Cheesy Buffalo Chicken Stuffed Peppers Recipe
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.
- 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
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
- 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.
- 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.
- Add the Chicken: Remove the skillet from heat and fold in the pulled rotisserie chicken, ensuring it’s evenly coated with the sauce mixture.
- 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.
- 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.
- 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.
- 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
