How to Make Buffalo Chicken Stuffed Peppers: A Foolproof 30-Minute Recipe

Did you know buffalo chicken stuffed peppers combine a bar food favorite with a low-carb twist that’s packed with 39 grams of protein per serving?

Originally created in Buffalo, New York, buffalo sauce—a simple mix of Frank’s RedHot with butter and spices—has evolved beyond wings to inspire healthier dishes like these stuffed bell peppers. We love making buffalo chicken peppers not only because they’re delicious but also because they’re incredibly practical. Using pre-cooked rotisserie chicken, these easy buffalo chicken stuffed peppers come together in approximately 30 minutes, making them perfect for busy weeknight dinners. Additionally, instead of using cream cheese, this buffalo chicken stuffed bell peppers recipe incorporates Greek yogurt for a creamy texture with fewer calories and added protein. Whether you’re following a keto diet or simply looking for a satisfying meal that stores well (up to 4 days in the fridge or 3 months in the freezer), this recipe deserves a spot in your regular rotation.

Choose and Prep the Peppers

Selecting the right peppers is your first step toward perfect buffalo chicken stuffed peppers. Let me walk you through choosing and preparing them for stuffing.

How to cut bell peppers for stuffing

There are two main cutting methods for buffalo chicken stuffed bell peppers. The traditional method keeps the pepper mostly whole:

Place the pepper on its side and cut off just the top stem portion
Use a paring knife to remove the seeds and white membrane
Turn the pepper upside down and tap to release any loose seeds

Meanwhile, the modern approach (which I prefer for this recipe) involves cutting the peppers in half:

Position the pepper upright on the cutting board
Cut vertically through the middle, including the stem
Remove all seeds and white membrane with a paring knife

Halving the peppers creates shallower cavities that cook faster—perfect for our 30-minute buffalo chicken stuffed peppers recipe. Furthermore, this method prevents the peppers from toppling over when serving.

Tips for pre-baking to soften peppers

Pre-cooking your peppers is essential for this easy buffalo chicken stuffed peppers recipe. Initially, after cutting and cleaning your peppers, you have several options:

Oven method: Drizzle halved peppers with olive oil, place cut-side down in a baking dish, and pre-bake at 350-450°F for 10-15 minutes
Microwave method: Microwave peppers for 2-3 minutes to quickly soften them
Boiling method: Place peppers in water, bring to a boil, then reduce heat and cook until tender

The oven method works particularly well since you’ll already have it heated for the final baking. During pre-baking, a small amount of liquid may accumulate in the peppers—simply tip this out before adding your buffalo chicken filling.

Best pepper colors for flavor and presentation

Although green peppers are often less expensive, they’re actually unripe and have a slightly bitter taste. For buffalo chicken stuffed bell peppers, I recommend:

Red peppers: The sweetest option that pairs beautifully with spicy buffalo sauce
Yellow or orange peppers: Also sweet and create a vibrant presentation

Additionally, look for peppers that are bright, shiny, and firm without wrinkles or soft spots. Choose rounded rather than elongated shapes for better stuffing capacity. When selecting peppers of similar size, they’ll cook at the same rate—especially important for our time-efficient buffalo chicken peppers.

Make the Buffalo Chicken Filling

The heart of these buffalo chicken stuffed peppers lies in creating a flavorful, creamy filling that balances spice with richness. Let’s dig into exactly how to make this mouthwatering mixture.

Using rotisserie vs. homemade shredded chicken

Rotisserie chicken is my secret weapon for quick buffalo chicken stuffed peppers. Pre-cooked store-bought chicken saves significant prep time while providing juicy, tender meat that shreds easily. Simply pull the meat from the bones (focusing on breast meat for leaner results) and shred using two forks.

Alternatively, you can prepare homemade shredded chicken using one of these methods:

Boil chicken breasts for about 10 minutes and shred with forks
Use a slow cooker or Instant Pot for extra-tender chicken
Bake chicken breasts until cooked through, then shred

While canned chicken offers ultimate convenience in a pinch, freshly prepared chicken generally provides better texture and flavor.

