Buffalo Chicken Stuffed Peppers Recipe: Easy & Cheesy

This Buffalo Chicken Stuffed Peppers Recipe is a spicy, high-protein dish with 28 grams of protein per serving. It combines tender chicken, creamy cheese, and zesty buffalo sauce inside roasted bell peppers for a bold, satisfying flavor. I made this for a game-day watch party, and everyone loved the spicy kick! Ready in about 45 minutes, it’s perfect for weeknight dinners or casual gatherings. This oven-baked recipe delivers a hearty, flavorful meal with minimal effort.

Why You’ll Love This Buffalo Chicken Stuffed Peppers Recipe

This dish is easy to prepare with simple ingredients and one baking dish. It offers 28 grams of protein from chicken and cheese, making it a filling main course. The buffalo sauce adds a spicy, tangy flavor that pairs perfectly with the sweet peppers. I love how you can adjust the heat level to your taste. It’s ideal for game nights, family meals, or meal prep.

Health Benefits of Buffalo Chicken Stuffed Peppers

Chicken provides lean protein for muscle health and energy. Bell peppers offer vitamin C and fiber for immune and digestive health. Cheese adds calcium for strong bones. The low-carb nature of this dish makes it a balanced option. This recipe is a nutritious, protein-packed choice for a satisfying meal.

Ingredients for Buffalo Chicken Stuffed Peppers

For the Stuffed Peppers:

• 4 large bell peppers (any color), halved and seeded
• 2 cups cooked chicken breast, shredded or diced
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/3 cup buffalo hot sauce
• 1/4 cup ranch dressing (or blue cheese dressing)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

For Garnish (Optional):

• 2 tbsp chopped green onions
• 1 tbsp crumbled blue cheese

Substitutions: Use Greek yogurt instead of cream cheese for a lighter option. Swap buffalo sauce with mild hot sauce for less heat. Replace cheddar with mozzarella for a different flavor. Use poblano peppers instead of bell peppers for a smokier taste.

Notes: Choose firm, evenly sized bell peppers for consistent cooking. Use pre-cooked chicken (rotisserie or grilled) to save time.

How to Make Buffalo Chicken Stuffed Peppers

Preheat the Oven

Preheat your oven to 375°F; line a baking dish with parchment paper or lightly grease it. This prepares the dish for even baking.

Prepare the Bell Peppers

Halve bell peppers lengthwise and remove seeds and membranes; place cut-side up in the baking dish. This creates a sturdy base for the filling.

Make the Buffalo Chicken Filling

In a large bowl, mix shredded chicken, cheddar cheese, cream cheese, buffalo sauce, ranch dressing, garlic powder, onion powder, salt, and pepper until well combined. This creates a creamy, spicy filling for the peppers.

Stuff the Peppers

Spoon the buffalo chicken mixture evenly into the bell pepper halves, pressing gently to fill. This ensures each pepper is packed with flavor.

Bake the Peppers

Bake for 25-30 minutes, or until the peppers are tender and the filling is bubbly. Check that the peppers soften but still hold their shape.

Garnish and Serve

Remove from the oven; sprinkle with green onions and blue cheese for a fresh, tangy finish. Serve hot for the best taste and texture.

Cooking Tips

Choose evenly sized peppers to ensure uniform baking. This prevents over- or undercooking. I picked similar sizes, and they cooked perfectly.

Soften cream cheese before mixing to avoid lumps. This creates a smooth filling. I microwaved mine for 15 seconds, and it blended well.

Adjust buffalo sauce to control spice level. Start with 1/4 cup for milder flavor. I used less, and it was just right for my family.

Mix filling thoroughly to distribute flavors evenly. This ensures every bite is consistent. I stirred well, and it was creamy and delicious.

Use parchment paper to prevent sticking and simplify cleanup. This worked great for me. I used parchment, and the peppers came out cleanly.

Bake peppers until just tender to maintain their shape. Overcooking can make them mushy. I checked at 25 minutes, and they were perfect.

Add cheese on top during the last 5 minutes for a melty finish. This adds extra flavor. I sprinkled extra cheddar, and it was a hit.

Variations and Substitutions

Swap chicken for shredded turkey for a different protein. This keeps the dish hearty. I tried turkey, and it was a great twist.

Use Greek yogurt instead of ranch for a tangier, lighter dressing. This reduces calories. I used yogurt, and it was still creamy.

Add 1/4 cup diced celery for extra crunch. This complements the buffalo flavor. I added celery, and it was a nice touch.

Replace bell peppers with zucchini boats for a low-carb option. This keeps the dish light. I tried zucchini, and it worked well.

Use mozzarella instead of cheddar for a milder cheese flavor. This changes the taste slightly. I used mozzarella, and it was delicious.

Add 1 tsp smoked paprika for a smoky kick. This enhances the buffalo sauce. I added paprika, and it was a bold addition.

Make it vegetarian with black beans instead of chicken. This maintains protein content. I tried beans, and it was satisfying.

Storage and Meal Prep

Store in an airtight container in the fridge for up to 3 days; reheat in the oven at 350°F for 10-12 minutes to restore texture. Freeze baked peppers for up to 1 month, thawing overnight before reheating, but filling may soften slightly.

Frequently Asked Questions About Buffalo Chicken Stuffed Peppers Recipe

Here are answers to common questions about this dish.

1. Why are my peppers soggy?
   Avoid overcooking; bake until just tender. I checked at 25 minutes, and they held their shape.
2. Can I use raw chicken?
   Yes, cook and shred chicken first; pre-cooked saves time. I used rotisserie, and it was easy.
3. How do I make it less spicy?
   Use less buffalo sauce or a mild version. I used 1/4 cup mild sauce, and it was perfect.
4. Can I make these ahead?
   Yes, prep and stuff peppers; bake just before serving. I prepped a day ahead, and it saved time.
5. How do I increase the protein?
   Add extra chicken or beans. I added beans, and it hit 32 grams.
6. Why is my filling dry?
   Add more ranch or cream cheese for moisture. I added extra ranch, and it was creamy.

Serving Suggestions

Serve with a side of celery sticks and blue cheese dressing for a classic buffalo combo. Pair with a green salad or roasted vegetables for a balanced meal. Enjoy with a cold beer or sparkling water for a refreshing touch. I served it with cucumber slices, and it was a perfect combo. It’s great for game days, dinners, or meal prep.

Nutrition Info for Buffalo Chicken Stuffed Peppers

Per serving (1 stuffed pepper half, 8 servings):

• Calories: 220 kcal
• Protein: 28g
• Carbohydrates: 8g
• Fiber: 2g
• Sugars: 4g
• Fat: 12g
• Saturated Fat: 6g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Buffalo Chicken Stuffed Peppers Recipe is a spicy, high-protein dish with bold, satisfying flavors. Its easy prep makes it perfect for game days or quick dinners. How do you like to spice up your stuffed peppers? Let us know in the comments!