If you are a fan of bold flavors and colorful dishes, the Buffalo Chicken Stuffed Peppers Recipe is going to be your new go-to comfort food. This vibrant dish beautifully blends the spicy tang of classic buffalo sauce with tender shredded chicken, all nestled inside sweet bell peppers that soften perfectly in the oven. Creamy Greek yogurt adds a subtle tang and creaminess that balances the heat, while melty cheese and crumbled feta or blue cheese bring a rich, savory finish. It’s a wonderful way to enjoy all the flavors of buffalo chicken in a bright, healthy, and satisfying package that’s perfect for any weeknight dinner or casual gathering.
Ingredients You’ll Need
These ingredients might look simple, but they each play a crucial role in creating the perfect balance of heat, creaminess, and texture in your Buffalo Chicken Stuffed Peppers Recipe. From the crunch of fresh bell peppers to the tangy kick of buffalo sauce, every element contributes to an unforgettable meal.
- 3 bell peppers, any colors, halved and seeded: Choose vibrant colors for a beautiful presentation and a natural sweetness that offsets the spice.
- 2 cups cooked, shredded chicken: Using tender shredded chicken ensures every bite is juicy and flavorful.
- ⅔ cup classic hot sauce (such as Frank’s RedHot): The soul of buffalo flavor, delivering the perfect balance of tang and heat.
- 1 tablespoon unsalted butter: Adds richness and smoothness to the buffalo sauce.
- ½ teaspoon kosher salt: Enhances all the flavors without overpowering the dish.
- ½ teaspoon garlic powder: Brings a subtle savory depth.
- ½ teaspoon onion powder: Supports the creaminess with a gentle sweetness.
- ½ cup nonfat plain Greek yogurt, plus more for serving: Provides a creamy texture and a tangy contrast that cools down the spice.
- ¼ cup finely chopped green onions: Adds a fresh bite and lovely color on top.
- ¾ cup shredded provolone or mozzarella cheese, divided: Melts perfectly for gooey, cheesy goodness.
- ½ cup crumbled feta cheese or blue cheese: Offers a sharp, contrasting bite that’s classic in buffalo dishes.
How to Make Buffalo Chicken Stuffed Peppers Recipe
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick spray to make cleanup easier and prevent sticking. This sets the stage for perfectly baked peppers that maintain their shape.
Step 2: Prepare the Bell Peppers
Slice the bell peppers in half from top to bottom, then carefully remove all seeds and membranes. Arranging the peppers cut side up in your baking dish helps them hold the stuffing perfectly without spilling during baking.
Step 3: Make Buffalo Sauce
In a medium saucepan over medium heat, combine the classic hot sauce, unsalted butter, kosher salt, garlic powder, and onion powder. Stir gently until the butter melts completely and the sauce is smooth and aromatic, then remove it from the heat. This homemade buffalo sauce is the heart of the dish’s bold flavor.
Step 4: Make Chicken Filling
Add your tender shredded chicken to the warm buffalo sauce, stirring until every shred is evenly coated with that fiery, buttery goodness. Mix in Greek yogurt and a quarter cup of shredded cheese for creamy texture and extra flavor that will bind the filling beautifully.
Step 5: Stuff the Peppers
Take generous spoonfuls of the buffalo chicken mixture and mound it high inside each bell pepper half. Don’t be shy here; a hearty fill means every bite is packed with that signature buffalo taste you crave.
Step 6: Add Cheese and Bake
Sprinkle the remaining half cup of shredded cheese evenly over all stuffed peppers. Pour a small amount of water into the bottom of the baking dish—just enough to cover it lightly—which helps soften the peppers as they bake. Bake uncovered for 30-35 minutes until the peppers are fork-tender and the cheese is deliciously melted and bubbly.
Step 7: Finish and Serve
Once out of the oven, top each pepper half with crumbled feta or blue cheese and a scattering of fresh chopped green onions. Serve these beauties hot, with extra Greek yogurt on the side for dipping and cooling down the spice when needed.
How to Serve Buffalo Chicken Stuffed Peppers Recipe
Garnishes
Freshly chopped green onions and crumbled feta or blue cheese not only add pops of color but also bring contrasting flavors and textures that elevate this dish from simple to spectacular. Don’t skip the extra dollop of Greek yogurt on the side—it’s pure magic with these peppers.
Side Dishes
Pair these stuffed peppers with crisp celery sticks for crunch or a light mixed greens salad to balance the richness. For a heartier meal, garlic mashed potatoes or creamy coleslaw work wonderfully alongside the buffalo-spiced filling.
Creative Ways to Present
Serve your Buffalo Chicken Stuffed Peppers Recipe on a rustic wooden board for a casual gathering or plate them individually with a drizzle of ranch or blue cheese dressing. You can also toast some crusty bread on the side to scoop up every last bit of the cheesy, spicy filling—it’s utterly addictive.
