Easy Buffalo Chicken Stuffed Peppers
These Buffalo Chicken Stuffed Peppers are filled with juicy shredded chicken tossed in tangy buffalo sauce, creamy ranch, and melty mozzarella. Quick to make and packed with flavor—perfect for an easy weeknight dinner.
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Servings: 6
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Ingredients
- 3 bell peppers
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups cooked shredded chicken (a rotisserie chicken works great)
- ½ cup buffalo sauce
- ½ cup ranch dressing
- ½ cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Green onions, thinly sliced (for garnish)
- Crumbled blue cheese (optional, for garnish)
Instructions
- Preheat the oven to 350°F (180°C).
- Prepare the peppers:
Slice the bell peppers in half lengthwise and remove seeds and membranes. Place them cut-side up on a baking sheet. - Season and roast:
Drizzle the peppers with olive oil and brush to coat evenly. Sprinkle with salt and pepper. Roast in the oven for 10 minutes, just until slightly tender. - Make the filling:
While the peppers roast, mix shredded chicken, buffalo sauce, ranch dressing, mozzarella cheese, garlic powder, and onion powder in a large bowl. Stir well to combine. - Stuff the peppers:
Remove peppers from the oven and spoon the chicken mixture into each half. - Finish baking:
Return stuffed peppers to the oven and bake for 5 more minutes. For extra browning, place under the broiler for 1–2 minutes. - Garnish and serve:
Top with sliced green onions and crumbled blue cheese (if using). Serve warm!
Tips & Variations
- Add cooked rice to the chicken mixture for a lighter, fluffier filling.
- Swap ranch for blue cheese dressing if you prefer a bolder flavor.
- Use any leftover cooked chicken—this recipe is super flexible!
Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze for up to 4 months. Reheat in the oven or microwave until warmed through.