If you’re craving a dish that hits all the right notes—creamy, spicy, tangy, and utterly comforting—look no further than these Creamy Buffalo Ranch Chicken Stuffed Peppers. This recipe combines tender chicken breast, luscious cream cheese, zesty buffalo sauce, and cool ranch dressing inside vibrant bell peppers, baked until bubbly and irresistible. It’s a one-dish wonder that’s perfect for weeknights when you want something quick but still feel like you’re indulging. Plus, it’s packed with protein and veggies, making it a wholesome meal that the whole family will enjoy.
Why It’s My Go-To
There’s something about the combination of buffalo sauce and ranch that just works every time. The creamy texture of the filling paired with the slight crunch of the roasted peppers creates a delightful contrast. What I love most about this recipe is how versatile it is—whether you’re meal prepping for the week or need a crowd-pleaser for dinner, the Creamy Buffalo Ranch Chicken Stuffed Peppers deliver on flavor and ease.
Also, it’s incredibly simple to customize. You can swap out the chicken for turkey or even a plant-based protein, and still maintain all that creamy, spicy goodness. It’s a fantastic way to sneak in veggies and protein without any fuss. If you’re already a fan of dishes like Ranch Chicken And Potato Bake, this recipe will quickly become a staple in your rotation.
Ingredient Checklist
- 4 large bell peppers, halved and seeds removed (a mix of colors adds a festive touch)
- 1 pound chicken breast, cooked and shredded (rotisserie chicken works great here)
- 1 cup cream cheese, softened (brings the creaminess)
- 1/2 cup buffalo sauce (choose your favorite brand or homemade for extra spice)
- 1/2 cup ranch dressing (adds the cool, herby balance)
- 1 cup shredded cheddar cheese (sharp cheddar gives a nice tang)
- 1/2 teaspoon garlic powder (for depth of flavor)
- 1/2 teaspoon onion powder (adds a subtle savory note)
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (freshly ground is best)
- 1/4 cup sliced green onions, for garnish (adds freshness and color)
Setup & Equipment
- Baking dish or sheet pan – to roast the stuffed peppers evenly
- Mixing bowl – for combining the filling ingredients
- Sharp knife and cutting board – for prepping the peppers and garnishes
- Cooking utensils – such as a spoon or spatula for mixing and stuffing
- Aluminum foil (optional) – to cover the peppers if you want to prevent over-browning
Make Creamy Buffalo Ranch Chicken Stuffed Peppers: A Simple Method
Step 1: Prepare the Peppers
Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise and carefully remove the seeds and membranes. Arranging the halves cut side up on your baking dish gives them a perfect boat shape for stuffing.
Step 2: Make the Filling
In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, ranch dressing, garlic powder, onion powder, salt, and pepper. Mix everything thoroughly until you have a creamy, well-blended filling. The buffalo sauce brings heat, while the ranch adds a cooling, herby flavor that balances the spice beautifully.
Step 3: Stuff the Peppers
Spoon the creamy buffalo ranch chicken mixture evenly into each pepper half, packing it in so each one is filled generously. Top each pepper with shredded cheddar cheese to create that irresistible golden crust when baked.
Step 4: Bake
Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted, bubbly, and slightly browned. If you notice the cheese browning too quickly, tent the peppers loosely with foil.
Step 5: Garnish and Serve
Remove the peppers from the oven and sprinkle sliced green onions on top for a burst of color and fresh flavor. Serve these delicious stuffed peppers hot for a satisfying meal. They pair wonderfully with a simple side salad or steamed veggies.
If you love stuffed pepper recipes, you might want to try the Cheesy Chicken And Rice Stuffed Peppers for another flavorful twist.
Smart Substitutions
- Chicken: Swap chicken breast for boneless turkey breast or shredded cooked beef if preferred.
- Cream Cheese: Use Greek yogurt or mascarpone for a lighter or richer alternative.
- Buffalo Sauce: Substitute with sriracha or a mild hot sauce for a different heat profile.
- Ranch Dressing: Replace with a homemade yogurt herb dressing or blue cheese dressing for a tangier flavor.
