If you love a dinner that combines bold, zesty flavors with wholesome comfort, you absolutely have to try this Buffalo Chicken Stuffed Peppers Recipe. It’s a guaranteed crowd-pleaser and the kind of dish that brings everyone to the table with excitement. Juicy chicken tossed in tangy buffalo sauce gets tucked into sweet roasted bell peppers, finished with gooey melted cheese—honestly, what’s not to love? Whether you’re craving a quick weeknight dinner, planning a game day get-together, or just want to spice up your meal routine, these stuffed peppers are sure to steal the show and leave you totally satisfied.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—each ingredient isn’t just there for show, but truly brings something wonderful: color, creaminess, kick, and crunch. You can easily find everything at your local grocery store, and together they create delicious harmony in every bite.
- Large bell peppers: The vibrant, sweet shell that roasts perfectly and cradles the spicy filling.
- Cooked shredded chicken breast: The protein-packed heart of the recipe—great for using up leftovers or rotisserie chicken.
- Buffalo wing sauce: Provides the signature tang and heat that gives this Buffalo Chicken Stuffed Peppers Recipe its bold personality.
- Plain Greek yogurt or ranch dressing: Adds cool, creamy contrast to balance the spice (use whichever suits your taste or fridge situation!).
- Shredded mozzarella or cheddar cheese: Melts into a bubbly, golden dream that ties everything together—choose your favorite or mix both!
- Chopped green onions: Lend a fresh, oniony crunch and pop of color in every bite.
- Salt and pepper: Simple seasoning to make all the other flavors sing.
- Olive oil spray: Prevents sticking and helps the peppers roast up tender and glossy.
How to Make Buffalo Chicken Stuffed Peppers Recipe
Step 1: Prep the Peppers
Set the mood by preheating your oven to 375°F. Grab your bell peppers, then slice each one in half lengthwise. Carefully remove those seeds and white membranes—they tend to turn bitter when cooked and take up precious space meant for filling. Give your baking dish a quick spray with olive oil, and arrange the cut peppers inside, cut side up, ready to welcome the delicious stuffing.
Step 2: Mix the Filling
In a large bowl, bring together the cooked shredded chicken, zesty buffalo wing sauce, either plain Greek yogurt or ranch (whichever speaks to you), half of your shredded cheese, and the chopped green onions. Don’t forget the salt and pepper! Stir everything up until the mixture is creamy and every chicken bit glistens with flavor. It should already smell incredible.
Step 3: Stuff the Peppers
With a big spoon and lots of anticipation, fill each pepper half generously with the chicken mixture. Don’t be shy—pack that filling in so each bite is extra hearty. Sprinkle the rest of the cheese over the top of all your peppers, making sure every nook and cranny gets a cheesy blanket.
Step 4: Bake to Perfection
Cover your baking dish with foil—this keeps things moist at first. Pop the dish into your preheated oven and bake for 30 minutes. When the timer dings, remove the foil and bake for another 10 minutes so the cheese bubbles up and turns a little golden and delicious. Let the Buffalo Chicken Stuffed Peppers Recipe cool for a few minutes before serving so you don’t lose any of the glorious filling!
How to Serve Buffalo Chicken Stuffed Peppers Recipe
Garnishes
Garnishing these peppers takes them from yummy to stunning. A sprinkle of extra chopped green onions on top adds crunch and a pop of color. Drizzle a touch of ranch or blue cheese dressing for creamy contrast, or add a few crumbles of blue cheese if you want to double down on richness. If you love heat, shake on a bit of extra buffalo sauce or a scattering of sliced jalapeños—your future self will thank you.
Side Dishes
Wondering what to pair with your Buffalo Chicken Stuffed Peppers Recipe? Keep it fresh and simple with a crisp green salad tossed in vinaigrette, or serve alongside roasted sweet potato fries for extra comfort. If you’re hosting, put out crunchy celery and carrot sticks with extra ranch—they echo classic buffalo platter flavors and look super inviting.
Creative Ways to Present
For dinner parties, halve the stuffed peppers again for adorable minis that are perfect for sharing. Want to get fancy? Serve them on a bed of greens or alongside a big platter of colorful raw veggies for drama and crunch. For game day, arrange on a platter, sprinkle on blue cheese, and stick some celery sticks straight into each pepper for a fun and interactive presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Buffalo Chicken Stuffed Peppers Recipe keeps beautifully! Just pop any cooled peppers into an airtight container and store in the fridge for up to 3 days. The flavors actually deepen overnight, so they’re just as delicious (if not more) the next day.
Freezing
If you want to stock up, these peppers freeze quite well. Wrap each completely cooled pepper half individually in plastic wrap or foil, then store them together in a freezer-safe bag or container. They’ll keep for up to 2 months and make an amazing quick meal during busy weeks.
Reheating
To reheat from the fridge, place stuffed peppers in a baking dish, cover with foil, and warm in a 350°F oven for 15–20 minutes until heated through. From frozen, let thaw overnight in the fridge first for best texture. You can also use the microwave in a pinch—just slice the pepper in half and cover with a damp paper towel to prevent drying out.
FAQs
Can I make this Buffalo Chicken Stuffed Peppers Recipe ahead of time?
Absolutely; you can assemble everything—including stuffing the peppers—up to a day in advance. Store covered in the fridge, then bake when you’re ready to eat. You might need to add just a few extra minutes to the initial covered baking time if they’re going straight from the refrigerator to the oven.
What’s the best way to spice it up without overpowering the dish?
For a zesty upgrade, try adding a few dashes of your favorite hot sauce or mix in finely diced jalapeños to the chicken filling. Start small and taste as you go so it’s just the right amount of heat for your crew.
Can I use rotisserie chicken instead of cooking my own?
Yes! Using store-bought rotisserie chicken is not just a time-saver, but it adds extra flavor and keeps the recipe super convenient, especially on busy nights.
Which cheese works best for the topping?
Both mozzarella and cheddar are fantastic in this Buffalo Chicken Stuffed Peppers Recipe—mozzarella melts beautifully for that stretchy, gooey finish, while cheddar brings a sharper flavor. A combination of the two is honestly the best of both worlds!
Are there dairy-free swaps for this recipe?
Definitely! Use your favorite dairy-free cheese shreds and a plant-based yogurt or dressing in the filling. The texture and flavor are still wonderful, making this dish perfect for just about any diet.
Final Thoughts
If you’re on the hunt for a meal that’s as exciting as it is satisfying, the Buffalo Chicken Stuffed Peppers Recipe is a must-try. It’s simple enough for a quick weekday dinner but special enough to share with friends. Give it a go—you might just find yourself adding it into your regular meal rotation!
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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: 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 peppers. Perfect for a quick weeknight dinner or entertaining guests.
Ingredients
Bell Peppers:
- 4 large bell peppers (any color)
Chicken Mixture:
- 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
- 1/4 cup chopped green onions
- Salt and pepper to taste
Other:
- Olive oil spray
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare the peppers: Cut the bell peppers in half lengthwise, remove the seeds and membranes. Place the pepper halves cut side up in a lightly greased baking dish.
- Make the filling: In a bowl, combine shredded chicken, buffalo sauce, Greek yogurt or ranch, half of the shredded cheese, and green onions. Season with salt and pepper.
- Stuff the peppers: Spoon the chicken mixture into each pepper half and top with the remaining cheese.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Serve: Let cool slightly before serving.
Notes
- For a spicier version, add hot sauce or jalapeños to the filling.
- You can substitute Greek yogurt with cream cheese or blue cheese dressing for a different flavor.
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 325
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
