These quick & easy Buffalo Chicken Stuffed Peppers are the perfect combination of tangy, but slightly sweet buffalo sauce, chicken, celery, and blue cheese crumbles! It is a delicious weeknight dinner that is full of great flavor.
The Best Buffalo Chicken Stuffed Peppers
As most of you know by now, we absolutely love buffalo sauce! The tangy flavors that have a bit of heat and sweet are so good! No matter how you serve it – as a buffalo chicken sandwich, in a buffalo chicken wrap, or on a crispy buffalo chicken salad. We love anything with a little buffalo sauce! And these stuffed peppers are no exception. You can keep them simple and Whole30/Paleo compliant or you can dress them up with some amazing blue cheese crumbles. Either way they make a great dinner option!
Looking for More Buffalo Chicken Recipes?
If you love them as much as we do, you definitely need to try our Buffalo Chicken Thighs or Buffalo Chicken Soup!
What You Will Need
- bell peppers – we stuck with green bell peppers but you can use any color!
- shredded chicken – feel free to grab a rotisserie chicken or follow our tutorial on how to shred chicken (3 different ways)!
- onion powder, garlic powder, kosher salt, & pepper – a simple but delicious combination of seasonings.
- buffalo sauce – we love using our homemade buffalo sauce or you can grab your favorite one from the store.
- celery & green onion – a little green and crunch that compliment the buffalo chicken perfectly!
- optional: plain greek yogurt & mozzarella cheese – feel free to use or omit either one, you could also grab dairy-free versions of each if that’s your thing.
- toppings: ranch dressing, sliced green onions, and/or blue cheese crumbles – we love ALL the toppings but do what works for you!
How To Make The Best Buffalo Chicken Stuffed Peppers
Begin by shredding the chicken and adding the seasonings.
Place it in a bowl with the other stuffing ingredients. Mix until fully combined.
Slice the bell peppers in half as shown and clean out the seeds. Place the pepper halves in a baking dish and bake for 15-20 minutes.
Should Peppers Be Precooked Before Serving
Yes, it gives them a little extra time to soften a bit before adding the stuffing. We like to bake them for about 15 minutes before adding the stuffing. If you want a bell pepper that is very firm you could skip this step.
Add the buffalo chicken stuffing and bake for another 15 minutes. Top them any way you want and enjoy!
Storage
Any leftover stuffed peppers can be stored in an airtight container in the fridge for up to 4 days. When it comes to reheating, we love to pop them in the oven at 350 degrees F until warmed through. The microwave tends to make the pepper a little soggy.
Meal Prep Tips
If you are looking to prepare as much of this meal as you can ahead of time, you can easily do that with a few easy tips:
- prep ahead – Once you have the chicken, sauce, and other ingredients ready to go, you can get through step 5 below (stuffing the peppers) and then cover and place in the fridge until you are ready for the final bake. Then they will bake at 350 degrees F for 30-35 minutes, uncovered.
- shredded chicken – this can easily be made using one of our quick and easy ways to make shredded chicken (stove top, slow cooker, or Instant Pot) or you can grab a rotisserie chicken to shred.
- buffalo sauce – you can prepare our homemade buffalo sauce ahead of time and store in the fridge until you are ready to use it!
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Other Buffalo Chicken Recipes You Might Like
Buffalo Chicken Tacos
Buffalo Chicken Meatballs
Easy Buffalo Chicken Wings
Healthy Buffalo Chicken Dip
Buffalo Chicken Stuffed Peppers
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner/Entree
- Method: Oven
- Cuisine: American
Description
Our Buffalo Chicken Stuffed Peppers are an easy, delicious and flavorful weeknight dinner option that comes together so quickly!
Ingredients
- 3 bell peppers
- extra virgin olive oil
- 3 cups cooked, shredded chicken
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3/4 cup buffalo sauce (store-bought or homemade buffalo sauce)
- optional: 1/4 cup plain greek yogurt or plain/unsweetened dairy-free yogurt
- 1/2 cup celery, sliced
- 2–3 green onions, sliced
- optional: 1/3 cup mozzarella cheese, shredded (regular or dairy-free)
- Toppings: ranch dressing, sliced green onions and/or blue cheese crumbles
Instructions
- Prep: Preheat oven to 350 degrees F.
- 1st Bake: Prepare bell peppers by slicing them in half, lengthwise. Rub them all over with a little bit of olive oil. Place them in a baking dish and bake 15-20 minutes or until soft, but firm.
- Chicken Mixture: Meanwhile, place the shredded chicken in a large bowl. Sprinkle with onion powder, garlic powder, salt and pepper. Stir to combine. Add buffalo sauce, greek yogurt (if using), celery, green onions and shredded mozzarella (if using). Stir to combine again.
- 2nd Bake: Remove the peppers from the oven and scoop the chicken mixture to fill each of the bell pepper halves. Return pan to oven and let cook another 15 minutes or until chicken is warm through.
- Serve: Enjoy right away with ranch dressing and blue cheese crumbles or any other favorite toppings.
Notes
- Buffalo Sauce: we love our homemade buffalo sauce, but feel free to use any store-bought kind you want!
- Paleo/Whole30: simply ensure you are using a compliant buffalo sauce and omit the yogurt and cheese. Top with a compatible ranch dressing (Primal Kitchen).
- Make Ahead: follow steps through Step 5 and then cover with aluminum foil and place in the fridge. Keep covered and place in the oven for 30-35 minutes at 350 degrees F or until warmed through.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 269
- Sugar: 2 g
- Sodium: 811.4 mg
- Fat: 14.4 g
- Carbohydrates: 4.7 g
- Fiber: 1.9 g
- Protein: 29.3 g
- Cholesterol: 85 mg
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