Buffalo Chicken Stuffed Peppers That Don't Turn Soggy
These buffalo chicken stuffed peppers come out crispy-edged and creamy with a spicy, cheesy filling — no watery bottoms. A quick pre-roast keeps the peppers firm while the whole dinner comes together in 45 minutes.
Equipment
- 9x13-inch baking dish
- Small Mixing Bowl
- Sharp Knife and Cutting Board
- Fork
Ingredients
For the Peppers
- 4 large bell peppers, halved and seeded (orange or red preferred)
- 1 pinch salt and black pepper
For the Buffalo Chicken Filling
- 2 cups cooked shredded chicken (about 1 1/2 pounds)
- 3/4 cup buffalo sauce (such as Frank's RedHot)
- 4 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup crumbled blue cheese (optional)
For Serving
- 2 green onions, sliced
- 1/4 cup ranch or blue cheese dressing, for drizzling
Instructions
- Preheat the oven to 375°F. Slice each bell pepper in half through the stem, top to bottom, then scoop out the seeds and membranes. Arrange the pepper halves cut side up in a 9x13-inch baking dish and season the insides with a pinch of salt and pepper.
- Pre-roast the peppers for 10 minutes, just until the edges look shiny and start to wrinkle.
- Meanwhile, in a small bowl, combine the shredded chicken, 3/4 cup buffalo sauce, softened cream cheese, and 1/2 cup of the shredded cheddar. Mash with a fork until everything is evenly coated and creamy-looking.
- Let the filling sit for at least 5 minutes while the peppers finish roasting.
- Remove the peppers from the oven and divide the filling evenly among the 8 halves, mounding it slightly above the edges.
- Sprinkle the remaining 1/2 cup cheddar over the top of each pepper.
- Bake for 20–25 minutes until the filling is hot and the cheese is melted and starting to brown. Let rest 5 minutes, then sprinkle with sliced green onions and serve with dressing and extra buffalo sauce on the side.
Notes
Make ahead: The baked peppers keep in the fridge for up to 4 days. Reheat in a 350°F oven for 10–12 minutes to keep the peppers firm. Freeze baked peppers in a single layer, then transfer to a freezer bag for up to 3 months; bake from frozen at 350°F for 25–30 minutes.
Don't skip the pre-roast — it's the key to preventing soggy peppers. For extra heat, stir in chopped pickled jalapeños or use a hotter buffalo sauce.