Buffalo Chicken Peppers

These Buffalo Chicken Stuffed Peppers deliver all the tangy, spicy goodness of buffalo wings in a colorful, nutrient-packed vessel. Tender roasted bell peppers cradle a filling of shredded chicken tossed with spicy buffalo sauce, creamy ranch dressing, and melty cheese for a meal that's as beautiful as it is delicious. I discovered this recipe when looking for creative ways to use rotisserie chicken and it quickly became a family favorite.

Last month, I served these at a casual dinner party alongside a simple salad, and my guests were asking for the recipe before they even finished their first serving. The secret is pre-roasting the peppers before stuffing them.

Essential Ingredients and Selection Tips

• Bell Peppers - Choose red, orange, or yellow for sweetness and vibrant color
• Rotisserie Chicken - A time-saving protein that's already seasoned and ready to shred
• Buffalo Sauce - Frank's RedHot mixed with butter creates the classic flavor
• Ranch Dressing - Adds creaminess and cools the spice; blue cheese dressing works too
• Mozzarella Cheese - Creates that perfect melty texture when broiled

The magic happens when the spicy buffalo chicken mixture meets the sweet roasted peppers, creating a perfect balance of flavors that satisfies both comfort food cravings and nutritional needs.

Detailed Cooking Instructions

Step 1: Prepare the Peppers

Cut bell peppers in half lengthwise and remove seeds and white membranes. Keep the stems intact for a prettier presentation and to help the peppers hold their shape during baking.

Step 2: Pre-Roast for Tenderness

Drizzle peppers with olive oil, season with salt and pepper, and roast for 10 minutes at 350°F. This crucial step ensures the peppers will be perfectly tender when the dish is complete.

Step 3: Mix the Buffalo Filling

While peppers roast, combine shredded chicken, buffalo sauce, ranch dressing, mozzarella cheese, garlic powder, and onion powder in a large bowl. The warm chicken will help melt the cheese slightly, creating a cohesive mixture.

Step 4: Stuff Generously

Remove par-baked peppers from oven and fill each half with a heaping portion of the buffalo chicken mixture. Press down gently to ensure peppers are fully loaded but don't pack too tightly.

Step 5: Final Bake and Broil

Return stuffed peppers to the oven for 5 minutes to heat through, then switch to broil for 1-2 minutes to create a golden, bubbly top. Watch carefully during broiling as cheese can burn quickly.

Step 6: Garnish Thoughtfully

Top with crumbled blue cheese and sliced green onions for visual appeal and added flavor dimensions. A drizzle of extra ranch dressing creates a beautiful finish.

Step 7: Rest Briefly

Allow peppers to rest for 2-3 minutes before serving. This helps the filling set slightly and makes them easier to transfer to plates.

Step 8: Serve Immediately

These peppers are best enjoyed hot from the oven when the cheese is still gooey and the peppers are tender but still hold their shape.

Step 9: Storage for Later

If making ahead, cool completely before refrigerating. They'll keep for 3-4 days and reheat beautifully in the microwave or oven.

Step 10: Freezing Option

For meal prep, freeze the cooked peppers in airtight containers for up to 4 months, perfect for grab-and-heat individual meals.

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I learned the importance of pre-roasting peppers after making a batch with raw peppers that remained too crunchy even after extended cooking time. Now I never skip this simple but crucial step.

Meal Prep Magic

These peppers excel as a make-ahead meal option. I often prepare a double batch on Sunday, individually wrapping extras after cooling. Throughout the week, I have perfect portion-controlled meals ready to reheat in minutes. Unlike many meal prep options that deteriorate in texture, these peppers actually maintain their integrity and the flavors continue to develop beautifully over several days.

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Family-Friendly Adaptations

For households with varying spice preferences, I create a customized approach. Before adding buffalo sauce, I separate some plain shredded chicken for milder palates, mixing it with just a touch of sauce. I create a heat scale - mild, medium, and hot versions - allowing everyone to enjoy the same meal together without complaints about too much or too little spice.

Perfect Party Presentation

When entertaining, I transform this recipe into a beautiful buffet centerpiece. Using different colored peppers creates a vibrant display. Cutting peppers into quarters makes perfect finger-food portions for cocktail parties. Setting out additional toppings like extra blue cheese, chopped celery and carrot sticks, and various dipping sauces allows guests to customize their experience.

Nutritional Powerhouse

Beyond their incredible flavor, these stuffed peppers pack serious nutritional benefits. Bell peppers provide vitamin C, fiber, and antioxidants, while the chicken delivers lean protein. By skipping traditional carb-heavy fillers like rice or bread crumbs, this meal fits into various healthy eating plans from keto to gluten-free, proving that "diet food" can be genuinely crave-worthy.

Chef's Essential Tips

• For extra flavor, add a tablespoon of ranch seasoning powder to the filling
• Chop some celery very fine and mix into the filling for authentic buffalo wing flavor
• Use a cookie scoop for even filling distribution among peppers
• Line your baking sheet with parchment for easier cleanup
• For make-ahead prep, roast peppers and prepare filling separately, then assemble just before baking

I've refined these tips through many iterations, particularly after discovering that adding finely diced celery to the filling creates an authentic buffalo wing experience that reminds me of the classic appetizer but in a more nutritious form.

These Buffalo Chicken Stuffed Peppers have become my go-to recipe when I need something impressive yet easy. There's something satisfying about transforming simple ingredients into a meal that looks like it took much more effort than it actually did. The vibrant colors of the peppers make for a beautiful presentation, while the familiar buffalo chicken flavor appeals to almost everyone.

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Final Tips

• For a make-ahead option, complete all steps except the final broil until ready to serve
• Try using pepper jack cheese instead of mozzarella for extra spice
• Add cauliflower rice to the filling to increase the vegetable content
• Serve with celery and carrot sticks for dipping in extra ranch or blue cheese
• For a fun presentation, use mini peppers to create buffalo chicken "poppers"

This recipe proves that healthy eating doesn't have to be boring or time-consuming. By combining the beloved flavors of buffalo chicken with colorful, nutritious bell peppers, you get a meal that satisfies both comfort food cravings and nutritional goals in one delicious package.

Frequently Asked Questions

→ Can I use other colors of bell peppers?

Yes! Red, yellow, orange, or green bell peppers all work well in this recipe. Red, yellow, and orange tend to be sweeter than green.

→ How spicy are these stuffed peppers?

The spice level depends on your buffalo sauce. For milder peppers, use a mild buffalo sauce or use less sauce and more ranch dressing.

→ Can I make these ahead of time?

Yes! Prepare them through stuffing, then refrigerate for up to 24 hours. Add 5-7 minutes to the final baking time.

→ What can I serve with these stuffed peppers?

A simple green salad or coleslaw pairs well. For those not watching carbs, garlic bread makes a great addition.

→ Can I freeze these stuffed peppers?

Yes, they freeze well for up to 4 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.