Make Ahead and Storage
Storing Leftovers
Place any leftover stuffed peppers in an airtight container and refrigerate for up to four days. They hold their flavor and texture well, making them perfect for quick lunches or reheated dinners during a busy week.
Freezing
If you want to meal prep or save them for later, these stuffed peppers freeze beautifully. Freeze them uncovered first on a baking sheet until firm, then transfer to freezer-safe containers for up to two months. Just thaw overnight before reheating.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) covered with foil for about 15-20 minutes until warmed through. Alternatively, you can microwave them on medium power for 2-3 minutes, but the oven keeps the peppers tender and the cheese melty.
FAQs
Can I use different types of cheese in the Buffalo Chicken Stuffed Peppers Recipe?
Absolutely! While provolone, mozzarella, feta, and blue cheese are recommended for their classic flavors and meltability, feel free to try cheddar or pepper jack for a different twist. Just keep cheese varieties that melt well to maintain that gooey texture.
Is this dish very spicy?
The Buffalo Chicken Stuffed Peppers Recipe has a pleasant spicy kick from the hot sauce, but the cooling Greek yogurt and creamy cheeses balance the heat nicely. You can adjust the hot sauce amount based on your spice tolerance.
Can I make this recipe vegetarian?
Yes! Swap shredded chicken for cooked cauliflower florets or a protein-rich grain like quinoa mixed with buffalo sauce for a delicious and satisfying vegetarian version of the stuffed peppers.
What is the best way to cook and shred chicken for this recipe?
The easiest method is to poach chicken breasts gently in simmering water until cooked through, then shred with two forks. Using rotisserie chicken can also save time while adding extra flavor.
Can I prepare this dish in advance for a party?
Definitely! Assemble the stuffed peppers ahead, cover tightly, and refrigerate up to one day before baking. When ready, pop them in the oven and bake until heated through and bubbly for a stress-free entertaining option.
Final Thoughts
There is something so incredibly satisfying about this Buffalo Chicken Stuffed Peppers Recipe. It’s a perfect marriage of spicy, creamy, and cheesy all wrapped in the sweetness of fresh bell peppers. Whether for a cozy family dinner or to impress friends at a casual get-together, this dish never fails to bring joy and plenty of compliments. Give it a try—you might just find yourself craving these vibrant, stuffed beauties again and again!
Print
Buffalo Chicken Stuffed Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 stuffed pepper halves (serves 6)
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
These Buffalo Chicken Stuffed Peppers combine the spicy tang of classic buffalo sauce with tender shredded chicken, all stuffed into colorful bell pepper halves and baked to perfection. Topped with melted cheese, crumbled feta or blue cheese, and fresh green onions, this recipe delivers a flavorful, protein-packed meal that’s both comforting and easy to prepare.
Ingredients
Peppers
- 3 bell peppers, any colors, halved and seeded
Chicken Filling
- 2 cups cooked, shredded chicken (from about 2 medium breasts)
- ⅔ cup classic hot sauce (such as Frank’s RedHot)
- 1 tablespoon unsalted butter
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup nonfat plain Greek yogurt, plus more for serving
- ¼ cup finely chopped green onions
- ¾ cup shredded provolone or mozzarella cheese (blend preferred), divided
- ½ cup crumbled feta cheese or blue cheese
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 375°F (190°C) and lightly coat a 9×13-inch baking dish with nonstick spray to prevent sticking during baking.
- Prepare the Bell Peppers: Slice the bell peppers in half from top to bottom, removing all seeds and membranes. Arrange the pepper halves cut side up in the prepared baking dish.
- Make Buffalo Sauce: In a medium saucepan over medium heat, combine the hot sauce, unsalted butter, kosher salt, garlic powder, and onion powder. Stir continuously until the butter has completely melted and is well incorporated, then remove from heat.
- Make Chicken Filling: Add the shredded chicken to the buffalo sauce mixture, stirring until all chicken pieces are evenly coated. Mix in the Greek yogurt and 1/4 cup of shredded provolone or mozzarella cheese for creaminess.
- Stuff the Peppers: Generously spoon the buffalo chicken filling into each bell pepper half, mounding the filling for a hearty serving.
- Add Cheese and Bake: Sprinkle the remaining 1/2 cup of shredded cheese evenly over the stuffed peppers. Pour a small amount of water into the baking dish—just enough to barely cover the bottom—to help soften the peppers as they bake. Bake uncovered for 30 to 35 minutes until the peppers are fork-tender and the cheese is melted and bubbly.
- Finish and Serve: Remove the baking dish from the oven and top each stuffed pepper with crumbled feta or blue cheese and the chopped green onions. Serve hot, with additional Greek yogurt on the side if desired for a cooling contrast.
Notes
- Using a blend of provolone and mozzarella cheese gives a great melt and flavor balance.
- If you prefer less spice, reduce the hot sauce amount or use a milder sauce.
- Adding a small amount of water in the baking dish helps steam and soften the peppers during cooking.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a dairy-free option, substitute Greek yogurt and cheeses with dairy-free alternatives.
