Buffalo Chicken Stuffed Peppers – Cheesy, Spicy & Low-Carb!

Looking for a delicious, satisfying dinner that's packed with protein, loaded with flavor, and easy to make? These Buffalo Chicken Stuffed Peppers are the perfect combination of spicy buffalo chicken, creamy ranch, melted cheddar cheese, and tender bell peppers!

If you love buffalo chicken wings but want a lighter, veggie-packed alternative, this recipe is for you.

Whether your meal prepping for the week, preparing a family dinner, or simply trying something new, these cheesy stuffed peppers are sure to become a favorite!

Recipe Details

• Prep Time: 15 minutes

• Cook Time: 18–25 minutes

• Total Time: Approximately 35–40 minutes

• Servings: 3

• Serving Size: 2⅔ stuffed pepper halves

• Yield: 8 stuffed pepper halves

• Cooking Method: Oven-Baked

Lean & Green Breakdown (Per Serving)

• 1 Lean

• 3 Greens

• 1.6 Condiments

These are the meal-plan counts provided with the original recipe. Verify them against your plan's current guidelines and the specific ingredients used, particularly the ranch dressing.

Ingredients

For the Buffalo Chicken Filling

• 12 ounces cooked chicken breast, chopped or shredded

• ½ cup celery, finely chopped

• 1 cup reduced-fat sharp cheddar cheese, divided

• 3 tablespoons reduced-fat cream cheese, softened

• ¼ cup Frank's RedHot Original Hot Sauce

• ¼ cup light ranch dressing

For the Stuffed Peppers

• 4 medium bell peppers, any color

• Each pepper cut in half lengthwise, with seeds and membranes removed

Step-by-Step Instructions

Step 1: Preheat Your Oven

Preheat your oven to 400°F (204°C).

Prepare a large baking sheet and set it aside.

Step 2: Prepare the Bell Peppers

Wash and dry the bell peppers.

Slice each pepper in half lengthwise, from stem to base. Remove the stems, seeds, and white membranes.

Arrange all 8 pepper halves on the baking sheet, cut-side up.

Step 3: Pre-Bake the Peppers

Place the peppers in the preheated oven.

Bake according to your preferred texture:

• 8–10 minutes: For slightly firm peppers with a little crunch.

• 10–15 minutes: For softer, more tender peppers.

Remove the peppers from the oven and set aside while preparing the filling.

Step 4: Prepare the Buffalo Chicken Filling

In a large mixing bowl, combine:

• Cooked shredded chicken

• Chopped celery

• ½ cup reduced-fat cheddar cheese

• Reduced-fat cream cheese

• Frank's RedHot sauce

• Light ranch dressing

Stir everything together until the chicken is evenly coated in the creamy buffalo mixture.

Kitchen Tip: Softening the cream cheese before mixing makes it much easier to create a smooth, creamy filling!

Step 5: Stuff the Bell Peppers

Spoon the buffalo chicken mixture evenly into each of the 8 pepper halves.

Gently press the filling into the peppers to ensure each one is generously stuffed.

Sprinkle the remaining ½ cup of cheddar cheese evenly over the stuffed peppers, approximately 1 tablespoon per half.

Step 6: Bake Until Cheesy and Delicious

Return the stuffed peppers to the oven.

Bake for an additional 10 minutes, or until the filling is heated through and the cheese is melted and bubbly.

For food safety, the reheated chicken filling should reach an internal temperature of 165°F.

Step 7: Serve and Enjoy!

Remove the peppers from the oven and allow them to cool for a few minutes before serving.

Serve warm and enjoy the creamy, spicy, cheesy goodness!

Tips for the Best Buffalo Chicken Stuffed Peppers

Choose your favorite peppers. Red, orange, and yellow bell peppers offer a naturally sweeter flavor that balances the spicy buffalo sauce. Green peppers provide a slightly more savory taste.

Use leftover chicken. This is a fantastic way to turn leftover cooked chicken into an entirely new meal.

Adjust the spice level. Use a little less hot sauce for a milder flavor or add more if you enjoy extra heat.

Don't skip the celery. It adds a fresh crunch that complements the creamy buffalo chicken filling.

Use softened cream cheese. This helps everything blend together smoothly.

Bake according to your texture preference. Some people love a little crunch in their peppers, while others prefer them soft and tender.

Storage and Meal Prep

These stuffed peppers are an excellent option for preparing meals ahead of time!

Refrigerator: Store leftovers in an airtight container for up to 3–4 days.

Freezer: Allow the peppers to cool completely before placing them in freezer-safe containers. Freeze for up to 2 months for best quality. The peppers may become softer after thawing.

Reheating: Warm in a 350°F oven until heated through, or microwave in short intervals until the center reaches 165°F.

Meal Prep Tip: Prepare the buffalo chicken filling ahead of time and refrigerate it separately. When you're ready to eat, simply prepare the peppers, fill, and bake!