Go Back

Buffalo Chicken Stuffed Peppers

Buffalo chicken stuffed peppers bake in a creamy buffalo-ranch filling inside tender bell peppers, then get topped with melted cheddar and fresh scallions. This easy oven-baked dinner brings together shredded chicken and classic buffalo flavor in a 9x13-inch baking dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

For the peppers and filling
  • 1 tbsp neutral oil
  • 4 bell peppers large
  • 4 oz cream cheese softened
  • 0.5 cup buffalo wing sauce
  • 0.25 cup ranch dressing
  • 3 cups chicken cooked, shredded
For the topping
  • 1 cup cheddar cheese shredded
  • 2 scallions thinly sliced

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the peppers and filling
  1. Heat the oven to 375°F.
  2. Brush a 9x13-inch baking dish with the oil.
  3. Halve the peppers lengthwise and remove the seeds and ribs.
  4. Arrange the peppers cut side up in the baking dish.
  5. Stir the cream cheese, buffalo wing sauce, and ranch dressing until smooth.
  6. Mix in the chicken.
  7. Divide the filling among the pepper halves.
  8. Cover the dish tightly with foil.
  9. Bake for 30-35 minutes, until the peppers are tender and the filling reaches 165°F.
Add the topping
  1. Remove the foil.
  2. Sprinkle the cheddar over the peppers.
  3. Bake uncovered for 8-10 minutes, until the cheese is melted.
  4. Rest for 5 minutes.
  5. Scatter the scallions over the peppers.

Notes

For evenly tender peppers, arrange the halves cut side up and cover the dish tightly with foil. Refrigerate leftovers for up to 3 days; freezing is not recommended because the peppers can become watery. For a dairy-free variation, use dairy-free cream cheese, ranch dressing, and cheddar.