Stuffed Buffalo Chicken Peppers

Tender bell peppers with a little crunch pair perfectly with tangy chicken to create these delicious Buffalo Chicken Stuffed Peppers.

Overhead view of Buffalo chicken stuffed peppers covered in cheddar cheese in a glass baking dish on a blue and white napkin.

Buffalo Chicken Stuffed Peppers Recipe

There are so many ways to make chicken stuffed peppers and Buffalo chicken stuffed peppers is the most popular!

If you enjoy buffalo chicken dip and the flavor of a roasted pepper then you’ll love the way this dish combines these so beautifully. This Buffalo Chicken Stuffed Peppers recipe is a great way to serve dip without the chips.

The hot sauce, cream cheese and cheddar cheese really amp up the flavors in chicken in great ways.

The same dip in our Buffalo Chicken Roll-Ups is a perfect blend of creaminess with a hint of spicy from the combination of cream cheese and hot sauce.

Save this Recipe
Please enable JavaScript in your browser to complete this form.

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

Baking the dip in a bell pepper adds a crunchy new texture and natural sweetness that is enjoyable.

Spatula lifting a rich and delicious buffalo chicken stuffed bell pepper above the baking dish full to serve.

Our Sausage and Cream Cheese Stuffed Peppers and Pizza Stuffed Peppers have a few more steps, but this is a pretty basic recipe.

Why This Recipe Works

  • Only 6 ingredients make a fast dinner with less than 10 minutes of prep time.
  • Leftovers reheat well throughout the week and freeze nicely too.
  • Can stuff full size peppers for a meal or mini peppers for appetizers.
  • Leftover turkey or chicken can be chopped up and work great in these stuffed peppers.
Half of a tender green bell pepper with a slight crunch and perfectly tangy seasoned Buffalo chicken stuffed pepper filling and the corner of the pepper being cut off by a fork on a white plate.

Ingredients Needed

  • Cooked Chicken – A rotisserie chicken shredded and chopped, a can of chicken drained and fluffed or a whole chicken all work fine.
  • Bell Peppers – We prefer green bell peppers with a more basic flavor than the sweeter red, yellow or orange.
  • Hot Sauce – Can sub for Buffalo sauce if you prefer a more mild stuffed pepper.
  • Ranch Dressing – Adds a special flavor and creaminess that’s wonderful.
  • Cream Cheese – A richness that makes these earthy peppers more enjoyable.
  • Cheddar Cheese – I like to measure with my heart, a thick layer on top is delish!
Ingredients to make Buffalo Chicken stuffed peppers are shredded chicken, bell pepper halves, cheddar cheese, ranch dressing, hot sauce and cream cheese on a wooden counter top.

If there’s extra of the chicken mixture it is great to use in these Buffalo Chicken Appetizers.

How to make Buffalo Chicken Dip Stuffed Peppers

Put 28 ounces of drained shredded chicken or turkey in a skillet over medium high heat.

Add the ranch dressing and hot sauce and stir it up.

Hot sauce and ranch dressing poured over top of shredded chicken in a black skillet.

I like to slice up the cream cheese to make it easier to melt and mix in.

Shred and sprinkle on half of the cheddar cheese.

Chunks of cream cheese and shredded cheddar cheese added to a skillet of shredded chicken seasoned with hot sauce and ranch.

Stir until mixed well and then spoon into bell peppers that are cleaned and cut in half.

Sprinkle remaining cheddar cheese on top.

Shredded cheddar cheese sprinkled over green bell pepper halves with a cream cheese Buffalo chicken filling in a baking dish.

Bake in an oven preheated to 350℉ for 25 to 30 minutes until the peppers are tender and the cheese is beginning to brown.

Store leftover stuffed peppers in an airtight bag or container in the refrigerator for up to 3 to 4 days or in the freezer for up to 3 months.

Recipe Tips and Tricks

  • We like cutting the peppers in half and baking them open-faced instead of filling from the top. This method allows for a better balance of meat to bell pepper.
  • A simple layer of cheddar cheese is our favorite recipe as it is easiest to make, but crumbles of blue cheese, drizzles of ranch dressing or other garnishes can be added to make a fancier looking meal.
  • Mini peppers can be filled with a tablespoon or two of filling and only take 10 to 15 minutes to bake.

More Easy Weeknight Meals:

TikTok Tater Tot Chicken Pot Pie – has a layer of golden brown tater tots on top of a creamy chicken and veggie mixture.

Roasted Garlic Tomato Soup – bursts with flavor and is a good one to get the kids involved with helping wash and chop tomatoes.

Cube Steak – has a wonder brown mushroom gravy that is so easy and full of flavor.

Kielbasa and Noodle Casserole with corn and sour cream is a simple and unique meal.

Instant Pot Country Ribs are so tender and coated in BBQ sauce for pure delight.

Fork with a creamy bite of Buffalo chicken stuffed pepper next to the baked bell pepper half on a white plate.

Stuffed Buffalo Chicken Peppers

Servings 8 stuffed peppers
Author: Jennifer
Tender bell peppers with a little crunch pair perfectly with tangy chicken to create these delicious Buffalo Chicken Stuffed Peppers.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • 4 bell peppers
  • 4 cups shredded chicken or 28 oz canned
  • 1/2 cup hot sauce
  • 1/2 cup ranch dressing
  • 8 ounces cream cheese
  • 1 1/2 cups cheddar cheese divided

Instructions
 

  • Cut peppers in half and clean out the center. Lay in a 9 x 13" baking dish and preheat oven to 350℉.
    4 bell peppers
  • Finely shred and chop chicken, or drain a can of chicken or turkey and fluff with a fork. Add meat to a skillet over medium high heat.
    4 cups shredded chicken
  • Add ranch dressing and hot sauce and stir well.
    1/2 cup hot sauce, 1/2 cup ranch dressing
  • Then slice cream cheese and sprinkle half of the cheddar cheese on the chicken. Stir well.
    8 ounces cream cheese, 1 1/2 cups cheddar cheese
  • Spoon mixture into bell peppers and sprinkle remaining cheddar cheese on top.
  • Bake for 25 – 35 minutes uncovered until the peppers are desired tenderness.

Nutrition

Calories: 384kcalCarbohydrates: 7gProtein: 25gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gCholesterol: 106mgSodium: 814mgPotassium: 371mgFiber: 1gSugar: 5gVitamin A: 2515IUVitamin C: 87mgCalcium: 195mgIron: 1mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

Tried this recipe?Mention @PlowingThroughLife or tag #PlowingThroughLife!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating