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Buffalo Chicken Stuffed Peppers

Servings 6


  • 3 Bell peppers halved and deseeded
  • 1 pound Shredded chicken cooked, about 4 cups lightly packed
  • 2 cups Shredded cheddar cheese
  • 3 tbsp. Mayonnaise
  • 1/2 cup Franks buffalo sauce
  • 1 tbsp. Ranch seasoning mix
  • 3 tbsp. Blue cheese crumbles


  • Halve peppers and deseed. Place in a 9x13 inch baking dish or sheet pan, cover in foil and place in the oven. Preheat oven to 375F. Once the oven comes to temperature, cook peppers for 7-10 minutes more.
  • Remove peppers from the oven, remove the water from the inside of the peppers and season with salt and pepper.
  • Place the shredded chicken into a medium bowl and mix the ranch seasoning into the shredded chicken.
  • Add the mayo and salt to small bowl and gradually stir in the Franks Buffalo Sauce, stir the sauce into the seasoned shredded chicken.
  • Stir 1 ½ cups cheese into the chicken. Stuff the peppers with the buffalo chicken mixture and top with remaining cheese.
  • Place a small piece of parchment over the peppers and cover with foil. Bake for 15-20 minutes or until hot all the way through.
  • Top the peppers with more Frank's sauce, if desired. Drizzle with blue cheese or ranch dressing and top with crumbled cheese.