These Buffalo Chicken Stuffed Peppers are tender, tangy, and loaded with all the spicy, cheesy flavors you crave from Buffalo wings, without the messy fingers or deep fryer. I first made these on a random Tuesday when I was craving wings but wanted something a little lighter, and now they're on repeat in my kitchen. They're quick to prep, use simple ingredients, and bake up golden and bubbly in under an hour.
If you're looking for more easy weeknight winners, try my Easy Buffalo Chicken Sliders Recipe(9 Ingredients!) or Mozzarella Stuffed Meatballs(Gooey & Ready in 45 Min) for another cozy, crowd-pleasing dinner.
What Makes These Buffalo Chicken Stuffed Peppers So Good
These aren't your typical Buffalo Chicken Stuffed Peppers. The Buffalo sauce gives them a tangy kick, the creamy Greek yogurt balances the heat, and the melted cheese on top creates those crispy, golden edges everyone fights over. They're healthy without tasting like diet food, and they come together fast enough for a busy weeknight. You can meal prep them ahead, swap the cheese to suit your taste, and even adjust the spice level depending on who's eating. They're gluten-free, low-carb, and packed with protein, so they keep you full without feeling heavy.
Jump to:
- What Makes These Buffalo Chicken Stuffed Peppers So Good
- Buffalo Chicken Stuffed Peppers Ingredients
- How to Make Buffalo Chicken Stuffed Peppers
- Substitutions and Swaps
- Equipment For Buffalo Chicken Stuffed Peppers
- Storage and Reheating Tips
- What to Serve Alongside
- Expert Tips
- Why Oliver Wouldn't Stop Asking for "Wing Peppers"
- FAQ
- Related
- Pairing
- Buffalo Chicken Stuffed Peppers
Buffalo Chicken Stuffed Peppers Ingredients
Here's what goes into these flavorful Buffalo Chicken Stuffed Peppers.
See Recipe Card Below This Post For ingtedient Quantites
- Bell peppers: Form tender, edible bowls that turn sweet and soft as they bake. Red and green peppers work great.
- Classic hot sauce: Brings the signature tangy Buffalo flavor. Frank's RedHot is the go-to choice.
- Unsalted butter: Melts into the hot sauce to create that classic Buffalo wing coating.
- Kosher salt: Enhances all the other flavors and balances the heat.
- Garlic powder: Adds a savory depth without needing fresh garlic.
- Onion powder: Brings a subtle sweetness and rounds out the seasoning.
- Cooked, shredded chicken: The hearty base of the filling. Rotisserie chicken works perfectly here.
- Nonfat plain Greek yogurt: Adds creaminess and cools down the spice while keeping things light.
- Shredded provolone or mozzarella cheese: Melts beautifully and creates that gooey, cheesy topping. A 50/50 blend is ideal.
- Crumbled feta or blue cheese: Adds a tangy, bold finish. Blue cheese is classic with Buffalo flavors.
- Finely chopped green onions: Provides a fresh, mild crunch and a pop of color.
How to Make Buffalo Chicken Stuffed Peppers
These Buffalo Chicken Stuffed Peppers come together in just a few simple steps.
Preheat oven: Set your oven to 375°F and lightly spray a 9×13-inch baking dish with nonstick spray.
Prep the peppers: Slice each bell pepper in half lengthwise and scoop out the seeds and white membranes. Arrange them cut side up in your prepared dish.
Make the Buffalo sauce: In a medium saucepan over medium heat, combine the hot sauce, butter, salt, garlic powder, and onion powder. Stir until the butter melts and everything is well blended, then remove from heat.
Coat the chicken: Stir in the shredded chicken until it's evenly coated in that tangy Buffalo sauce.
Add creaminess: Mix in the Greek yogurt and ¼ cup of the shredded provolone cheese until everything is smooth and well combined.
Fill the peppers: Spoon the chicken mixture into each pepper half, packing it in gently. Sprinkle the remaining ½ cup of cheese on top.
Bake: Add just enough water to the baking dish to cover the bottom, which helps the peppers steam and get tender. Bake uncovered for 32 to 34 minutes, until the peppers are fork-tender and the cheese is melted and bubbly.
Finish and serve: Remove from the oven and top with crumbled feta or blue cheese and chopped green onions. Serve right away and enjoy the gooey, spicy goodness.
Substitutions and Swaps
You can easily adapt this Buffalo Chicken Stuffed Peppers to what you have on hand.
Chicken: Use rotisserie chicken to save time, or swap in ground chicken or turkey. Cook and crumble it first, then mix it with the Buffalo sauce.
Greek yogurt: Sour cream or cream cheese work well if you want something richer. Light mayo is another option.
Cheese: Use all mozzarella, all provolone, or try a Mexican blend for a different flavor. Swap feta for blue cheese or vice versa based on your preference.
Hot sauce: Any classic Buffalo-style hot sauce works. For milder peppers, reduce the amount or mix in a bit more yogurt.
Peppers: Mini bell peppers make cute single-serve portions, but you'll need to adjust the baking time to about 20 to 25 minutes.
Equipment For Buffalo Chicken Stuffed Peppers
You don't need anything fancy for this Buffalo Chicken Stuffed Peppers.
A 9×13-inch baking dish holds all the pepper halves snugly. A medium saucepan is perfect for making the Buffalo sauce. Keep nonstick spray handy to coat the dish and prevent sticking.
