These Spicy Buffalo Chicken Stuffed Peppers are a flavorful and healthy meal that combines the bold heat of buffalo chicken with the tender sweetness of bell peppers. This dish is packed with protein and has a delicious creamy texture from the ranch dressing and melted mozzarella. Perfect for a weeknight dinner, meal prep, or a game day snack, these stuffed peppers will satisfy your cravings without compromising on taste or health.
Why You’ll Love This Recipe
If you love the spicy kick of buffalo wings and the satisfying flavors of stuffed peppers, this dish is for you! The ground chicken is cooked in a spicy buffalo sauce and mixed with creamy ranch dressing, then stuffed into tender bell peppers and topped with melty mozzarella cheese. It’s a low-carb, gluten-free meal that’s bursting with flavor. Plus, it’s easy to prepare and ready in just 45 minutes, making it a great choice for busy nights!
Ingredients
- 4 large bell peppers, halved and seeded
- 1 pound ground chicken
- 1/2 cup hot sauce (like Frank’s RedHot)
- 1/4 cup ranch dressing
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped green onions and cilantro for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 375°F (190°C). Place the halved bell peppers in a baking dish.
- Heat olive oil in a skillet over medium heat and sauté the onions and garlic until translucent.
- Add ground chicken to the skillet and cook through, breaking it up as it cooks. Season with salt and pepper.
- Stir in the hot sauce and ranch dressing, mixing well until the chicken is coated.
- Stuff the bell peppers with the buffalo chicken mixture. Top each stuffed pepper with shredded mozzarella cheese.
- Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Garnish with chopped green onions and cilantro before serving.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Variations
- Add Veggies: For extra nutrition, stir in some chopped spinach, zucchini, or mushrooms into the buffalo chicken mixture.
- Cheese Variety: While mozzarella is a classic choice, you can also use cheddar or pepper jack for a bolder flavor.
- Make it Spicier: If you like more heat, add extra hot sauce or a diced jalapeño to the chicken mixture for an added kick.
- Vegan Option: Swap the ground chicken with a plant-based meat alternative and use dairy-free cheese for a vegan-friendly version.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: To reheat, place the stuffed peppers in a 350°F (175°C) oven for 10-15 minutes until heated through. You can also microwave individual servings for 1-2 minutes.
FAQs
1. Can I use a different type of meat?
Yes, you can use ground turkey, lean beef, as a substitute for ground chicken.
2. Can I make this recipe ahead of time?
Yes! You can prepare the stuffed peppers ahead of time, cover them, and refrigerate them until you’re ready to bake. Just add a few extra minutes to the baking time if you’re cooking from the fridge.
3. Can I freeze these stuffed peppers?
Yes, you can freeze the stuffed peppers before or after baking. To freeze before baking, assemble them, wrap them tightly in plastic wrap, and store in a freezer-safe bag for up to 3 months. When ready to cook, bake them directly from the freezer at 375°F (190°C) for 35-40 minutes.
4. What can I serve with these stuffed peppers?
These stuffed peppers pair well with a simple side salad, roasted vegetables, or even cauliflower rice for a low-carb meal.
5. How do I make the peppers more tender?
For softer peppers, you can blanch them in boiling water for 2-3 minutes before stuffing them. This step can be skipped if you prefer the peppers to retain a bit of crunch.
6. Can I add more ranch dressing to the mixture?
Yes, if you prefer a creamier filling, you can add a bit more ranch dressing. Just be mindful of the flavor balance with the hot sauce.
7. Can I use a different kind of cheese?
Absolutely! You can substitute mozzarella with cheddar, pepper jack, or a blend of your favorite cheeses for a different taste.
8. How can I adjust the spice level?
Adjust the heat by adding more or less hot sauce based on your spice tolerance. You can also use a milder hot sauce if you prefer less heat.
9. Can I make these stuffed peppers without cheese?
Yes, you can omit the cheese if you want a dairy-free version or prefer the peppers without it. The filling will still be delicious!
10. Can I prepare this recipe in a slow cooker?
While this recipe is best baked in the oven, you can cook the ground chicken mixture in a slow cooker for about 3-4 hours on low, then stuff the peppers and bake them for 10-15 minutes to melt the cheese.
Conclusion
Spicy Buffalo Chicken Stuffed Peppers are a perfect combination of bold flavor, protein-packed filling, and the perfect amount of spice. This easy, healthy dish is quick enough for a weeknight dinner and impressive enough for guests. With the delicious blend of buffalo chicken, melted cheese, and tender bell peppers, this dish will quickly become a favorite in your dinner rotation!
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Spicy Buffalo Chicken Stuffed Peppers
These Spicy Buffalo Chicken Stuffed Peppers combine the bold heat of buffalo chicken with tender bell peppers, ranch dressing, and melted mozzarella cheese. A low-carb, gluten-free dish, it’s perfect for weeknight dinners, meal prep, or a game day snack. Quick to make and packed with flavor, these stuffed peppers will satisfy your cravings!
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 4 large bell peppers, halved and seeded
- 1 pound ground chicken
- 1/2 cup hot sauce (like Frank’s RedHot)
- 1/4 cup ranch dressing
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped green onions and cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Place the halved bell peppers in a baking dish.
- Heat olive oil in a skillet over medium heat and sauté the onions and garlic until translucent.
- Add ground chicken to the skillet and cook through, breaking it up as it cooks. Season with salt and pepper.
- Stir in the hot sauce and ranch dressing, mixing well until the chicken is coated.
- Stuff the bell peppers with the buffalo chicken mixture. Top each stuffed pepper with shredded mozzarella cheese.
- Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Garnish with chopped green onions and cilantro before serving.
Notes
- Add Veggies: Stir in chopped spinach, zucchini, or mushrooms for added flavor and nutrition.
- Cheese Variety: Use cheddar, pepper jack, or a cheese blend for a different flavor profile.
- Make it Spicier: Add extra hot sauce or diced jalapeños for more heat.
- Vegan Option: Swap the ground chicken for a plant-based meat alternative and use dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Healthy
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
