buffalo stuffed peppers

Buffalo Chicken Stuffed Peppers

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Baking
  • Cuisine: American


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.


  • 1 lb. raw chicken breast, chopped into ½-inch pieces
  • 3 tsp. all-purpose white flour
  • ½ 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


  1. Preheat oven to 400°F.
  2. In a medium bowl toss the chicken with the flour and salt.
  3. Stir in the carrots, celery, 1/2 cup of the cheese, the Buffalo sauce, and the ranch dressing.
  4. Place the pepper halves on a large rimmed baking sheet. Divide the chicken mixture among the peppers.
  5. Top each pepper with 1 tablespoon of the remaining cheese.
  6. Bake until chicken is cooked through and peppers have achieved desired softness, 30-40 minutes.


  • Serving Size: 2 bell pepper halves