Packed with zesty buffalo flavor, a creamy cheesy filling, and bright, colorful bell peppers, this Buffalo Chicken Stuffed Peppers Recipe is an absolute knockout for dinner. It’s the kind of dish that combines spicy, tangy, and savory in every bite—and yes, it’s as easy as it is satisfying! Whether you want something a little lighter without sacrificing bold flavors or you’re after a satisfying low-carb meal, this recipe is sure to become your weeknight superstar.
Ingredients You’ll Need
Assembling this Buffalo Chicken Stuffed Peppers Recipe is blissfully simple, and every ingredient is there for a reason. The peppers add natural sweetness and color, while the chicken mixture is robust with flavor and a touch of creamy indulgence. Here’s exactly what you’ll need:
- Bell Peppers: Large, vibrant bell peppers form the perfect edible boats; choose a colorful mix (red, yellow, orange, or green) for extra eye appeal and a touch of sweetness.
- Cooked Shredded Chicken: This is the hearty base of your filling—rotisserie chicken works perfectly, or use leftovers from another meal for ultimate convenience.
- Buffalo Sauce: The star of this recipe, delivering spicy, tangy pizzazz; use your favorite store-bought brand or homemade for a personal twist.
- Ranch or Blue Cheese Dressing: This creamy ingredient mellows out the heat and adds classic buffalo flair; pick the one you love best or provide both for variety.
- Shredded Mozzarella or Cheddar Cheese: Melts into gooey perfection, holding the filling together—you’ll want extra for that irresistible topping.
- Garlic Powder: Adds a savory depth that plays beautifully with the other bold flavors.
- Onion Powder: Delivers just the right boost of mellow, sweet onion flavor in every bite.
- Salt & Pepper: Essential flavor enhancers; season to bring all the ingredients into harmony.
- Green Onions & Crumbled Blue Cheese (Optional): These garnishes bring fresh color and a tangy finishing touch that’ll make your Buffalo Chicken Stuffed Peppers Recipe pop.
How to Make Buffalo Chicken Stuffed Peppers Recipe
Step 1: Prep the Bell Peppers
Start by slicing your bell peppers in half from top to bottom and carefully removing the seeds and membranes. Arrange the pepper halves cut side up in a baking dish so they’re ready to cradle that glorious buffalo chicken filling. This not only makes stuffing easier but gives you perfectly portioned servings.
Step 2: Mix the Buffalo Chicken Filling
Grab a large mixing bowl and toss in the cooked, shredded chicken. Add your buffalo sauce, ranch (or blue cheese) dressing, shredded cheese, garlic powder, onion powder, and a sprinkle of salt and pepper. Stir everything together until it’s thoroughly combined—the mixture should be creamy, spicy, and wonderfully cheesy.
Step 3: Fill the Peppers
Spoon the buffalo chicken mixture generously into each bell pepper half. Pack it in so every bite is loaded with flavor. For bonus cheesy bliss, top each stuffed pepper with a little extra shredded mozzarella or cheddar before baking.
Step 4: Bake to Perfection
Cover your baking dish with foil and bake at 375°F for 30 minutes. Then, remove the foil and continue baking for another 10 minutes. This final step lets the cheese bubble and turn golden, while the peppers become perfectly tender but still hold their shape.
Step 5: Add Fresh Garnishes
Once out of the oven, sprinkle your Buffalo Chicken Stuffed Peppers Recipe with chopped green onions and crumbled blue cheese. These finishing touches add brightness, texture, and a fancy bistro vibe to your cozy meal.
How to Serve Buffalo Chicken Stuffed Peppers Recipe
Garnishes
Always finish your Buffalo Chicken Stuffed Peppers Recipe with a flourish! Sprinkle fresh sliced green onions for color and a dash of mild bite, then add crumbles of tangy blue cheese for a restaurant-worthy presentation. If you’re a fan of extra heat, a quick drizzle of buffalo sauce on top won’t go amiss either.
Side Dishes
These stuffed peppers are hearty on their own, but you can round out the meal with a crisp garden salad, roasted sweet potatoes, or a creamy coleslaw to balance the spicy flavors. For an even lower-carb feast, try pairing with crunchy celery sticks or a cucumber salad—the perfect nod to classic buffalo wings!
