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  • Writer's pictureMegan George

Buffalo Chicken Stuffed Peppers


  • 3 large bell peppers, halved and deseeded

  • 1 pound cooked, shredded chicken (about 4 cups lightly packed)

  • 2 cups shredded cheddar cheese

  • 3 tbsp mayonnaise

  • 1/2 cup Hot Sauce (I used Franks Redhot)

  • 1 tbsp Ranch Seasoning packet (I used Hidden Valley Ranch Packet)

  • 3 tbsp blue cheese crumbles


  1. Halve peppers and deseed. Place in a baking dish or sheet pan, cover in foil and place in the oven. Preheat oven to 375F. Once the oven comes to temperature, cook peppers for 7-10 minutes more.

  2. Remove peppers from the oven, remove the extra water from the inside of the peppers and season with salt and pepper.

  3. Place shredded chicken into a medium bowl and mix the ranch seasoning into the shredded chicken.

  4. Add mayo to a small bowl and gradually stir in the buffalo sauce, stir the sauce into the seasoned shredded chicken.

  5. Stir 1 ½ cups cheese into the chicken. Stuff the peppers with the buffalo chicken mixture and top with remaining cheese.

  6. Place a small piece of parchment over the peppers and cover with foil. Bake for 15-20 minutes or until hot all the way through.

  7. Top the peppers with more buffalo sauce, if desired. Drizzle with blue cheese or ranch dressing and top with crumbled cheese.

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