Really, who needs chicken wings when you can have all that spicy, cheesy glory neatly tucked inside a roasted pepper? These Buffalo Chicken Stuffed Peppers are like your favorite game-day dip met a vegetable and decided to get its life together. They’re bold, saucy, and just the right mix of wholesome and wildly indulgent. Warning: once you make these, you’ll start looking for excuses to “need” dinner parties—or at least second servings.
Why This Recipe Works
- Everything You Love About Buffalo Chicken, But Classier: The same spicy flavor you crave, except now it’s served in an edible bowl. Your dinner guests will think you’re fancy (you’re not fooling anyone, but it’s fun to pretend).
- Perfectly Balanced Heat: You get that fiery kick from the hot sauce, but it’s mellowed out by creamy cheese and tender roasted peppers—spicy, but still friendly.
- Meal Prep MVP: These store like a dream. Make a batch, and you’ve got lunch for the week or an easy reheat dinner that doesn’t taste like leftovers.
- Lower Carb, Higher Satisfaction: It’s all the flavor, none of the guilt. No breading, no frying, and you’ll still be licking the plate.
- Baked, Not Fried: The oven does the work while you scroll Pinterest pretending you’re meal planning.
Ingredients
- 3 large bell peppers (halved lengthwise, seeds removed)
- 2 cups cooked shredded chicken (rotisserie works perfectly)
- ½ cup hot sauce (Frank’s RedHot for that classic flavor)
- 4 oz cream cheese, softened
- ½ cup ranch dressing (or blue cheese dressing if you dare)
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 2 green onions, thinly sliced
- Salt and pepper to taste
- Nonstick cooking spray
Optional Garnishes:
- Extra hot sauce drizzle
- Crumbled blue cheese
- Chopped parsley or green onion tops
Equipment Needed
- Baking dish (9×13-inch recommended)
- Mixing bowl
- Spoon or spatula
- Aluminum foil
- Oven mitts
- Measuring cups and spoons
- Sharp knife (for pepper prep)
Instructions
Step 1: Preheat and Prep Like You Mean It
Preheat your oven to 375°F (190°C). Spray your baking dish lightly with nonstick spray—because nothing ruins a good day like having to chisel melted cheese off glass. Slice your peppers lengthwise and remove seeds and membranes. Lay them out in the baking dish like little pepper boats waiting to be filled with happiness.
Step 2: Make the Magic Mixture
In a large mixing bowl, combine shredded chicken, hot sauce, softened cream cheese, ranch dressing, half the mozzarella, and half the cheddar. Stir until it looks like something you’d eat straight from the bowl (and, honestly, you probably will). Add a pinch of salt and pepper, because you’re a professional—even if your “kitchen timer” is just your phone alarm labeled “don’t burn stuff.”
Step 3: Stuff Like You’re on a Mission
Spoon the mixture evenly into each pepper half. Pack it in generously—the cheese melts, so there’s no such thing as “too full.” Sprinkle the remaining cheese on top, because this is America and we believe in extra cheese.
Step 4: Bake to Golden Glory
Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake another 10–12 minutes until the tops are bubbling and slightly golden. The peppers should be tender but still hold their shape. The smell alone will have your family “casually wandering” into the kitchen asking, “When’s dinner?”
Step 5: Garnish Like You’re on a Cooking Show
Once out of the oven, let the peppers rest for 5 minutes (yes, patience, my friend). Drizzle extra hot sauce on top, sprinkle chopped green onions, or crumble a little blue cheese if you want to look fancy. Snap a picture for Instagram—you’ve earned it.
Step 6: Serve and Devour
Serve these beauties hot, straight from the dish. They work as a main course with a simple salad or as a shareable appetizer for game day. Be prepared: they vanish fast, and there will be “dibs” called.
Step 7: Reheat Without Regret
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes or microwave for a quick fix. They somehow taste even better the next day—like the flavor had time to think about its life choices and mature.
Tips and Tricks
Pick the Right Peppers
Red and orange bell peppers are sweeter, making a nice contrast with the spicy filling. Green peppers bring a stronger flavor if you like things a little more old-school.
Shredded Chicken Shortcuts
Rotisserie chicken is the hero of weeknight dinners. You can shred it while streaming your favorite show, and no one will judge you for eating a few pieces “for quality control.”
