Buffalo Chicken Stuffed Peppers
If creamy, slightly spicy, protein-packed, low-carb goodness sounds right up your alley, you should try these Buffalo Chicken Stuffed Peppers! Made with fewer than 10 ingredients and just 15 minutes of active prep work, this cheesy recipe for chicken stuffed peppers is the perfect healthy mid-week meal.
Looking for more stuffed pepper recipes? Check out my Mini Cream Cheese Stuffed Peppers or Taco Stuffed Peppers next.
Why You’ll Love This Cheesy Buffalo Chicken Stuffed Peppers Recipe
With summer wrapping up and kids going back to school, it seems everyone’s schedules are in flux as they try to find a new rhythm to match the season. If you’re struggling with adjusting to this busy season, you’re not alone!
While I have tons of stellar Weeknight Wonders up my sleeve (see: quick Maple Glazed Chicken, Burger Salad Bowls, and Honey Garlic Salmon Bites), this cheesy-spicy-meaty chicken bell pepper recipe is an eternal favorite. Aside from being a deliciously fun twist on buffalo chicken dip, these chicken cream cheese stuffed peppers are also:
- Quick & Easy – With barely any prep work and almost no chopping to speak of, this recipe for buffalo chicken peppers is a godsend for those nights when time slips through your fingers like sand. You only need 15 minutes of active prep, then the oven takes care of the rest!
- Savory & Satisfying – Featuring tender shredded chicken, tangy Greek yogurt, stretchy cheddar, luscious cream cheese, and plenty of Frank’s Red Hot, these cheesy stuffed peppers are perfect for satisfying even the biggest hunger pangs.
- Low-Carb & Gluten-Free – If you’re living that high-protein life, these allergen-friendly shredded chicken stuffed peppers are the ideal meal. Better yet, they can easily be made dairy- and lactose-free!
- Made With Just 9 Basic Ingredients – One of my recipe qualifications for an easy weeknight dinner is that the grocery list HAS to be short. This simple chicken stuffed bell peppers recipe definitely fits the bill with fewer than 10 ingredients total — including salt and pepper. 😉
Looking for more buffalo chicken recipes? Check out my Buffalo Chicken Zucchini Boats, Buffalo Chicken Flatbread, and Buffalo Chicken Meatballs.
Ingredients & Substitutions
As promised, you only need a handful of ingredients to make these healthy buffalo chicken breast stuffed peppers. Here’s what to grab:
- Bell Peppers – I personally love the slightly earthy flavor and gorgeous color contrast that green bell peppers bring to the table. That said, you’re welcome to use any color you prefer!
- Cooked Shredded Chicken – I recommend using a store-bought rotisserie chicken to save on prep time. You’re also welcome to make and shred your own chicken. My favorite method is to just boil chicken breasts for about 10 minutes and then shred with two forks. So simple!
- Plain Greek Yogurt – Swapping in protein-packed yogurt in place of traditional sour cream or mayo saves on both fat and calories, plus it adds a nice nutritional boost. I prefer using full-fat yogurt for supreme creaminess, but you’re welcome to use low-fat if you prefer.
- Cream Cheese – A staple of buffalo chicken dip everywhere! If you’d like to make them slightly lighter, reach for Neufchatel cheese rather than low-fat or fat-free cream cheese. It’s made with far fewer ingredients, which is always a plus in my book.
- Frank’s Red Hot Buffalo Sauce – I consider Frank’s to be the gold standard for anything buffalo-flavored. Of course, you’re welcome to swap in your own favorite buffalo sauce instead!
- Cheddar Cheese – Feel free to use any variety from mild to extra-sharp. Just make sure to shred your own for the best flavor and meltability.
- Garlic Powder – For that garlicky, allium sweetness, without the sticky, smelly fingers or annoying papery skin. 💪
- Salt & Pepper – Because every savory dish deserves a little seasoning. Make sure to use freshly cracked black pepper for the most potent flavor!
Equipment
How To Make Buffalo Chicken Bell Peppers
This easy recipe for healthy chicken stuffed peppers comes together in a flash. Here’s how:
Step 1: Prep. Preheat the oven to 350 degrees.
Step 2: Soften Peppers. Halve the bell peppers from stem to base, hot dog-style. Remove the seeds. Place the halved peppers in a baking dish cut side up, spray with olive oil, and bake for 15 minutes.
Step 3: Make Buffalo Chicken Mixture. While the peppers are roasting, combine the shredded chicken, greek yogurt, cream cheese, buffalo sauce, garlic powder, and salt for the buffalo chicken filling.
Step 4: Stuff. Remove the pepper halves from the oven and fill with the chicken mixture.
Step 5: Top. Add shredded cheddar cheese to the top of each pepper.
Step 6: Return the assembled stuffed peppers to the oven and bake for 20 more minutes.
