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An overhead top-down view of Buffalo Chicken Stuffed Peppers placed on a grey ceramic plate with green onions sprinkled on top of them.

Easy Buffalo Chicken Stuffed Peppers

Tender bell pepper halves loaded with shredded chicken, tangy buffalo sauce, cream cheese, and melted cheddar, baked until golden and bubbling.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers Halved and seeded
  • 2 cups shredded cooked chicken Provides lean protein base
  • 0.5 cup buffalo hot sauce Brings classic pub heat
  • 4 ounces cream cheese Softened to room temperature
  • 1 cup shredded cheddar cheese Melts on top for crust
  • 0.25 cup green onions Sliced thin for garnish

Equipment

  • 1 Baking Sheet For roasting peppers
  • 1 Mixing bowl For blending filling
  • 1 Chef Knife For slicing peppers

Method
 

  1. Slice bell peppers in half and remove seeds.
  2. Bake pepper halves face down at 375 degrees for fifteen minutes.
  3. Mix softened cream cheese and buffalo hot sauce in a bowl.
  4. Fold shredded cooked chicken into the spicy cream sauce.
  5. Spoon the creamy chicken mixture into each warm pepper cup.
  6. Scatter shredded cheddar cheese evenly across the top of every pepper.
  7. Bake at 375 degrees for twenty minutes until bubbling and golden.

Notes

Pre-roast the pepper halves face down in the oven for fifteen minutes before stuffing to lock in their crisp-tender texture and prevent sogginess.