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
Scale
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.
