Buffalo Chicken Stuffed Peppers



  • 4 bell peppers, seeds and cores removed
  • 1 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 3 tbsp. butter
  • 1/2 large onion, chopped
  • 2 cloves garlic
  • 3 c. shredded rotisserie chicken
  • 1/2 c. hot sauce (preferably Frank’s Red Hot)
  • 2 c. shredded gouda
  • Ranch dressing, for drizzling
  • 2 tbsp. freshly chopped chives



  • Preheat oven to 400°. Place bell peppers cut side-up on a large baking sheet and drizzle all over with olive oil, then season with salt and pepper.
  • In a large skillet over medium heat, melt butter. Add onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
  • Add shredded chicken and hot sauce and toss until combined. Cook until the mixture comes to a simmer, then remove from heat.
  • Divide chicken mixture between pepper halves. Top each with gouda and bake until cheese is melted and peppers are crisp-tender, about 20 minutes.
  • Drizzle each stuffed pepper with ranch and sprinkle with chives.



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By | 2017-09-10T17:34:29+00:00 September 30th, 2017|Healthy Recipes, Lunch|Comments Off on Buffalo Chicken Stuffed Peppers

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