Description
Buffalo Chicken Stuffed Peppers are a spicy, creamy, and protein-packed twist on traditional stuffed peppers. Featuring shredded chicken tossed in buffalo sauce and baked inside bell peppers, it’s a low-carb, flavorful dish perfect for dinner or meal prep.
Ingredients
4 bell peppers (any color), halved and seeded
2 cups cooked shredded chicken (e.g., rotisserie)
1/3 cup buffalo wing sauce
4 oz cream cheese, softened
1/4 cup ranch or blue cheese dressing
1 cup shredded cheddar cheese, divided
1/2 tsp garlic powder
1/2 tsp onion powder
Salt, to taste
Black pepper, to taste
Crumbled blue cheese or chopped green onions (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Slice bell peppers in half lengthwise, remove seeds and membranes, and arrange cut side up in the baking dish.
- In a large bowl, mix shredded chicken, buffalo sauce, cream cheese, ranch dressing, half of the cheddar cheese, garlic powder, onion powder, salt, and pepper until combined.
- Spoon the mixture into each pepper half, pressing it down gently.
- Top with remaining cheddar cheese.
- Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes until peppers are tender and cheese is bubbly and golden.
- Top with crumbled blue cheese or green onions before serving, if desired.
Notes
Use poblano peppers for a smokier variation.
Add chopped celery or carrots for extra texture.
Adjust heat by varying the amount of buffalo sauce or cream cheese.
Use dairy-free alternatives for a dairy-free version.
Great for meal prep and freezes well after baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pepper halves
- Calories: 380
- Sugar: 6g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg