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Best Kid-Friendly Buffalo Chicken Dip Stuffed Peppers Recipe

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These Kid-Friendly Buffalo Chicken Dip Stuffed Peppers combine the tangy, creamy, slightly spicy magic of buffalo chicken dip with the convenience of a handheld pepper. Perfect for weeknight dinners, game day gatherings, or any time you need a crowd-pleasing meal that even picky eaters will love.

Ingredients

Scale
  • 4 large bell peppers, any color (red, orange, or yellow are sweetest; green works but is slightly more bitter)
  • 2 cups cooked, shredded chicken (rotisserie chicken is a lifesaver)
  • 8 oz cream cheese, softened (Philadelphia recommended)
  • ½ cup mild buffalo sauce (Frank’s RedHot Original recommended)
  • ¼ cup ranch dressing (Hidden Valley recommended)
  • 1 cup shredded cheddar cheese, divided (sharp or mild)
  • ½ cup shredded mozzarella cheese
  • ¼ cup crumbled blue cheese (optional, for adults)
  • 2 green onions, thinly sliced (plus more for garnish)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Cut the tops off each bell pepper (about ½ inch from the top) and carefully remove the seeds and white membranes. If peppers wobble, slice a thin piece off the bottom to create a flat surface—but don’t cut through.
  2. Place the peppers upright in a 9×13-inch baking dish. If they’re loose, crumple a piece of foil and wedge it between them to keep them upright.
  3. In a large mixing bowl, combine the softened cream cheese, buffalo sauce, ranch dressing, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.
  4. Add the shredded chicken, ½ cup of the cheddar cheese, the mozzarella cheese, and the sliced green onions. Stir until everything is evenly coated. Taste and adjust seasoning if needed.
  5. Divide the filling evenly among the four peppers, packing it in gently and mounding slightly over the top.
  6. Sprinkle the remaining ½ cup of cheddar cheese over the tops of the stuffed peppers. If using blue cheese crumbles, sprinkle them on now.
  7. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and starting to brown in spots, and the peppers are tender but still hold their shape.
  8. Let the peppers rest for 5 minutes before serving. Garnish with additional sliced green onions if desired.

Notes

For less spice, use only ⅓ cup buffalo sauce and increase ranch dressing to ⅓ cup. For a lighter version, use Neufchâtel cheese. Leftovers keep in the fridge for up to 4 days and can be reheated in the oven or microwave. Unbaked stuffed peppers freeze well for up to 3 months.

Nutrition

Keywords: buffalo chicken dip, stuffed peppers, kid-friendly, game day, weeknight dinner, comfort food, buffalo chicken, bell peppers

Find it online: https://rowanrecipes.com/best-kid-friendly-buffalo-chicken-dip-stuffed-peppers-recipe/