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A fork lifting a bite of buffalo chicken stuffed pepper out of the pepper on a ceramic plate with small bowls of sauce and onions in the background

Easy Buffalo Chicken Stuffed Peppers (For 2)

Sara
These Buffalo Chicken Stuffed Peppers are inspired by all the flavors of buffalo chicken dip, with shredded chicken, rice, cheddar cheese, ranch, and buffalo sauce tucked inside roasted bell peppers. They're an easy weeknight dinner for two that's hearty, cheesy, and loaded with buffalo flavor.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 stuffed peppers
Calories 329 kcal

Equipment

Ingredients
  

  • 2 large Bell Peppers I used orange and red
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Kosher Salt divided
  • 1 tablespoon Unsalted Butter
  • 1 1/2 cups shredded Rotisserie Chicken
  • 1/3 cup Buffalo Sauce like Frank's Red Hot
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon cracked Black Pepper
  • 1 cup Cooked Rice
  • 2 tablespoons Whipped Cream Cheese
  • 1/4 cup Ranch Dressing divided
  • 1/3 cup shredded Sharp Cheddar Cheese plus more for topping
  • 1/4 cup chopped Green Onions plus more for topping

Instructions
 

  • Roast the Peppers (First Round). Preheat the oven to 425º F. The peppers roast by themselves to start, then with the filling. Cut the peppers in half from top to bottom, through the stem. Remove the stem, seeds, and membranes from inside the pepper halves. Lay the peppers, cut side up, into a baking dish (I used the 4"x8" dish from this set). Drizzle the olive oil over the peppers, then sprinkle all over with 1/4 tsp. kosher salt. Bake in the oven for about 15 minutes while you prep the filling.
    Four bell pepper halves cut side up in a roasting pan.
  • Make the Filling. While the peppers are in the oven, melt the butter in a nonstick pan over medium heat. Add the shredded chicken, buffalo sauce, remaining salt, garlic powder, and black pepper. Stir to coat the chicken in the sauce, then turn the heat down to medium-low. Stir in the cooked rice, whipped cream cheese, 2 tablespoons of the ranch dressing, shredded cheddar cheese, and green onions until everything is evenly combined.
    A shredded buffalo chicken mixture being stirred by a wooden spatula in a skillet.
  • Stuff the Peppers. Carefully remove the peppers from the oven, and divide the filling evenly among them. Gently press the filling in to fill any crevices at the bottom. Sprinkle extra shredded cheddar over the tops.
    Four buffalo chicken stuffed bell peppers topped with shredded cheese resting in a small roasting pan.
  • Bake the Peppers (Final Round). Pop the peppers back into the oven and bake for another 10-15 minutes until the cheese is melted.
    A closeup shot of baked buffalo chicken stuffed peppers in a ceramic baking dish.
  • Serve! Stir the remaining ranch with a few dashes of buffalo sauce (I used 2 tablespoons ranch and 1 teaspoon buffalo sauce). Drizzle over the peppers, then sprinkle more green onions on top. Serve warm!
    A buffalo chicken stuffed pepper on a ceramic plate with a spoon drizzling a buffalo ranch sauce over the top of it.

Nutrition

Serving: 1pepper halfCalories: 329kcalCarbohydrates: 18gProtein: 20gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 73mgSodium: 1323mgPotassium: 372mgFiber: 2gSugar: 5gVitamin A: 2903IUVitamin C: 106mgCalcium: 103mgIron: 2mg
Keyword buffalo chicken stuffed peppers
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