Buffalo Chicken Stuffed Peppers



– 4 bell peppers, cut lengthwise with internal pulp and seeds removed – 16 oz. pre-cooked, shredded chicken – 8 oz. package, cream cheese, room temperature – 1 cup cheddar cheese, freshly shredded, divided – ½ cup mozzarella cheese, freshly shredded – 1/3 cup wing sauce – 1 tablespoon ranch seasoning mix – 2 tablespoons water Toppings: – 2 tablespoons green onions, sliced – 2 tablespoons blue cheese or goat cheese crumbles


Step 1

Preheat oven to 350 degrees. Lightly spray a casserole dish or 9 x 13” pan with non-stick cooking spray. Place the prepared bell pepper halves into the pan. Set aside.

Step 2

To a mixing bowl, add the shredded chicken, cream cheese, ½ cup cheddar cheese, mozzarella cheese, wing sauce and ranch seasoning. Mix well with a rubber scraper. The mixture will be thick and creamy.

Step 3

Divide the mixture evenly into each bell pepper, filling to the edges.

Step 4

Add the water to the bottom of the baking dish. Cover the dish tightly with foil and bake at 350 degrees for 30 minutes.

Step 5

Remove from oven and top the stuffed peppers with the reserved cheddar cheese. Bake for another 10 minutes, uncovered, or until the cheese is completely melted and light golden brown.

Step 6

Let the peppers cool for 5-10 minutes before serving. Top with the green onions and cheese crumbles just before serving.