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Savory Buffalo Chicken Stuffed Bell Peppers Recipe with Easy Ranch Drizzle

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Soft, tender bell peppers filled with a creamy, slightly spicy buffalo chicken mixture, topped with a cool, tangy ranch drizzle. This recipe balances texture and flavor for a satisfying and easy weeknight meal.

Ingredients

Scale
  • 4 large bell peppers (any color, preferably red or orange)
  • 2 cups cooked shredded chicken (rotisserie chicken recommended)
  • 1/2 cup buffalo sauce (e.g., Frank’s RedHot)
  • 4 oz cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 2 stalks green onions, thinly sliced
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/3 cup sour cream (optional)
  • Salt and pepper to taste
  • For the Ranch Drizzle:
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp buttermilk (or milk as substitute)
  • 1/2 tsp dried dill
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tbsp chopped fresh parsley (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice tops off bell peppers and remove seeds and membranes. Rinse and pat dry. Keep tops as lids if desired.
  3. In a medium bowl, combine shredded chicken, buffalo sauce, cream cheese, shredded cheddar, green onions, garlic powder, onion powder, and sour cream if using. Mix until evenly combined. Season with salt and pepper to taste.
  4. Fill each bell pepper cavity with the buffalo chicken mixture, packing gently but not too tight. Place stuffed peppers upright in a baking dish.
  5. Cover the dish loosely with foil and bake for 25 minutes.
  6. Remove foil and bake for an additional 10-12 minutes until peppers are tender and filling is bubbly and slightly golden.
  7. While peppers bake, whisk together mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, parsley, salt, and pepper in a small bowl until smooth. Refrigerate until serving.
  8. Let baked peppers cool for a few minutes, then drizzle generously with ranch dressing. Garnish with extra chopped green onions or parsley if desired.

Notes

If filling seems dry, add an extra tablespoon of sour cream or a splash of buffalo sauce before baking. Let stuffed peppers rest for 5 minutes after baking to help filling set. Avoid overbaking to prevent soggy peppers. For dairy-free ranch, substitute mayo and sour cream with plant-based versions and use almond or oat milk instead of buttermilk.

Nutrition

Keywords: buffalo chicken, stuffed bell peppers, ranch drizzle, easy dinner, weeknight meal, creamy filling, spicy chicken, comfort food

Find it online: https://fuzzyforker.com/savory-buffalo-chicken-stuffed-bell-peppers-recipe-with-easy-ranch-drizzle/