Description
A foolproof, spicy, and creamy buffalo chicken stuffed pepper recipe that is perfect for game day. These peppers are easy to make, require minimal prep, and offer a healthier alternative to traditional wings while delivering big flavor.
Ingredients
Scale
- 4 large bell peppers (any color, firm)
- 2 cups cooked chicken, shredded
- 1/2 cup hot sauce (Frank’s RedHot recommended)
- 4 oz cream cheese, softened
- 1/2 cup blue cheese dressing
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- 1/2 cup celery, finely diced (optional)
- 2 tablespoons ranch dressing (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Slice the tops off the bell peppers and scoop out the seeds and white membranes. Trim a tiny slice off the bottom if needed so they stand upright in a 9×13 inch baking dish.
- In a mixing bowl, combine the softened cream cheese, shredded chicken, hot sauce, blue cheese dressing, shredded cheddar, and diced celery (if using). Mix until well combined and creamy.
- Spoon the chicken mixture into each pepper, packing it in tightly. Pile extra filling on top if desired. Sprinkle chopped pepper tops on the filling for garnish.
- Bake for 25-30 minutes, or until the peppers are tender and the filling is bubbly and slightly golden.
- Let cool for 5 minutes before serving to allow the filling to set. Garnish with sliced green onions and serve with extra blue cheese dressing on the side.
Notes
Ensure cream cheese is softened to avoid lumps. Peppers can be prepped and stuffed up to 24 hours in advance and refrigerated. Do not freeze as peppers become watery. If peppers are still crunchy, bake for an additional 5-10 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 12
- Fiber: 3
- Protein: 25
Keywords: buffalo chicken, stuffed peppers, game day food, easy dinner, spicy chicken, finger food, beginner recipe