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Cheesy Buffalo Chicken Stuffed Peppers in a baking dish, topped with melted cheese and fresh chives.

Game Day Cheesy Buffalo Chicken Stuffed Peppers

A decadent and flavorful dish featuring tender bell peppers stuffed with a creamy, spicy buffalo chicken and cheese filling. Baked until bubbly and golden, it's the perfect comfort food for a main course or a standout game day appetizer.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers, any color
  • 3 cups shredded cooked chicken
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup buffalo wing sauce, plus more for drizzling
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup ranch dressing
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup green onions, thinly sliced, plus more for garnish
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste

Equipment

  • Oven
  • 9x13 inch baking dish
  • Large mixing bowl
  • Chef's knife
  • Cutting board
  • Spoon
  • Spatula or Hand Mixer
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 400°F (200°C). Slice the bell peppers in half lengthwise and remove the seeds and white membranes.
  2. Place the pepper halves cut-side up in a 9x13-inch baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 15 minutes to soften them.
  3. While the peppers are pre-baking, prepare the filling. In a large bowl, combine the softened cream cheese, buffalo sauce, ranch dressing, garlic powder, and onion powder. Mix with a spatula or hand mixer until smooth and creamy.
  4. Fold in the shredded chicken, 1/2 cup of the shredded cheddar cheese, the mozzarella cheese, and the sliced green onions. Stir until everything is evenly combined. Season with salt and pepper to taste.
  5. Carefully remove the baking dish from the oven. Generously spoon the buffalo chicken mixture into each pepper half, mounding it slightly.
  6. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the tops of all the stuffed peppers.
  7. Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the filling is hot and bubbly and the cheese on top is melted and lightly golden.
  8. Let the peppers rest for a few minutes before serving. Garnish with a drizzle of extra buffalo sauce and more sliced green onions.

Notes

Variations: For extra flavor, add 4-5 strips of crumbled crispy bacon or 1 tablespoon of fresh cilantro or parsley to the filling. For a crunchy topping, mix 1/4 cup panko breadcrumbs with 1 tablespoon melted butter and a sprinkle of parmesan cheese, then scatter over the peppers during the last 10 minutes of baking.
Substitutions: Shredded turkey can be used instead of chicken. The filling also works well in zucchini boats or large portobello mushroom caps (adjust baking time). Monterey Jack or Pepper Jack cheese can be used. Neufchâtel cheese can substitute for cream cheese, and a dollop of sour cream or Greek yogurt can replace the ranch dressing.
Serving Tip: Letting the peppers rest for a few minutes after baking allows the filling to set, making them easier to handle and serve.