If you’re craving a dish that packs a punch with bold flavors and a satisfying texture, the Buffalo Chicken Stuffed Peppers Recipe is exactly what you need. This dish takes the classic comfort of buffalo chicken and elevates it by tucking it inside sweet, tender bell peppers, giving you a colorful and wholesome meal that’s as visually appealing as it is delicious. The juicy chicken mingles perfectly with spicy buffalo sauce and creamy Greek yogurt, all topped with melted cheese that creates a glorious golden crust. Whether you want something hearty for dinner or a crowd-pleasing appetizer, this recipe strikes the perfect balance between cozy and zesty in every bite.
Ingredients You’ll Need
This Buffalo Chicken Stuffed Peppers Recipe keeps things wonderfully simple, relying on just the right ingredients to deliver maximum flavor and texture. Each ingredient works its magic—from the bright bell peppers providing a natural sweetness, to the creamy tang of Greek yogurt, and the melty cheese finishing it all off with a gooey richness.
- 4 large bell peppers (any color): Choose firm peppers to hold all that delicious filling with a pop of color and sweetness.
- 2 cups cooked shredded chicken breast: A lean, protein-packed base that soaks up the buffalo sauce beautifully.
- 1/2 cup buffalo wing sauce: Brings the signature spicy, tangy kick that defines this dish.
- 1/2 cup plain Greek yogurt or ranch dressing: Adds creaminess and cools down the heat perfectly.
- 1 cup shredded mozzarella or cheddar cheese: Melts into a bubbly, golden topping that everyone loves.
- 1/4 cup chopped green onions: Offers a fresh, mild bite to brighten every forkful.
- Salt and pepper to taste: Essential seasoning to balance all the flavors just right.
- Olive oil spray: For prepping your baking dish and preventing sticking while adding a subtle richness.
How to Make Buffalo Chicken Stuffed Peppers Recipe
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F so it’s ready to go when your peppers are stuffed. Cut the bell peppers in half lengthwise and carefully remove seeds and membranes—the hollow halves become perfect little boats for the filling. Place them cut side up in a lightly olive-oil-sprayed baking dish to prevent sticking and encourage even cooking.
Step 2: Mix the Filling
In a large bowl, combine the shredded chicken, buffalo wing sauce, Greek yogurt (or ranch, if you prefer), half of the shredded cheese, and green onions. Season this mixture generously with salt and pepper to lift all the flavors. This blend is where the magic happens, offering creamy, spicy, and savory notes that will fill your peppers with pure comfort.
Step 3: Stuff the Peppers
Generously spoon the buffalo chicken mixture into each pepper half, making sure to fill them evenly. Once all peppers are stuffed, sprinkle the remaining shredded cheese on top, setting the stage for a bubbly melted crown that seals in the savory goodness.
Step 4: Bake to Perfection
Cover your baking dish tightly with foil to keep the peppers moist during the initial cooking. Bake for 30 minutes, allowing the flavors to meld and the filling to heat through. Then, remove the foil and bake for an additional 10 minutes. This final step lets the cheese get that irresistible golden-brown bubble that signals your dish is ready to enjoy.
Step 5: Cool and Serve
Once out of the oven, give the stuffed peppers a few minutes to cool slightly — this helps the filling set a bit and makes them easier to handle. Then, get ready to dig into a dish that’s bursting with bold buffalo flavor and fresh pepper sweetness.
How to Serve Buffalo Chicken Stuffed Peppers Recipe
Garnishes
A little garnish goes a long way in enhancing the Buffalo Chicken Stuffed Peppers Recipe. Sprinkle extra chopped green onions or freshly chopped parsley on top for a pop of color and a mild herbal brightness. For an added creamy crunch, drizzle some ranch or blue cheese dressing over the top just before serving.
Side Dishes
This recipe pairs beautifully with simple sides that balance its bold spices. A crisp green salad dressed with a light vinaigrette, crunchy celery sticks, or roasted sweet potatoes complement the warmth and zest in the peppers. If you want to keep it low carb, steamed broccoli or cauliflower rice are perfect matches.
Creative Ways to Present
Serving these stuffed peppers on a large wooden board topped with colorful napkins makes for an inviting presentation. You could also hollow out mini bell peppers for bite-sized appetizers, or serve the filling scooped onto lettuce cups for a fun twist. Either way, the vibrant colors and gooey cheese will steal the show.
