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Cheesy Buffalo Chicken Stuffed Peppers Recipe
Ash Tyrrell

Cheesy Buffalo Chicken Stuffed Peppers Recipe

I made these cheesy buffalo chicken stuffed peppers 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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.