Buffalo Chicken Dip Stuffed Peppers Recipe

This creamy, spicy Buffalo Chicken Dip Stuffed Peppers is made with shredded chicken and cream cheese, and ready in 40 minutes. The hot cheese bubbles over the edges of the tender bell pepper shells right out of the oven. I love serving these as a low-carb alternative to traditional tortilla chips.

What Makes This Version Different

I used to serve buffalo chicken dip in a slow cooker, but it always got messy with broken chips. Baking the dip directly inside sweet bell peppers solves the dipping problem entirely.

I realized that halving the peppers creates the perfect edible vessel for the rich filling. You get the crunch and flavor of the pepper with every single bite of the spicy chicken.

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Buffalo Chicken Dip Stuffed Peppers Ingredients

• 3 large bell peppers, halved and seeded
• 2 cups cooked chicken, shredded
• 8 oz cream cheese, softened
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 1 cup sharp cheddar cheese, shredded
• 2 green onions, sliced

How To Make Buffalo Chicken Dip Stuffed Peppers

1. 1. Preheat and Prep: Preheat your oven to 375°F and arrange the bell pepper halves cut-side up in a baking dish.
2. 2. Mix the Filling: In a large bowl, stir together the shredded chicken, softened cream cheese, buffalo sauce, ranch dressing, and half of the cheddar cheese.
3. 3. Stuff the Peppers: Spoon the chicken mixture evenly into the bell pepper halves, pressing down gently to fill the cavities.
4. 4. Top with Cheese: Sprinkle the remaining cheddar cheese evenly over the top of each stuffed pepper.
5. 5. Bake and Serve: Bake for 25 minutes until the peppers are tender and the cheese is melted and bubbling.

Recipe Tips

• Soften the cream cheese: Room temperature cream cheese mixes much easier and prevents a lumpy filling.
• Pre-bake the peppers: If you prefer softer peppers, bake the empty halves for 10 minutes before stuffing them.
• Use rotisserie chicken: Store-bought rotisserie chicken saves prep time and adds great savory flavor.

What To Serve With Stuffed Peppers

Serve these spicy peppers with a crisp green salad tossed in a light vinaigrette to cut through the richness. They also pair nicely with celery sticks, carrot sticks, and a side of extra blue cheese dressing for dipping.

How To Store

Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F or in the microwave until the center is hot. I do not recommend freezing them as the peppers will become mushy upon thawing.

FAQs

Can I use blue cheese instead of ranch?

Yes, you can easily swap the ranch dressing for blue cheese dressing or add blue cheese crumbles to the filling.

Are these stuffed peppers spicy?

They have a moderate kick from the buffalo sauce. You can reduce the sauce slightly if you prefer less heat.

Can I make these ahead of time?

You can stuff the peppers up to a day in advance and store them covered in the fridge before baking.

Nutrition

• Calories: 320 kcal
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 85mg
• Sodium: 780mg
• Total Carbohydrate: 9g
• Protein: 19g

Try More Recipes:

• Buffalo Chicken Dip Pizza Recipe
• Baked Buffalo Chicken Dip Taquitos Recipe
• Carnivore Buffalo Chicken Dip Recipe