 1/4 cup grated cheddar cheese, grated mozzarella, Frank’s Red Hot Sauce, and ranch seasoning mix. Stir thoroughly until all ingredients are well blended into a creamy mixture.
4. Stuff Peppers: Evenly spoon the chicken filling into the hollowed pepper halves, filling each generously.
5. Add Water and Cover: Pour one tablespoon of water into the bottom of the baking dish to help steam the peppers during baking. Cover the baking dish tightly with aluminum foil.
6. Bake Peppers: Bake covered for 25 minutes or until the peppers have softened to your preferred texture.
7. Broil Cheese: Remove the foil, sprinkle the remaining 1/4 cup of cheddar cheese over the stuffed peppers, then switch the oven to broil. Broil for about 1 minute until the cheese melts and bubbles.
8. Garnish and Serve: Sprinkle chopped chives over the top just before serving. Optionally drizzle with ranch or blue cheese dressing for extra flavor.

Notes

• To make this recipe spicier, increase the amount of hot sauce or add a pinch of cayenne pepper.
• You can substitute cooked rotisserie chicken to save time.
• For a low-fat option, use reduced-fat cream cheese and cheese alternatives.
• If you prefer softer peppers, bake a few minutes longer before broiling.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: Buffalo chicken, stuffed peppers, baked stuffed peppers, low carb recipe, easy dinner, spicy chicken recipe