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Cozy Buffalo Chicken Dip Stuffed Peppers: Easy 30-Minute Recipe

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Creamy, spicy buffalo chicken dip stuffed into tender bell peppers and baked to perfection. This quick and easy 30-minute recipe turns a classic party appetizer into a satisfying weeknight dinner.

Ingredients

Scale
  • 4 large bell peppers (any color, red or orange recommended)
  • 2 cups cooked chicken, shredded or diced
  • 8 ounces cream cheese, softened
  • ½ cup buffalo hot sauce (e.g., Frank’s RedHot)
  • ½ cup ranch dressing (or blue cheese dressing)
  • 1 cup shredded cheddar cheese, divided
  • ½ cup crumbled blue cheese (optional)
  • ¼ cup chopped green onions, plus more for garnish
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • 1 tablespoon butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C). Slice each bell pepper in half lengthwise through the stem, then remove the seeds and membranes. If the peppers won’t stand flat, trim a tiny slice off the bottom. Place the pepper halves in a baking dish, cut side up.
  2. Brush the peppers with melted butter. Season the insides with a pinch of salt and pepper.
  3. In a medium mixing bowl, combine the softened cream cheese, buffalo hot sauce, ranch dressing, garlic powder, and onion powder. Mix until smooth and creamy. Fold in the shredded chicken, half the shredded cheddar cheese, the crumbled blue cheese (if using), and the chopped green onions. Stir until everything is well coated. Taste and adjust seasoning if needed.
  4. Divide the filling evenly among the pepper halves, piling it high. Sprinkle the remaining shredded cheddar cheese on top of each pepper.
  5. Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and lightly golden on top and the peppers are fork-tender.
  6. Let the peppers rest for about 5 minutes. Garnish with extra green onions and a drizzle of ranch or blue cheese dressing if desired.

Notes

Use room temperature cream cheese to avoid lumps. For extra flavor, toast the pepper halves in the oven for 5-7 minutes before stuffing. To make ahead, assemble completely and refrigerate for up to 24 hours; add 5-10 minutes to covered baking time. For a crunchy topping, sprinkle crushed tortilla chips or panko breadcrumbs mixed with melted butter over the cheese before the final uncovered bake.

Nutrition

Keywords: buffalo chicken dip, stuffed peppers, buffalo chicken, easy dinner, 30-minute meal, comfort food, game day, appetizer, weeknight dinner

Find it online: https://cooksyla.com/cozy-buffalo-chicken-dip-stuffed-peppers-easy-30-minute-recipe/