Step 7: Enjoy! Top with an extra dribble of tangy buffalo sauce, a drizzle of ranch or blue cheese dressing, and/or a few blue cheese crumbles, then serve with your choice of side.
Optional Variations & Dietary Adaptations
As much as I love these stuffed chicken peppers just the way they’re written, there is plenty of room for you to make them your own. Here are a few ideas to get you started:
- Mini Stuffed Pepper Appetizers – Hosting a tailgating party or potluck? Consider swapping in snack-sized mini peppers so you can have 2-bite hors d’oeuvres instead of entrée-sized meals!
- Extra Spicy – Try making chicken stuffed poblano peppers instead of bell peppers. The deep green, almost heart-shaped poblanos have between 1000-1500 Scoville Heat Units. (For reference, bell peppers rank as a 0 on the Scoville heat scale, whereas jalapeños range from about 2500-5000 SHUs.)
- Dairy-Free/Lactose-Free – If you love buffalo chicken but dairy doesn’t agree with you, there’s an easy solution. Just swap in your favorite plant-based Greek-style yogurt or Skyr, cream cheese, and cheddar alternatives!
Expert Tips
Follow the tips below for the perfect buffalo stuffed peppers each and every time:
- Don’t skip roasting the peppers by themselves first! Otherwise, they will not be cooked enough. I recommend 15 minutes, but you can do longer if you want an even softer pepper.
- Seed-free tricks. Cutting the peppers can be a little tricky, especially with those pesky seeds! I recommend cutting around the stem, pulling it out along with the seeds, and then banging the pepper with the opening face down to remove any leftover seeds. Then simply cut the pepper in half longways.
- Shred your own cheese! Shredding your own cheese is cheaper and tastier than pre-shredded cheese, plus it melts better too!
- Spice it up! I kept it super simple here with salt, pepper, and garlic powder. Feel free to add more, like green onion or onion powder, maybe some red pepper flakes for extra heat, or some fresh parsley.
- Meal prep FTW. Store these creamy chicken stuffed peppers in an airtight container in the refrigerator. They will last up to one week!
- Save your leftover rotisserie chicken. Then use it in other meals throughout the week like Bacon Ranch Chicken Salad or Instant Pot Chicken Enchiladas.
Serving Suggestions
While these buffalo chicken stuffed bell peppers are delightful on their own, you can definitely use them in plenty of creative ways to keep things interesting. Here are some of my favorite ideas:
- Ranch Drizzle Delight: Drizzle a generous amount of creamy ranch dressing or ranch seasoning over the stuffed peppers. Garnish with chopped fresh chives or scallions and a sprinkle of crumbled blue cheese for an extra burst of flavor.
- Avocado Smash Fiesta: Serve the stuffed peppers on a bed of mashed avocado or guacamole. Top with diced tomatoes, chopped cilantro, and a squeeze of lime juice for a refreshing and zesty twist. You can add brown rice too!
- Greek Yogurt Cool-Down: Serve the stuffed peppers with a dollop of Greek yogurt on the side to provide a cooling contrast to the heat of the buffalo sauce. A sprinkle of paprika or cayenne pepper adds a touch of color and warmth.
- Stuffed Pepper Sliders: Make mini stuffed peppers and sandwich them between slider buns. Add lettuce, tomato, and a swipe of blue cheese dressing for buffalo chicken meets jalapeño popper sliders.
- Low-Carb Power Lunch: Create a satisfying and low-carb lunch by serving the stuffed peppers on a bed of cauliflower rice. Drizzle with extra buffalo sauce and sprinkle with chopped parsley for a quick and nutritious meal.
FAQs
While any method of par-cooking the peppers before stuffing them is better than nothing, I suggest roasting the peppers instead of boiling them. Roasting helps to intensify their flavors, plus none of the nutrients will be leached out in the water!
Yep! Those wrinkles are just a natural part of the pepper’s aging process. Think of it like those cute laugh lines that show up on our faces as we get older – peppers do the same thing. They might not look as smooth and perky as the fresh ones, but they’re still packed with flavor and nutrients.
Just give them a good once-over to make sure there are no moldy spots or funky smells. If they pass the sniff and sight test, go ahead and whip up these stuffed chicken bell peppers before they age too much more. 🌶️👍
Reheating stuffed peppers is a breeze. The microwave is your quickest ticket here. Just pop those delicious parcels on a microwave-safe plate and zap ’em for about 2-3 minutes, or until they’re hot all the way through. If you’re feeling a tad fancy and want that oven-crispiness, preheat your oven to 350°F (175°C). Put the peppers in an oven-safe dish, cover them with foil to keep the moisture in, and bake for around 15-20 minutes. Easy peasy!