Mixing buffalo sauce, yogurt, and cheese

For the perfect buffalo chicken filling, I combine:

Shredded chicken as our protein base
Buffalo sauce – Frank’s RedHot works beautifully for that classic flavor
Greek yogurt instead of cream cheese for a healthier, high-protein alternative
Shredded cheese – provolone, mozzarella or cheddar adds gooey goodness

First, place your Greek yogurt in a large bowl. Add buffalo sauce, garlic powder, and onion powder. Whisk until smooth and creamy. Next, fold in your shredded chicken until thoroughly coated with the sauce. Finally, stir in ¼ cup of cheese to add richness to the filling.

Adjusting spice level to taste

Not everyone has the same heat tolerance. If you love fiery flavors, consider adding:

Cayenne pepper or crushed red pepper flakes
Extra buffalo sauce (up to ¼ cup additional)

Conversely, to tame the heat, try:

Reducing hot sauce to ⅓ cup and adding water to maintain moisture
Incorporating a sweet BBQ sauce to balance the heat
Adding more dairy (cheese or yogurt) to mellow the spice

Remember to taste your filling before stuffing the peppers and adjust seasoning accordingly. A perfectly balanced buffalo chicken filling makes all the difference in your final dish.

Assemble and Bake the Stuffed Peppers

The assembly and baking process is where your buffalo chicken stuffed peppers truly come to life. With proper technique, you’ll achieve that perfect balance of tender peppers and melty, flavorful filling.

Filling the peppers evenly

After your peppers have been pre-cooked and the filling prepared, it’s time to stuff them generously. For consistent results:

Pack the buffalo chicken mixture into each pepper until it mounds slightly on top
Distribute approximately 3/4 cup of filling per pepper half
Stuff the peppers to the brim for maximum flavor

Indeed, even distribution ensures all peppers cook at the same rate. For precision cooking, consider measuring the filling portions if you need nutrition facts accuracy. Moreover, ensure your peppers are about 95% filled to allow room for the cheese topping that will be added later.

Baking time and temperature

For perfectly baked buffalo chicken stuffed peppers, follow these temperature and timing guidelines:

First, arrange the stuffed peppers upright in a baking dish. Subsequently, pour just enough water (1/2 to 3/4 cup) to cover the bottom of the dish. This creates steam and helps the peppers cook evenly.

Cover the baking dish tightly with aluminum foil, keeping the foil off the top of the peppers to prevent the filling from sticking. Bake at 375°F for approximately 20 minutes. Afterward, remove the foil for the second stage of baking.

The total baking time typically ranges from 30-35 minutes, therefore adjust according to how soft you prefer your peppers.

Topping with cheese and garnishes

Once the initial covered baking is complete:

Remove the foil and sprinkle shredded cheese evenly over each pepper
Return to the oven uncovered for an additional 15-20 minutes until the cheese is melted and the peppers are fork-tender
For extra color and flavor, switch to the broil function for the final 2-3 minutes—but watch closely to prevent burning

As a result of this two-stage baking process, you’ll achieve perfectly melted cheese with a slightly browned top and tender peppers.

For serving, consider these garnish options to elevate your buffalo chicken stuffed bell peppers:

Drizzle of ranch dressing
Crumbled blue cheese
Chopped green onions or chives
Celery sticks on the side

These finishing touches not only enhance flavor but also create an attractive presentation that mirrors the classic buffalo wing experience.

Customize, Store, and Reheat

These versatile buffalo chicken stuffed peppers shine beyond the basic recipe. With a few tweaks, you can customize them for various dietary needs or transform them into crowd-pleasing appetizers.

Low-carb and dairy-free variations

My buffalo chicken stuffed peppers recipe is naturally grain-free, gluten-free, and keto-friendly as written. Nonetheless, you can modify it several ways:

For lower carbs:

Stick with green bell peppers, which contain fewer carbs than other colors
Skip any added rice or beans entirely
Use freshly grated cheese instead of pre-shredded varieties, which often contain added carbs

For dairy-free options:

Omit the cheese or use dairy-free alternatives
Replace Greek yogurt with non-dairy yogurt
Consider adding extra beans or cauliflower rice for bulk if you’re also vegetarian

Want a heartier dish? Simply replace some chicken with cooked rice, quinoa, or beans to make the filling fluffier and lighter.

