Easy Buffalo Chicken Stuffed Peppers
This easy buffalo chicken stuffed pepper recipe is the kind of weeknight dinner you’ll want on repeat.
I’ve tested my way through a few versions of this one over the years, and this one’s the keeper.
It’s spicy, creamy, melty, and tucked into roasted bell peppers for a comforting (but still light!) meal you’ll want to make again and again.
Whether you’re looking for a low-carb dinner idea, something fun for game day,
or a meal-prep-friendly recipe that reheats like a dream—these stuffed peppers deliver.
They’re easy, satisfying, and a total crowd-pleaser. Hope they become a regular in your kitchen too.
For Buffalo Chicken Stuffed Peppers
- Bell Peppers – These are the base of the dish. Slice them in half and remove seeds to create the perfect filling cups.
- Olive Oil – A drizzle helps the peppers roast beautifully and adds richness.
- Salt and Black Pepper – Season the peppers and filling to bring out all the flavors.
- Shredded Chicken – Rotisserie chicken works great here—easy, flavorful, and already cooked.
- Buffalo Sauce – This gives the dish its signature tangy, spicy flavor. Use your favorite brand.
- Ranch Dressing – Cools things down and adds creamy contrast to the buffalo heat.
- Shredded Mozzarella Cheese – Melts into the filling for a gooey, rich texture.
- Garlic Powder – Adds a subtle, savory depth to the filling.
- Onion Powder – Complements the garlic and builds flavor.
- Green Onions – Sliced and sprinkled on top for a fresh, crunchy finish.
- Crumbled Blue Cheese (optional) – For a bold, tangy topping if you love that classic buffalo combo.
Easy Buffalo Chicken Stuffed Peppers
These Buffalo Chicken Stuffed Peppers are filled with juicy shredded chicken tossed in tangy buffalo sauce, creamy ranch, and melty mozzarella. Quick to make and packed with flavor—perfect for an easy weeknight dinner.
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Servings: 6
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Ingredients
- 3 bell peppers
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups cooked shredded chicken (a rotisserie chicken works great)
- ½ cup buffalo sauce
- ½ cup ranch dressing
- ½ cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Green onions, thinly sliced (for garnish)
- Crumbled blue cheese (optional, for garnish)
Instructions
- Preheat the oven to 350°F (180°C).
- Prepare the peppers:
Slice the bell peppers in half lengthwise and remove seeds and membranes. Place them cut-side up on a baking sheet. - Season and roast:
Drizzle the peppers with olive oil and brush to coat evenly. Sprinkle with salt and pepper. Roast in the oven for 10 minutes, just until slightly tender. - Make the filling:
While the peppers roast, mix shredded chicken, buffalo sauce, ranch dressing, mozzarella cheese, garlic powder, and onion powder in a large bowl. Stir well to combine. - Stuff the peppers:
Remove peppers from the oven and spoon the chicken mixture into each half. - Finish baking:
Return stuffed peppers to the oven and bake for 5 more minutes. For extra browning, place under the broiler for 1–2 minutes. - Garnish and serve:
Top with sliced green onions and crumbled blue cheese (if using). Serve warm!
Tips & Variations
- Add cooked rice to the chicken mixture for a lighter, fluffier filling.
- Swap ranch for blue cheese dressing if you prefer a bolder flavor.
- Use any leftover cooked chicken—this recipe is super flexible!
Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze for up to 4 months. Reheat in the oven or microwave until warmed through.
Nutrition:
Calories: 330kcal | Carbohydrates: 6g | Protein: 26g | Fat: 22g | Saturated Fat: 5g |
Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Cholesterol: 83mg | Sodium: 1119mg | Potassium: 370mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1972IU | Vitamin C: 76mg |
- Should I pre-cook the bell peppers before stuffing them?
Yes, pre-cooking the bell peppers is recommended. Baking them for about 10 minutes before stuffing ensures they become tender and prevents them from remaining too crisp after the final bake. - Can I use raw chicken instead of cooked shredded chicken?
It’s advisable to use cooked shredded chicken for this recipe. Utilizing pre-cooked chicken, such as rotisserie chicken, simplifies the preparation process and ensures the filling is fully cooked and safe to eat. - How can I make the filling creamier?
To achieve a creamier filling, you can incorporate ingredients like Greek yogurt or cream cheese. For instance, adding plain Greek yogurt not only enhances creaminess but also boosts the protein content of the meal. - Is it possible to prepare these stuffed peppers ahead of time?
Absolutely! You can assemble the stuffed peppers a day in advance and refrigerate them until you’re ready to bake. Keep in mind that if the peppers are chilled, you may need to add an extra 10-15 minutes to the baking time to ensure they’re heated through. - 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 the freezer. Freeze for 1-2 hours until solid, then transfer to a plastic freezer bag and store for up to 3 months. When ready to eat, thaw the peppers in the refrigerator for about 24 hours and then bake at 350°F (175°C) until warmed through, approximately 30 minutes.
