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Buffalo Chicken Stuffed Peppers

Buffalo chicken stuffed peppers with a creamy, tangy buffalo-ranch filling and tender baked bell peppers. Loaded with shredded chicken and rice, then finished with melted cheese and a spicy drizzle for a handheld-bowl feel.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Peppers
  • 4 bell peppers Large, any color; tops cut off and seeded.
  • 1 tbsp olive oil
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Filling
  • 2 cup cooked shredded chicken Rotisserie works well.
  • 0.75 cup cooked white rice
  • 0.5 cup buffalo hot sauce Such as Frank's RedHot.
  • 4 oz cream cheese Softened.
  • 0.25 cup ranch dressing
  • 0.5 cup shredded cheddar cheese
  • 0.25 cup diced celery
  • 2 tbsp green onion Sliced.
  • 0.5 tsp garlic powder
Topping
  • 0.5 cup shredded mozzarella or cheddar cheese
  • 0.25 cup extra buffalo sauce For drizzle.
  • 0.25 cup extra ranch dressing For drizzle.
  • 1 tbsp fresh chives or green onion For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep the peppers and oven
  1. Preheat the oven to 375°F. Rub the inside of the bell peppers lightly with olive oil, then season the inside with salt and pepper and place them upright in a baking dish.
Make the buffalo chicken filling
  1. In a large bowl, mix shredded chicken, cooked white rice, buffalo hot sauce, softened cream cheese, ranch dressing, shredded cheddar cheese, diced celery, green onion, and garlic powder until fully combined and creamy.
Stuff and bake covered
  1. Spoon the buffalo chicken filling generously into each pepper, packing it down and mounding slightly at the top. Cover the baking dish loosely with foil and bake at 375°F for 25 minutes, until the peppers begin to soften.
Top with cheese and finish baking
  1. Remove the foil, top each pepper with mozzarella or cheddar cheese, and bake uncovered at 375°F for 10–12 minutes more, until the cheese is melted and bubbling with golden spots.
Finish and serve
  1. Drizzle each pepper with extra buffalo sauce and ranch, then garnish with fresh chives or green onion before serving.

Notes

For extra-tender peppers, blanch the bell peppers in boiling water for 3 minutes before stuffing. Refrigerate leftovers in an airtight container up to 4 days; reheat in the oven at 350°F until warmed through or microwave individual peppers. Freezing is not recommended for best pepper texture. For a lower-carb swap, replace the cooked white rice with cauliflower rice using the same amount.