I’m always looking for ways to transform leftover rotisserie chicken into something special. These cheesy buffalo chicken stuffed peppers hit the mark every single time. The combination of tangy buffalo sauce, creamy ranch-seasoned filling, and melted colby jack creates magic in each bite.
What makes this recipe a winner is how macro-friendly it is. Each stuffed pepper delivers 27 grams of protein with only 230 calories. You’re getting 13 grams of carbs and 8 grams of fat per serving. If you’re tracking Weight Watchers points, each pepper comes in at just 4 SmartPoints.
The recipe comes together quickly with minimal prep work. You’ll need about 10 minutes to get everything ready and 15 minutes of active cooking. Total time from start to finish is just 25 minutes. This makes four generous servings, and I’d rate the difficulty level as easy.
I love using rotisserie chicken for recipes like this. It saves time and adds incredible flavor to the filling. The pulled chicken soaks up the buffalo sauce beautifully. When combined with fat-free cream cheese, you get this rich, creamy texture without excessive calories.
The ranch seasoning brings everything together perfectly. It adds that classic buffalo chicken dip flavor profile we all crave. Mixed with Frank’s RedHot Buffalo Sauce, it creates the ultimate comfort food experience.
Bell peppers serve as the perfect vessel for this filling. They provide structure and a subtle sweetness that balances the heat. Plus, they add extra nutrients and fiber to the meal. I recommend choosing peppers that can stand upright on their own.
The colby jack cheese topping melts into golden, bubbly perfection. It creates this irresistible crust on top of each pepper. You can even broil them at the end for extra browning if you prefer.
This recipe works great for meal prep too. The peppers hold up well in the fridge for several days. You can reheat individual servings throughout the week. They taste just as good on day three as they do fresh from the oven.
I’ve made these buffalo chicken stuffed peppers dozens of times now. They’re always a crowd-pleaser at potlucks and family dinners. Even people who claim they don’t like bell peppers end up asking for seconds.
The beauty of this recipe lies in its simplicity. You don’t need fancy techniques or hard-to-find ingredients. Everything comes from your regular grocery store. Most items you might already have in your kitchen.
Whether you’re cooking for meal prep, a weeknight dinner, or entertaining guests, these stuffed peppers deliver. They look impressive on the plate but require minimal effort. That’s my kind of recipe.
Detailed Recipe Instructions
Recipe Information
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Bell Peppers | 6 large | Choose peppers that stand upright |
| Chicken Stock | 1/2 C (120g) | Low sodium preferred |
| Frank’s RedHot Buffalo Sauce | 1/2 C (120g) | Original flavor recommended |
| Fat Free Cream Cheese | 8 oz | Cut into small pieces |
| Ranch Seasoning | 1 Tbsp | Dip mix or seasoning packets |
| Pulled Rotisserie Chicken | 12 oz | No skin, primarily breast meat |
| Shredded Colby Jack | 4 oz | Can substitute with cheddar |
Buffalo Chicken Stuffed Peppers Recipe Walkthrough
This straightforward recipe uses just a handful of ingredients. I’ll walk you through each step and share substitution options. You’ll also find answers to common questions throughout the instructions.
Step 1: Prepare the bell peppers.
Remove the seeds and membranes from all six bell peppers. Choose peppers that stand upright easily and have similar heights. This ensures even cooking and consistent filling distribution. They don’t need to be identical, but close is good.
Step 2: Create the buffalo chicken filling.
Combine buffalo sauce, chicken stock, and ranch seasoning in a large skillet. Heat over medium temperature until it starts to bubble. Add the cream cheese pieces gradually. Stir until completely melted and smooth. This creates the creamy base for your filling.
The recipe uses fat-free cream cheese to keep calories lower. You can substitute 1/3 less fat cream cheese if preferred. The nutrition facts will change slightly, but the taste remains excellent.