Freezing and reheating tips

These buffalo chicken stuffed bell peppers store beautifully:

Refrigerate in airtight containers for 3-4 days
Freeze cooked peppers for up to 3-4 months

For freezing cooked peppers:

Cool completely after baking
Wrap individually in plastic wrap
Place in freezer bags or airtight containers

Alternatively, freeze them before cooking—simply ensure all filling ingredients are fully cooked first.

For reheating from frozen:

Oven method: Bake covered at 350°F for 30 minutes (from frozen) or 15 minutes (from thawed)
Microwave: Heat for 2-3 minutes, cutting in half first for faster heating
Stovetop: Place in skillet with a few tablespoons of water, cover and heat over medium-low

I always recommend adding an extra drizzle of buffalo sauce when reheating to prevent dryness.

Turning them into appetizers with mini peppers

Mini bell peppers create perfect party-sized buffalo chicken stuffed peppers:

Purchase mini bell peppers (typically sold in 12 or 24 count packages)
Cut in half lengthwise and clean out seeds
Fill with buffalo chicken mixture
Bake at 400°F for 15-20 minutes

For mini peppers, you can skip pre-cooking them since they’re smaller and cook faster. They’re excellent for game day spreads and contain only 1g of carbs per serving.

For an interesting twist, try substituting jalapeños for the mini bell peppers and add crumbled bacon to the chicken mix for a spicier appetizer option.

Conclusion

Buffalo chicken stuffed peppers truly represent the perfect fusion of flavor and functionality. By combining the bold taste of buffalo sauce with the nutritional benefits of bell peppers, you’ve got a dish that satisfies both your cravings and dietary goals. Above all, this recipe’s versatility stands out—whether you prefer spicier versions, dairy-free alternatives, or bite-sized appetizers, these stuffed peppers adapt to your needs while maintaining their delicious core.

Furthermore, the practical aspects make this recipe worth adding to your regular rotation. The 30-minute preparation time using rotisserie chicken makes weeknight dinners manageable, while the excellent storage capabilities ensure you can enjoy these peppers throughout the week. I particularly love how this dish combines indulgent flavors with nutritional benefits—39 grams of protein per serving certainly deserves attention!

During busy weeks, having adaptable recipes like this one becomes essential. The customization options mean you’ll never grow tired of these stuffed peppers. Additionally, the ability to make them ahead and freeze them provides a convenient solution for meal planning.

Therefore, next time you’re craving something satisfying yet nutritious, remember these buffalo chicken stuffed peppers. They deliver all the flavor of your favorite buffalo wings without the guilt—proving that healthier versions of classic comfort foods can be just as delicious as their original counterparts.

FAQs

Q1. Should I pre-cook the peppers before stuffing them? Yes, it’s recommended to par-cook the bell peppers before stuffing. This softens the peppers and reduces overall cooking time. You can pre-bake them in the oven, microwave them, or briefly boil them before adding the filling.

Q2. How can I make the buffalo chicken filling? To make the buffalo chicken filling, combine shredded chicken (rotisserie chicken works great) with buffalo sauce, Greek yogurt, and shredded cheese. Mix well and adjust the spice level to your taste by adding more hot sauce or mellowing it with additional dairy.

Q3. Can I customize these stuffed peppers for different diets? Absolutely! These buffalo chicken stuffed peppers are naturally low-carb and gluten-free. For a dairy-free version, use non-dairy yogurt and cheese alternatives. You can also add rice or beans to make them heartier, or use mini peppers for appetizer-sized portions.

Q4. How long do buffalo chicken stuffed peppers last in storage? When stored properly in airtight containers, these stuffed peppers can last 3-4 days in the refrigerator. For longer storage, you can freeze them for up to 3-4 months. They reheat well in the oven, microwave, or on the stovetop.

Q5. What’s the best way to ensure even cooking of the stuffed peppers? To ensure even cooking, choose peppers of similar size, stuff them evenly with the filling, and arrange them upright in a baking dish. Add a small amount of water to the dish before baking to create steam. Cover with foil for the first part of baking, then uncover to allow the cheese to melt and brown.