- Cheese: Try mozzarella, pepper jack, or a dairy-free cheese alternative if you want a different cheese experience.
- Bell Peppers: Use poblano or Anaheim peppers for a milder heat and a smokier flavor.
Insider Tips
- For perfectly cooked chicken, poach it gently in seasoned water or broth to keep it juicy and tender before shredding.
- Let the cream cheese come to room temperature for easier mixing and a smoother filling.
- If you prefer spicier dishes, add a pinch of cayenne pepper or extra buffalo sauce to the filling.
- To save time, use leftover or store-bought rotisserie chicken for shredding.
- Allow the stuffed peppers to rest for 5 minutes after baking; this helps the filling set and makes them easier to handle.
Prep Ahead & Store
You can assemble the stuffed peppers up to 24 hours in advance. Prepare the filling and stuff the peppers, then cover tightly with plastic wrap or foil and refrigerate until ready to bake. When it’s mealtime, simply bake as directed, adding a few extra minutes if baking straight from the fridge.
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain the creamy texture without drying out.
Ask the Chef
Can I make this recipe vegetarian?
Absolutely! Replace the shredded chicken with cooked chickpeas, crumbled tofu, or a plant-based chicken substitute. You can keep the creamy buffalo ranch flavors the same for a satisfying vegetarian version.
What’s the best way to cook chicken for this recipe?
Poaching chicken breasts in seasoned water or broth ensures they stay moist and tender. Alternatively, grilling or baking with simple seasoning works well, just make sure to shred the chicken finely so it mixes smoothly with the creamy filling.
Can I freeze Creamy Buffalo Ranch Chicken Stuffed Peppers?
Yes, these stuffed peppers freeze beautifully. Assemble them without baking, wrap tightly in foil or plastic wrap, and freeze for up to 3 months. When ready, bake them straight from frozen—just add 10-15 minutes to the baking time and cover with foil until fully heated through.
How spicy is this dish, and can I adjust the heat?
This recipe has a moderate heat level thanks to the buffalo sauce. You can easily adjust the spiciness by choosing a milder or hotter buffalo sauce or by adding additional hot sauce or cayenne pepper to the filling. For a milder version, reduce the buffalo sauce and increase the ranch dressing to keep it creamy.
Quick Weeknight Wins
- Ranch Chicken And Potato Bake – A hearty, comforting dish that pairs wonderfully with stuffed peppers.
- Cheesy Chicken And Rice Stuffed Peppers – Another delicious take on stuffed peppers with a cheesy, rice-filled twist.
- Simple green salad with a light vinaigrette – balances the richness of the buffalo ranch filling.
- Steamed broccoli or green beans – adds freshness and crunch to your plate.
The Last Word
Creamy Buffalo Ranch Chicken Stuffed Peppers offer a perfect blend of spice, creaminess, and wholesome ingredients wrapped in colorful bell peppers. This recipe is a fantastic way to transform simple pantry staples into a meal that feels indulgent yet nourishing. Whether you’re cooking for your family, meal prepping for busy days, or entertaining friends, these stuffed peppers are sure to impress without keeping you in the kitchen all night. Give this recipe a try and watch how quickly it becomes a beloved favorite in your meal lineup.
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Creamy Buffalo Ranch Chicken Stuffed Peppers
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise and carefully remove the seeds and membranes. Arrange the halves cut side up on your baking dish.
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, ranch dressing, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until creamy and well blended.
- Spoon the creamy buffalo ranch chicken mixture evenly into each pepper half, packing it in generously. Top each pepper with shredded cheddar cheese.
- Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted, bubbly, and slightly browned. Tent with foil if cheese browns too quickly.
- Remove from the oven and sprinkle sliced green onions on top. Serve hot with a side salad or steamed veggies.
Notes
- Poach chicken gently in seasoned water or broth for tender, juicy meat.
- Let cream cheese come to room temperature for easier mixing.
- Adjust spiciness by adding cayenne pepper or extra buffalo sauce.
- Use rotisserie chicken to save time.
- Let stuffed peppers rest 5 minutes after baking for easier handling.
