Best Easy Buffalo Chicken Dip Stuffed Peppers
These Buffalo Chicken Dip Stuffed Peppers combine the tangy, spicy, creamy magic of buffalo chicken dip in a neat, hand-held bell pepper half. Ready in 30 minutes, they’re perfect for parties and always get rave reviews.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 4 large bell peppers (red or orange preferred)
- 2 cups cooked chicken (shredded or diced, rotisserie recommended)
- 8 ounces cream cheese, softened
- 1/2 cup Frank’s RedHot sauce (or more to taste)
- 1/4 cup ranch dressing
- 1 1/2 cups shredded cheddar cheese, divided
- 3–4 green onions, sliced
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil.
- Cut each bell pepper in half lengthwise through the stem. Remove seeds and membranes. Arrange cut-side up on the prepared baking sheet.
- In a large mixing bowl, combine softened cream cheese, 1/2 cup hot sauce, 1/4 cup ranch dressing, 1/2 teaspoon garlic powder, and a pinch of salt and pepper. Stir until smooth.
- Fold in 2 cups shredded chicken, 1 cup shredded cheddar cheese, and most of the sliced green onions (reserve some for garnish). Mix until evenly coated.
- Spoon the filling evenly into the 8 pepper halves, mounding slightly. Use about 1/4 cup filling per half.
- Sprinkle remaining 1/2 cup shredded cheddar over the stuffed peppers.
- Bake for 18-22 minutes, until peppers are tender but still hold their shape and cheese is melted and starting to brown.
- Optional: Broil for 1-2 minutes for extra browning. Watch carefully.
- Let rest for 5 minutes before serving.
- Garnish with reserved green onions. Serve warm with extra ranch or blue cheese dressing for dipping.
Notes
For best results, soften cream cheese at room temperature for 20-30 minutes. Use a cookie scoop for even filling. Line the pan for easy cleanup. Peppers can be assembled up to 24 hours in advance; add 5 minutes to baking time if starting from cold. Leftovers keep in the refrigerator for up to 4 days; reheat in a 350°F oven for 10 minutes. Not recommended for freezing.
Nutrition
- Serving Size: 1 stuffed pepper hal
- Calories: 210
- Sugar: 3
- Sodium: 520
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 5
- Fiber: 1
- Protein: 16
Keywords: buffalo chicken dip, stuffed peppers, party appetizer, buffalo chicken, game day food, easy appetizer, gluten-free, low-carb