Buffalo Chicken Stuffed Peppers

When it comes to comfort food with a spicy twist, Buffalo Chicken Stuffed Peppers are hard to beat. They combine all the flavors you love from classic buffalo wings—tangy hot sauce, creamy richness, cheesy goodness tucked into roasted bell peppers for a healthy, veggie-packed meal.

This recipe is perfect if you’re trying to eat lighter without giving up bold flavors. It’s naturally gluten-free, low-carb, and keto-friendly, but still hearty enough to satisfy even the biggest appetites. Whether you’re looking for a quick weeknight dinner, a game-day favorite, or a meal prep hero, these stuffed peppers check every box.

Unlike heavier casseroles or traditional fried buffalo chicken, this dish keeps things light but doesn’t skimp on flavor. The peppers soften as they bake, creating the perfect vessel for a creamy, cheesy buffalo chicken filling. Topped with melted mozzarella and a sprinkle of tangy blue cheese or feta, it’s the kind of meal that has everyone coming back for seconds.

Buffalo Chicken Stuffed Peppers

Cheesy, spicy, and loaded with buffalo flavor—these low-carb stuffed peppers are a healthy, gluten-free, and keto-friendly dinner favorite!

Course: Main Course Cuisine: American
Keyword: Buffalo Chicken Stuffed Peppers Prep Time: 15minutes minutes
Cook Time: 35minutes minutes Total Time: 1hour hour 25minutes minutes
Servings: 6

Ingredients You’ll Need

Here’s what makes these peppers so crave-worthy:

3 large bell peppers – Any color works (red, yellow, green, or orange). Slice in half lengthwise and remove the seeds.
2 cups shredded chicken – Rotisserie chicken is my favorite shortcut, but leftover chicken or even canned chicken works in a pinch.
⅔ cup buffalo hot sauce – Frank’s RedHot is classic, but feel free to use your favorite brand.
1 tbsp unsalted butter – Balances the heat of the hot sauce and adds richness.
½ cup plain Greek yogurt – Adds creaminess without being heavy like cream cheese. It’s a healthy, protein-packed swap.
¾ cup shredded mozzarella or provolone cheese – Divided between the filling and topping for gooey, melty goodness.
½ cup crumbled blue cheese or feta – Optional but highly recommended for that bold, tangy finish.
¼ cup chopped green onions – Sprinkled on top just before serving for a fresh bite.
½ tsp garlic powder & ½ tsp onion powder – Adds depth and rounds out the flavors.
½ tsp salt – Enhances everything.
2–3 tbsp water – Added to the baking dish to help the peppers steam and cook evenly.

Step-by-Step Instructions

1. Prep the oven & peppers

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and place the halved peppers cut-side up inside.

2. Make the buffalo chicken mixture

In a saucepan over medium heat, melt the butter with hot sauce, garlic powder, onion powder, and salt. Stir until smooth. Add the shredded chicken and toss until evenly coated.

3. Add creaminess

Remove from heat and stir in the Greek yogurt and ¼ cup of shredded cheese. This creates a creamy, tangy filling without being too heavy.

4. Stuff the peppers

Spoon the mixture evenly into each pepper half. Sprinkle the remaining shredded mozzarella on top.

5. Bake

Pour 2–3 tablespoons of water into the bottom of the baking dish. This creates steam to soften the peppers as they bake. Bake uncovered for 30–35 minutes, until the cheese is melted and the peppers are tender.

6. Finish & serve

Remove from the oven and top with crumbled feta or blue cheese and chopped green onions. Serve hot and enjoy!

Serving Ideas

These peppers are hearty enough to serve on their own, but here are a few ideas to round out your meal:

For a low-carb dinner, serve with cauliflower rice or a simple slaw.

Pair with a crisp green salad for freshness.

Serve with roasted cauliflower or zucchini for an extra veggie boost.

Add celery sticks and blue cheese dressing for a fun buffalo wings-inspired plate.

Nutrition (per serving, approx.)

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Storage & Reheating Tips

One of the best things about this recipe is how well it stores and reheats—perfect for meal prep.

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in a 350°F oven until heated through. For a quick option, microwave for 1–2 minutes.
Freeze: Once baked and cooled, wrap peppers tightly or place in a freezer-safe container. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Should I pre-cook the peppers before stuffing them?
It depends on your preference! Pre-baking for 10 minutes gives you softer peppers, while stuffing them raw leaves a little bite.

Can I use raw chicken instead of cooked?
It’s best to stick with cooked chicken. Using raw chicken inside the peppers risks uneven cooking. Rotisserie chicken or meal-prep chicken breasts work perfectly.

How do I keep stuffed peppers from getting watery?
Blot the peppers dry after washing, don’t overfill them with sauce, and use Greek yogurt instead of cream cheese to reduce excess moisture.

Can I make them ahead of time?
Yes! Assemble the peppers, cover, and refrigerate for up to 24 hours before baking. Just add 10–15 minutes to the bake time since they’ll be cold going in.

Can I make these vegetarian?
Absolutely. Swap chicken for chickpeas, black beans, or even cooked quinoa for a hearty vegetarian version.

Why You’ll Love This Recipe

Healthier comfort food: All the flavors of buffalo chicken without the heaviness.
Meal prep friendly: Stores and reheats beautifully.
Customizable: Use your favorite cheese, add extra veggies, or swap in a vegetarian protein.
Crowd-pleasing: Perfect for game nights, weeknight dinners, or even entertaining.

Final Thoughts

Buffalo Chicken Stuffed Peppers are a game-changing dinner idea—spicy, cheesy, creamy, and surprisingly wholesome. They prove you don’t need deep-fried wings to enjoy buffalo flavor at its best. Whether you’re meal prepping for the week, feeding a family, or just want an easy weeknight win, this recipe is sure to become a regular in your kitchen.

Give them a try, and you may find yourself making them as often as you crave buffalo chicken wings but in a healthier, satisfying way!