My easy-to-make Buffalo chicken stuffed peppers are a healthy dinner that actually hits the spot! I stuff crunchy green bell peppers with a creamy Buffalo chicken filling and top them with tons of cheese. I love that this meal is low in carbs and high in protein, nutrients, and mouthwatering Buffalo flavor. These stuffed peppers are a staple at my house!
Going low carb doesn’t have to mean sacrificing flavor! These Buffalo chicken stuffed peppers have everything I love about a good Buffalo chicken sandwich, except I replaced the bun with a vibrant green bell pepper!
These stuffed green peppers might even convince some picky eaters at your table to eat their veggies. It’s hard not to when that veggie is stuffed with cheesy Buffalo chicken!
What’s in This Buffalo Chicken Stuffed Peppers Recipe?
- Bell Peppers: I like green peppers, but any color works.
- Cream Cheese: Makes the filling creamy. Use full-fat for the richest flavor.
- Buffalo Sauce: Adds that classic spicy flavor. I used Frank’s RedHot, but any brand will work.
- Spices: Onion powder, garlic powder, salt, and pepper enhance the flavor of the chicken.
- Blue Cheese: Adds a tangy and funky flavor.
- Green Onions: Add a pop of freshness and onion flavor.
- Chicken: I used leftover shredded cooked chicken, but rotisserie also works.
- Cheese: I like a mild melting cheese, like Provolone. A mild cheddar, Swiss, or Asiago would also be delish!
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How to Store and Reheat
Store Buffalo chicken stuffed peppers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350*F oven for 20-30 minutes, or until warmed through.
Notes and Tips
- As tempting as it may be to add more Buffalo sauce, try to mix in only what’s called for. If you add too much, the filling will be too liquidy in consistency.
- Make sure your green bell peppers are nice and fresh! There should be no soft or sunken spots on the peppers, and keep an eye out for discoloration.
- If you like your stuffed peppers on the softer side, boil them for about 3 minutes, then transfer to an ice bath to cool.
Buffalo Chicken Stuffed Peppers Recipe
Ingredients
- 3 green bell peppers
- 8 ounces cream cheese room temperature (1 brick)
- ½ cup Buffalo sauce I used Frank's RedHot
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup crumbled blue cheese
- 6 green onions sliced
- 3 cups shredded cooked chicken
- 6 slices Provolone cheese
Equipment
- 9×13-inch Baking Dish
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch baking pan with nonstick spray. Set aside.
- Slice the peppers in half lengthwise. Remove the seeds and core. Set aside.3 green bell peppers
- In a large bowl, stir the cream cheese until smooth. Add the hot sauce, onion powder, garlic powder, salt, and pepper. Whisk to thoroughly combine.8 ounces cream cheese, ½ cup Buffalo sauce, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Stir in the blue cheese and onions. Add the chicken and mix well.½ cup crumbled blue cheese, 6 green onions, 3 cups shredded cooked chicken
- Fill each bell pepper half with the creamy chicken mixture. Place into the prepared pan. Top each stuffed pepper with a slice of provolone cheese.6 slices Provolone cheese
- Bake for 30-35 minutes or until the cheese is bubbly and has started to brown on top. Serve with freshly chopped green onions and a drizzle of hot sauce.
Notes
- To make ahead: Follow the step-by-step instructions up to the baking part. If you want to make them ahead of time, keep these stuffed peppers topped with cheese in the baking dish wrapped tight with plastic wrap. Place them in the fridge, where they’ll stay fresh for about 24 hours until you’re ready to bake them. Then, follow the instructions as listed.
How to Make Buffalo Chicken Stuffed Peppers Step by Step
Cut the Peppers: Preheat oven to 375°F. Spray a 9×13-inch baking pan with nonstick spray. Set aside. Slice 3 green bell peppers in half lengthwise. Remove the seeds and core. Set aside.
Mix the Sauce: In a large bowl, stir 8 ounces (1 brick) of room-temperature cream cheese until smooth. Add ½ cup of Buffalo sauce, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Whisk to thoroughly combine.
Make the Filling: Stir in ½ cup of crumbled blue cheese and 6 sliced green onions. Add 3 cups of shredded cooked chicken and mix well.
Fill the Peppers: Fill each bell pepper half with the creamy chicken mixture. Place into the prepared pan. Top each stuffed pepper with a slice of Provolone cheese.
Bake the Peppers: Bake for 30-35 minutes or until the cheese is bubbly and has started to brown on top. Serve with freshly chopped green onions and a drizzle of hot sauce.
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