Get ready to bring bold flavors to your table with this Buffalo Chicken Stuffed Peppers Recipe! Juicy bell peppers cradle a spicy, creamy buffalo chicken filling, all bubbling with melty cheese. If you love comfort food with a tangy kick and crave a dish that’s as impressive as it is easy, this colorful weeknight winner is for you. Whether you’re meal prepping, looking for a low-carb twist, or just wanting to wow your friends, these pepper boats deliver everything you want in one irresistible package.

Buffalo Chicken Stuffed Peppers Recipe - Recipe Image

Ingredients You’ll Need

This Buffalo Chicken Stuffed Peppers Recipe calls for just a handful of accessible ingredients—but each one truly earns its spot! From the crunch and sweetness of fresh peppers to the fiery buffalo sauce and luscious cream cheese, every layer is essential for that crave-worthy combo of spice, richness, and crunch.

Bell Peppers: Choose vibrant, large peppers for the perfect edible “boats”—they get beautifully tender in the oven.
Cooked Shredded Chicken: A perfect use for rotisserie chicken or any leftover chicken; it soaks up all the bold flavors.
Buffalo Wing Sauce: Brings that signature tangy heat—use your favorite brand for just the right kick.
Cream Cheese: Softened cream cheese adds luscious creaminess and tames the heat.
Shredded Cheddar Cheese: Melts into the filling for a rich, classic flavor that pairs well with buffalo sauce.
Shredded Mozzarella Cheese: Gives every bite that irresistible gooey texture.
Ranch or Blue Cheese Dressing: Just a drizzle brings cool, herby contrast and makes the filling extra decadent.
Salt and Pepper: Essential for balancing all the flavors—taste the filling and season to your liking.
Chopped Green Onions or Parsley: Sprinkle on top for a pop of color and a welcome burst of freshness.

How to Make Buffalo Chicken Stuffed Peppers Recipe

Step 1: Prep the Peppers

Start by preheating your oven to 375°F. While it warms up, halve your bell peppers lengthwise and scoop out the seeds and membranes. Arrange these colorful halves cut-side up in a 9×13-inch baking dish. This preps a sturdy, tasty base for your Buffalo Chicken Stuffed Peppers Recipe and ensures even cooking from the get-go.

Step 2: Make the Filling

Grab a large mixing bowl, toss in your cooked shredded chicken, then pour in the buffalo wing sauce, softened cream cheese, cheddar, mozzarella, and ranch or blue cheese dressing. This is where the magic happens! Sprinkle with salt and pepper, and stir until everything is delightfully coated and creamy.

Step 3: Stuff the Peppers

Next, evenly spoon the creamy buffalo chicken mixture into each pepper half. Don’t be shy—pack that goodness to the brim! Every bite should be filled with spicy, cheesy chicken, making this Buffalo Chicken Stuffed Peppers Recipe truly satisfying.

Step 4: Bake Until Bubbly

Cover the baking dish with foil and slide it into the oven. Bake for 25–30 minutes so the peppers become tender and sweet. Take off the foil and bake for another 5–10 minutes. This last stretch allows the cheesy tops to bubble and brown into pure bliss.

Step 5: Garnish and Serve

Once out of the oven, sprinkle on a generous handful of chopped green onions or parsley. Their fresh crunch balances the heat perfectly—and just look at those colors! Serve your Buffalo Chicken Stuffed Peppers Recipe hot, and watch them disappear from the table.

How to Serve Buffalo Chicken Stuffed Peppers Recipe

Garnishes

Topping your stuffed peppers with the right garnish makes all the difference. Chopped green onions add a zippy crunch, while fresh parsley brightens every bite with color and a hint of earthiness. A light swirl of ranch or blue cheese dressing over the top isn’t just for looks—it emphasizes that classic buffalo wing flavor everyone loves.

Side Dishes

Balance the bold heat with soothing sides! Creamy coleslaw or a crisp garden salad with tangy vinaigrette work beautifully. For something more filling, serve with roasted potatoes, cauliflower rice, or even a simple bowl of buttered corn. The versatility of this Buffalo Chicken Stuffed Peppers Recipe makes it easy to create your perfect plate.