Creative Ways to Present
Make your Buffalo Chicken Stuffed Peppers Recipe party-ready by slicing each stuffed pepper half into big wedges for an appetizer platter. Arrange on a big serving tray with extra ranch and buffalo sauce for dipping. Or, nestle them onto a bed of leafy greens for a simple, gorgeous main course salad.
Make Ahead and Storage
Storing Leftovers
Leftover Buffalo Chicken Stuffed Peppers Recipe can be tightly wrapped or stored in airtight containers in the fridge for up to three days. The flavors meld beautifully overnight, making next-day lunches even more delicious!
Freezing
If you want to freeze the peppers, let them cool completely, then wrap each one individually in plastic wrap or foil before placing in a freezer bag. They’ll keep fresh up to a month. To avoid sogginess, freeze before baking and add extra cheese after reheating.
Reheating
To reheat, simply place the peppers in a baking dish and warm in a 350°F oven until hot and bubbly—about 20 minutes if thawed, or a little longer from frozen. The microwave works in a pinch, but the oven keeps the peppers sturdy and the cheese perfectly melty.
FAQs
Can I use ground turkey or beef instead of chicken?
Absolutely! The Buffalo Chicken Stuffed Peppers Recipe is super flexible—just brown up your protein of choice, season it well, and proceed as written. You’ll still get all the amazing buffalo flavor.
What’s the best way to shred chicken quickly?
For ultra-quick shredded chicken, use two forks to pull apart warm, cooked chicken breasts or thighs. You can also use a stand mixer with the paddle attachment for perfectly shredded results in seconds, especially when working with large batches!
Are these stuffed peppers good for meal prep?
Yes! The Buffalo Chicken Stuffed Peppers Recipe makes an ideal meal prep lunch or dinner. Simply cook, cool, and store individual portions in grab-and-go containers for easy reheating throughout the week.
What type Main Course
Choose your favorite bottled buffalo sauce, adjusting for spice level if you like. Homemade buffalo sauce is also fantastic—just mix hot sauce with a little melted butter. Smoked or garlic-flavored buffalo sauce adds even more personality!
How can I make this recipe dairy-free?
To adapt the Buffalo Chicken Stuffed Peppers Recipe for dairy-free diets, use a plant-based cheese and swap the dressing for a dairy-free ranch alternative. The result will be just as creamy and flavorful!
Final Thoughts
If you’re craving all the punchy flavors of buffalo wings but want something more wholesome, this Buffalo Chicken Stuffed Peppers Recipe is calling your name. It’s truly a crowd-pleaser that’s easy to make, deceptively healthy, and perfect for sharing. Go ahead, gather your favorite ingredients and give this recipe a place in your regular dinner rotation—you’re going to love it!
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Buffalo Chicken Stuffed Peppers Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Buffalo Chicken Stuffed Peppers are a delicious and easy-to-make dish that combines the flavors of buffalo chicken with cheesy goodness, all stuffed into tender bell peppers. Perfect for a low-carb dinner option with a kick of spice!
Ingredients
Bell Peppers:
- 4 large bell peppers (halved and seeds removed)
Buffalo Chicken Mixture:
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing or blue cheese dressing
- 1 cup shredded mozzarella or cheddar cheese (plus extra for topping)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Garnish:
- Chopped green onions
- Crumbled blue cheese (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F. Arrange the halved bell peppers in a baking dish, cut side up.
- Mix the filling: In a large bowl, combine shredded chicken, buffalo sauce, ranch dressing, shredded cheese, garlic powder, onion powder, salt, and pepper.
- Stuff the peppers: Spoon the buffalo chicken mixture into each bell pepper half. Top with additional cheese.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until peppers are tender and cheese is bubbly.
- Garnish: Garnish with green onions and crumbled blue cheese before serving.
Notes
- For a lower-carb version, use sugar-free buffalo sauce and skip the dressing or opt for a low-carb option.
- You can substitute chicken with cooked ground turkey or beef.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pepper halves
- Calories: 370
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
