Cheesy Buffalo Chicken Stuffed Peppers Recipe

Introduction

Cheesy Buffalo Chicken Stuffed Peppers combine the spicy kick of buffalo sauce with creamy cheese and tender chicken, all stuffed into vibrant bell peppers. This dish is a flavorful and satisfying meal that’s perfect for weeknight dinners or casual gatherings.

Ingredients

• 6 large Bell Peppers
• 1/2 C (120g) Chicken Stock
• 1/2 C (120g) Franks’ RedHot Buffalo Sauce
• 8 oz Fat Free Cream Cheese, cut into small pieces
• 1 Tbsp Ranch Seasoning
• 12 oz Pulled Rotisserie Chicken, no skin
• 4 oz Shredded Colby Jack

Instructions

1. Step 1: Preheat the oven to 400ºF. Remove the tops, seeds, and membranes from the bell peppers, then place them upright in a 13×8-inch baking dish and set aside.
2. Step 2: In a nonstick skillet over medium-low heat, combine the chicken stock, buffalo sauce, and cream cheese. Cook for a few minutes until the mixture is smooth and creamy.
3. Step 3: Stir in the ranch seasoning, then turn off the heat. Add the shredded rotisserie chicken and fold together until evenly mixed.
4. Step 4: Spoon the chicken mixture into the prepared bell peppers. Cover the dish loosely with foil, making sure the foil does not touch the peppers.
5. Step 5: Bake for 20 minutes, then remove the foil and sprinkle the shredded Colby Jack cheese on top of each stuffed pepper.
6. Step 6: Return the dish to the oven and bake for an additional 15-20 minutes, or until the peppers are fork tender and the cheese is melted and bubbly. For extra browning, you can broil the peppers for 2-3 minutes at the end if desired.

Tips & Variations

• Use leftover or rotisserie chicken for convenience, or cook and shred your own chicken breast for a fresher option.
• Substitute Colby Jack cheese with mozzarella or cheddar for a different cheese flavor.
• To make it milder, reduce the amount of buffalo sauce or use a milder wing sauce.
• Add finely chopped celery or green onions to the chicken mixture for extra crunch and freshness.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350ºF until heated through, about 15-20 minutes, or microwave individual peppers until hot. Avoid reheating multiple times to maintain the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed peppers in advance?

Yes, you can assemble the peppers and refrigerate them unbaked for up to 24 hours before cooking. When ready, bake as directed, adding a few extra minutes to the cooking time if baking from chilled.

What can I use instead of cream cheese?

Cream cheese adds creaminess to the filling, but you can substitute it with sour cream or Greek yogurt for a slightly tangier flavor. Keep in mind these may change the texture slightly.

Cheesy Buffalo Chicken Stuffed Peppers Recipe

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★★★★★

4.6 from 113 reviews

These Cheesy Buffalo Chicken Stuffed Peppers are a flavorful and satisfying dish that combines spicy Buffalo sauce, creamy cheese, and tender pulled chicken inside sweet bell peppers. Baked to perfection, they’re perfect as a hearty lunch or dinner with a delicious cheesy topping.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 stuffed peppers (serves 4-6) 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 6 large Bell Peppers

Sauce & Seasonings

• 1/2 cup (120g) Chicken Stock
• 1/2 cup (120g) Franks’ RedHot Buffalo Sauce
• 1 tbsp Ranch Seasoning

Dairy

• 8 oz Fat Free Cream Cheese, cut into small pieces
• 4 oz Shredded Colby Jack Cheese

Protein

• 12 oz Pulled Rotisserie Chicken, no skin

Instructions

1. Prepare the Peppers: Preheat your oven to 400ºF (204ºC). Remove the tops, seeds, and membranes from the bell peppers, then place them upright in a 13×8-inch baking dish. Set aside for now.
2. Make the Buffalo Sauce Base: In a nonstick skillet over medium-low heat, combine the chicken stock, Franks’ RedHot Buffalo Sauce, and cream cheese. Stir continuously for a few minutes until the mixture becomes smooth and creamy. Then, add the ranch seasoning and mix well.
3. Add the Chicken: Remove the skillet from heat and fold in the pulled rotisserie chicken, ensuring it’s evenly coated with the sauce mixture.
4. Stuff the Peppers: Spoon the buffalo chicken mixture into each prepared bell pepper, filling them generously but leaving room for the cheese topping. Lightly cover the baking dish with foil, making sure the foil does not touch the tops of the peppers.
5. Bake with Foil: Bake the covered peppers in the oven for 20 minutes. This initial baking will start to soften the peppers and heat the filling through.
6. Add Cheese and Finish Baking: Carefully remove the foil and sprinkle the shredded Colby Jack cheese over each stuffed pepper. Return the dish to the oven and bake uncovered for an additional 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Optional Broil: For an extra bubbly and lightly browned cheese topping, use your oven’s broil function for 2-3 minutes at the end. Keep a close eye to prevent burning.

Notes

• You can substitute the pulled rotisserie chicken with shredded cooked chicken breast or thigh meat for convenience.
• If you prefer a milder heat level, reduce the amount of buffalo sauce or use a milder hot sauce.
• Fat-free cream cheese keeps this dish lighter, but full-fat cream cheese can be used for a richer flavor.
• Cover the baking dish loosely with foil to prevent the peppers from drying out during the first part of baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
• For a low-carb option, this recipe works well and fits into ketogenic diets.

Keywords: Buffalo chicken stuffed peppers, cheesy stuffed peppers, baked stuffed peppers, spicy chicken recipe, healthy stuffed peppers