Buffalo Chicken Stuffed Peppers Recipe

buffalo chicken stuffed peppers in a white baking dish after baking

4.70 from 10 votes

Buffalo Chicken Stuffed Peppers Recipe

My easy-to-make Buffalo shredded chicken stuffed bell peppers are a healthy dinner that really hits the spot. Keto-friendly, low in carbs, and packed with flavor!

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Cuisine: American

Servings: stuffed peppers

Calories: 375kcal

Author: Becky Hardin

Equipment

9x13-inch Baking Dish

Ingredients

3 green bell pepper *
8 ounces cream cheese 1 brick, room temperature**
½ cup Buffalo sauce
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 ****

Instructions

Preheat oven to 375°F. Spray a 9x13-inch baking pan with nonstick spray. Set aside.
Slice the peppers in half lengthwise. Remove the seeds and core. Set aside.
3 green bell pepper
In a large bowl, stir the cream cheese until smooth.
8 ounces cream cheese
Add the hot sauce, onion powder, garlic powder, salt, and pepper. Whisk to thoroughly combine.
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.
½ cup crumbled blue cheese, 6 green onions
Add the shredded chicken and mix well.
3 cups shredded cooked chicken
Fill each bell pepper half with the creamy chicken mixture. Place into the prepared pan.
6 slices Provolone cheese
Top each stuffed pepper with a slice of 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

*I recommend using green bell peppers because they are the least sweet and offer the best flavor for this recipe. But if you prefer, you can use sweeter varieties.

**Let cream cheese soften at room temperature for 30-60 minutes for best results.

* Use leftover, cooked shredded chicken, or grab a rotisserie chicken for convenience. Diced or cubed chicken can be used instead. If you prefer to use ground chicken, brown it on the stovetop before filling the peppers.

**A mild cheddar, Swiss, or Asiago would also be delish!

Tips:

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.
For softer bell peppers, parboil them for 2-3 minutes, then immediately submerge in an ice bath.
Too much buffalo sauce will make the filling too thin and runny. So if you want them to be spicier, I recommend simply adding extra hot sauce when serving. You can also mix some cayenne pepper into the filling.

Make Ahead: Follow the step-by-step instructions up to the baking part. Tightly wrap the baking dish with plastic wrap, and keep peppers in the fridge up to 24 hours. When ready to cook, place them on the countertop while the oven preheats, and bake as instructed.

Storage: Store chicken stuffed peppers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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