Bright green bell peppers take center stage in these Buffalo chicken stuffed peppers, transforming spicy wing flavors into a hearty, low-carb meal. Each pepper half cradles a creamy, tangy chicken filling—made with shredded rotisserie chicken, buffalo sauce, and cream cheese—then bakes until tender and bubbling.
This easy buffalo chicken stuffed peppers recipe delivers all the zest of classic buffalo chicken in a wholesome package. No need for rice or pasta—these peppers are filled with protein and spice, making them perfect for meal prep, keto, or a quick weeknight dinner. Ready in under an hour, they hit the table crisp-tender and loaded with gooey, cheesy goodness.
Table of Contents
Why You’ll Love This Recipe
These Buffalo chicken stuffed peppers combine bold flavor, easy prep, and healthy ingredients to create a meal you’ll want on repeat.
- All the Buffalo flair, none of the mess
You get the tangy heat of buffalo sauce without frying wings or cleaning up grease splatters. - Low-carb and protein-packed
Each pepper half is filled with shredded rotisserie chicken and cream cheese, making this a satisfying, grain-free dinner. - One-dish convenience
The peppers bake in a single pan—prep, stuff, and bake with minimal cleanup. - Ready in under an hour
From chopping peppers to pulling them from the oven takes about 50 minutes, perfect for busy weeknights. - Customizable spice level
Adjust the amount of hot sauce or mix in ranch dressing to tame the heat. - Great for meal prep
These peppers store well in the fridge and reheat easily, making lunch or dinner in minutes.
Ingredients
Gather these simple, flavorful components to make Mouthwatering Buffalo Chicken Stuffed Peppers—no fuss, just big taste.
Main Ingredients
- 4 large bell peppers (any color), halved and seeded
- 2 cups shredded rotisserie chicken (or cooked chicken breast), for the buffalo chicken filling
- ½ cup of buffalo sauce (or any preferred hot sauce)
- 4 ounces cream cheese, softened to room temperature
- ½ cup ranch dressing (optional, for extra creaminess)
- 1 cup grated cheddar cheese, with additional for sprinkling on top
Seasonings & Mix-Ins
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 2 green onions, thinly sliced (for garnish)
- Optional: crumbled blue cheese or chopped cilantro for serving
Instructions
Follow these straightforward steps to make Buffalo chicken stuffed peppers that bake to tender, cheesy perfection.
Step 1 – Preheat and prep
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish or line it with foil for easier cleanup.
Step 2 – Prepare the peppers
- Slice each bell pepper in half lengthwise and remove seeds and membranes.
- Place the pepper halves cut-side up in the baking dish.
Step 3 – Make the buffalo chicken filling
- In a mixing bowl, combine:
- 2 cups shredded chicken
- ½ cup buffalo sauce
- 4 oz cream cheese, softened
- ½ cup ranch dressing (if using)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 2 cups shredded chicken
- Stir until the mixture is smooth and evenly coated.
Step 4 – Stuff the peppers
- Spoon the buffalo chicken mixture into each pepper half, dividing it evenly.
- Sprinkle 1 cup shredded cheddar over the tops, and add extra cheese if you like.
Step 5 – Bake until tender
- Tent the pan with foil and bake for 20 minutes.
- Remove the foil and bake another 10 minutes, or until the peppers are tender and the cheese is melted and bubbling.
Step 6 – Garnish and serve
- Take out of the oven and let stand for 5 minutes.
- Top with sliced green onions and optional blue cheese crumbles or cilantro.
- Serve warm, offering extra ranch or buffalo sauce alongside.
Pro Tips and Variations
Make these Buffalo chicken stuffed peppers even better with a few expert tweaks and creative twists:
Pro Tips
- Choose firm peppers. Pick bell peppers that stand upright and aren’t too soft so they hold the filling without collapsing.
- Drain excess liquid. If your chicken is very moist, pat it dry before mixing to prevent soggy peppers.
- Room-temperature cheese. Let cream cheese sit out for 15 minutes before stirring—it blends in more smoothly with the buffalo sauce.
- Even filling distribution. Use an ice-cream scoop or ¼-cup measure to portion the chicken mixture evenly among pepper halves.
- Cover loosely. Tent foil over the peppers during the first bake to steam them tender; remove it for the last 10 minutes to brown the cheese.
- Rest before serving. Let the peppers sit 5 minutes after baking so the filling firms up and isn’t too runny.
Flavor Variations
- Blue cheese swap. Stir ½ cup crumbled blue cheese into the chicken mixture in place of ranch dressing for a classic buffalo-wing twist.
- Keto-friendly. Skip the ranch and use full-fat cream cheese plus extra cheddar to keep the recipe very low-carb.
- Green chile kick. Mix in chopped canned hatch chiles or jalapeños for an extra layer of heat.
- BBQ buffalo fusion. Replace half the buffalo sauce with your favorite barbecue sauce for a sweet-smoky flavor.
- Ground turkey option. Use cooked ground turkey instead of shredded chicken for a different texture and lighter taste.
- Meal-prep mode. Bake peppers in advance, then refrigerate in an airtight container; reheat under the broiler for 5 minutes to refresh the cheese.
Serving Suggestions
These Buffalo chicken stuffed peppers are bold on their own, but pairing them with complementary sides and garnishes takes the meal to the next level.
