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Buffalo chicken stuffed peppers play on two comfort classics and come together for a game-day dinner or easy weeknight meal you will want on repeat. The creamy spicy chicken filling contrasts perfectly with the sweet crunch of fresh bell peppers. I crave these when I want something hearty but still loaded with flavor and just a touch healthier than your average buffalo wing.
The first time I made these I threw them together with leftover rotisserie chicken and now I look forward to bell pepper season just for this recipe. Everyone ends up scraping every last bit of buffalo chicken out of their pepper.
Ingredients
- Large bell peppers: Bright colorful peppers give crunch plus baking them mellows their sweetness. Look for firm glossy peppers without any soft spots
- Cooked shredded rotisserie chicken: This saves tons of time and soaks up all the sauce. Freshly cooked and shredded chicken breast or thighs work too
- Creme cheese: Brings creamy richness and helps hold the filling together. Go for full-fat for the best texture
- Buffalo sauce: This is the star for heat and tang. Choose your favorite and taste before adding
- Garlic powder: Layers in savory depth. Try to pick fresh ground garlic powder for best flavor
- Onion powder: Adds a mellow background note. A must for that classic savory base
- Kosher salt and black pepper: To enhance all the flavors. Use freshly cracked pepper if possible
- Green onions: Freshness and bite. Bright green stalks are ideal for both the filling and garnish
- Ranch dressing: Drizzled for tangy creaminess in every bite. Chill before serving so it thickens up a bit
- Chopped cilantro: Optional but adds an herby punch to finish – use the freshest bunch you can
Step-by-Step Instructions
- Prep the Bell Peppers:
- Slice each bell pepper in half from stem to base. Remove the stem seeds and any white ribs inside. Arrange the pepper halves cut side up in a large baking dish so they fit snugly side by side. This keeps the filling from spilling out as they bake
- Make the Chicken Filling:
- In a medium bowl combine the shredded chicken creme cheese buffalo sauce garlic powder onion powder salt pepper and some of the green onions. Use a sturdy spoon and mix until everything is evenly coated and creamy with no lumps of cheese remaining
- Stuff the Peppers:
- Spoon large scoops of your filling into each pepper half pressing gently with the spoon to fully fill each cavity. Distribute the filling evenly so every pepper is packed
- Bake Covered:
- Cover your baking dish tightly with foil and bake in a preheated oven at four hundred degrees Fahrenheit for thirty minutes. This traps steam and keeps the peppers moist while the filling heats through
- Finish Uncovered:
- Remove the foil and bake for another fifteen minutes. This allows any excess moisture to evaporate and lets the tops of the peppers brown very slightly peeking for bubbling creaminess
- Garnish and Serve:
- Let the peppers cool for a few minutes after baking. Drizzle each piece with ranch dressing and sprinkle with fresh green onions and cilantro if you like before serving hot
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Buffalo chicken is a family favorite and always disappears fast in my house. My son especially loves the zippy sauce and insists on extra ranch over his portion. Using colorful peppers makes the whole dish look cheerful at the table
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat cover and warm in the oven until hot so the peppers do not dry out. You can also freeze baked stuffed peppers for up to two months. Thaw in the fridge overnight before reheating
Ingredient Substitutions
No creme cheese Try plain Greek yogurt or Neufchatel style cheese for a tangy lighter filling Rotisserie chicken can be swapped for any leftover cooked chicken or turkey Try mozzarella or Monterey Jack mixed into the filling for extra gooeyness If buffalo sauce is too spicy use half as much and add a spoonful of barbecue sauce
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Serving Suggestions
Serve as a main course with a side salad or roasted vegetables for a full meal Slice smaller peppers for a colorful appetizer or party platter Double the recipe for a crowd and offer both ranch and blue cheese dressing on the side
Recipe FAQs
- → How do I prevent the peppers from getting mushy?
Use only fresh, firm bell peppers and cut them evenly to ensure consistent cooking. Avoid pre-packaged or frozen peppers.
- → Can I use a different type of cheese?
Absolutely! Feel free to substitute cream cheese with feta, mozzarella, or cheddar for a different flavor profile.
- → Is rotisserie chicken required?
No, any pre-cooked shredded chicken works well for this dish, making it versatile for leftovers or meal prep.
- → How spicy is this dish?
The spice level depends on the buffalo sauce used. Choose mild for less heat, or hot for a spicier experience.
- → What toppings work best?
Fresh green onions, chopped cilantro, and a drizzle of ranch dressing add coolness and extra flavor to the peppers.
- → Can I make it ahead of time?
You can prepare the filling and stuff the peppers in advance. Bake just before serving for best texture.