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Buffalo Chicken Stuffed Peppers

Buffalo chicken stuffed peppers with roasted bell pepper halves filled with saucy spicy chicken, then baked until the mozzarella turns melted and bubbly. Finished with a ranch zigzag and blue cheese crumbles for a bold, game-day style low carb pepper meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Bell peppers
  • 4 large bell peppers Halved and seeded.
Buffalo chicken filling
  • 3 cup cooked chicken Shredded.
  • 0.333 cup Buffalo hot sauce (Frank's RedHot)
  • 2 tbsp butter Melted.
  • 4 oz cream cheese Softened.
  • 1 cup shredded mozzarella cheese Divided.
  • 0.25 cup ranch dressing 1/4 cup total, plus more for drizzling.
  • 1 tsp garlic powder
  • 1 salt To taste.
  • 1 pepper To taste.
Garnish
  • 1 blue cheese crumbles
  • 1 sliced celery For garnish.

Equipment

  • 1 sheet pan

Method
 

Roast the pepper halves
  1. Preheat the oven to 400°F, then place pepper halves cut-side down in a baking dish with a splash of water. Roast for 12 minutes until slightly softened, then drain and flip cut-side up.
Make the Buffalo chicken filling
  1. Mix the shredded chicken with Buffalo hot sauce, melted butter, cream cheese, 1/2 cup mozzarella, ranch, garlic powder, salt, and pepper until combined. Stir until the mixture looks evenly coated and creamy.
Stuff and bake
  1. Fill each pepper half generously with the Buffalo chicken mixture, packing it slightly so it holds. Top each one with the remaining mozzarella.
  2. Bake at 400°F for 15-18 minutes until the cheese is melted and bubbly, and the peppers are hot throughout. Look for golden, lightly blistered cheese on top.
Finish and serve
  1. Drizzle with ranch and Buffalo sauce, then top with blue cheese crumbles and sliced celery. Serve right away while the peppers are steaming hot.

Notes

Pro tip: soften the cream cheese first so it blends smoothly into the hot Buffalo mixture without lumps. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350°F oven until warmed through. Freezing isn’t recommended because the peppers can turn watery after thawing. Dietary swap: use reduced-fat cream cheese and part-skim mozzarella for a lighter low carb version without changing the method.