Quick and Easy Buffalo Chicken Stuffed Peppers

Ingredients You’ll Need

To make this easy stuffed peppers recipe, here’s what you’ll need:

• Bell Peppers – Any color works, but red, yellow, and orange are naturally sweeter.
• Cooked Shredded Chicken – Rotisserie chicken, leftovers, or freshly cooked chicken breasts or thighs.
• Hot Sauce – Frank’s RedHot is classic for Buffalo chicken, but you can use your favorite.
• Unsalted Butter – Blended with hot sauce to create that signature Buffalo flavor.
• Plain Greek Yogurt – Creamy and tangy while keeping the dish light. Sour cream also works.
• Shredded Cheese – Mozzarella, provolone, or cheddar for melty goodness.
• Feta or Blue Cheese – Optional topping that adds extra tang.
• Green Onions – Fresh garnish that balances the richness.
• Seasonings – Garlic powder, onion powder, salt, and black pepper.
• Water – Just a splash in the baking dish helps the peppers steam and stay tender.

Step-by-Step Instructions

Follow these simple steps to make your Buffalo Chicken Stuffed Peppers:

1. Prep the Peppers

• Preheat oven to 375°F (190°C).
• Slice peppers in half lengthwise and remove seeds and membranes.
• Place them cut-side up in a lightly greased baking dish.

2. Make the Filling

• In a small saucepan, melt butter over medium heat and stir in hot sauce, garlic powder, onion powder, and a pinch of salt.
• Add shredded chicken to the sauce and mix until fully coated.
• Stir in Greek yogurt and half the shredded cheese.

3. Fill and Bake

• Spoon the mixture evenly into pepper halves.
• Sprinkle the tops with remaining cheese.
• Pour a little water into the bottom of the baking dish.
• Bake uncovered for 30–35 minutes, until the peppers are tender and cheese is bubbly.

4. Garnish and Serve

• Remove from oven and top with crumbled feta or blue cheese.
• Sprinkle with green onions for freshness.
• Serve hot with a side of ranch or extra yogurt dip.

Storage, Reheating & Meal Prep

• Store – Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheat – Warm in the oven at 350°F until heated through, or microwave for a quick option.
• Freeze – Freeze cooled peppers in a container for up to 3 months. Thaw overnight before reheating.

This makes them perfect for meal prep chicken recipes and busy weeks.

Recipe Variations

These stuffed peppers are versatile! Try some of these twists:

• Milder or Spicier – Adjust the hot sauce or add cayenne for more heat.
• Dairy-Free – Use plant-based yogurt and dairy-free cheese.
• Different Proteins – Substitute chicken with ground turkey, beef, or a plant-based meat alternative.
• Extra Veggies – Add celery, carrots, or spinach to the filling for extra nutrition.
• Air Fryer Version – Cook at 350°F for 15–18 minutes until peppers are tender and cheese melts.

What to Serve with Buffalo Chicken Stuffed Peppers

These peppers are filling on their own but pair well with:

• A crisp green salad with ranch or blue cheese dressing
• Roasted vegetables like broccoli, zucchini, or asparagus
• Garlic bread or cauliflower breadsticks (low-carb option)
• Quinoa, rice, or cauliflower rice for a heartier meal

Nutrition & Health Benefits

Buffalo Chicken Stuffed Peppers aren’t just delicious—they’re also packed with nutrition:

• High in protein – Shredded chicken provides lasting energy.
• Low-carb & keto-friendly – Great for anyone limiting carbs.
• Rich in vitamins – Bell peppers are full of vitamin C, vitamin A, and antioxidants.
• Gut-friendly – Greek yogurt adds probiotics for digestive health.

It’s the perfect balance of comfort food and nutrition.