Buffalo Chicken Stuffed Peppers

Looking for a bold and satisfying dinner that’s low in carbs but packed with flavor? These Buffalo Chicken Stuffed Peppers are the perfect solution. Combining tender green bell peppers with creamy, spicy buffalo chicken filling, this dish brings together the classic flavors of buffalo wings in a wholesome, easy-to-make meal. Whether you’re serving them for a weeknight dinner or prepping ahead for the week, these stuffed peppers are sure to impress your family and guests.

Ingredients

• 4 green bell peppers, sliced in half lengthwise
• 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 chopped chives
• Ranch or blue cheese dressing for serving

Instructions

1. Preheat your oven to 350°F (175°C).
2. Arrange the pepper halves in a 9×13-inch baking dish and set aside.
3. In a large mixing bowl, combine shredded chicken, cream cheese, 1/4 cup cheddar cheese, mozzarella, hot sauce, and ranch seasoning. Mix until smooth and well combined.
4. Spoon the buffalo chicken mixture evenly into each pepper half, filling them generously.
5. Add one tablespoon of water to the bottom of the baking dish, then cover tightly with foil.
6. Bake for 25 minutes, or until the peppers are tender to your preference.
7. Remove the foil, sprinkle the remaining cheddar cheese on top, and switch your oven to broil. Broil for about 1 minute, or until the cheese is melted and bubbly.
8. Garnish with chopped chives and drizzle with ranch or blue cheese dressing before serving.

Serving and Storage Tips

Serve Buffalo Chicken Stuffed Peppers hot, right out of the oven, for the best flavor and texture. Drizzle them with ranch or blue cheese dressing just before serving for a creamy, cooling contrast to the spicy filling. They pair wonderfully with a side salad, celery sticks, or roasted vegetables for a complete meal.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F for about 10 minutes or microwave for 1–2 minutes until warm. For longer storage, freeze the stuffed peppers individually wrapped for up to 2 months. Thaw in the refrigerator overnight before reheating. You can also prepare the filling ahead of time and refrigerate for up to 24 hours before assembling and baking.

Variations

1. Blue Cheese Buffalo Peppers – Replace cheddar and mozzarella with blue cheese crumbles for a tangy twist that pairs perfectly with buffalo sauce.
2. Buffalo Chicken Ranch Peppers – Mix in 2 tablespoons of ranch dressing into the filling for extra creaminess and a milder flavor.
3. Spicy Jalapeño Peppers – Add finely chopped jalapeños or crushed red pepper flakes to the filling for more heat.
4. BBQ Buffalo Peppers – Blend 2 tablespoons of BBQ sauce with the hot sauce to create a smoky and sweet flavor balance.
5. Buffalo Bacon Peppers – Sprinkle cooked bacon bits inside the filling or on top for a smoky, savory crunch.
6. Buffalo Turkey Peppers – Substitute shredded chicken with ground or shredded turkey for a lighter option.
7. Loaded Buffalo Peppers – Add diced green onions, crispy bacon, and extra cheese before baking for a fully loaded version.
8. Buffalo Cauliflower Peppers – Replace chicken with roasted cauliflower for a vegetarian-friendly version with the same kick.
9. Buffalo Chicken Zucchini Boats – Use halved zucchini instead of bell peppers for a low-carb, veggie-packed twist.
10. Buffalo Mac & Cheese Peppers – Mix in 1 cup of cooked macaroni before stuffing for a creamy, cheesy comfort food fusion.
11. Buffalo Ranch Casserole – Skip the pepper halves and layer everything in a casserole dish for a quick, scoopable meal.
12. Buffalo Chicken and Rice Peppers – Stir in 1 cup of cooked rice into the filling for a hearty, filling variation.
13. Mild Buffalo Peppers – Use only 2 tablespoons of hot sauce and increase the ranch seasoning for a creamier, kid-friendly flavor.
14. Buffalo Chicken Dip Peppers – Bake the filling separately and use the pepper halves as edible “scoops” for a party appetizer.
15. Buffalo Chicken Air Fryer Peppers – Cook the stuffed peppers in an air fryer at 350°F for 10–12 minutes until cheese is melted and peppers are tender.

FAQs

1. Can I use red, yellow, or orange bell peppers?
   Yes, any color works! Red and yellow peppers are sweeter and add more flavor contrast to the spicy filling.
2. Can I make these peppers ahead of time?
   Definitely! Assemble them up to 24 hours in advance and refrigerate. Bake when ready to serve.
3. Can I use rotisserie chicken?
   Yes, rotisserie chicken is perfect for this recipe and saves time.
4. Is this dish keto-friendly?
   Yes, it’s naturally low-carb and fits well into a keto meal plan.
5. Can I make this dairy-free?
   You can use dairy-free cream cheese and cheese substitutes to make it dairy-free.
6. What can I serve with these stuffed peppers?
   They pair well with celery sticks, a green salad, or cauliflower rice.
7. Can I freeze these before baking?
   Yes, assemble the peppers, wrap tightly, and freeze. Thaw overnight before baking as directed.
8. How can I make the peppers softer?
   Bake them covered for an extra 5–10 minutes, or parboil them for 3–4 minutes before filling.
9. Can I make these less spicy?
   Reduce the Frank’s Red Hot Sauce to 2 tablespoons and add extra cream cheese or ranch seasoning.
10. Can I reheat them in the air fryer?
    Yes, reheat at 350°F for 4–5 minutes until warmed through and cheese is bubbly.

Buffalo Chicken Stuffed Peppers are an easy, low-carb recipe that combines bold buffalo flavor with creamy cheese and tender peppers for the ultimate comfort food. Perfect for busy weeknights or casual gatherings, this dish is satisfying, customizable, and guaranteed to become a family favorite. Whether you love spicy food or prefer a mild version, these stuffed peppers can be adapted to fit your taste while keeping mealtime exciting and delicious.

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