Description

This Buffalo Chicken Stuffed Peppers recipe is a flavorful and easy-to-make dish perfect for a weeknight dinner. It combines tender chunks of chicken breast tossed in a spicy Buffalo wing sauce with shredded carrots, celery, and creamy ranch dressing, all stuffed into halved bell peppers and baked to perfection. Topped with melted Cheddar cheese, these stuffed peppers offer a delicious twist on classic Buffalo chicken flavors with a healthy vegetable boost.

Ingredients

Scale

Chicken Mixture

1 lb. raw chicken breast, chopped into 1/2-inch pieces
3 tsp. all-purpose white flour
1/2 tsp. salt
2 medium carrots, shredded
2 medium ribs celery, thinly sliced
1 cup shredded Cheddar cheese, divided
3 Tbsp. Buffalo wing sauce
2 Tbsp. ranch dressing

Vegetables

4 bell peppers, halved

Instructions

Preheat Oven: Preheat your oven to 400°F (205°C) to prepare for baking the stuffed peppers.
Prepare Chicken Mixture: In a medium bowl, toss the chopped chicken breast pieces with the all-purpose flour and salt until evenly coated. This will help the chicken mixture hold together while baking.
Add Vegetables and Sauces: Stir in the shredded carrots, thinly sliced celery, 1/2 cup of shredded Cheddar cheese, Buffalo wing sauce, and ranch dressing. Mix thoroughly to combine all flavors evenly.
Assemble Peppers: Arrange the halved bell peppers on a large rimmed baking sheet. Divide the prepared chicken mixture evenly among the pepper halves, stuffing each generously.
Add Cheese Topping: Sprinkle approximately 1 tablespoon of the remaining shredded Cheddar cheese on top of each stuffed pepper to create a cheesy crust as it bakes.
Bake: Bake in the preheated oven for 30 to 40 minutes, or until the chicken is fully cooked through and the peppers are softened to your desired texture. The cheese should be melted and slightly golden.

Notes

You can use green, red, yellow, or orange bell peppers based on your preference or availability.
To make this dish spicier, add extra Buffalo wing sauce or include some cayenne pepper in the chicken mixture.
For a creamier texture, substitute the ranch dressing with blue cheese dressing.
Make sure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Keywords: Buffalo chicken, stuffed peppers, baked stuffed peppers, Buffalo wing sauce, easy dinner, healthy stuffed peppers