Classic Sides
- Celery sticks and carrot sticks
Provide a cool, crisp contrast to the spicy filling, just like traditional buffalo wings. - Ranch or blue cheese dressing
Serve on the side for dipping or drizzling—its creaminess balances the heat. - Mixed green salad
A simple salad with lettuce, cucumber, and tomato adds freshness and crunch.
Low-Carb Complements
- Cauliflower rice
Lightly sautéed with garlic and a squeeze of lime, it soaks up extra sauce without the carbs. - Zucchini noodles
Tossed in olive oil and herbs, they offer a veggie-packed base that pairs well with the peppers.
Hearty Add-Ons
- Garlic bread
Crisp on the outside and soft inside, it’s perfect for sopping up any leftover dressing or sauce. - Roasted potatoes
Seasoned simply with salt, pepper, and rosemary, they add a comforting starch element.
Garnish Ideas
- Extra green onions or fresh cilantro sprinkled on top for color and brightness.
- Lime wedges on the side for a burst of citrus that cuts through the richness.
- Crumbled blue cheese for an extra tangy, creamy touch.
Conclusion
These Mouthwatering Buffalo Chicken Stuffed Peppers prove that weeknight dinners can be both effortless and exciting. With a simple mix of shredded rotisserie chicken, zesty buffalo sauce, and creamy cheeses, you get all the bold flavor of buffalo wings wrapped in a wholesome bell pepper “bowl.”
The one-pan bake means minimal cleanup, and the low-carb, high-protein profile makes these perfect for meal prep, keto plans, or anyone who loves a spicy twist on classic stuffed peppers. Remember to choose firm peppers, balance the heat to your taste, and let them rest briefly before serving to keep the filling perfectly set.
Whether you stick to the original recipe or explore the suggested variations—blue cheese, BBQ fusion, or ground turkey—you’ll find these peppers a reliable crowd-pleaser. Serve them with crisp veggies, cool dips, or your favorite low-carb sides for a complete, crave-worthy meal that’s sure to become a staple in your dinner rotation.
Buffalo Chicken Stuffed Peppers
Ingredients
Main Ingredients
- 4 large bell peppers any color, halved and seeded
- 2 cups shredded rotisserie chicken or cooked chicken breast, for the buffalo chicken filling
- ½ cup of buffalo sauce or any preferred hot sauce
- 4 ounces cream cheese softened to room temperature
- ½ cup ranch dressing optional, for extra creaminess
- 1 cup grated cheddar cheese with additional for sprinkling on top
Seasonings & Mix-Ins
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 2 green onions thinly sliced (for garnish)
- Optional: crumbled blue cheese or chopped cilantro for serving
Instructions
Step 1 – Preheat and prep
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish or line it with foil for easier cleanup.
Step 2 – Prepare the peppers
- Slice each bell pepper in half lengthwise and remove seeds and membranes.
- Place the pepper halves cut-side up in the baking dish.
Step 3 – Make the buffalo chicken filling
- In a mixing bowl, combine:
- 2 cups shredded chicken
- ½ cup buffalo sauce
- 4 oz cream cheese, softened
- ½ cup ranch dressing (if using)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- Stir until the mixture is smooth and evenly coated.
Step 4 – Stuff the peppers
- Spoon the buffalo chicken mixture into each pepper half, dividing it evenly.
- Sprinkle 1 cup shredded cheddar over the tops, and add extra cheese if you like.
Step 5 – Bake until tender
- Tent the pan with foil and bake for 20 minutes.
- Remove the foil and bake another 10 minutes, or until the peppers are tender and the cheese is melted and bubbling.
Step 6 – Garnish and serve
- Take out of the oven and let stand for 5 minutes.
- Top with sliced green onions and optional blue cheese crumbles or cilantro.
- Serve warm, offering extra ranch or buffalo sauce alongside.
Notes
- Calories: 530
- Total Fat: 32g
- Saturated Fat: 15g
- Cholesterol: 140mg
- Sodium: 1,200mg
- Total Carbohydrates: 9g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 40g
FAQs
What is the best way to eat a stuffed pepper?
For the best bite, use a fork and knife to cut through the pepper wall and filling together. Spoon up a bit of cheese, chicken, and pepper in each forkful to enjoy all flavors at once.
How do you get stuffed peppers to stand up?
Choose firm, evenly cut bell peppers. Trim a thin slice off the bottom so each half sits flat. Placing them cut-side up in a snug baking dish also prevents tipping.
How do you know when stuffed peppers are done?
They’re ready when the pepper is fork-tender and the cheese on top is melted and bubbling. An internal temperature of the filling should reach about 165°F (74°C).
How to make roasted pepper?
To roast, place halved, seeded peppers cut-side down on a baking sheet under a preheated broiler. Cook until skins char and blister (5–7 minutes), then transfer to a covered bowl to steam. Peel off the skins once cool.
What goes well with stuffed peppers?
Crisp sides like celery sticks, mixed green salad, or cauliflower rice complement the spicy filling. Creamy dips—ranch or blue cheese—balance the heat, while garlic bread or roasted potatoes add heartiness.
Why are my stuffed peppers soggy?
Excess moisture in the filling can make peppers soggy. Pat cooked chicken dry, avoid watery add-ins, and drain any excess liquid before stuffing. Also, don’t cover them too tightly during baking.