Creative Ways to Present

For parties, slice the peppers into smaller portions for easy-to-eat appetizers. Stack halves on a platter with celery sticks and carrot batons for a buffalo “platter” vibe. Fancy it up with a sprinkle of crumbled blue cheese or a drizzle of extra buffalo sauce just before serving—your guests won’t believe how stunning these look right out of the oven!

Make Ahead and Storage

Storing Leftovers

Let any leftover Buffalo Chicken Stuffed Peppers cool completely before sealing them in an airtight container. Stored in the fridge, they’ll stay delicious for up to 3 days. The peppers even soak up more flavor as they sit, making for amazing next-day lunches.

Freezing

This recipe freezes beautifully! Arrange cooled stuffed peppers in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months. When you need a quick meal, you’ll be so glad to have these ready to go.

Reheating

To reheat, place peppers in an oven-safe dish, cover loosely with foil, and warm in a 350°F oven for 15–20 minutes, or until heated through. For individual servings, the microwave works in a pinch; just use a lower power setting to keep the cheese creamy and the peppers tender.

FAQs

Can I use ground chicken instead of shredded?

Absolutely! Ground chicken works well—just cook it thoroughly first, then proceed with the recipe as written. The texture will be slightly different but still delicious.

How spicy is the Buffalo Chicken Stuffed Peppers Recipe?

The spice level depends on your buffalo sauce—most are medium in heat, but you can use mild or hot varieties to match your taste. Adding extra ranch or blue cheese also helps mellow the heat.

Can I make this Buffalo Chicken Stuffed Peppers Recipe ahead of time?

Yes! Assemble the stuffed peppers a day in advance, cover, and refrigerate. When ready to eat, just pop them in the oven and bake as directed—perfect for meal prep or busy nights.

Is it possible to make this recipe dairy-free?

It sure is—just swap the cream cheese, shredded cheeses, and dressing for your favorite non-dairy alternatives. The filling stays creamy, and you’ll still get that signature buffalo flavor.

What’s the best way to shred cooked chicken?

For super easy shredding, use two forks or even a hand mixer on low speed with warm, cooked chicken. Rotisserie or leftover roasted chicken shreds in minutes and gives great flavor.

Final Thoughts

I’m so excited for you to give this Buffalo Chicken Stuffed Peppers Recipe a try and make it your own. It’s one of those dishes that always hits the spot—easy enough for a weeknight, special enough for guests, and truly bursting with flavor. Don’t be surprised if it finds a permanent spot in your dinner rotation!

Buffalo Chicken Stuffed Peppers Recipe

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4.5 from 30 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Buffalo Chicken Stuffed Peppers are a delicious and spicy twist on traditional stuffed peppers. Tender bell peppers are filled with a flavorful mixture of shredded chicken, buffalo sauce, and creamy cheeses, then baked to perfection. This low-carb and gluten-free dish is perfect for a satisfying meal.

Ingredients

Scale

Bell Peppers:

4 large bell peppers (halved lengthwise and seeded)

Chicken Filling:

2 cups cooked shredded chicken
1/2 cup buffalo wing sauce
4 oz cream cheese (softened)
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup ranch or blue cheese dressing
Salt and pepper to taste

Garnish:

Chopped green onions or parsley for garnish

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Instructions

Preheat the Oven: Preheat the oven to 375°F.
Prepare the Peppers: Arrange the halved bell peppers cut-side up in a 9×13-inch baking dish.
Make the Filling: In a large bowl, mix together the shredded chicken, buffalo wing sauce, cream cheese, cheddar, mozzarella, ranch (or blue cheese) dressing, salt, and pepper until well combined.
Fill the Peppers: Spoon the buffalo chicken mixture evenly into each pepper half.
Bake: Cover the baking dish with foil and bake for 25–30 minutes, until the peppers are tender. Remove the foil and bake for an additional 5–10 minutes, or until the tops are slightly golden and bubbly.
Garnish and Serve: Garnish with chopped green onions or parsley and serve hot.