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Buffalo Rotisserie Chicken Stuffed Peppers - Easy, Bold, and Comforting

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers, halved lengthwise and seeded (red, yellow, or orange work best)
  • 3 cups shredded rotisserie chicken (skin removed, lightly chopped)
  • 1/2 cup Buffalo wing sauce (more or less to taste)
  • 1/3 cup ranch dressing or blue cheese dressing
  • 1 cup cooked rice or cauliflower rice (optional, for bulk)
  • 1 cup shredded mozzarella or Monterey Jack cheese, divided
  • 1/2 cup crumbled blue cheese (optional, for extra tang)
  • 1 small celery stalk, finely diced
  • 2 green onions, thinly sliced (plus extra for garnish)
  • 1 small carrot, finely grated (optional, mild sweetness and crunch)
  • 1 tablespoon butter (optional, for a richer Buffalo flavor)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • Olive oil, for brushing
  • Fresh parsley or cilantro, chopped (for garnish)

Method
 

  1. Prep the peppers: Heat the oven to 400°F (200°C). Slice peppers lengthwise, remove seeds and membranes, and place on a baking sheet cut-side up. Brush lightly with olive oil and season with a pinch of salt.
  2. Soften the shells: Pre-bake the peppers for 10–12 minutes until slightly tender. This step helps them cook through without getting watery later.
  3. Warm the sauce base: In a small saucepan over low heat, combine Buffalo sauce and butter (if using). Heat until butter melts, then stir in garlic powder and onion powder. Taste and adjust heat or salt.
  4. Build the filling: In a large bowl, mix shredded chicken, celery, green onions, carrot (if using), 3/4 cup shredded cheese, and blue cheese (if using). Stir in the warm Buffalo sauce and the ranch or blue cheese dressing. Fold in rice or cauliflower rice if you want extra volume.
  5. Season: Add salt and pepper to taste. The dressing and cheeses are salty, so go light and taste as you go.
  6. Stuff the peppers: Spoon the filling into each pepper half, packing gently and mounding slightly on top.
  7. Top with cheese: Sprinkle the remaining 1/4 cup shredded cheese over the peppers for a melty finish.
  8. Bake: Return the tray to the oven and bake 12–15 minutes, or until the cheese is melted and the peppers are fork-tender but still holding their shape.
  9. Finish and garnish: Let rest for 5 minutes. Drizzle with a little extra Buffalo sauce or ranch if you like. Garnish with green onions and parsley.
  10. Serve: Pair with crisp celery sticks, a simple green salad, or roasted potatoes. Enjoy warm.