Pro tip: Want more flavor depth? Sauté some diced onion and minced garlic before adding liquids. This builds a stronger flavor foundation. Give the aromatics about three minutes to soften.
Once your sauce is smooth, add the pulled rotisserie chicken. Stir everything together until the chicken is fully coated. The mixture should look creamy and well combined. Let it simmer for two to three minutes.
Step 3: Fill the peppers.
Place your prepared peppers in a baking dish. They should fit snugly but not be crowded. Fill each pepper about 95% full with the buffalo chicken mixture. Leave a small gap at the top for the cheese later.
For precise macro tracking, measure the filling for each pepper. This ensures even distribution and accurate nutrition facts. I typically get about three-quarters cup of filling per pepper.
Step 4: Initial bake.
Cover the baking dish with aluminum foil. Make sure the foil doesn’t touch the filling tops. This prevents sticking while allowing proper steam circulation. Bake at 375°F for 20 minutes.
If your baking dish is deep enough, seal the foil tightly around edges. This can reduce cooking time by several minutes. The peppers should start softening during this phase.
Step 5: Add cheese and finish baking.
Remove the foil carefully after 20 minutes. The steam will be hot, so use oven mitts. Sprinkle the shredded colby jack evenly over all six peppers. Return to the oven uncovered.
Bake for an additional 15 to 20 minutes. The peppers should be fork-tender when done. The cheese will melt and start bubbling around the edges.
Optional finishing touch:
Switch your oven to broil for the final three minutes. This creates that golden-brown, bubbly cheese top. Watch carefully to prevent burning. The cheese should have slight charring in spots.
Let the peppers rest for five minutes before serving. This allows the filling to set slightly. It also prevents burning your mouth on the hot filling.
Tips, Variations & FAQs
Serving Suggestions
These buffalo chicken stuffed peppers shine with the right accompaniments. I always add sliced green onions on top. A drizzle of extra buffalo sauce never hurts either.
Blue cheese crumbles make an excellent topping for authentic buffalo flavor. Celery sticks on the side provide that classic buffalo wing experience. A dollop of ranch dressing works beautifully too.
My favorite serving method is over rice. When you cut into the pepper, the filling mixes with rice perfectly. You get this creamy, cheesy rice situation that’s incredibly satisfying. For lower carb options, use cauliflower rice instead.
Pro Tips for Success
Choose bell peppers with flat bottoms that stand easily. Wobbly peppers lead to uneven cooking and spilled filling. Red, yellow, and orange peppers tend to be sweeter than green ones.
If you don’t have ranch seasoning packets, make your own blend. Combine garlic powder, onion powder, dried dill, and parsley. Use about one tablespoon of this mixture total.
Pre-pulled rotisserie chicken from stores like Sprouts or Costco saves time. If using a whole rotisserie chicken, remove all skin first. Stick primarily to breast meat for the best nutrition profile.
Storage and Reheating
Store leftover stuffed peppers in an airtight container. They keep well in the refrigerator for up to four days. Reheat individual peppers in the microwave for two minutes. You can also reheat in the oven at 350°F for 15 minutes.
These peppers freeze surprisingly well too. Wrap each pepper individually in plastic wrap, then aluminum foil. They’ll keep frozen for up to three months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I speed up the cooking time?
Yes, there are several time-saving methods. Start baking empty peppers while preparing the filling. This pre-softens them and saves about 20 minutes total. Tightly covering your baking dish also reduces cook time. If you have an air fryer, cook four peppers at 375°F for 20 minutes total.
Can I make these in a smoker?
Absolutely! Cut five to six tall bell peppers in half vertically. Remove all seeds and membranes, then fill each half. Smoke directly on grates at 350°F for 40 minutes. Add shredded cheddar or gorgonzola cheese. Smoke another 5 to 10 minutes until cheese melts.
What substitutions work for the buffalo sauce?
