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Buffalo chicken stuffed peppers topped with blue cheese and green onions in a glass baking dish

Buffalo Chicken Stuffed Peppers

Sweet roasted bell peppers stuffed with tangy buffalo chicken, melted mozzarella, and ranch dressing. A bold, cheesy, low-carb dinner ready in about 35 minutes.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 3 bell peppers red, yellow, or orange preferred, halved and seeded
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 4 cups cooked shredded chicken rotisserie chicken recommended
  • 1/2 cup buffalo sauce homemade or store-bought
  • 1/2 cup ranch dressing full-fat recommended
  • 1/2 cup shredded mozzarella cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • green onions thinly sliced, for garnish
  • crumbled blue cheese optional, for garnish

Equipment

  • Rimmed baking sheet or casserole dish
  • mixing bowl

Method
 

  1. Preheat your oven to 350 degrees F and position the rack in the center of the oven.
  2. Wash the bell peppers and slice each one in half from top to bottom. Remove the white membrane and all the seeds.
  3. Place the pepper halves cut side up on a rimmed baking sheet. Drizzle with olive oil and coat all surfaces. Season with salt and black pepper. Roast for 10 minutes until just slightly undercooked.
  4. In a large mixing bowl, combine the shredded chicken, buffalo sauce, ranch dressing, shredded mozzarella, garlic powder, and onion powder. Stir until evenly coated.
  5. Remove the peppers from the oven and spoon the buffalo chicken filling into each half generously.
  6. Return to the oven and bake for 5 more minutes. Switch to broil and broil for 1 to 2 minutes until the tops are bubbly and lightly browned.
  7. Remove from the oven. Top with crumbled blue cheese, a drizzle of ranch dressing, and sliced green onions. Serve immediately.

Notes

Pre-roasting the peppers is essential for tender results. Use red, orange, or yellow peppers for the sweetest flavor. Substitute ranch dressing with blue cheese dressing for a different twist. Add cooked rice to the filling to make it more substantial. Store in the fridge for up to 4 days or frozen for up to 4 months.
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