Buffalo Chicken Stuffed Peppers

We love buffalo chicken dip, so we turned it in a meal! Bell peppers make the perfect vehicle for this creamy, spicy, cheesy filling!

Course Main Course

Cuisine American

Keyword healthy stuffed peppers

Prep Time 15

Cook Time 35

Total Time 50

Servings peppers

Calories 248kcal

Author Karly Campbell

Ingredients

4 bell peppers any color
1 tablespoon olive oil
2 cups cooked, shredded chicken
8 ounces cream cheese room temperature
3/4 cup shredded cheddar divided
¼ cup shredded mozzarella
⅓ cup buffalo sauce
1 tablespoon ranch seasoning
1 tablespoons chopped green onion
Ranch or blue cheese for serving

Instructions

Preheat oven to 425 degrees.
Slice the peppers in half from top to bottom and remove the seeds and membranes from the peppers.
Place the peppers cut side up in the baking dish and drizzle with oil.
Bake for 20 minutes and then remove from the oven. Use a paper towel to carefully blot up any excess liquid pooling in the peppers.
While the peppers are baking, add the chicken, cream cheese, ¼ cup of cheddar, mozzarella, buffalo sauce, and ranch seasoning to a small bowl and use a fork to mash this mixture together to combine.
Divide the mixture evenly between the pepper halves.
Sprinkle the peppers with the remaining cheddar and return to the oven for 15 minutes.
Sprinkle with green onions and drizzle with ranch or blue cheese just before serving.

Notes

You may parboil the peppers to soften them up before baking if preferred. We do prefer the flavor and ease of roasting them before filling.

This mixture is like buffalo chicken dip - it’s rich and heavy. You can cut the cream cheese in half and add cooked riced cauliflower to the dish to lighten it up, if preferred.

Nutrition