Description
These Buffalo Chicken Stuffed Peppers are packed with spicy, cheesy, and creamy flavors! Made with tender bell peppers stuffed with shredded chicken, Buffalo sauce, ranch, and gooey melted cheese, they’re a perfect low-carb, high-protein meal that comes together easily. Whether you’re meal-prepping or making a quick dinner, these stuffed peppers are sure to satisfy!
Ingredients
Scale
For the Peppers:
- 3 large bell peppers (any color)
For the Filling:
- 2 cups cooked and shredded chicken (rotisserie chicken works great)
- 1/2 cup Buffalo sauce (like Frank’s RedHot)
- 1/4 cup ranch or blue cheese dressing
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- Salt & pepper to taste
For Topping & Garnish:
- 1/2 cup shredded mozzarella cheese
- 2 green onions, chopped
- Crumbled blue cheese (optional)
Instructions
- 1. Prep the Peppers
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes.
- Place the peppers upright in a baking dish. If they don’t stand well, trim a small piece off the bottom to level them.
- 2. Make the Buffalo Chicken Filling
- In a large mixing bowl, combine the shredded chicken, Buffalo sauce, ranch or blue cheese dressing, mozzarella, cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper. Mix well until everything is fully coated.
- 3. Stuff the Peppers
- Spoon the Buffalo chicken mixture evenly into the bell peppers, packing the filling in tightly.
- Sprinkle the remaining mozzarella cheese over the tops of the stuffed peppers.
- 4. Bake to Perfection
- Cover the baking dish loosely with foil and bake for 25-30 minutes, or until the peppers soften.
- Remove the foil and bake for another 10 minutes, until the cheese is melted and slightly golden brown.
- 5. Garnish & Serve
- Let the stuffed peppers cool for a few minutes before serving.
- Garnish with chopped green onions and crumbled blue cheese (if using). Serve with extra Buffalo sauce or ranch/blue cheese dressing on the side.
Notes
- Spicier Peppers: Add a dash of cayenne pepper or a few diced jalapeños to the filling.
- Make It Low-Carb: Skip the ranch and blue cheese dressing or replace it with a little Greek yogurt.
- Meal Prep & Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10 minutes or in the microwave for 1-2 minutes.
- Dairy-Free Option: Use dairy-free cheese and dressing alternatives.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 360kcal
- Sugar: 5g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg