I made this cheesy buffalo chicken stuffed peppers Recipe on a busy weeknight when I wanted something comforting but not too heavy, and they completely won me over. The peppers turned tender, the filling stayed creamy, and that buffalo kick made every bite exciting.
I love how this recipe feels indulgent without being complicated, especially on nights when I’m also craving easy chicken dinners like the One Pan Balsamic Chicken Recipe that come together with minimal cleanup. After testing it a couple of times, I realized it’s one of those dishes that works for family dinners, meal prep, or even game day. Let me walk you through exactly how I make it and why it works so well.
Ingredients
Here’s a quick introduction before we dive into the ingredients. Each component plays a role in balancing heat, creaminess, and texture.
- Bell peppers (4 large): I prefer red or orange peppers because they’re naturally sweeter and balance the buffalo sauce heat better than green ones.
- Cooked chicken breast (2 cups, shredded): Rotisserie chicken works beautifully here and saves time while staying juicy, similar to how shredded chicken is used in comfort-style meals like Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce Recipe where tenderness really matters.
- Cream cheese (4 oz, softened): Softened cream cheese blends smoothly and keeps the filling rich without being greasy.
- Buffalo sauce (½ cup): Choose your favorite brand; a medium heat level keeps it flavorful without overpowering the peppers.
- Shredded mozzarella cheese (1 cup): Mozzarella melts evenly and gives that irresistible cheese pull.
- Shredded cheddar cheese (½ cup): Adds sharpness and depth that mozzarella alone can’t provide.
- Garlic powder (½ teaspoon): Enhances the savory flavor without overpowering the buffalo sauce.
- Onion powder (½ teaspoon): Gives subtle sweetness and rounds out the filling.
- Salt (¼ teaspoon): Adjust depending on how salty your buffalo sauce is.
- Black pepper (¼ teaspoon): Adds mild heat and balance.
- Olive oil (1 tablespoon): Lightly coats the peppers so they roast tender, not dry.
- Chopped green onions (2 tablespoons, optional): Adds freshness and a pop of color at the end.
Note: This recipe serves 4 people as a main dish or 6 as a hearty side, based on the ingredient quantities listed above.
Variations
Before cooking, it’s nice to know how flexible this recipe can be. These variations help you customize it for different diets or flavor preferences.
For a dairy-free version, use dairy-free cream cheese and shredded plant-based cheese that melts well. The filling stays creamy while keeping it allergy-friendly.
If you want to cut back on heat, mix half buffalo sauce and half ranch dressing for a milder, tangy flavor.
To boost flavor, add cooked crumbled bacon or a sprinkle of smoked paprika to the filling.
For a low-carb or keto-friendly option, stick with full-fat cheeses and avoid any sweetened sauces.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
Having the right tools makes this recipe effortless.
- Baking dish: Holds the stuffed peppers upright while they bake evenly.
- Mixing bowl: Used to combine the creamy buffalo chicken filling smoothly.
- Sharp knife: Helps cut peppers cleanly without tearing them.
- Spoon: Makes stuffing the peppers neat and easy.
How to Make Cheesy Buffalo Chicken Stuffed Peppers Recipe?
This section walks you through the process clearly and simply. Each step builds flavor without adding stress.
Prepare the Peppers
I start by preheating my oven to 375°F and lightly greasing a baking dish. Then I slice the bell peppers in half lengthwise and remove the seeds and membranes. A light brush of olive oil keeps them from drying out while baking.
Make the Buffalo Chicken Filling
In a mixing bowl, I combine shredded chicken, softened cream cheese, buffalo sauce, garlic powder, onion powder, salt, and black pepper. I mix until everything looks creamy and evenly coated. This step ensures every bite has that signature buffalo flavor.
Stuff the Peppers
I spoon the buffalo chicken mixture generously into each pepper half. I press it down slightly so it stays in place while baking. Then I sprinkle mozzarella and cheddar cheese evenly over the top.
Bake Until Bubbly
I place the baking dish in the oven and bake uncovered for about 30 minutes. The peppers soften, and the cheese melts into a bubbly, golden topping. If I want extra browning, I broil them for the last 2 minutes.
Garnish and Rest
Once out of the oven, I let the peppers rest for a few minutes. This helps the filling set slightly and makes serving easier. A sprinkle of green onions adds freshness and color.
Additional Tips for Making This Recipe Better
After making this recipe several times, I picked up a few tricks that really elevate it.
- I always soften the cream cheese fully before mixing; it blends faster and smoother.
- I’ve learned not to overbake, because peppers can turn mushy if left too long.
- When I want extra heat, I add a dash of cayenne or hot sauce to the filling.
- I sometimes pre-bake the peppers for 10 minutes if I want them extra tender.
How to Serve Cheesy Buffalo Chicken Stuffed Peppers Recipe?
Serving is where you can make this dish really shine. I like plating the peppers on a white platter so the colors pop. A drizzle of ranch or blue cheese dressing adds contrast and coolness. These peppers pair well with a crisp green salad or celery sticks on the side. For gatherings, I garnish with extra green onions and a light sprinkle of shredded cheese.
Nutritional Information
Here’s a quick snapshot to give you an idea of what you’re enjoying.
- Calories: Approximately 380 per serving
- Protein: Around 28 grams, thanks to the chicken and cheese
- Carbohydrates: About 14 grams, mostly from the peppers
- Fat: Roughly 26 grams, providing richness and satiety
Make Ahead and Storage
This dish is great for planning ahead and leftovers. Here’s how I handle it.
Make Ahead
I often prepare the filling and stuff the peppers a day in advance. I cover them tightly and refrigerate until ready to bake. When cooking, I just add a few extra minutes to the baking time.
Storage
Leftover stuffed peppers stay fresh in an airtight container in the refrigerator for up to 4 days. I make sure they’re fully cooled before storing to prevent excess moisture.
Freezing and Reheating
These peppers freeze well for up to 2 months. I thaw them overnight in the fridge and reheat in the oven at 350°F until warmed through. This keeps the texture better than microwaving.
Why You’ll Love This Recipe?
There are plenty of reasons this recipe has become a favorite in my kitchen.
- It’s easy to prepare with simple ingredients and minimal cleanup, making it perfect for busy days.
- The recipe is versatile and works for low-carb, gluten-free, or customizable diets.
- You can easily adjust the spice level, cheese blend, or add-ins to suit your taste.
- The flavors are bold, creamy, and satisfying without feeling overly heavy.
Cheesy Buffalo Chicken Stuffed Peppers Recipe
Ingredients
Method
- I start by preheating my oven to 375°F and lightly greasing a baking dish. Then I slice the bell peppers in half lengthwise and remove the seeds and membranes. A light brush of olive oil keeps them from drying out while baking.
- In a mixing bowl, I combine shredded chicken, softened cream cheese, buffalo sauce, garlic powder, onion powder, salt, and black pepper. I mix until everything looks creamy and evenly coated. This step ensures every bite has that signature buffalo flavor.
- I spoon the buffalo chicken mixture generously into each pepper half. I press it down slightly so it stays in place while baking. Then I sprinkle mozzarella and cheddar cheese evenly over the top.
- I place the baking dish in the oven and bake uncovered for about 30 minutes. The peppers soften, and the cheese melts into a bubbly, golden topping. If I want extra browning, I broil them for the last 2 minutes.
- Once out of the oven, I let the peppers rest for a few minutes. This helps the filling set slightly and makes serving easier. A sprinkle of green onions adds freshness and color.
Notes
- I always soften the cream cheese fully before mixing; it blends faster and smoother.
- I’ve learned not to overbake, because peppers can turn mushy if left too long.
- When I want extra heat, I add a dash of cayenne or hot sauce to the filling.
- I sometimes pre-bake the peppers for 10 minutes if I want them extra tender.
