Description

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

Preheat your oven to 350°F (175°C).
Arrange the pepper halves in a 9×13-inch baking dish and set aside.
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.
Spoon the buffalo chicken mixture evenly into each pepper half, filling them generously.
Add one tablespoon of water to the bottom of the baking dish, then cover tightly with foil.
Bake for 25 minutes, or until the peppers are tender to your preference.
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.
Garnish with chopped chives and drizzle with ranch or blue cheese dressing before serving.

Notes

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.