Buffalo Chicken Stuffed Peppers
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Bell peppers halved and stuffed with a creamy combo of shredded chicken, cheeses, wing sauce, and ranch seasoning. Baked with water beneath to steam gently, then topped with extra cheddar to melt golden. Green onions and cheese crumbles finish it off. A hand-on approach to amped-up stuffed peppers with subtle twists and texture play.
Prep:
20 min
Cook:
45 min
Total:
65 min
Servings:
8 servings
#American
#baked dishes
#easy dinner
#chicken recipes
#stuffed peppers
Peppers stuffed with chicken take on a lively kick when Buffalo sauce joins the mix. Not just slapping stuff in and baking. No. Needs balance — cream cheese softens the heat and adds creaminess while shredded cheddar and mozzarella give stringy, melty texture that sings. Tossing ranch seasoning mixes up the flavors and adds herby depth. Steam from water beneath peppers cuts their harshness; you want tender but still holding their shape. Finally, hitting tops with extra cheddar last minute creates that golden crust that’s almost addictive. I’ve burned cheese topping more than once, so keep an eye on those spots. Green onions and blue cheese bring freshness and tang, a sharp contrast that prevents the dish from feeling heavy. Been there, done soggy peppers. You’ll want control on moisture and timing if you want bursts of flavor without drowning in wetness.
Ingredients
- 4 large bell peppers halved and seeded
- 3 cups shredded cooked chicken breast (swap for turkey if needed)
- 6 ounces softened cream cheese (use Greek yogurt for lighter)
- ½ cup shredded sharp cheddar cheese plus ½ cup reserved
- ¾ cup shredded mozzarella cheese
- ¾ cup wing sauce (Buffalo-style, adjust for heat preference)
- 1 tablespoon ranch seasoning mix (homemade or bottled)
- ½ cup water
- 2 green onions thinly sliced
- ¼ cup blue cheese crumbles (substitute feta or omit if no blue cheese)
About the ingredients
Bell peppers can be any color; reds and yellows are sweeter, greens more vegetal and robust. Half and clean well, removing membranes to avoid bitterness. Chicken — rotisserie works great, saves time and keeps moisture; shredding by hand or forks is easiest. Swap turkey breast if chicken is scarce — same profile, slightly denser meat. Cream cheese gives richness, but lacks that tang you get from sour cream or Greek yogurt; swapping is possible but expect texture shifts. Sharp cheddar adds bite; milder alternatives work but won’t give that punch. Mozzarella brings meltiness, crucial here. Wing sauce is your heat control knob — mild, medium, or hot versions; taste yours before adding to gauge. Ranch seasoning can be from packet or homemade with dried dill, garlic powder, onion powder, parsley, salt, and pepper. If blue cheese intimidates, feta’s tang or leaving off cheese crumbles will still keep dish tasty. Water under peppers keeps environment moist — no steaming equals dry, chewy peppers. Do not skip unless you’re roasting peppers separately. Non-stick spray or a thin marinade oil layer in the pan prevents sticking or burnt drips during baking.
Method
- Get the oven set to 345 degrees F. Spray a 9x13 casserole pan lightly with non-stick spray. Arrange bell pepper halves cut side up snug but not overcrowded. Set aside.
- Combine shredded chicken with softened cream cheese, ½ cup cheddar, mozzarella, wing sauce and ranch mix in a bowl. Use a rubber spatula to fold and mash until creamy but thick. Adjust cream cheese softness if mixture feels dry or crumbly.
- Spoon this filling evenly into each pepper half, pressing filling to edges so no gaps remain. Don’t overfill or peppers might burst open while baking.
- Pour ½ cup water into the baking dish bottom. This steams and softens the peppers instead of drying them out. Cover dish tightly with foil–seal well or steam escapes.
- Bake for about 35 minutes or until peppers soften and filling is bubbling gently. You’ll hear a light sizzle and see steam escaping from edges when ready to move on.
