Easy Buffalo Chicken Dip Stuffed Peppers
These Easy Buffalo Chicken Dip Stuffed Peppers take everything you love about buffalo chicken dip and stuff it into a perfectly portioned pepper. Ready in 30 minutes, they’re a simple, low-carb weeknight dinner that’s kid-approved and crowd-pleasing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings (8 pepper halves) 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 4 medium bell peppers (any color, red or orange preferred)
- 2 cups cooked shredded chicken (rotisserie chicken recommended)
- 8 oz cream cheese, softened to room temperature
- 1/2 cup buffalo wing sauce (Frank’s RedHot recommended)
- 1 cup shredded cheddar cheese, divided
- 1/2 cup shredded mozzarella cheese
- 1/4 cup ranch dressing (or blue cheese)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons melted butter (optional, for topping)
- 1 tablespoon fresh chives or green onions, chopped (optional)
- Extra drizzle of buffalo sauce (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Prep the peppers: Cut each bell pepper in half lengthwise from stem to tip. Scoop out all seeds and white membranes. Place pepper halves cut-side up in a 9×13 baking dish. If they wobble, trim a tiny sliver off the bottom to make them sit flat.
- Make the filling: In a medium mixing bowl, combine softened cream cheese, buffalo wing sauce, ranch dressing, garlic powder, and onion powder. Stir until smooth and well combined.
- Add the chicken and cheese: Fold in shredded chicken, 1/2 cup cheddar cheese, and all of the mozzarella. Mix until every piece of chicken is coated. Taste and add salt and pepper if needed.
- Stuff the peppers: Divide the filling evenly among the 8 pepper halves, piling it up. Use about 1/4 cup filling per half.
- Top with remaining cheese: Sprinkle the remaining 1/2 cup cheddar cheese over the tops.
- Bake covered: Cover the baking dish with aluminum foil and bake for 15 minutes.
- Bake uncovered: Remove foil and bake for another 10-12 minutes, until cheese is melted and bubbly and peppers are tender when pierced with a fork.
- Finish with toppings: If using, drizzle melted butter over hot peppers, sprinkle with chives or green onions, and add extra buffalo sauce. Let rest for 2-3 minutes before serving.
Notes
Use room temperature cream cheese to avoid lumps. Rotisserie chicken is the best shortcut. Don’t overcook peppers; they should be tender but still hold their shape. Let peppers rest before serving to allow filling to set. For a lighter version, use reduced-fat cream cheese and low-fat cheese, or Greek yogurt instead of ranch. For a vegetarian version, swap chicken for chickpeas or roasted cauliflower. For extra spice, add pickled jalapeños or cayenne. Peppers can be assembled ahead and refrigerated for up to 24 hours before baking. Freeze unbaked stuffed peppers for up to 3 months.
Nutrition
- Serving Size: 2 pepper halves
- Calories: 300
- Sugar: 3
- Sodium: 800
- Fat: 19
- Saturated Fat: 10
- Carbohydrates: 7
- Fiber: 2
- Protein: 23
Keywords: buffalo chicken dip, stuffed peppers, low-carb, weeknight dinner, easy recipe, buffalo chicken, bell peppers, game day food