Pin This buffalo chicken stuffed pepper recipe transforms ordinary bell peppers into extraordinary flavor vessels packed with spicy buffalo chicken and gooey cheese. I created this dish when looking for a healthier way to enjoy buffalo chicken flavors without the usual fried options, and it's become a regular in my dinner rotation ever since.
I first made these stuffed peppers for a football watch party as an alternative to traditional wings, and they disappeared faster than any other dish on the table. Now they're requested at nearly every gathering I host.
Ingredients
- Large bell peppers: choose firm peppers with flat bottoms that stand upright easily
- Shredded chicken: using rotisserie chicken saves tremendous time while adding flavor depth
- Buffalo wing sauce: Frank's RedHot gives authentic flavor but any quality buffalo sauce works
- Cream cheese: creates a creamy base that mellows the spice perfectly
- Cheddar and mozzarella cheese: the combination provides both flavor and that stretchy cheese pull
- Ranch or blue cheese dressing: authentic buffalo flavor pairing that adds creaminess
- Onion and seasonings: builds the foundation of flavor in every bite
- Green onions and parsley: optional garnishes that add freshness and color
Instructions
- Prepare the Peppers:
- Cut the tops off your bell peppers and remove all seeds and membranes. Choose peppers that have flat bottoms so they stand upright easily in your baking dish. If needed, slice a tiny bit off the bottom to create a flat surface, being careful not to cut through to the hollow center.
- Sauté the Aromatics:
- Cook the diced onion in a skillet over medium heat until they become translucent and slightly golden around the edges. This typically takes about 3 minutes and creates a flavor foundation. The onions should become soft but not browned, which would create a different flavor profile.
- Create the Buffalo Filling:
- Combine the shredded chicken, sautéed onions, buffalo sauce, softened cream cheese, and seasonings in a large mixing bowl. Fold in half of both cheeses until everything is thoroughly incorporated. The mixture should be creamy, cohesive and evenly coated with buffalo sauce.
- Fill the Peppers:
- Spoon the buffalo chicken mixture into each prepared pepper cavity, pressing down gently to eliminate air pockets. Fill all the way to the top but avoid overpacking which could cause spillage during baking. Distribute the remaining cheese evenly over the tops of each filled pepper.
- Bake to Perfection:
- Cover the peppers loosely with foil and bake for 25 minutes at 375°F. This initial covered bake allows the peppers to soften without the cheese burning. Remove the foil and continue baking for another 10 minutes until the cheese turns golden and bubbly and the peppers are tender when pierced with a fork.
Pin Buffalo sauce is my secret ingredient in so many recipes beyond wings. I discovered its versatility years ago when experimenting with leftover sauce, and now I keep a bottle in my refrigerator at all times. The tangy, spicy flavor adds dimension to otherwise ordinary dishes, and these stuffed peppers showcase it perfectly.
Make Ahead Tips
These buffalo chicken stuffed peppers are perfect for meal prepping. You can prepare the entire dish up to the baking point, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to serve, simply add about 5-7 minutes to the initial covered baking time since you're starting with cold peppers. Alternatively, you can fully cook the peppers, cool completely, and refrigerate for up to 3 days. Reheat individual portions in the microwave for 2-3 minutes or until heated through.
Spice Level Adjustments
The beauty of this recipe is how easily you can customize the heat level. For a milder version that kids and spice-sensitive adults will enjoy, reduce the buffalo sauce to 1/4 cup and increase the cream cheese to 1/3 cup. The cream cheese helps temper the spiciness while maintaining the buffalo flavor. For heat lovers, add 1/4 teaspoon of cayenne pepper to the filling mixture and use a spicier buffalo sauce brand. You could even mix in some diced jalapeños for an extra kick.
Serving Suggestions
These stuffed peppers stand beautifully on their own as a complete meal, but they pair wonderfully with complementary sides. Serve with celery and carrot sticks with extra blue cheese or ranch dressing for an authentic buffalo chicken experience. A simple green salad with a light vinaigrette provides a refreshing contrast to the rich, spicy peppers. For a heartier meal, consider serving alongside cauliflower rice for a low-carb option or traditional rice for those wanting more substance.
Low Carb Variation
This recipe naturally fits into a low carb or keto eating plan, with only 13g of carbs per serving. To reduce the carb count even further, opt for green bell peppers which contain slightly fewer carbohydrates than their colorful counterparts. Make sure your buffalo sauce doesn't contain added sugars, and choose a full-fat ranch or blue cheese dressing. You can also increase the protein and fat content by adding 1/4 cup of crumbled blue cheese to the filling mixture.
Pin Let the stuffed peppers rest for a few minutes after baking to allow the flavors to meld and the molten cheese to slightly cool. This ensures a perfect bite every time.
Recipe FAQ
- → Can I use rotisserie chicken?
Yes, shredded rotisserie chicken works well and makes prep even quicker for this dish.
- → How do I make it spicier?
Add a pinch of cayenne pepper or extra buffalo sauce to the chicken filling for more heat.
- → Is there a dairy-free option?
Use non-dairy cheeses and a plant-based cream cheese to suit dairy-free preferences.
- → Can I prep stuffed peppers ahead of time?
Stuff the peppers and store covered in the fridge up to one day ahead, then bake before serving.
- → What sides pair well with these?
Serve with green salad, celery sticks, or roasted veggies for a balanced meal.
- → Can I freeze leftovers?
Yes, cool completely, wrap well, and freeze for up to 2 months. Reheat in the oven until warmed through.