- Remove foil. Sprinkle reserved cheddar evenly on top of each pepper. Return to oven uncovered for 12 minutes or until cheese is melted fully and slightly golden spots appear.
- Let rest 7 to 10 minutes once out. This sets the filling and cools peppers enough to handle. Scatter sliced green onions and blue cheese crumbles (if using) just before serving.
- If you lack cream cheese, blend cottage cheese until smooth or substitute with ricotta. Wing sauce can be swapped with BBQ for a smoky twist but expect different flavor profiles. Ranch seasoning can be homemade from dried herbs if unavailable.
- For kitchen shortcuts: prepping chicken day before saves time. Use a meat thermometer to ensure internal temp hits at least 165 F for safety. If filling seems too wet, add more shredded cheese or a teaspoon of flour to bind better.
- Watch the cheese melt as a doneness cue rather than strict timer. It should bubble and brown lightly, not burn or shrink. Steaming water in pan should fully evaporate or reduce close to finish time to avoid soggy bottoms.
Cooking tips
Start with oven temp just shy of traditional 350 — 345 allows gradual heat penetration without casing peppers to wrinkle too fast and crack. Foil covering is about trapping steam, speeding tenderizing inside while cheese melts on top mostly later. Filling needs firm but creamy consistency for stuffing—too loose and it drips off, too stiff means dry bites. Mix by hand, feeling for texture. Distribute filling evenly, pressing gently so every corner is filled — prevents air gaps that cause bubbling or drying spots on edges. Pour water into pan bottom around peppers, not over them. Makes a steamy oven environment; peppers soften to tender without shriveling. Timing’s a guide – 35 minutes plus or minus; listen for softening sounds and watch edges. Peel back foil carefully — hot steam escape alerts you fill is bubbly and crust ready. Cheese topping final bake melts to golden brownish patches, smells nutty. Don’t leave unattended or cheese burns fast. Rest after baking—this lets flavors meld and filling firm up. Top with fresh-cut green onions and cheese crumbles for texture contrast. Keep backup cheese melted on stovetop or microwave if topping isn’t perfect after baking. Cleaning tip: soak foil and pan immediately post-use, cheese aftermath is sticky business. Always monitor cheese melt visually, never purely by clock.
Chef's notes
- 💡 Oven temp at 345 works best, slower than 350 to avoid cracked peppers or dried edges. Watch for bubbling fill and steam hissing from foil vents. Overfilling means bursting mid-bake.
- 💡 Use water in pan bottom to steam peppers gently, never pour water over peppers. Keeps texture tender yet shaped. Foil seals steam, but seal tightly or moisture escapes early.
- 💡 Cheese melt is your doneness cue, not just timer. Look for bubbly fill then sprinkle reserved cheddar, back in oven till golden spots appear. Cheese burns quick if left unattended.
- 💡 Chicken day-before prep saves time. Rotisserie works well must shred right. Mix soften cream cheese or swap Greek yogurt but texture shifts, may need more cheddar to bind.
- 💡 Wing sauce heat varies. Mild to hot, taste first. Ranch seasoning from packets or dried herbs mix (dill, garlic, onion powder) adds complex herby tones. Swap blue cheese crumbles for feta or omit.
Common questions
How do I prevent peppers from bursting?
Don’t stuff too full. Press filling tight but leave small gap at top. Oven temp key; too hot means fast air expansion and cracks. Steam helps keep moisture.
Can I swap chicken for something else?
Yes, turkey breast shredded same way. Alternatively, shredded rotisserie pork or even a bean mix but texture and flavor differ. Adjust sauce accordingly.
What if filling is too wet or crumbly?
Add extra shredded cheese little by little. A teaspoon of flour binds without obvious grit. Cream cheese softness matters; softer means smoother mix; firm makes chunky stuff harder to handle.
How to store leftovers?
Refrigerate tightly covered or sealed in containers. Reheat covered in oven or microwave. Water bottom won’t steam anymore, so peppers firm up. Use within 3-4 days or freeze portions wrapped well.
