Buffalo Chicken Stuffed Peppers

Imagine biting into a tender bell pepper filled with spicy, tangy Buffalo Chicken that’s creamy, cheesy, and packed with bold flavors. These Buffalo Chicken Stuffed Peppers transform the classic wing experience into a satisfying meal that’s both nutritious and indulgent. The contrast between the sweet peppers and fiery buffalo sauce creates an irresistible combination that buffalo wing lovers can’t resist. You’ll learn how to create this perfect balance of heat and flavor while making a dish that’s impressive enough for guests yet simple enough for weeknight dinners.

Why You’ll Love This Recipe

These Buffalo Chicken Stuffed Peppers are guaranteed to become a family favorite for several compelling reasons. First, they deliver all the addictive buffalo chicken flavor you crave without the mess of traditional wings. The peppers serve as edible vessels that cradle the creamy, spicy filling, creating a beautiful presentation with minimal effort.

The contrasting textures make this dish exceptional – tender peppers give way to creamy, cheesy chicken filling with just the right amount of heat. Each bite offers a perfect balance of sweetness from the bell peppers against the tangy buffalo sauce.

For busy home cooks, these stuffed peppers offer incredible convenience. You can prep them ahead of time and simply pop them in the oven when you’re ready to eat. Plus, they’re naturally low-carb and protein-rich, making them perfect for those watching their carbohydrate intake while still wanting satisfying comfort food.

Best of all, these Buffalo Chicken Stuffed Peppers transform everyday ingredients into something special that feels indulgent without hours of work in the kitchen.

Ingredients

For the Buffalo Chicken Stuffed Peppers, you’ll need:

• 4 large bell peppers (any color, though red or orange add sweetness)
• 2 cups cooked chicken, shredded (about 2 medium chicken breasts)
• 8 oz (225g) cream cheese, softened
• 1/3 cup (80ml) buffalo sauce (Frank’s RedHot or similar)
• 1/2 cup (50g) blue cheese crumbles, plus extra for topping
• 1/4 cup (25g) green onions, thinly sliced
• 1/2 cup (50g) shredded cheddar cheese
• 1/4 cup (25g) diced celery
• 2 cloves garlic, minced
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 tbsp ranch or blue cheese dressing (optional, for drizzling)

The buffalo sauce is the star ingredient that provides the signature tangy heat, while the cream cheese balances the spiciness perfectly. Select large, firm bell peppers with flat bottoms so they’ll stand upright when baking.

Pro Tips

Choose the Right Peppers: For the best Buffalo Chicken Stuffed Peppers, select peppers with flat bottoms so they stand upright during baking. If necessary, slice a thin piece from the bottom (without creating a hole) to create a stable base. This prevents the filling from spilling out during baking and makes for a better presentation.

Perfect the Buffalo Sauce Balance: The key to amazing buffalo flavor is getting the heat level just right. Start with 1/4 cup of sauce, then taste and add more until you reach your desired spiciness. Remember that the cream cheese will temper the heat, so the filling can handle a bit more spice than you might think. For extra flavor complexity, add a tablespoon of honey to create a sweet heat variation.

Pre-roast for Texture Perfection: For the ideal pepper texture, pre-roast the empty pepper halves for 10 minutes before stuffing. This initial cooking ensures the peppers will be perfectly tender when the filling is hot and bubbly. Skip this step if you prefer firmer peppers with more bite. This technique makes all the difference between good and exceptional Buffalo Chicken Stuffed Peppers.

Instructions

Step 1: Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut each bell pepper in half lengthwise, carefully removing the seeds and membranes while keeping the stems intact for presentation. If the peppers won’t stand upright, slice a small piece off the bottom to create a flat surface. Place the pepper halves in a baking dish, cut side up.

Step 2: Pre-Cook the Peppers

Lightly brush the peppers with olive oil and season with a pinch of salt. Bake for 10 minutes to soften slightly. This pre-cooking step ensures your peppers will be perfectly tender when the filling is done. While the peppers pre-cook, you can prepare your delicious buffalo chicken filling.

Step 3: Prepare the Buffalo Chicken Filling

In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, blue cheese crumbles, diced celery, sliced green onions, minced garlic, onion powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and the mixture has a creamy, uniform consistency. Taste and adjust the buffalo sauce for your preferred level of heat.

Step 4: Stuff the Peppers

Remove the par-baked peppers from the oven. Using a spoon, generously fill each pepper half with the buffalo chicken mixture, slightly mounding the filling. Sprinkle the tops with shredded cheddar cheese and a few additional blue cheese crumbles if desired.

