Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers are what I make when I want buffalo chicken flavor but don’t feel like making another dip or sandwich. Sweet bell peppers are filled with creamy, spicy chicken, topped with melted cheese, and baked until the peppers are tender.

There is something really good about the combination of the slightly sweet pepper and the tangy buffalo filling. The pepper softens in the oven without completely falling apart, while the chicken mixture stays creamy and flavorful.

I usually keep the toppings simple. A little ranch or blue cheese dressing, some chopped green onions, and maybe a few crumbles of blue cheese are enough to finish the dish.

You can also prepare the filling ahead of time, which makes these especially convenient for busy evenings. Once the chicken mixture is ready, you just fill the peppers, add the cheese, and let the oven take care of the rest.

Why You Will Love This Recipe

These stuffed peppers give you a full dinner without needing a complicated list of ingredients. The chicken provides plenty of protein, the peppers add sweetness and freshness, and the buffalo sauce brings the bold flavor that makes the dish stand out.

I also like that you can control the heat. Use a mild buffalo sauce for a gentler dinner or choose a hotter sauce when you want more kick. The cream cheese and ranch dressing help mellow the heat, so you can adjust the balance depending on your taste.

Another nice thing about this recipe is how easy it is to customize. You can add a little celery for crunch, use mozzarella instead of cheddar, or finish the peppers with blue cheese if that’s your favorite buffalo chicken topping.

What Is Buffalo Chicken Stuffed Peppers?

Buffalo Chicken Stuffed Peppers are bell peppers filled with a creamy mixture of cooked chicken, buffalo sauce, cream cheese, ranch dressing, and cheese. The filled peppers are baked until the peppers become tender and the cheese melts over the top.

They have the same familiar flavors you would expect from buffalo chicken, but the peppers turn the mixture into a complete meal rather than an appetizer.

Ingredients for Buffalo Chicken Stuffed Peppers

For the Peppers

3 large bell peppers: Choose peppers that are firm and large enough to hold plenty of filling. Red, yellow, orange, or green peppers all work, although sweeter peppers give a nice contrast to the spicy buffalo mixture.
1 tablespoon olive oil: A little oil helps the peppers soften and keeps their edges from becoming too dry while baking.

For the Buffalo Chicken Filling

2 cups cooked chicken, shredded or chopped: Cooked chicken breast works well, but rotisserie chicken is an easy option. Shred or chop it into small pieces so it mixes evenly with the creamy ingredients.
4 ounces cream cheese, softened: Cream cheese gives the filling its smooth, rich texture and helps balance the heat from the buffalo sauce. Softened cream cheese blends much more easily.
1/2 cup buffalo sauce: This provides the signature spicy, tangy flavor. Start with a mild sauce if you are unsure about the heat level.
1/4 cup ranch dressing: Ranch adds creaminess and a cool, tangy flavor that works especially well with buffalo chicken.
1/2 cup shredded cheddar cheese: Cheddar melts into the filling and adds a familiar savory cheese flavor.
1/2 teaspoon garlic powder: Garlic adds another layer of savory flavor without making the ingredient list complicated.
1/4 teaspoon black pepper: Pepper adds mild seasoning and works with the buffalo sauce without overwhelming it.

For the Topping

1/2 cup shredded mozzarella cheese: Mozzarella melts smoothly over the peppers and creates a stretchy, golden cheese topping.
2 tablespoons sliced green onions, optional: Green onions add freshness and a little crunch after the peppers come out of the oven.
2 tablespoons crumbled blue cheese, optional: Blue cheese gives the peppers a stronger, classic buffalo-style finish. You can skip it if you prefer ranch.

