Cheesy Buffalo Chicken Stuffed Peppers Recipe

If you’re craving a bold, comforting meal packed with flavor and just the right amount of spice, these Cheesy Buffalo Chicken Stuffed Peppers will absolutely hit the spot. Imagine tender bell peppers bursting with a luscious blend of creamy buffalo chicken, tangy ranch, and melty Colby Jack cheese—each bite a perfect balance of heat, creaminess, and satisfying heartiness. This dish transforms simple ingredients into a crowd-pleasing dinner that’s as fun to make as it is to eat.

Ingredients You’ll Need

Gathering the right ingredients for these Cheesy Buffalo Chicken Stuffed Peppers is a breeze, and each component plays a crucial role in elevating the final result. From the sweet bell peppers that hold all the goodness, to the robust buffalo sauce that adds a fiery kick, these essentials come together beautifully.

• 6 large Bell Peppers: Choose vibrant colors for a visually stunning plate and a slightly sweet crunch that balances the spicy filling.
• 1/2 C (120g) Chicken Stock: Adds moisture and depth, ensuring the filling stays juicy and flavorful.
• 1/2 C (120g) Franks’ RedHot Buffalo Sauce: The signature spicy tang that defines the dish’s bold personality.
• 8 oz Fat Free Cream Cheese, cut into small pieces: Brings rich creaminess without heaviness, melting smoothly into the sauce.
• 1 Tbsp Ranch Seasoning: Provides that herby, tangy counterpoint that complements the buffalo sauce perfectly.
• 12 oz Pulled Rotisserie Chicken, no skin: Tender meat that soaks up all the flavors, saving you time with a ready-to-use protein.
• 4 oz Shredded Colby Jack: A melty, mild cheese that creates an irresistible golden crust and gooey finish.

How to Make Cheesy Buffalo Chicken Stuffed Peppers

Step 1: Prep the Bell Peppers

Start by preheating your oven to 400ºF—getting the heat going early helps everything cook evenly. Carefully remove the tops, seeds, and membranes from the bell peppers, creating perfect little boats for the filling. Nestle them upright in a 13×8 baking dish to keep them steady for stuffing later.

Step 2: Create the Buffalo Cream Cheese Sauce

In a nonstick skillet over medium-low heat, combine chicken stock, buffalo sauce, and cream cheese pieces. Stir gently until the cream cheese melts completely and the sauce becomes silky smooth. This creamy base is what makes the stuffed peppers irresistibly luscious.

Step 3: Season and Add Chicken

Sprinkle in the ranch seasoning and mix it thoroughly into your sauce for that herby zing. Once the sauce is evenly blended, remove the pan from heat and fold in the shredded rotisserie chicken. This melds the flavors beautifully and creates a filling that’s rich, spicy, and tangy all at once.

Step 4: Stuff and Bake

Fill each prepared pepper generously with the buffalo chicken mixture, making sure they’re packed nicely but not overflowing. Loosely cover the baking dish with foil, careful not to press it onto the peppers, and bake for 20 minutes. This gentle cooking lets the peppers soften without drying out the filling.

Step 5: Add Cheese and Finish Baking

Remove the foil and sprinkle the shredded Colby Jack cheese evenly over every stuffed pepper. Return them to the oven and bake for another 15-20 minutes until the peppers are fork-tender and the cheese is melted and bubbly. For an extra special touch, pop them under the broiler for 2-3 minutes to get that irresistible golden crust.

How to Serve Cheesy Buffalo Chicken Stuffed Peppers

Garnishes

Sprinkle chopped fresh chives or green onions on top for a fresh burst of color and mild onion flavor that cuts through the richness. A drizzle of ranch dressing or a few crumbles of blue cheese can also amp up the traditional buffalo profile, adding that tangy creaminess that keeps each bite exciting.

Side Dishes

Serve these stuffed peppers with some crisp celery sticks or a refreshing cucumber salad to balance the spicy heat with cool crunch. Creamy mashed potatoes or fluffy rice pilaf work beautifully as hearty side dishes, soaking up any extra cheesy buffalo sauce that escapes from the peppers.

Creative Ways to Present

For a party or family gathering, slice each pepper in half lengthwise after baking, creating mini boats perfect for sharing. Arrange them on a platter with vibrant veggie sticks and dips, making a colorful and appetizing centerpiece. You can also add a sprinkle of smoked paprika or a pinch of crushed red pepper flakes for an elevated look and taste.

Make Ahead and Storage

Storing Leftovers

Any leftover Cheesy Buffalo Chicken Stuffed Peppers keep well in an airtight container in the refrigerator for up to 3 days. The flavors even deepen after resting, so the next-day meal is often just as delicious. Just make sure to cool the peppers entirely before storing to maintain their best texture.

Freezing

You can freeze the stuffed peppers either before or after baking. To freeze uncooked, wrap each pepper tightly in plastic wrap and place them in a freezer bag for up to 2 months. For cooked peppers, cool them completely before freezing in a heavy-duty container or freezer bag. This makes a perfect ready-to-bake meal for busy weeknights.

Reheating

Reheat frozen or refrigerated peppers in a preheated oven at 350ºF until warmed through, around 15-20 minutes. Cover with foil to prevent the cheese from burning, removing the foil during the last few minutes for that melted, bubbly finish. Avoid microwaving if possible, as it can make the peppers watery.

FAQs

Can I use different types of cheese for Cheesy Buffalo Chicken Stuffed Peppers?

Absolutely! While Colby Jack melts beautifully and complements the buffalo flavors well, feel free to experiment with mozzarella, cheddar, or even a tangy blue cheese for a different twist.

Is it possible to make this recipe with ground chicken instead of rotisserie chicken?

Yes! Ground chicken works fine—just cook it thoroughly before mixing it into the sauce. The texture will be slightly different but still delicious.

How spicy are these Cheesy Buffalo Chicken Stuffed Peppers?

The heat level mainly comes from the Franks’ RedHot Buffalo Sauce, which has a moderate kick. You can adjust the spiciness by adding more or less sauce, or substitute it with a milder version if you prefer.

Can I prepare this recipe ahead for a potluck or gathering?

Definitely! You can assemble the stuffed peppers a day in advance and bake them just before serving. This saves time and ensures they’re fresh and hot when guests arrive.

What can I use if I don’t have ranch seasoning?

If ranch seasoning isn’t on hand, you can make a quick mix of dried dill, garlic powder, onion powder, dried parsley, and a pinch of salt to achieve a similar flavor profile that complements the buffalo sauce.

Final Thoughts

Once you try these Cheesy Buffalo Chicken Stuffed Peppers, they’ll quickly become one of your go-to meals for busy nights or casual get-togethers. The combination of creamy cheese, tender chicken, and vibrant peppers offers a wonderful balance of comfort and excitement. I can’t wait for you to experience the deliciousness of this recipe and make it your own!

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