Description

Spicy, creamy, and easy-to-make stuffed bell peppers filled with rotisserie chicken, cream cheese, and buffalo sauce. A perfect one-pan meal for game day or weeknight dinners.

Ingredients

Scale

4 large bell peppers (red, yellow, orange, or green)
2 cups cooked chicken, shredded or diced
8 oz cream cheese, softened
1/2 cup buffalo sauce (such as Frank’s RedHot)
1 cup shredded sharp cheddar cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup ranch dressing
1/2 cup additional shredded cheddar cheese
Cooking spray or olive oil spray

Instructions

Preheat oven to 375°F (190°C).
Wash peppers and pat dry. Cut off the tops about an inch down and scrape out seeds and white membranes with a spoon.
If necessary, trim a tiny slice off the bottom of each pepper so they sit flat in the baking dish.
In a medium mixing bowl, combine softened cream cheese, shredded chicken, buffalo sauce, garlic powder, onion powder, and 1 cup of shredded cheddar. Mix until creamy and cohesive.
Generously fill each pepper with the chicken mixture, mounding it slightly on top.
Drizzle 1/2 cup ranch dressing over the top of each stuffed pepper.
Place the baking dish in the oven and bake for 20 minutes.
Remove from oven and sprinkle the remaining 1/2 cup of cheddar cheese on top.
Return to oven and bake for another 5-10 minutes, until cheese is melted, bubbly, and slightly browned.
Let cool for 5 minutes before serving.

Notes

Ensure cream cheese is fully softened to avoid lumps. Do not overstuff the peppers to prevent leaking. Can be assembled up to 24 hours ahead and refrigerated before baking. Add 5 minutes to baking time if baking from cold.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 450
Sugar: 8
Sodium: 800
Fat: 28
Saturated Fat: 14
Carbohydrates: 15
Fiber: 3
Protein: 35

Keywords: buffalo chicken, stuffed peppers, game day food, easy dinner, rotisserie chicken, spicy chicken, gluten-free dinner, one-pan meal