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Buffalo Chicken Stuffed Peppers - A Bold, Comforting Weeknight Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bell peppers (4 large) – Any color works; red, yellow, and orange are sweeter.
  • Cooked chicken (3 cups, shredded or chopped) – Rotisserie chicken is perfect.
  • Buffalo sauce (1/2 to 3/4 cup) – Choose your favorite brand; adjust for heat.
  • Cream cheese (4 oz, softened) – Adds creaminess to the filling.
  • Ranch or blue cheese dressing (2–3 tablespoons) – Optional, for extra flavor.
  • Shredded cheese (1 to 1 1/2 cups) – Mozzarella, Monterey Jack, or cheddar blend.
  • Green onions (2–3, sliced) – For freshness and crunch.
  • Celery (1–2 ribs, finely diced) – Optional, classic buffalo pairing.
  • Garlic (2 cloves, minced) – Or 1/2 teaspoon garlic powder.
  • Onion powder (1/2 teaspoon) – Boosts savory flavor.
  • Salt and pepper – To taste.
  • Olive oil – For brushing the peppers.
  • Crumbled blue cheese (optional) – For topping.
  • Fresh parsley or cilantro (optional) – For garnish.

Method
 

  1. Preheat and prep the pan: Heat your oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or line it with foil for easy cleanup.
  2. Prep the peppers: Slice the bell peppers in half lengthwise and remove seeds and membranes. Brush the insides with a little olive oil and season with a pinch of salt and pepper.
  3. Soften the peppers (optional but helpful): Place the pepper halves cut-side up in the baking dish. Bake for 10 minutes to soften slightly. This helps them cook through without overbrowning the filling.
  4. Make the filling: In a large bowl, combine the shredded chicken, cream cheese, buffalo sauce, garlic, onion powder, diced celery, and half the green onions. Add 1/2 to 3/4 cup shredded cheese. Stir until creamy and evenly mixed. Taste and adjust with salt, pepper, and more buffalo sauce if you like it spicier.
  5. Add dressing (optional): Stir in ranch or blue cheese dressing for extra tang and moisture. Start with 2 tablespoons and add more if needed.
  6. Stuff the peppers: Spoon the buffalo chicken mixture into each pepper half, mounding it slightly. Press gently so it fills the corners.
  7. Top with cheese: Sprinkle the remaining shredded cheese over each pepper. Add a little crumbled blue cheese if you love that classic flavor.
  8. Bake: Return the dish to the oven and bake for 18–22 minutes, or until the peppers are tender and the cheese is melted and bubbling.
  9. Broil for color (optional): Switch to broil for 1–2 minutes to get golden, bubbly tops. Watch closely to avoid burning.
  10. Garnish and serve: Let the peppers rest for 5 minutes. Top with the remaining green onions, a drizzle of buffalo sauce or ranch, and fresh herbs if you like. Serve warm.