Easy Buffalo Chicken Dip Stuffed Peppers in 20 Minutes
These Buffalo Chicken Dip Stuffed Peppers are a quick and satisfying weeknight dinner or game day snack, combining creamy, spicy buffalo chicken filling with tender bell peppers. Ready in just 20 minutes, they deliver all the flavor of a party dip without the guilt.
- Prep Time: 10 minutes
- Cook Time: 10-18 minutes
- Total Time: 20 minutes
- Yield: 4 servings (8 pepper halves) 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
- 4 oz cream cheese, softened
- 1/3 cup buffalo hot sauce (Frank’s RedHot recommended)
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch or blue cheese dressing (optional)
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 4 medium bell peppers (any color)
- 1 tablespoon olive oil
- 1/4 cup extra shredded cheddar cheese for topping
Instructions
- Preheat your oven to 375°F (190°C) or air fryer to 350°F (175°C).
- Wash and dry the bell peppers. Cut each in half lengthwise through the stem, remove seeds and membranes. Brush cut sides lightly with olive oil.
- Shred the cooked chicken (if using rotisserie, remove skin and bones first). You should have about 2 cups.
- In a medium bowl, combine softened cream cheese, buffalo hot sauce, ranch or blue cheese dressing (if using), garlic powder, and a pinch of black pepper. Stir until smooth. Add shredded chicken and 1/2 cup cheddar cheese; mix until evenly coated.
- Divide the filling evenly among the 8 pepper halves, pressing it in firmly. Sprinkle the extra 1/4 cup cheddar cheese over the tops.
- Place stuffed peppers on a baking sheet (oven) or in the air fryer basket. Oven: bake for 15-18 minutes until peppers are tender and cheese is melted. Air fryer: cook at 350°F for 10-12 minutes, checking at 8 minutes.
- Let rest for 2-3 minutes before serving. Serve warm with extra ranch or blue cheese dressing if desired.
Notes
For best results, soften cream cheese to room temperature before mixing. Pat shredded chicken dry to avoid watery filling. Peppers are done when fork-tender but still hold their shape. For extra flavor, broil empty pepper halves cut-side down for 2-3 minutes before stuffing.
Nutrition
- Serving Size: 2 stuffed pepper hal
- Calories: 390
- Sugar: 6
- Sodium: 1040
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 4
- Protein: 32
Keywords: buffalo chicken dip, stuffed peppers, easy weeknight dinner, game day snack, low carb, keto, gluten-free