How to Make Buffalo Chicken Stuffed Peppers

Preheat the oven: Heat your oven to 375°F and lightly grease a 9×13-inch baking dish. The dish should be large enough to hold the pepper halves upright without leaving them crowded.
Prepare the bell peppers: Wash the peppers and cut each one in half lengthwise. Remove the stems, seeds, and white membranes from the inside, being careful not to cut too much of the pepper away because you want the halves to hold their filling.
Soften the peppers slightly: Place the pepper halves cut-side up in the prepared baking dish and brush them lightly with olive oil. Bake them for about 10 minutes before adding the filling. This gives the peppers a head start so they become tender without requiring the chicken filling to overcook.
Prepare the cream cheese: While the peppers are in the oven, place the softened cream cheese in a large bowl and stir it until smooth. Breaking it up first makes it much easier to combine with the chicken and buffalo sauce.
Make the buffalo chicken mixture: Add the cooked chicken, buffalo sauce, ranch dressing, cheddar cheese, garlic powder, and black pepper to the bowl with the cream cheese. Stir everything together until the chicken is evenly coated and the filling looks creamy throughout.
Taste the filling: Before stuffing the peppers, taste a small amount of the mixture. If you want more heat, add another spoonful of buffalo sauce. If you prefer a milder flavor, stir in a little more ranch dressing or cream cheese to soften the heat.
Fill the peppers: Carefully remove the partially baked peppers from the oven. Spoon the buffalo chicken mixture into each pepper half, dividing it as evenly as possible. Press the filling gently into the peppers without packing it down too tightly.
Add the mozzarella: Sprinkle the shredded mozzarella over the top of each stuffed pepper. Try to cover the filling evenly so the cheese melts across the entire surface and protects the chicken from drying out.
Bake until tender: Return the stuffed peppers to the oven and bake for about 20 to 25 minutes. The peppers should be tender when pierced with a fork, the filling should be hot throughout, and the mozzarella should be fully melted.
Brown the cheese if desired: If you want a more golden cheese topping, switch the oven to broil for the final 1 to 2 minutes. Stay close to the oven during this step because the cheese can brown very quickly.
Add the finishing toppings: Remove the peppers from the oven and let them cool for a couple of minutes. Add sliced green onions and optional blue cheese, then drizzle with a little extra ranch or buffalo sauce if you like.
Serve while warm: Use a wide spatula to lift each stuffed pepper from the baking dish. Serve them while the filling is hot and creamy and the peppers are still tender.

What to Serve Buffalo Chicken Stuffed Peppers With

These peppers are filling enough to stand on their own, but I like adding one or two simple sides when I’m serving them for dinner. A crisp green salad is a good choice because the fresh vegetables and light dressing balance the rich buffalo chicken filling. Coleslaw also works nicely, especially if you like a little crunch alongside the soft peppers.

For a heartier meal, serve the peppers with roasted potatoes, baked fries, or a little rice. The rice is particularly useful if you have extra buffalo sauce because you can spoon some of the flavorful juices from the baking dish over it.

You can also keep the buffalo theme going with simple toppings. Extra ranch dressing, blue cheese dressing, sliced green onions, celery sticks, or shredded carrots all work well. I like putting the toppings on the table and letting everyone finish their own pepper.

How to Store and Reheat Buffalo Chicken Stuffed Peppers

Allow the stuffed peppers to cool before placing them in an airtight container. Store them in the refrigerator for up to 3 to 4 days. If you’re preparing them ahead of time, you can make the chicken filling a day in advance and keep it refrigerated separately, then fill and bake the peppers when you’re ready for dinner.

For the best texture, reheat the stuffed peppers in a 350°F oven for about 15 to 20 minutes, or until the filling is hot in the center. Cover them loosely with foil during the first part of reheating if the cheese is already deeply browned, then uncover them for the final few minutes. This helps warm the chicken without drying out the top.

The microwave works when you need something faster. Place one pepper on a microwave-safe plate, cover it loosely, and heat in 30-second intervals until warmed through. The pepper will be softer this way and the cheese won’t have the same texture as it does from the oven, but the flavor will still be good. Add fresh ranch, green onions, or blue cheese after reheating to bring back some of the fresh topping flavor.