When you think of a recipe where “stuffing” is required, you may immediately picture one that is unhealthy and full of fat. Am I on the right track?

This is why we have chosen to stuff a vegetable today. A pepper, to be exact.

Buffalo Chicken Dip Stuffed Peppers

Buffalo Chicken Dip Stuffed Peppers

Less guilt and full of delicious flavor!

Buffalo Chicken Dip Stuffed Peppers

Buffalo Chicken Dip Stuffed Peppers


  • 4 bell peppers, any color
  • 1/2 (8-ounce) package reduced-fat cream cheese, softened
  • 1/4 cup crumbled blue cheese
  • 1/4 cup blue cheese dressing
  • 1/4 cup hot sauce
  • 1 cup finely shredded, cooked chicken
  • Finely chopped fresh parsley, optional
  • Crackers, celery and fresh vegetables


  1. 1. Slice each pepper in half lengthwise; then cut into quarters. Remove any seeds and membrane to make space for your filling; set aside.
  2. Preheat oven to 350°F. In a medium bowl, combine cream cheese, blue cheese, dressing and hot sauce, mixing well. Add chicken, stirring well. Mixture into a lightly greased 1-quart greased baking dish.
  3. Bake in preheated oven 15 to 20 minutes or until mixture is heated through. Let cool 5 to 10 minutes.
  4. Fill peppers with buffalo chicken mixture; Turn oven to broil. Broil 4 inches from heat 3 minutes or until peppers start to brown. Garnish with fresh parsley, if desired, and serve with crackers or fresh vegetables.

Testing note: I used a rotisserie chicken.  I used FRANK'S® REDHOT® Sauce

This dip is great on its own as an appetizer and can be doubled.

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