Quick and Easy Buffalo Chicken Stuffed Peppers

Quick and Easy Buffalo Chicken Stuffed Peppers

This healthy spin on Buffalo chicken delivers all the bold, tangy flavor you crave—
without the heavy extras.

For a while, I struggled to find a stuffed pepper recipe that felt worth making again.

Most were either too fussy, too bland, or just felt like something I had to power through.

So I started playing around with the flavors I actually look forward to— Buffalo chicken, creamy yogurt, melty cheese—and packed them into a sweet bell pepper “shell.”

The result? These Buffalo Chicken Stuffed Peppers quickly became a go-to in my kitchen.

They’re easy to prep, easy to love, and the kind of meal that feels comforting and nourishing at the same time.

For Buffalo Chicken Stuffed Peppers

• Bell Peppers – Use any color you like. They act as the perfect vessel and sweet contrast to the spicy filling.
• Cooked Shredded Chicken – You can use rotisserie, leftover chicken, or cook fresh chicken breasts or thighs.
• Hot Sauce – Classic Buffalo flavor! Frank’s RedHot is a go-to, but use your favorite.
• Unsalted Butter – Melted into the hot sauce to create that signature Buffalo-style richness.
• Greek Yogurt – Adds creaminess and tang, replacing heavier ingredients like sour cream.
• Provolone or Mozzarella Cheese – Melty, gooey, and delicious. Use a blend or whichever you prefer.
• Feta or Blue Cheese – Crumbled over the top for that bold, tangy bite.
• Green Onions – Sprinkled on just before serving for a little freshness and color.
• Spices (Garlic Powder, Onion Powder, Salt) – Build layers of flavor in the sauce.
• Water – Just a splash in the baking dish to help the peppers steam as they cook.

Quick and Easy Buffalo Chicken Stuffed Peppers

These cheesy, spicy Buffalo Chicken Stuffed Peppers are a healthy, low-carb twist on classic Buffalo wings. They're gluten-free, keto-friendly, and packed with flavor.

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Course: Main Course

Cuisine: American

Keyword: Quick and Easy Buffalo Chicken Stuffed Peppers

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

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Ingredients

• 3 bell peppers (any color), halved and seeds removed
• 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 (from about 2 medium chicken breasts)
• ½ cup nonfat plain Greek yogurt (plus more for serving, if desired)
• ¾ cup shredded provolone or mozzarella cheese (or a blend), divided
• ½ cup crumbled feta or blue cheese
• ¼ cup finely chopped green onions

 

Instructions

1. Preheat oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick spray.
2. Slice the bell peppers in half lengthwise and remove seeds and membranes. Place them cut side up in the baking dish.
3. In a saucepan over medium heat, combine the hot sauce, butter, salt, garlic powder, and onion powder. Stir until the butter melts, then remove from heat.
4. Add the shredded chicken to the sauce, stirring until evenly coated.
5. Mix in the Greek yogurt and ¼ cup of the shredded cheese.
6. Spoon the filling into the bell pepper halves. Top with the remaining ½ cup of cheese.
7. Pour a small amount of water into the bottom of the baking dish (just enough to cover the bottom lightly).
8. Bake uncovered for 30–35 minutes, until the peppers are tender and the cheese is melted.
9. Remove from the oven and top with crumbled feta (or blue cheese) and chopped green onions. Serve hot.

 

Storage & Reheating Tips

• Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: Warm in the oven at 350°F until heated through.
• Freeze: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

 

Nutrition

Calories: 215kcal | Carbohydrates: 5g | Protein: 20g | Fat: 12g | Saturated Fat: 7g |
Cholesterol: 63mg | Potassium: 286mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2138IU | Vitamin C: 76mg | Calcium: 214mg | Iron: 1mg

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1. Can I prepare these stuffed peppers ahead of time?
   
   Yes! You can assemble the stuffed peppers up to a day in advance. Store them covered in the refrigerator, and when you’re ready to eat, bake them as directed, adding an extra 5–10 minutes to the cooking time to ensure they’re heated through.
2. What’s the best way to cook the chicken for this recipe?
   
   Using rotisserie chicken is a convenient option. Alternatively, you can bake, poach, or slow-cook chicken breasts or thighs until fully cooked, then shred them. Cooking the chicken in advance can save time when assembling the peppers.
3. Can I make this recipe dairy-free?
   
   Absolutely! Substitute the butter with a plant-based alternative, use dairy-free cheese options, and replace the Greek yogurt with a non-dairy yogurt or a bit of extra dairy-free cheese for creaminess.
4. How can I adjust the spice level to my preference?
   
   To reduce the heat, opt for a milder hot sauce or use less of it. Mixing in a bit more Greek yogurt can also mellow the spice. If you prefer extra heat, choose a spicier hot sauce or add a pinch of cayenne pepper to the filling.
5. Are there other protein options besides chicken?
   
   Yes, you can substitute the chicken with cooked ground turkey, beef, or even a plant-based meat alternative to suit your dietary preferences.