If you love the spicy kick of buffalo chicken but want something a little lighter (without sacrificing flavor), this recipe is for you! These buffalo chicken stuffed peppers are packed with tender shredded chicken, a creamy, tangy sauce, and just the right amount of heat—all baked to perfection inside a sweet bell pepper. Bonus? They’re super easy to make and perfect for weeknights!
Why You’ll Love This Recipe
These stuffed peppers take everything you love about buffalo wings—the spice, the creamy dressing, the satisfying bite—and tuck it into a wholesome, veggie-packed dish. Here’s why you’re going to love them:
- Healthy yet indulgent: All the fun of buffalo chicken but without the guilt!
- Easy to make: Just mix, stuff, and bake—perfect for busy nights.
- Customizable spice level: Want them mild? No problem. Love the heat? Bring it on!
- Great for meal prep: They store and reheat beautifully, making leftovers a breeze.
Ingredients Breakdown
Essentials
- 4 large bell peppers (any color, but red and yellow are sweetest!)
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- ½ cup buffalo sauce (Frank’s RedHot is a favorite!)
- ¼ cup ranch or blue cheese dressing
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika (optional, but adds depth!)
- 1 cup shredded mozzarella or cheddar cheese
- ¼ cup crumbled blue cheese (optional, but highly recommended!)
- 2 green onions, sliced, for garnish
- Salt & pepper to taste
Pro Tips
- Use pre-cooked chicken: Saves time and makes this recipe even easier.
- Choose firm bell peppers: They should stand upright in the baking dish to hold all that delicious filling.
- Add extra veggies: Finely diced celery or carrots in the filling gives a great crunch.
Step-by-Step Instructions
- Prep the peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, standing upright.
- Mix the filling: In a large bowl, combine the shredded chicken, buffalo sauce, dressing, garlic powder, onion powder, smoked paprika, half of the shredded cheese, and crumbled blue cheese (if using). Stir well.
- Stuff the peppers: Evenly divide the chicken mixture among the peppers, pressing down lightly to pack it in.
- Bake: Cover the dish with foil and bake at 375°F (190°C) for 25 minutes.
- Cheese it up: Remove the foil, sprinkle the remaining shredded cheese on top, and bake uncovered for another 10-15 minutes, until the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven, sprinkle with sliced green onions, and drizzle with extra buffalo sauce or ranch if you like. Enjoy!
Chef’s Tips and Tricks
- Want them softer? Bake the peppers empty for 10 minutes before stuffing if you like them extra tender.
- Making ahead? Prepare the filling in advance and store in the fridge for up to 2 days before stuffing and baking.
- Reheating: Microwave for 1-2 minutes or warm back up in the oven at 350°F (175°C) for about 10 minutes.
Recipe Variations and Serving Suggestions
- Low-carb option: Skip the cheese or swap in dairy-free alternatives.
- Keto-friendly twist: Add crispy bacon crumbles to the filling for extra decadence.
- Vegetarian twist: Swap chicken for shredded jackfruit or mashed chickpeas.
- Serve with: A side of celery and carrot sticks with extra ranch or blue cheese dressing.
FAQs
Can I use ground chicken instead of shredded?
Absolutely! Just brown ground chicken in a pan with a little salt and pepper before mixing it into the filling.
How spicy are these stuffed peppers?
They have a mild-medium kick. If you want them spicier, add extra buffalo sauce or a pinch of cayenne pepper!
Can I freeze these?
Yes! After baking, let them cool completely, wrap individually, and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.
Recipe Card
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 4 large bell peppers
- 2 cups cooked, shredded chicken
- ½ cup buffalo sauce
- ¼ cup ranch or blue cheese dressing
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 cup shredded mozzarella or cheddar cheese
- ¼ cup crumbled blue cheese
- 2 green onions, sliced
- Salt & pepper to taste
Instructions:
- Preheat oven to 375°F (190°C) and prepare a baking dish.
- Slice tops off bell peppers and remove seeds.
- Mix shredded chicken, buffalo sauce, dressing, spices, and half the cheese.
- Stuff each pepper with the buffalo chicken mixture.
- Cover with foil and bake for 25 minutes.
- Remove foil, add remaining cheese, and bake for 10-15 more minutes.
- Garnish with green onions and serve warm. Enjoy!
Did you try this recipe? Let me know in the comments below! And don’t forget to tag @TheKitchensAid on Instagram so I can see your delicious creations. Happy cooking!
