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Buffalo Chicken Dip Stuffed Peppers

Buffalo Chicken Dip Stuffed Peppers

These Buffalo Chicken Dip Stuffed Peppers are a healthier option than a traditional stuffed pepper dish. Perfect for lunch or dinner!


  • 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


  • Slice each pepper in half lengthwise; then cut into quarters. Remove any seeds and membrane to make space for your filling; set aside.
  • 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.
  • Bake in preheated oven 15 to 20 minutes or until mixture is heated through. Let cool 5 to 10 minutes.
  • 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.