Step 5: Bake to Perfection

Return the stuffed peppers to the oven and bake for 20-25 minutes until the peppers are tender and the cheese is melted and slightly golden. For an extra golden top, broil for the final 1-2 minutes, watching carefully to prevent burning.

Step 6: Serve and Garnish

Allow the Buffalo Chicken Stuffed Peppers to cool for about 5 minutes before serving. Drizzle with a little ranch or blue cheese dressing if desired, and garnish with additional sliced green onions and a light sprinkle of buffalo sauce for that restaurant-quality presentation.

Variations

Mediterranean Buffalo Chicken Peppers: For a Mediterranean twist on classic Buffalo Chicken Stuffed Peppers, replace the blue cheese with feta and add 1/4 cup chopped Kalamata olives and 2 tablespoons chopped fresh dill to the filling. The tangy feta complements the buffalo sauce beautifully while bringing a new flavor profile to the dish.

Vegetarian Buffalo Cauliflower Peppers: Create a meat-free version by substituting 2 cups of finely chopped, roasted cauliflower for the chicken. Season the cauliflower with garlic powder and smoked paprika before roasting to enhance the flavor. The cauliflower absorbs the buffalo sauce wonderfully while providing a satisfying texture that even meat-lovers will appreciate.

Low-Dairy Buffalo Chicken Peppers: For those limiting dairy, replace the cream cheese with dairy-free cream cheese alternative and use vegan cheese shreds instead of cheddar and blue cheese. Add an extra tablespoon of buffalo sauce and a teaspoon of nutritional yeast to boost the flavor profile while maintaining that creamy buffalo experience.

Storage and Serving

Storage Instructions: Leftover Buffalo Chicken Stuffed Peppers will keep in an airtight container in the refrigerator for up to 3 days. For best results, store the peppers and any additional sauce separately to prevent sogginess. To freeze, wrap individual cooled peppers tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating Method: Reheat refrigerated peppers in a 350°F (175°C) oven for 15-20 minutes or until heated through. Microwaving is convenient but may cause the peppers to become slightly soggy – if using this method, heat on 70% power for 2-3 minutes.

Serving Suggestions: These Buffalo Chicken Stuffed Peppers make a complete meal on their own, but they pair wonderfully with a simple side salad dressed with ranch or blue cheese dressing. For a heartier meal, serve alongside cauliflower rice for a low-carb option, or with crusty bread to soak up the delicious sauce. For entertaining, cut the peppers into quarters after baking and serve as appetizers with celery sticks and extra buffalo sauce on the side.

FAQs

Can I use rotisserie chicken for Buffalo Chicken Stuffed Peppers?
Absolutely! Rotisserie chicken is a perfect time-saver for this recipe. Simply shred the meat and proceed with the recipe as written. The roasted flavor adds an extra dimension to the filling.

How do I adjust the spice level?
Control the heat by adjusting the amount of buffalo sauce. For milder peppers, start with just 2-3 tablespoons and add more to taste. For extra spicy, increase to 1/2 cup or add a few dashes of hot sauce or cayenne pepper.

Can I make these ahead of time?
Yes! Prepare the peppers up to the point of baking, cover with plastic wrap, and refrigerate for up to 24 hours. When ready to serve, simply remove from the refrigerator while the oven preheats, then bake as directed, adding 5-10 minutes to the cooking time.

What can I substitute for blue cheese?
If you don’t enjoy blue cheese, substitute with an equal amount of feta, goat cheese, or simply use extra cheddar or monterey jack instead. Each cheese will create a slightly different flavor profile.

Are Buffalo Chicken Stuffed Peppers keto-friendly?
Yes, this recipe is naturally keto-friendly with approximately 6-8g net carbs per serving, depending on the size of the peppers used. The high protein and fat content make it perfect for keto dieters.

Conclusion

These Buffalo Chicken Stuffed Peppers are comfort food at its finest — spicy, creamy, and completely satisfying without weighing you down. They deliver all the bold buffalo flavor you crave in a more sophisticated, nutritious package. It’s the kind of dish that makes weeknight dinners feel special or impresses guests at a casual gathering. Whether you’re a dedicated buffalo sauce enthusiast or simply looking for a fresh take on stuffed peppers, this recipe hits all the right notes of flavor, texture, and ease. Give these peppers a try, and they might just become your new go-to recipe when you’re craving something with a kick!

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