Cheesy Buffalo Chicken Stuffed Peppers
Easy buffalo chicken stuffed peppers loaded with creamy ranch-seasoned filling, pulled rotisserie chicken, and melted colby jack cheese. High protein, low calorie, and ready in 25 minutes.
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
Cream Cheese Substitution: You can use 1/3 less fat cream cheese instead of fat-free. Nutrition facts will vary slightly.
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
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
