Buffalo Chicken Stuffed Peppers
Mix shredded chicken, rice, buffalo sauce, cream cheese, ranch dressing, and cheese, then spoon the filling into bell peppers. Bake covered at 375°F for 30 minutes, uncover, add more cheese, and bake 8 to 10 minutes more.
Buffalo chicken stuffed peppers are what happens when game-day dip gets a chair, a fork, and some vegetables so it can pass as dinner. The filling is shredded chicken, cooked white rice, buffalo sauce, cream cheese, ranch, shredded cheddar or Monterey Jack, and garlic powder—creamy enough to feel indulgent, sturdy enough to pack into four whole bell peppers.
The peppers cook covered for the first 30 minutes at 375°F, and that trapped steam is important. It softens the pepper walls while the filling heats through, instead of leaving you with a molten center inside something that still crunches like a raw bell pepper. Once they are tender, uncover the dish, add the remaining cheese, and give everything another 8 to 10 minutes until the tops are bubbling. A drizzle of buffalo sauce and sliced green onions finish them. The rice keeps the filling substantial, the cream cheese and ranch soften the heat, and the peppers bring sweetness and structure. It is buffalo chicken with enough table manners to be eaten with a knife and fork, although it is still wearing cheese on its head.
