Easy Buffalo Chicken Stuffed Peppers
Looking for a healthy dinner idea that’s high in flavor but low in carbs? These Buffalo Chicken Stuffed Peppers are your new go-to meal. They’re creamy, spicy, melty, and packed with protein. Whether you need an easy weeknight dinner, a fun game day recipe, or a low-carb meal prep option, this dish checks all the boxes.
Why You’ll Love This Recipe
- Quick & Easy – Done in just about 30 minutes
- Low Carb & High Protein – Perfect for keto or balanced eating
- Meal Prep Friendly – Reheats beautifully for lunch or dinner
- Customizable – Add rice, swap sauces, or use different cheeses
Buffalo chicken fans will love the bold, tangy flavor paired with the mild sweetness of roasted bell peppers. It’s a lighter twist on buffalo wings with all the creamy goodness and heat you crave.
Easy Buffalo Chicken Stuffed Peppers
Looking for a spicy, satisfying dinner you can throw together fast? These Buffalo Chicken Stuffed Peppers are creamy, cheesy, and packed with bold flavor—perfect for busy weeknights or game day cravings.
Course: Main Course Cuisine: American
Keyword: Buffalo Chicken Stuffed Peppers, Easy Weeknight Dinner
Prep Time: 15 minutes Cook Time: 17 minutes Total Time: 32 minutes
Servings: 6
Ingredients You’ll Need
To make the best buffalo chicken stuffed peppers, here’s everything you’ll need:
- 3 bell peppers – Red, yellow, or green, halved and de-seeded
- 2 tbsp olive oil – For roasting the peppers
- ½ tsp salt & ¼ tsp black pepper – For seasoning
- 4 cups cooked shredded chicken – Rotisserie chicken works perfectly
- ½ cup buffalo sauce – Use your favorite brand like Frank’s RedHot
- ½ cup ranch dressing – Balances the heat with creaminess
- ½ cup shredded mozzarella cheese – Melts into the filling
- 1 tsp garlic powder + 1 tsp onion powder – Flavor boosters!
- Chopped green onions – For garnish
- Crumbled blue cheese (optional) – For bold, tangy finish
You can also add extras like cooked rice or cauliflower rice to the filling for added texture or volume, especially if you want to stretch the dish for more servings.
Step-by-Step Instructions
1. Preheat Your Oven
Set your oven to 350°F (180°C).
2. Prep the Bell Peppers
Cut the bell peppers in half vertically and scoop out seeds and membranes. Place them cut-side up on a baking sheet.
3. Roast the Peppers
Brush peppers with olive oil and season with salt and pepper. Roast for 10 minutes to soften them slightly.
4. Make the Buffalo Chicken Filling
In a bowl, mix together shredded chicken, buffalo sauce, ranch dressing, mozzarella, garlic powder, and onion powder. Stir until the chicken is coated in creamy, spicy goodness.
Pro Tip: Want an extra creamy filling? Add ¼ cup cream cheese or plain Greek yogurt for more richness.
5. Stuff the Peppers
Fill each roasted pepper half generously with the buffalo chicken mixture. Don’t worry if it’s a little overflowing—it’ll bake down.
6. Final Bake
Return stuffed peppers to the oven and bake for another 5–7 minutes, until hot and melty. Want bubbly cheese? Broil for 1–2 minutes at the end.
7. Garnish & Serve
Top with green onions and a sprinkle of blue cheese if you like that classic buffalo wing flavor. Serve warm!
Serving Suggestions
These stuffed peppers are filling enough on their own, but if you want to round out the meal, here are a few tasty ideas:
- Serve with cauliflower rice or mashed potatoes.
- Add a side of sweet potato fries or a fresh garden salad.
- Pair with extra ranch or blue cheese dressing for dipping.
If you’re entertaining, cut the pepper halves in smaller portions and serve them as a buffalo chicken appetizer at your next party.
Nutrition (Per Serving)
- Calories: 325
- Protein: 26g
- Carbs: 6g
- Fat: 21g
- Fiber: 1g
- Sugar: 4g
- Sodium: 1100mg
- Vitamin C: 75mg
Enjoy this quick, flavorful, and comforting dinner that brings the vibrant taste right to your table!
Customization Ideas
- Make it keto: Skip ranch and use sour cream or cream cheese instead.
- Add more veggies: Stir in spinach, corn, or diced zucchini to the filling.
- Cheesy twist: Add sharp cheddar or pepper jack for more heat.
- Hearty version: Mix in cooked rice or quinoa for a bulkier meal.
This recipe is super adaptable. You can make it your own based on your dietary needs and what you have on hand.
How to Store & Reheat
In the Fridge:
Let peppers cool, then store in an airtight container for up to 4 days.
In the Freezer:
Wrap individually in foil or store in freezer-safe bags. Freeze for up to 3 months.
To Reheat:
Bake at 350°F until hot or microwave for 1–2 minutes. If frozen, thaw overnight in the fridge first.
These peppers are great for meal prep and taste just as good the next day.
Frequently Asked Questions
Do I have to roast the bell peppers first?
Yes, roasting the peppers for 10 minutes before stuffing softens them and helps them cook evenly.
Can I use raw chicken?
No, you’ll need cooked shredded chicken. Rotisserie chicken is the easiest option.
How do I make the filling creamier?
Stir in cream cheese or Greek yogurt for an ultra-rich texture.
Can I make this ahead of time?
Absolutely! Assemble the peppers up to a day in advance and bake when ready. Just increase the bake time by 10–15 minutes if starting from cold.
Are buffalo chicken stuffed peppers spicy?
They have a medium heat level depending on the buffalo sauce you use. You can control the spice by adding more ranch or using a milder sauce.
Final Thoughts
If you love buffalo chicken and want a healthier way to enjoy those flavors, these Buffalo Chicken Stuffed Peppers are the answer. They’re satisfying, nutritious, and super simple to make. Whether you’re cooking for one, feeding the family, or planning a make-ahead lunch, this recipe delivers every time.
Make them once, and we guarantee they’ll end up in your regular dinner rotation!