Any hot sauce brand works, though Frank’s RedHot is classic. For milder heat, mix buffalo sauce with additional ranch dressing. Want it spicier? Add cayenne pepper or use extra hot buffalo sauce.
How do I calculate nutrition for rotisserie chicken?
Use pre-pulled rotisserie chicken products for easiest tracking. Most packages provide accurate nutrition information. If using whole chicken, weigh the meat after removing skin. Focus on breast meat, though small amounts from thighs work too.
Can I make these ahead of time?
Yes! Prepare the peppers and filling up to 24 hours ahead. Store separately in the refrigerator. Fill the peppers right before baking for best results. You can also fully assemble them, then bake later that day.
Enjoy your cheesy buffalo chicken stuffed peppers!
Cheesy Buffalo Chicken Stuffed Peppers
Ingredients
- 6 large Bell Peppers
- 1/2 cup 120g Chicken Stock (low sodium preferred)
- 1/2 cup 120g Frank’s RedHot Buffalo Sauce
- 8 oz Fat Free Cream Cheese cut into small pieces
- 1 Tbsp Ranch Seasoning dip mix or seasoning packets
- 12 oz Pulled Rotisserie Chicken no skin, primarily breast meat
- 4 oz Shredded Colby Jack Cheese
Instructions
- Prepare the bell peppers
- Remove the seeds and membranes from all 6 bell peppers. Choose peppers that can stand upright on their own and are relatively the same height for even cooking and filling distribution.
- Make the buffalo chicken filling
- In a large skillet over medium heat, combine the chicken stock, Frank’s RedHot Buffalo Sauce, and ranch seasoning. Bring to a gentle bubble. Add the cream cheese pieces gradually, stirring continuously until completely melted and smooth. Add the pulled rotisserie chicken and stir until fully coated. Let simmer for 2-3 minutes.
- Fill the peppers
- Preheat oven to 375°F. Place the prepared bell peppers upright in a baking dish. Fill each pepper about 95% full with the buffalo chicken mixture, leaving a small gap at the top for the cheese topping.
- Initial bake
- Cover the baking dish with aluminum foil, ensuring the foil doesn’t touch the filling tops to prevent sticking. Bake for 20 minutes until peppers begin to soften.
- Add cheese and finish baking
- Remove the foil carefully. Sprinkle the shredded colby jack cheese evenly over all 6 peppers. Return to the oven uncovered and bake for an additional 15-20 minutes until peppers are fork-tender and cheese is melted and bubbly.
- Optional broiling
- For extra golden-brown, bubbly cheese, switch the oven to broil for the final 2-3 minutes. Watch carefully to prevent burning.
- Rest and serve
- Let the stuffed peppers rest for 5 minutes before serving. This allows the filling to set slightly and prevents burning your mouth on the hot filling.
Notes
Ranch Seasoning Alternative: If you don’t have ranch seasoning packets, make your own by combining 1 tablespoon total of garlic powder, onion powder, dried dill, and parsley.
Flavor Boost: Sauté diced onion and minced garlic for 3 minutes before adding liquids for enhanced flavor depth.
Rotisserie Chicken: Use pre-pulled rotisserie chicken from stores like Sprouts or Costco for convenience. If using a whole chicken, remove all skin and use primarily breast meat.
Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in microwave for 2 minutes or in oven at 350°F for 15 minutes.
Freezing: Wrap individual peppers in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
Air Fryer Method: Cook 4 peppers at 375°F for 20 minutes total (you’ll need to scale the recipe back or cook in batches).
Smoker Method: Cut peppers in half vertically, remove seeds, fill, and smoke at 350°F for 40 minutes. Add cheese and smoke an additional 5-10 minutes.
Serving Suggestions: Serve over rice or cauliflower rice. Top with sliced green onions, extra buffalo sauce, blue cheese crumbles, or ranch dressing.
Nutrition Per Serving (1 stuffed pepper): 230 calories | 27g protein | 13g carbs | 8g fat | 4 WW SmartPoints
