CHEESY BUFFALO CHICKEN STUFFED BELL PEPPERS: The Melty, Spicy Weeknight Hero You’ll Make on Repeat

You want a dinner that slaps? This is it. Juicy shredded chicken, unapologetically sauced in buffalo heat, stuffed into sweet bell peppers and smothered in cheese that pulls like a commercial.

It’s fast, it’s filling, and it turns boring leftovers into a “whoa, we’re doing this again” situation. No complex techniques, no mystery ingredients—just bold flavor and big payoff. Make this once, and watch your rotation get an upgrade.

Why This Recipe Works

Buffalo chicken loves creamy, cooling elements—so we balance hot sauce with ranch or blue cheese dressing for a mix that’s spicy but not a face-melter.

The bell peppers act like natural bowls, softening in the oven while keeping things tidy and portion-controlled. Shredded chicken keeps the prep quick and plays nicely with sauce, soaking up flavor like a sponge. And cheese on top?

It seals in moisture, crisps around the edges, and gives you that irresistible gooey factor.

Shopping List – Ingredients

• 4 large bell peppers (any color; red and yellow are sweetest)
• 3 cups cooked shredded chicken (rotisserie works great)
• 1/2 cup buffalo wing sauce (Frank’s-style preferred)
• 1/3 cup ranch or blue cheese dressing (your call)
• 1 cup shredded mozzarella
• 1 cup shredded sharp cheddar
• 2 green onions, thinly sliced
• 1 rib celery, finely diced (optional but classic)
• 1 tablespoon butter (optional, for richness)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste
• Optional toppings: crumbled blue cheese, extra buffalo sauce, extra ranch, chopped parsley

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet or a 9×13 pan with foil for easy cleanup. A light oil spray helps prevent sticking.
2. Prep the peppers. Slice bell peppers in half lengthwise, remove seeds and membranes. Place cut-side up on the pan.

   Season lightly with salt and pepper.

3. Soften the peppers (optional but recommended). Bake the empty pepper halves for 10 minutes to jumpstart tenderness. This prevents crunchy edges with a mushy filling situation—no thanks.
4. Mix the filling. In a large bowl, combine shredded chicken, buffalo sauce, ranch or blue cheese dressing, garlic powder, onion powder, celery, green onions, and butter (if using). Stir until the chicken is evenly coated and glossy.

   Taste and adjust salt/pepper.

5. Add the cheese. Fold in half the mozzarella and half the cheddar. This melts inside; the rest goes on top for that golden finish.
6. Stuff generously. Spoon the buffalo chicken mixture into each pepper half, mounding slightly. Don’t be shy—full peppers = happy eaters.
7. Top with remaining cheese. Divide evenly over the peppers.

   Press lightly to help it adhere.

8. Bake. Return to the oven for 15–20 minutes, until the peppers are fork-tender and the cheese is melted and bubbling with a few golden spots.
9. Finish strong. Drizzle with extra buffalo sauce, ranch or blue cheese dressing, and sprinkle with blue cheese crumbles or more green onions if you like. Rest 5 minutes so the filling sets (and you don’t scorch your tongue).
10. Serve. Pair with a crisp salad, carrot sticks, or roasted potatoes. Then accept compliments graciously.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Wrap each stuffed pepper tightly in foil, then place in a freezer bag; freeze up to 2 months.

  Thaw overnight in the fridge for best texture.

• Reheat: Oven at 350°F for 12–15 minutes (covered, then uncover to re-crisp). Microwave works in a pinch, but the cheese won’t be as snappy.

Benefits of This Recipe

• High-protein, lower-carb meal: You get satisfying protein without a pasta or rice base.
• Meal-prep friendly: Make once, eat multiple times. It reheats like a champ.
• Customizable heat level: Dial the spice up or down without losing flavor—great for mixed households.
• Leftover magic: Rotisserie chicken and sad fridge veggies get repurposed into something craveable.

  Efficiency for the win, IMO.

• Balanced texture: Tender peppers, creamy filling, gooey cheese, and a fresh crunch from celery and green onion.

Pitfalls to Watch Out For

• Watery peppers: Skipping the pre-bake can lead to excess moisture. Pre-bake or pat dry after rinsing.
• Over-saucing: Too much dressing or hot sauce will make the filling runny. Stick to the amounts first, then adjust.
• Undercooked peppers: If you like very soft peppers, add 5–10 extra minutes.

  Tough peppers are a buzzkill.

• Bland heat: Not all hot sauces are equal. Use a buffalo-style wing sauce for the right tang and butteriness.
• Cheese burn: If the top browns too fast, tent with foil for the last few minutes.

Mix It Up

• Keto-ish swap: Add chopped cooked bacon and use blue cheese dressing. Skip the celery if you want ultra-low carb.
• Veg-forward: Stir in finely chopped sautéed mushrooms or riced cauliflower for extra volume and nutrients.
• Extra protein: Add 1/2 cup cottage cheese to the filling for a creamy boost—promise, you won’t taste it, just more protein.
• Different cheeses: Try pepper jack for spice, provolone for melt, or a mozzarella/Fontina combo for stretch goals.
• Grain add-in: Mix in 1 cup cooked quinoa or brown rice if you want a heartier, bowl-style pepper.
• Saucy twist: Half buffalo, half BBQ for a sweet-heat vibe.

  Not traditional, but your kitchen, your rules.

FAQ

Can I use raw chicken instead of cooked?

You can, but it changes the workflow. Cook the chicken first (poach, roast, or Instant Pot), shred it, then proceed. Using pre-cooked or rotisserie chicken keeps this fast and foolproof.

What’s the best buffalo sauce to use?

A classic wing sauce (like Frank’s RedHot Buffalo) offers the right balance of heat, vinegar, and butteriness.

Straight hot sauce can be too sharp and thin for this recipe.

Do I need to peel the bell peppers?

Nope. The skin softens in the oven and helps the pepper keep its structure. Peeling would make them collapse and turn into a mess.

Hard pass.

How do I make it less spicy?

Use mild buffalo sauce, add more ranch/blue cheese, and increase the mozzarella slightly. You’ll keep the flavor without the flame-thrower effect.

Can I make these dairy-free?

Yes. Use a dairy-free ranch, skip the butter, and sub in a good melting vegan cheese.

The texture and spice still deliver.

What sides go well with this?

Think cool and crunchy: carrot and celery sticks, cucumber salad, or a chopped slaw. Roasted potatoes or sweet potato wedges make a hearty pairing if you want extra carbs, FYI.

Do leftovers get soggy?

If stored properly, not really. Reheat in the oven to re-crisp the cheese and evaporate excess moisture.

Microwaving is faster but a bit softer.

Can I make them ahead?

Assemble up to a day in advance and refrigerate. Bake an extra 5–10 minutes if starting cold. Or bake fully, cool, and reheat—both methods work.

What color bell pepper is best?

Red, yellow, and orange are sweeter and pair beautifully with buffalo tang.

Green is more bitter—still good, just more assertive. Choose your adventure.

Is there a gluten concern?

The recipe is naturally gluten-free, but check labels on buffalo sauce and dressing to be safe. Some brands sneak in wheat-based thickeners.

In Conclusion

CHEESY BUFFALO CHICKEN STUFFED BELL PEPPERS are the kind of weeknight win that tastes like a game-day splurge.

They’re bold, melty, and absurdly easy to customize. Whether you like a gentle zing or full-on fire, this recipe bends to your taste and your schedule. Make them once, and they’ll be the reason your fridge leftovers never get boring again.