Balance That Heat
If you like it mild, mix in a bit more ranch or a touch of honey. If you want it wild, add a dash of cayenne or a few drops of your favorite fiery sauce. You’re the boss of your heat level.
Cheese Is Your Friend
Mozzarella melts smoothly, cheddar brings flavor, and blue cheese adds boldness. Don’t skip the cheese—it’s the glue holding this delicious chaos together.
Make It a Meal
Serve your stuffed peppers with rice, garlic bread, or a pile of crisp celery sticks for a “buffalo wings but grown-up” vibe.
Freezer Friendly
You can freeze these unbaked. Wrap tightly in foil and freeze for up to 2 months. When you’re ready, bake straight from frozen at 375°F for about 40 minutes.
Leftover Remix
Chop leftover stuffed peppers and toss them into tortillas for a killer lunch wrap, or mix with scrambled eggs for a next-day brunch masterpiece.
Recipe Variations
- Keto Buffalo Stuffed Peppers: Use full-fat cream cheese and dressing, skip any sugary sauces, and rejoice—you’re basically a low-carb genius.
- BBQ Chicken Version: Replace hot sauce with barbecue sauce and swap ranch for a little mayo. Sweet, smoky, and still baked perfection.
- Extra Spicy Edition: Add diced jalapeños to the filling and use pepper jack instead of cheddar. Serve with a warning label.
- Buffalo Dip Remix: Don’t want to deal with peppers? Spread the filling in a baking dish, bake 20 minutes, and serve with chips. Boom—instant dip.
- Mini Party Peppers: Use small sweet peppers instead of bell peppers for bite-sized appetizers that make you look like the Pinterest parent of the year.
Frequently Asked Questions
Can I use canned chicken instead of cooked shredded chicken?
You can, though fresh or rotisserie chicken gives better texture. If using canned, drain it well and fluff it with a fork before mixing—it needs a little love to avoid that “mystery protein” vibe.
Can I make these ahead of time?
Absolutely. Stuff the peppers, cover with foil, and refrigerate up to 24 hours before baking. When you’re ready, bake as directed. Perfect for prepping the night before a party or a chaotic Tuesday.
What’s the best hot sauce to use?
Frank’s RedHot is classic, but use whatever you love. Just keep in mind that thicker sauces coat better, while thinner ones spread more evenly. Adjust to your spice tolerance (and emotional stability).
How do I keep the peppers from getting soggy?
Don’t overbake, and make sure you’re not adding too much liquid to the filling. The cream cheese and ranch already provide plenty of moisture. If you’re worried, pre-bake empty peppers for 5 minutes to soften slightly before stuffing.
What should I serve with these stuffed peppers?
They’re hearty enough on their own, but simple sides like garlic bread, roasted potatoes, or a crisp salad work perfectly. For game days, pair them with celery sticks and ranch dip to complete the buffalo experience.
Summary
These Buffalo Chicken Stuffed Peppers take everything you love about spicy wings and wrap it up in a cheesy, veggie-packed package that’s baked to golden perfection. They’re fun, flavorful, and just a little bit sassy—kind of like the cook who makes them. Whether you’re feeding friends, family, or just yourself on a Tuesday night, they’re guaranteed to make dinner feel like an event.
Ridiculously Good Buffalo Chicken Stuffed Peppers That’ll Make You Forget the Fork
Course: Cooking4
servings15
minutes35
minutes300
kcalIngredients
3 large bell peppers, halved and seeded
2 cups cooked shredded chicken
½ cup hot sauce
4 oz cream cheese, softened
½ cup ranch dressing
1 cup shredded mozzarella
½ cup shredded cheddar
2 green onions, sliced
Salt and pepper to taste
Directions
- Preheat oven to 375°F and prepare baking dish.
- Mix chicken, hot sauce, cream cheese, ranch, half the mozzarella, and half the cheddar in a bowl.
- Stuff pepper halves and place in dish.
- Top with remaining cheese.
- Cover with foil, bake 25 minutes. Remove foil and bake 10–12 more minutes until bubbly.
- Garnish with extra hot sauce or green onions and serve hot.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
