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Best Cheesy Buffalo Chicken Dip Stuffed Peppers Recipe

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These cheesy buffalo chicken dip stuffed peppers combine tender roasted bell peppers with a creamy, spicy buffalo chicken filling, topped with melted cheddar cheese. Perfect for game day or a quick weeknight dinner, they’re easy to make and packed with flavor.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
  • 8 ounces cream cheese, softened
  • ½ cup buffalo hot sauce (preferably Frank’s RedHot original)
  • ½ cup shredded cheddar cheese
  • ¼ cup crumbled blue cheese (optional)
  • ¼ cup ranch or blue cheese dressing
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • 4 large bell peppers (any color)
  • ½ cup shredded cheddar cheese (for topping)
  • 1 tablespoon olive oil
  • Fresh chives or green onions, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Cut each bell pepper in half lengthwise through the stem. Scoop out all the seeds and white membranes with a spoon.
  2. Brush the pepper halves with olive oil inside and out. Place them cut-side up in a 9×13 baking dish.
  3. Bake the empty peppers for 10 minutes to start softening them.
  4. While the peppers pre-bake, make the filling: In a mixing bowl, combine the softened cream cheese, buffalo sauce, ranch dressing, garlic powder, and onion powder. Mix until smooth and uniform.
  5. Fold in the shredded chicken, ½ cup cheddar cheese, and blue cheese (if using). Mix until everything is evenly coated. Taste and adjust seasoning if needed.
  6. Divide the filling evenly among the 8 pepper halves, mounding it up with a small spoon.
  7. Top each stuffed pepper with the remaining ½ cup shredded cheddar cheese.
  8. Cover the baking dish with aluminum foil and bake for 15 minutes.
  9. Remove the foil and bake for another 8-10 minutes, until the cheese is melted, bubbly, and starting to brown in spots.
  10. Let them rest for 5 minutes before serving. Sprinkle with fresh chives or green onions right before serving.

Notes

Don’t skip pre-roasting the peppers—it ensures they soften evenly. Use room temperature cream cheese for a smooth filling. Rotisserie chicken adds extra flavor. For a milder version, reduce hot sauce to ⅓ cup and add extra ranch dressing. Leftovers keep in the fridge for up to 4 days; reheat in the oven at 350°F for 10-12 minutes.

Nutrition

Keywords: buffalo chicken dip, stuffed peppers, cheesy, game day, easy dinner, low-carb, gluten-free

Find it online: https://prismtaste.com/best-cheesy-buffalo-chicken-dip-stuffed-peppers-recipe/