Description
Love buffalo chicken? These stuffed bell peppers take all that zesty, cheesy goodness and pack it into a healthy, crave-worthy dinner. Tender bell peppers are filled with shredded chicken tossed in buffalo sauce, creamy cheese, and a touch of ranch. They’re oven-baked to perfection with a melty, golden top. It’s game-day flavor meets weeknight simplicity — all baked into one satisfying bite.
Ingredients
4 large bell peppers, halved and seeded
2 cups cooked shredded chicken
1/2 cup buffalo sauce (like Frank’s RedHot)
1/2 cup ranch dressing or Greek yogurt
1 cup shredded mozzarella or Monterey Jack cheese
1/2 cup cream cheese, softened
1/4 cup chopped green onions
Salt and pepper to taste
Optional: extra cheese for topping, fresh parsley for garnish
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
Prep the bell peppers: Slice each pepper in half lengthwise and remove seeds. Arrange them cut-side up in the baking dish.
Make the filling: In a bowl, mix shredded chicken with buffalo sauce, ranch dressing (or yogurt), cream cheese, shredded cheese, green onions, salt, and pepper until well combined.
Stuff the peppers: Spoon the buffalo chicken mixture evenly into each pepper half. Top with a little extra shredded cheese if desired.
Bake for 25–30 minutes until the peppers are tender and the cheese is bubbling and golden on top.
Garnish and serve: Sprinkle with chopped parsley or more green onions before serving.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner