Buffalo Chicken Stuffed Peppers
This recipe was a long time coming. Over the years, I tried a few versions of stuffed peppers that were either too bland,too soggy, or didn’t quite hit that crave-worthy balance of creamy, spicy, and fresh.
But these? These are the ones that finally made it into my regular rotation.
Whether you’re looking for a quick weeknight dinner, a meal prep hero, or just a healthier way to get your buffalo fix, this recipe has you covered.
I hope it earns a spot in your weekly dinner lineup the way it has in mine.
For Buffalo Chicken Stuffed Peppers
- Bell Peppers – Use 3 peppers, any color. Halve and deseed them—they’re the perfect vessel for the filling.
- Cooked Shredded Chicken – About 2 cups, great for using up leftovers or rotisserie chicken.
- Hot Sauce – Frank’s RedHot is classic for buffalo flavor and just the right amount of heat.
- Unsalted Butter – Melts into the sauce to mellow the heat and add richness.
- Greek Yogurt – Creamy and tangy, it lightens the mix while keeping it rich. A healthy swap for sour cream.
- Provolone or Mozzarella Cheese – Use ¾ cup total, divided. Melts beautifully for that gooey finish.
- Feta or Blue Cheese – Crumbled on top after baking for a bold, tangy punch.
- Green Onions – Chopped and sprinkled just before serving for freshness and crunch.
- Kosher Salt, Garlic Powder, Onion Powder – A simple trio that builds flavor into the filling.
- Water – A splash in the bottom of the dish helps the peppers steam and soften evenly while baking.
Buffalo Chicken Stuffed Peppers
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Ingredients:
- 3 bell peppers (any color), halved and seeded
- ⅔ cup hot sauce (like Frank's RedHot)
- 1 tablespoon unsalted butter
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups cooked, shredded chicken (about 2 medium breasts)
- ½ cup nonfat plain Greek yogurt (plus extra for serving, optional)
- ¾ cup shredded provolone or mozzarella cheese (divided – use a mix if you like)
- ½ cup crumbled feta or blue cheese
- ¼ cup finely chopped green onions
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Slice bell peppers in half from top to bottom. Remove seeds and membranes. Place cut side up in the prepared dish.
- In a saucepan over medium heat, combine hot sauce, butter, salt, garlic powder, and onion powder. Stir until the butter is melted, then remove from heat.
- Stir the shredded chicken into the sauce until evenly coated.
- Mix in the Greek yogurt and ¼ cup of the shredded cheese.
- Fill each pepper half with the buffalo chicken mixture. Top with the remaining ½ cup of shredded cheese.
- Add a small amount of water to the baking dish (just enough to cover the bottom).
- Bake uncovered for 30–35 minutes, until the peppers are tender and the cheese is melted.
- Remove from oven and sprinkle with crumbled feta or blue cheese and green onions. Serve hot.
Storage Tips:
- To Store: Refrigerate in an airtight container for up to 4 days.
- To Reheat: Warm in a 350°F oven until heated through.
- To Freeze: Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition Calories: 215kcal | Carbohydrates: 5g | Protein: 20g | Fat: 12g | Saturated Fat: 7g |
Cholesterol: 63mg | Sodium: (not listed) | Potassium: 286mg | Fiber: 1g | Sugar: 4g |
Vitamin A: 2138IU | Vitamin C: 76mg | Calcium: 214mg
- Should I cook the bell peppers before stuffing them?
Yes, pre-cooking the bell peppers helps soften them, ensuring they aren’t too crunchy after baking. You can either pre-bake them in the oven for about 10-12 minutes or blanch them in boiling water for 2-3 minutes before stuffing.
- Can I use raw chicken in the stuffing mixture?
It’s recommended to use cooked, shredded chicken for this recipe. Using raw chicken may result in uneven cooking and increase the risk of undercooked meat. Rotisserie chicken or any pre-cooked chicken works well and saves time.
- How can I prevent the stuffed peppers from becoming too watery?
To avoid excess moisture, ensure that the bell peppers are pre-cooked to release some of their water content. Additionally, pat them dry after blanching or baking. Using ingredients like Greek yogurt instead of cream cheese can also reduce wateriness.
- Is it possible to prepare these stuffed peppers ahead of time?
Absolutely! You can assemble the stuffed peppers a day in advance and store them in the refrigerator. When ready to bake, add about 10-15 minutes to the cooking time to ensure they are heated through, as they will be starting from a colder temperature.
- Can I freeze the stuffed peppers for later use?
Yes, these stuffed peppers freeze well. After baking, allow them to cool completely, then place them in a freezer-safe container or wrap them individually in plastic wrap and store in the freezer for up to 3 months. To reheat, thaw them in the refrigerator overnight and then bake at 350°F until warmed through.
