These Buffalo Chicken Stuffed Peppers are the best stuffed peppers I’ve ever had. So much flavor and so quick to make. Make them for dinner tonight!
This Buffalo Chicken Stuffed Pepper Recipe is super-quick and super-easy to make. You mixed together chopped up, uncooked chicken breast, shredded cheese, shredded carrots and thinly sliced celery with Buffalo sauce and ranch dressing (do you SEE all those Buffalo chicken flavors in there?). Then you loosely stuff the mixture into peppers and bake until cooked through, 30 minutes. Really easy. Really tasty.
Video: Making Buffalo Chicken Stuffed Peppers
Can Raw Chicken Go In Stuffed Peppers?
You might be wondering about the raw chicken in this recipe. I hear you. Normally any meat going into a stuffed pepper has to be cooked first. So why can you put raw chicken in these?
There are two reasons. First, you chop the chicken into small pieces so that it’s quicker for it to cook through.
Second, by doing the peppers in halves (look at the picture or watch the video above) there isn’t as much filling. That means that the center of the pepper can get hot enough quickly enough for the chicken to cook. Note that even though the chicken is small and is very likely to be cooked through in the given cooking time, it is best to be safe and check that the internal temperature of the peppers (right in the middle of the chicken filling) is at least 165F. Use an instant-read thermometer to check that.
Halved Or Whole Peppers?
This method, using halved peppers, works really well. If you want to do whole peppers, I’d say cook the chicken first. Here’s a primer on how to make stuffed peppers that includes advice on cutting the peppers, what to include in fillings, when to use raw and when to use fully-cooked ingredients, and how long to cook them, in case you want to tweak this at all.
And, on the off chance that you’re not in the mood for Buffalo flavors, I’ve got more great stuffed pepper recipes here. You can even make stuffed peppers in the air fryer!
The Ranch Dressing
You can use store-bought ranch dressing to make these peppers. If you don’t have that, the easiest thing to do is to mix up a small batch of homemade ranch seasoning and mix some with 2 tablespoons of sour cream. Or, just mix some dried dill, garlic powder, and salt with 2 tablespoons of sour cream, which will approximate the ranch flavor pretty well.
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Buffalo Chicken Stuffed Peppers
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Baking
- Cuisine: American
DESCRIPTION
These peppers have raw chicken inside. Make sure that you test the internal temperature with an instant-read thermometer before serving. They need to be at 165°F.
Ingredients
- 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
- 4 bell peppers, each cut in half from stem to base, seeds removed
Instructions
- Preheat oven to 400°F.
- In a medium bowl toss the chicken with the flour and salt.
- Stir in the carrots, celery, 1/2 cup of the cheese, the Buffalo sauce, and the ranch dressing.
- Place the pepper halves on a large rimmed baking sheet. Divide the chicken mixture among the peppers.
- Top each pepper with 1 tablespoon of the remaining cheese.
- Bake until chicken is cooked through and peppers have achieved desired softness, 30-40 minutes.
Nutrition
- Serving Size: 2 bell pepper halves
This post originally appeared in February 2014 and was revised and republished in October 2021.
Kayla says
Love this recipe! The only issue I have is that they come out watery. Do you know why this would be?
Christine Pittman says
Kayla, It’s likely juices from the chicken seeping out. That’s why there’s flour mixed with the chicken. That should do the trick. You could try adding more flour. Or try cooking them on a rack so that any water drips down and the peppers aren’t sitting in it.
Jessica Bolsei says
Just made these and they’re fantastic! Just made one small tweak- NO ranch!! As a local Buffalonian, ranch is a NO NO! I substituted the ranch with crumbly blue cheese (you could also use liquid but i prefer crumbly) and Franks Red Hot because its not Buffalo Chicken if its not Franks! This was one of the best meals i’ve ever made! Will definitely share with others :)
Christine Pittman says
Jessica, I hear you on the ranch but sadly I’m just not a blue cheese dressing fan. I’m delighted it worked with your tweak though!
Gayle says
Made these for dinner the other day and they are fantastic! A definite keeper… Thanks for sharing!
Christine Pittman says
That’s great news, Gayle. So happy you liked them and thanks for letting me know!
Mrs b says
I made these tonight and they were amazing!!
Cheryl says
I made these for dinner last night. They were perfect! The flavors were great. My husband thought the peppers were a bit al dente. But I think I preferred them to the way stuffed peppers are sometimes sort of more mushy. Thanks so much for this recipe. I’ll make it again for sure!
Christine Pittman says
Cheryl, I am so so happy that you make my recipe and that you like it. My husband also thought the peppers were al dente and I also disagreed. Maybe there are two kinds of people in the world, those who like al dente peppers and those who don’t!
Brenda @ a farmgirl's dabbles says
Thank you so much for everything you did to make this baby shower for Katie happen! These peppers sound awesome! (And I love how you pre-prove she’s going to love them, too!)
Jen says
I just made these for dinner, and my husband immediately asked if I could make them again next week. They are SO delicious! Followed your recipe exactly as is and wouldn’t change a single thing about it. The flavors are perfect! Also, just in case anyone is wondering, this makes for a very healthy dinner (only
120 calories and 10 grams of protein per stuffed pepper half!) Thanks so much for sharing!
leslie says
Oh my! These look like they are bursting with flavor!!!!!!! Thanks for organizing this for Katie!!!
Jocelyn @BruCrew Life says
What an absolutely awesome idea to stuff buffalo chicken into peppers. This is a must try for sure! Thank you for organizing this fun baby shower for Katie. She is such a sweetheart!!!
Caroline @ chocolate & carrots says
These look amazing and perfect for Katie’s baby shower! :D Thank you for including me Christine!
Wendi @ H2OBungalow says
This recipe looks so good! One of my favorite meals ever is buffalo chicken. What a perfect dish for Katie & her shower. I had no idea she loved stuffed peppers so much :) It was so nice to meet you through Katie as well! I’ll have to dig around for your kale recipes while I’m here.
★★★★★
Sharon ~ Life After Empty Nest says
YUM!! This looks delish!
My hubby will die for these stuffed peppers. I am “pinning” to make next week.
Thank you for organizing this virtual baby shower for Katie! (I’m planning all my meals in one place!!)
xoxo
Kelly of Simply Kelly Designs says
This recipe looks great Christine! We love peppers at my house so I am going to try it.
Sarah says
Looks delicious Christine! :)
Katie says
Oh Christine, you brought tears to my eyes, friend. Thank you for organizing this and thank you for being such an amazing friend! I’m so glad we met through blogging. And these peppers! Ahhh I die. I would never have thought to put raw chicken in a “stuffed pepper”. MUST TRY ASAP!
Marjory @ Dinner-Mom says
Sounds like the perfect recipe for Katie…and all the other stuffed pepper, buffalo chicken lovers out there. So happy to join in the fun wishing Katie the best with her little one on the way. Cheers!