These Buffalo Chicken Stuffed Peppers are the perfect weeknight dinner—spicy, cheesy, and ready in under an hour. With just a few ingredients and simple steps, you'll have a cozy, comforting meal baked to perfection in soft, warm kitchen lighting.

Buffalo Chicken Stuffed Peppers Recipe

A Cozy, Comforting Twist on Classic Flavors

If you're craving something spicy, creamy, and just a little different from your usual dinner rotation, Buffalo Chicken Stuffed Peppers are a great pick. They're easy to make, packed with flavor, and perfect for using up leftover chicken. Plus, they look beautiful coming out of the oven, glowing under warm kitchen lights. Let’s walk through each step so you can make this dish with confidence.

Ingredients

• 4 large bell peppers (red, yellow, or orange)
• 2 cups cooked shredded chicken (rotisserie works great)
• ½ cup Buffalo wing sauce (like Frank’s RedHot)
• ½ cup cream cheese, softened
• ½ cup ranch dressing (or blue cheese, if you prefer)
• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• 2 green onions, sliced
• Salt and pepper to taste
• Olive oil (for brushing)

Equipment Needed

• Baking dish
• Mixing bowl
• Knife and cutting board
• Spoon or spatula
• Aluminum foil

Step-by-Step Instructions

Step 1: Prep the Peppers

Preheat your oven to 375°F (190°C).
Wash the bell peppers and slice them in half lengthwise. Remove the seeds and membranes. Lightly brush the outsides with olive oil, sprinkle with a pinch of salt, and place them cut-side up in a baking dish.

Step 2: Make the Buffalo Chicken Mixture

In a large mixing bowl, combine the shredded chicken, Buffalo sauce, cream cheese, ranch dressing, half the mozzarella, half the cheddar, and a pinch of salt and pepper. Mix until everything is well combined and creamy.

Step 3: Stuff the Peppers

Spoon the buffalo chicken mixture evenly into each pepper half. Don’t be afraid to mound it a little on top. Sprinkle the remaining mozzarella and cheddar over each one.

Step 4: Bake Until Bubbly

Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and lightly golden.

Step 5: Garnish and Serve

Once out of the oven, let the peppers cool for 5 minutes. Sprinkle with fresh green onions for a pop of color and crunch. If you love extra heat, drizzle a little more Buffalo sauce over the top.

Tips for Success

• Soften cream cheese: Let it sit at room temperature for 10–15 minutes so it mixes more easily.
• Use leftover chicken: This is a great recipe to use up rotisserie or baked chicken.
• Customize heat levels: Add more Buffalo sauce if you love it spicy, or mix in some chopped jalapeños.

What to Serve With

These stuffed peppers are great on their own, but they also pair well with:

• A crisp green salad
• Roasted potatoes or sweet potatoes
• A slice of garlic bread for soaking up the extra sauce

Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven at 350°F until warm. These also freeze well—just wrap tightly and freeze for up to 2 months.

Final Thoughts

Buffalo Chicken Stuffed Peppers are a delicious, family-friendly dinner that comes together quickly and satisfies that craving for something creamy and spicy. Whether it’s a cozy weeknight meal or something fun for game day, this dish shines under the soft glow of your kitchen lights—just the way comfort food should.