Make Ahead and Storage
Storing Leftovers
Store any leftover Buffalo Chicken Stuffed Peppers Recipe in an airtight container in the refrigerator for up to 3 days. This makes for a fantastic next-day meal that reheats beautifully without losing its flavorful punch or cozy texture.
Freezing
If you want to keep these peppers longer, wrap them individually in plastic wrap and place in a freezer-safe container or bag. They freeze wonderfully for up to 2 months. Just thaw overnight in the fridge before reheating to maintain their shape and flavor.
Reheating
To reheat, place the stuffed peppers on a baking sheet and cover loosely with foil. Warm them in a 350°F oven for about 15 to 20 minutes until heated through. This method helps preserve the peppers’ texture and keeps the cheese delightfully melty.
FAQs
Can I use other types of peppers?
Absolutely! While bell peppers offer a nice sweetness that balances the spicy filling, you can experiment with poblano or even mini sweet peppers for different heat levels and sizes.
Can I make this recipe vegetarian?
Sure thing! Swap chicken for cooked cauliflower rice or cooked lentils and add extra buffalo sauce for that signature spicy kick. Just make sure to adjust cooking times since vegetables require less baking.
Is there a dairy-free option for this recipe?
Yes, you can replace the Greek yogurt or ranch with a dairy-free alternative like cashew cream or dairy-free ranch dressing, and use vegan cheese to keep that melty topping.
How spicy is this dish?
The heat level is moderate thanks to the buffalo wing sauce, but you can easily adjust by using milder sauce or adding hot sauce or jalapeños if you like it extra spicy.
Can I prepare the filling ahead of time?
Definitely! You can mix the filling a day in advance and store it in the fridge. Just stuff the peppers and bake right before serving for the freshest taste.
Final Thoughts
This Buffalo Chicken Stuffed Peppers Recipe is such a fantastic way to enjoy the flavors of buffalo chicken in a fresh, vibrant, and wholesome way. Whether you make it for a weeknight dinner or a special gathering, it’s sure to be a crowd-pleaser that leaves everyone asking for seconds. So go ahead, give this recipe a try and discover how deliciously simple comfort food can be.
Print
Buffalo Chicken Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Buffalo Chicken Stuffed Peppers recipe offers a deliciously spicy and creamy twist on the classic stuffed pepper. Filled with tender shredded chicken tossed in buffalo wing sauce, Greek yogurt or ranch dressing, and melted cheese, these baked peppers make a satisfying low-carb and gluten-free main course perfect for a comforting dinner.
Ingredients
Peppers
- 4 large bell peppers (any color)
Filling
- 2 cups cooked shredded chicken breast
- 1/2 cup buffalo wing sauce
- 1/2 cup plain Greek yogurt or ranch dressing
- 1 cup shredded mozzarella or cheddar cheese, divided
- 1/4 cup chopped green onions
- Salt and pepper to taste
Others
- Olive oil spray
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare the peppers: Cut each bell pepper in half lengthwise, removing seeds and membranes carefully to create hollow halves for stuffing. Lightly spray a baking dish with olive oil and arrange the pepper halves cut side up.
- Make the filling: In a medium bowl, combine shredded chicken, buffalo wing sauce, Greek yogurt (or ranch dressing), half of the shredded cheese, and chopped green onions. Season the mixture with salt and pepper to your taste and mix thoroughly.
- Stuff the peppers: Evenly spoon the buffalo chicken mixture into each pepper half. Top each stuffed pepper with the remaining shredded cheese to add a melted cheesy layer.
- Bake covered: Cover the baking dish with foil to prevent drying and bake in the preheated oven for 30 minutes, allowing the flavors to meld and the peppers to soften.
- Bake uncovered: Remove the foil and continue baking for an additional 10 minutes, until the cheese is bubbly and slightly golden for a delicious finish.
- Serve: Let the stuffed peppers cool slightly before serving warm for the best flavor and texture experience.
Notes
- For more heat, add hot sauce or diced jalapeños to the filling.
- You can swap Greek yogurt for cream cheese or blue cheese dressing for a richer flavor.