Storage and Reheating Tips
These Buffalo Chicken Stuffed Peppers keep well and reheat beautifully.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual peppers in the microwave for about 1 to 2 minutes, or warm them in the oven at 350°F for 10 to 12 minutes until heated through. You can also freeze the stuffed peppers before baking. Assemble them, cover tightly with foil, and freeze for up to 3 months. Bake from frozen at 375°F for 45 to 50 minutes, adding a few extra minutes if needed.
What to Serve Alongside
These Buffalo Chicken Stuffed Peppers are hearty on their own, but a few simple sides make the meal even better.
Serve them with a crisp side salad tossed in ranch or blue cheese dressing to echo the Buffalo flavors. Celery and carrot sticks with extra ranch or yogurt dip keep things fresh and crunchy. If you want something heartier, try Easy Crack Chicken Noodle Soup(11 Simple Ingredients) or Cheesy Fried Rice Balls(Easy 9-Ingredient Recipe) on the side. A slice of garlic bread or some buttery dinner rolls are perfect for soaking up any extra sauce.
Expert Tips
Choose peppers that sit flat on the bottom so they don't tip over while baking. If they wobble, slice a tiny bit off the bottom to create a stable base. Don't skip the water in the baking dish, it helps the peppers steam and get tender without drying out. Use rotisserie chicken to save time and add extra flavor. Let the peppers cool for a minute or two before serving so the filling sets up and doesn't spill out. If you like extra heat, drizzle a little more hot sauce on top before serving.
Why Oliver Wouldn't Stop Asking for "Wing Peppers"
Oliver tried these one night when I was testing the recipe, and he took one careful bite, eyes wide. "Mom, these taste like chicken wings!" he said, grinning with a little bit of cheese on his chin. I'd accidentally added a bit too much hot sauce to his pepper (oops), so I quickly dolloped extra Greek yogurt on top to cool it down. He didn't mind one bit. "Can we call them wing peppers?" he asked, already reaching for a second half. Now every time I make them, he peeks into the kitchen and asks if we're having "his wing peppers" for dinner. It's become his favorite way to eat veggies, and I'm not complaining.
FAQ
What are some common mistakes to avoid when making stuffed peppers?
The biggest mistake is not adding water to the baking dish, which can leave the peppers tough and undercooked. Also, overstuffing the Buffalo Chicken Stuffed Peppers can cause the filling to spill out, so pack them gently but don't overfill. Oliver loves when I let him help stuff them, and he's learned that less is more.
Do I need to cook peppers before stuffing them?
Nope, you don't need to precook the peppers. They'll get perfectly tender in the oven as they bake with the filling. The water in the dish helps them steam and soften up nicely in about 32 to 34 minutes.
What to serve with Buffalo Chicken Stuffed Peppers?
A crisp green salad with ranch or blue cheese dressing is classic. Celery and carrot sticks with extra dip keep things fresh and crunchy. You can also serve them with a simple side like roasted veggies or a warm bowl of soup. My family loves pairing them with Authentic Mexican Tamales Recipe(Easy & Traditional) for a fun mix of flavors.
What to marinate Buffalo chicken in?
For traditional Buffalo chicken, you don't marinate the chicken. Instead, you toss cooked, shredded chicken in a mixture of hot sauce and melted butter, which is exactly what we do in this recipe. The sauce coats every bite and gives you that tangy, spicy Buffalo flavor without any marinating time.
Related
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Pairing
These are my favorite dishes to serve with Buffalo Chicken Stuffed Peppers
Buffalo Chicken Stuffed Peppers
Ingredients
- 3 bell peppers Any color; a mix of red and green adds color and sweetness
- ⅔ cup classic hot sauce Such as Frank's RedHot for authentic flavor
- 1 tablespoon unsalted butter For a rich creamy texture
- ½ teaspoon kosher salt For seasoning
- ½ teaspoon garlic powder Adds a savory depth
- ½ teaspoon onion powder Enhances flavor
- 2 cups cooked shredded chicken From about 2 medium breasts; use leftover chicken for easy prep
- ½ cup nonfat plain Greek yogurt A creamy and healthy substitute for sour cream
- ¾ cup shredded provolone cheese Or Mozzarella; 50/50 blend gives great melt
- ½ cup crumbed feta cheese Or blue cheese for more tang
- ¼ cup finely chopped green onions For garnish and a mild onion flavor
Instructions
- Preheat the oven to 375°F (190°C) and lightly coat a 9x13-inch baking dish with nonstick spray.
- Slice the bell peppers in half vertically and remove the seeds and membranes. Arrange them cut-side up in the prepared baking dish.
- In a medium saucepan over medium heat, combine the hot sauce, butter, salt, garlic powder, and onion powder. Stir until the butter is fully melted, then remove from heat.
- Add the shredded chicken to the saucepan, mixing well to coat with the sauce.
- Stir in the Greek yogurt and ¼ cup of provolone cheese until everything is well combined.
- Spoon the buffalo chicken mixture into the bell pepper halves. Sprinkle the remaining provolone cheese over the top of each stuffed pepper.
- Add a little water to the bottom of the baking dish, just enough to cover the base. Transfer the dish to the oven and bake uncovered for 30-35 minutes, or until the peppers are tender and the cheese has melted.
- Once done, remove from the oven and sprinkle with crumbled feta cheese and chopped green onions. Serve immediately while hot.
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