Creamy, spicy, and packed with protein—these Buffalo Chicken Stuffed Peppers are a gluten-free twist on your favorite dip. #buffalochicken #glutenfreeappetizers #stuffedpeppers
Buffalo Chicken Stuffed Peppers (Gluten-Free)
Buffalo Chicken Stuffed Peppers take the crowd-pleasing flavors of classic buffalo dip and pack them into sweet, tender bell peppers for a naturally gluten-free, protein-packed dish. Perfect as an appetizer, party snack, or even a light main course, they’re creamy, spicy, and baked until bubbly with melted cheese on top.
Ready in under 45 minutes, they’re the perfect way to serve buffalo chicken without the chips.
1. Yield, Time & Tools
- Yield: 6 stuffed pepper halves (3 servings as mains or 6 as apps)
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Tools Needed: Baking dish, mixing bowls, knife, spoon
2. Ingredients
- 3 large bell peppers (red, orange, or yellow), halved and seeded
- 2 cups cooked shredded chicken (rotisserie works great)
- ½ cup cream cheese, softened
- ½ cup buffalo sauce
- ½ cup shredded cheddar cheese, plus more for topping
- ¼ cup ranch or blue cheese dressing
- 2 green onions, sliced
- Salt and pepper, to taste
Optional Garnish:
- Extra sliced green onions
- Blue cheese crumbles
- Drizzle of ranch or buffalo sauce
3. Preparation Steps
A. Prep the Peppers
Preheat oven to 375°F. Arrange pepper halves cut-side up in a baking dish.
B. Make the Filling
In a bowl, mix shredded chicken, cream cheese, buffalo sauce, cheddar, ranch dressing, green onions, salt, and pepper until creamy and well combined.
C. Stuff & Bake
Spoon buffalo chicken mixture evenly into pepper halves. Top with a little extra shredded cheese.
Bake for 25–30 minutes, until peppers are tender and cheese is melted and bubbly.
D. Garnish & Serve
Top with extra green onions, blue cheese crumbles, or a drizzle of ranch. Serve hot.
4. Tips & Variations
- Swap bell peppers for mini sweet peppers for bite-sized party snacks.
- Use shredded rotisserie chicken for extra convenience.
- Add chopped celery for crunch.
- Make it spicier with extra hot sauce or cayenne.
5. Troubleshooting FAQ
Why are my peppers too firm?
Bake longer or pre-roast peppers 5–10 minutes before stuffing.
Can I make it dairy-free?
Yes—use dairy-free cream cheese and cheese shreds.
How do I make it less spicy?
Use mild buffalo sauce and extra ranch to mellow the heat.
Can I freeze them?
Yes—freeze baked, cooled peppers; reheat at 350°F until warmed through.
6. Serving Suggestions
- Serve with celery sticks and carrot sticks.
- Pair with a crisp green salad.
- Enjoy with a side of roasted potatoes or sweet potato fries.
7. Storage and Make-Ahead Instructions
Freezer Instructions: Freeze baked peppers up to 2 months; thaw before reheating.
Storage: Store leftovers in an airtight container in the fridge up to 4 days.
Reheating: Warm in oven at 350°F or microwave individual portions.
Make-Ahead Tips: Prep filling and stuff peppers up to a day ahead; bake when ready.
