Go Back

Buffalo Chicken Stuffed Peppers

Buffalo chicken stuffed peppers with roasted bell pepper halves filled with saucy, spicy buffalo chicken, then topped with melted mozzarella. Finished with a ranch zigzag and blue cheese crumbles for a bold, game-day style low carb dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bell peppers
  • 4 large bell peppers Halved and seeded
Buffalo chicken filling
  • 3 cup cooked chicken Shredded
  • 0.3333333333 cup Buffalo hot sauce (Frank's RedHot)
  • 2 tbsp butter Melted
  • 4 oz cream cheese Softened
  • 1 cup shredded mozzarella cheese Divided
  • 0.25 cup ranch dressing Plus more for drizzling
  • 1 tsp garlic powder
  • Salt and pepper To taste
Garnish
  • 1 Blue cheese crumbles For topping
  • 1 sliced celery For garnish

Equipment

  • 1 sheet pan

Method
 

Roast the peppers
  1. Preheat the oven to 400°F. Place the pepper halves cut-side down in a baking dish with a splash of water and roast for 12 minutes until slightly softened.
  2. Remove the dish and drain any excess water. Flip the peppers cut-side up so they’re ready to be filled.
Make the buffalo chicken filling
  1. In a mixing bowl, combine the shredded chicken with Buffalo sauce, melted butter, cream cheese, 1/2 cup mozzarella, ranch dressing, garlic powder, salt, and pepper. Mix until the chicken is evenly coated and the cream cheese is incorporated.
Assemble and bake
  1. Fill each pepper half generously with the buffalo chicken mixture. Press lightly so the filling sits level in each pepper.
  2. Top each stuffed pepper with the remaining mozzarella cheese. Bake for 15-18 minutes at 400°F until the cheese is melted and bubbly.
Finish
  1. Drizzle with ranch and Buffalo sauce right before serving. Top with blue cheese crumbles and sliced celery for a fresh, crunchy garnish.

Notes

For best flavor, use warm shredded chicken so the filling spreads smoothly as it mixes. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in the oven at 350°F until hot and the mozzarella re-melts. Freezing isn’t recommended because the bell peppers can soften too much after thawing. For a lighter option, swap cream cheese for Neufchâtel and use reduced-fat mozzarella (the texture stays creamy, but the richness is lower).