Love this easy dinner recipe? Check out some more delicious ones below…
- Chicken Couscous Soup
- Pesto Flatbread Pizzas
- Cobb Salad with Homemade Croutons
- Healthy Taco Casserole
- Chicken Apple Sausage Sheet Pan Dinner
- Warm Couscous Brussels Sprout Salad
Connect with me!
If you make Buffalo Chicken Stuffed Peppers or any of my other recipes I would absolutely love to know! Tag me @wellnessbykay on Instagram, so I can see and share your recreations!!
Love this recipe? Leave a comment and a rating! I love to see and it helps me continue to develop delicious recipes for this blog.
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Buffalo Chicken Stuffed Peppers
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Total Time: 50 minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Baked
Description
Buffalo Chicken Stuffed Peppers are going to be your new favorite easy dinner recipe! These green bell peppers are stuffed with shredded rotisserie chicken, greek yogurt, cream cheese, and Frank’s Red Hot Buffalo Sauce. They’re low carb, cheesy, creamy, and have the perfect amount of heat!
Ingredients
- 3 green bell peppers, halved
- 2 cups cooked shredded chicken (I recommend using a Rotisserie chicken!)
- 1/2 cup plain greek yogurt
- 4 oz cream cheese
- 1/3 cup Frank’s Red Hot Buffalo Sauce
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- Salt & pepper
Instructions
- Set the oven to 350 degrees.
- Halve the peppers long ways and remove the seeds. Place in a baking dish, spray with olive oil, and bake for 15 minutes.
- While the pepper are cooking work on the buffalo chicken mixture. Combine the shredded chicken, greek yogurt, cream cheese, buffalo sauce, garlic powder, and salt & pepper.
- Remove the peppers from the oven and fill with the chicken mixture.
- Top the peppers with the shredded cheddar cheese.
- Bake for 20 minutes.
- Enjoy!
Keywords: Buffalo Chicken Stuffed Peppers, Low Carb Buffalo Chicken Stuffed Peppers, Stuffed Green Peppers, Healthy Buffalo Chicken Recipe
Buffalo Chicken Stuffed Peppers
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Total Time: 50 minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Baked
Description
Buffalo Chicken Stuffed Peppers are going to be your new favorite easy dinner recipe! These green bell peppers are stuffed with shredded rotisserie chicken, greek yogurt, cream cheese, and Frank’s Red Hot Buffalo Sauce. They’re low carb, cheesy, creamy, and have the perfect amount of heat!
Ingredients
- 3 green bell peppers, halved
- 2 cups cooked shredded chicken (I recommend using a Rotisserie chicken!)
- 1/2 cup plain greek yogurt
- 4 oz cream cheese
- 1/3 cup Frank’s Red Hot Buffalo Sauce
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- Salt & pepper
Instructions
- Set the oven to 350 degrees.
- Halve the peppers long ways and remove the seeds. Place in a baking dish, spray with olive oil, and bake for 15 minutes.
- While the pepper are cooking work on the buffalo chicken mixture. Combine the shredded chicken, greek yogurt, cream cheese, buffalo sauce, garlic powder, and salt & pepper.
- Remove the peppers from the oven and fill with the chicken mixture.
- Top the peppers with the shredded cheddar cheese.
- Bake for 20 minutes.
- Enjoy!
Keywords: Buffalo Chicken Stuffed Peppers, Low Carb Buffalo Chicken Stuffed Peppers, Stuffed Green Peppers, Healthy Buffalo Chicken Recipe
I followed this recipe to the tee and it was absolutely delicious. So simple and so yummy. I will definitely be making these again. Thanks Kayla!
★★★★★
I told myself this year that I would improve myself mentally and physically! But I’m a sucker for good food. I made this for my fiancé and I last night and it was one of the best meals i have had in awhile! I used my instant pot to cook the chicken to shred it and mixed some of the left over broth in the chicken and then in with the buffalo mixture, and it was absolutely delicious! The spice of the buffalo sauce and the crunch with the green pepper is a perfect combination! Will be making this again for sure!
★★★★★
Wow! Thank you so much for the great review, it means a lot! So glad you enjoyed the recipe 🙂
followed this recipe and it is absolutely AMAZING!
★★★★★
Hi Alexa! Thanks for the great review! glad you enjoyed 🙂
So good!!
Thanks Shelby!
Made these tonight and they were delicious! I added rice to the filling and ended up with way too much filling but I am thinking it might be good stuffed in jalapeños and wrapped in bacon for a fun appetizer.
So delish! I used half the recommended cream cheese. This is a Great take on stuffed peppers.
★★★★★
Hi! Do you recommend using full fat cream cheese or low fat?
Thank you!
It would be so helpful if you could provide nutrition information per serving for your recipes. Love the Buffalo Chicken Stuffed Peppers!