Why You’ll Love Buffalo Chicken Stuffed Peppers Recipe
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It’s a fun, flavorful twist on classic buffalo‑chicken flavor — but healthier and more balanced thanks to bell peppers as the base.
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The dish is creamy, cheesy, and comforting, yet lighter than typical buffalo chicken meals.
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It’s relatively easy to make and works well as a weeknight dinner or even a meal-prep meal.
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The bell peppers add color and freshness, while the buffalo sauce and cheeses add a satisfying kick and richness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Bell peppers (any mix of colors — often red and green)
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Classic hot sauce (such as Frank’s RedHot)
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Unsalted butter
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Kosher salt
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Garlic powder
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Onion powder
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Cooked, shredded chicken
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Nonfat plain Greek yogurt (plus extra for serving if desired)
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Shredded provolone or Mozzarella cheese (a blend works well)
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Crumbled feta or blue cheese
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Finely chopped green onions
Directions
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Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish.
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Slice each bell pepper in half from top to bottom. Remove seeds and membranes, then arrange the pepper halves cut side up in the prepared baking dish.
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In a medium saucepan over medium heat, stir together the hot sauce, butter, kosher salt, garlic powder, and onion powder. Remove from heat once the butter melts and the sauce is blended.
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Stir in the shredded chicken, coating it well with the buffalo sauce.
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Stir in the plain Greek yogurt and about one‑quarter of the provolone (or Mozzarella) cheese.
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Mound the creamy buffalo chicken filling into the pepper halves. Sprinkle the remaining cheese over the top.
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Add a small amount of water to the bottom of the baking dish — just enough to barely cover the dish’s bottom. Carefully transfer the dish to the oven and bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted.
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Remove from the oven and top each pepper half with crumbled feta (or blue cheese) and chopped green onions. Serve hot.
Servings and timing
Serves: 6 pepper halves.
Prep time: about 15 minutes.
Cook time: about 35 minutes.
Total time: about 50 minutes.
Variations
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Use mini peppers instead of regular bell peppers to make bite‑sized appetizers.
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Swap bell peppers for poblano or banana peppers for a different flavor profile.
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Use blue cheese instead of (or in addition to) feta for a stronger, tangier finish.
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If you prefer a milder spice, reduce the amount of hot sauce or substitute with a milder sauce.
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Add extra veggies or chopped spinach to the chicken filling for added nutrition and texture.
Storage/Reheating
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To store: refrigerate stuffed peppers in an airtight container for up to 4 days.
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To reheat: place in a baking dish and warm in the oven at 350°F until heated through.
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To freeze: store stuffed peppers in a freezer‑safe, airtight container for up to 3 months. When ready to eat, thaw overnight in the refrigerator, then reheat in the oven as directed.
FAQs
How spicy are these stuffed peppers?
The spiciness depends on how much hot sauce you use. The recipe calls for a classic hot sauce (like Frank’s RedHot), which gives a noticeable but manageable heat — spicy enough to have kick, but balanced by the yogurt and cheese.
Can I use cream cheese instead of Greek yogurt?
Yes — technically you can substitute cream cheese, though it will change the texture and richness. The original recipe uses Greek yogurt for a lighter, tangier, and lower-fat filling.
Can I use store-bought rotisserie chicken instead of cooking chicken myself?
Absolutely. Pre-cooked rotisserie chicken works well and will save time. Just shred it before mixing with the buffalo sauce.
What if I don’t have feta or blue cheese?
You can skip it or sprinkle a different cheese you like on top (e.g., more Mozzarella or provolone). The dish will still be tasty, though the tangy contrast from feta or blue cheese adds a nice finishing touch.
Can I make this recipe dairy‑free?
Yes — you could substitute dairy-free yogurt and dairy-free cheese alternatives. The flavor and texture might vary, but it could still turn out well.
Are these peppers low carb or keto-friendly?
Yes — since they use bell peppers instead of bread or rice, and rely on chicken, sauce, yogurt, and cheese, they’re lower in carbs compared with many stuffed‑pepper or buffalo‑chicken dishes.
Can I double the recipe for a larger batch?
Yes — you can double all ingredients (including peppers) to make more servings. Make sure you use a large enough baking dish or two dishes so peppers aren’t overcrowded.
Can I prepare the filling in advance?
Yes — you can cook and shred the chicken and mix the buffalo filling ahead of time. Store the filling in the fridge (or freezer for longer storage), then stuff peppers and bake when ready.
What can I serve alongside these stuffed peppers?
A simple salad, steamed or sautéed vegetables, or a side of crusty bread would pair nicely. For a complete meal, a light green salad or roasted veggies balance the rich, cheesy peppers.
Can I adjust the heat to make it milder or hotter?
Yes — to make it milder, reduce the amount of hot sauce or use a milder sauce; to make it spicier, you could add extra hot sauce or a dash of cayenne or chili flakes.
Conclusion
Buffalo Chicken Stuffed Peppers are a delicious combination of comfort food and healthy eating: tender bell peppers filled with creamy, cheesy, spicy buffalo chicken make for a satisfying meal that’s easy to assemble and versatile enough to adapt. Whether you’re cooking on a weeknight, prepping meals ahead, or serving friends and family, this recipe delivers a flavorful, balanced, and convenient dinner option.
Buffalo Chicken Stuffed Peppers
Buffalo Chicken Stuffed Peppers are a healthy, low-carb, and protein-packed dinner made with shredded chicken, hot sauce, Greek yogurt, and cheese, all baked inside bell peppers for a spicy and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
- 4 large red, orange, or yellow bell peppers
- 2 teaspoons extra-virgin olive oil
- 1 small onion, diced
- 2 ribs celery, diced
- 2 cups cooked shredded chicken breast
- 1/2 cup plain nonfat Greek yogurt
- 1/4 cup hot sauce (such as Frank’s RedHot), plus additional for serving
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2/3 cup shredded part-skim mozzarella cheese, divided
- 2 tablespoons chopped green onions or chives (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick spray.
- Halve the bell peppers from top to bottom and remove the seeds and membranes. Arrange them cut-side up in the baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
- Stir in the shredded chicken, Greek yogurt, hot sauce, garlic powder, salt, and pepper. Cook until heated through, about 2 minutes.
- Remove from heat and stir in 1/3 cup of the mozzarella cheese.
- Spoon the filling evenly into the pepper halves. Sprinkle the remaining 1/3 cup cheese over the top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for 10 additional minutes, until the cheese is melted and the peppers are tender.
- Sprinkle with green onions or chives if desired, and serve with additional hot sauce.
Notes
- Use rotisserie chicken for a quick prep shortcut.
- Feel free to adjust the amount of hot sauce based on spice preference.
- These peppers can be made ahead and reheated for easy meal prep.
- Leftovers keep well in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 2 pepper halves
- Calories: 264
- Sugar: 6g
- Sodium: 710mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 73mg
