Let’s get real for a second: just because it’s a weeknight doesn’t mean dinner has to be boring, beige, or buried under a mountain of carbs. In fact, weeknight dinners can be downright exciting—and yes, healthy too. Case in point? These Buffalo Chicken Stuffed Peppers.
Now, imagine the fiery kick of buffalo wings—minus the messy fingers, sticky sauce, and side of guilt. Instead, you get all that bold flavor loaded into sweet, roasted bell peppers, bubbling over with creamy, cheesy goodness. Sound too good to be true? It’s not. And once you’ve tried them, there’s a strong chance they’ll land on your weekly dinner rotation. Permanently.
In this post, we’re diving deep into how to make the ultimate Buffalo Chicken Stuffed Peppers—from ingredients and prep to nutrition facts, pro tips, FAQs, and everything in between. Whether you’re eating low-carb, going gluten-free, or simply living for that tangy buffalo kick, this one’s for you.
Table of Contents
What Are Buffalo Chicken Stuffed Peppers?
Think of Buffalo Chicken Stuffed Peppers as your favorite game-day wings, all grown up and dressed for dinner. You’ve got tender, halved bell peppers filled with spicy shredded chicken, rich cream cheese, a splash of ranch (or blue cheese if you’re that kind of person), and melty cheddar. It’s everything you love about buffalo wings—reimagined into a no-fork-required, oven-baked masterpiece.
Skip the takeout. Forget the bland leftovers. These stuffed peppers are a fresh, high-protein solution for dinner that tastes indulgent but actually checks all the healthy boxes. Win-win.
Essential Ingredients
Here’s what you’ll need to whip up these flavor-packed beauties:
• Bell Peppers – 4 large, any color, halved and seeded
• Cooked Chicken – 3 cups, shredded (rotisserie chicken is a great time-saver)
• Buffalo Sauce – ½ cup (adjust heat to your liking)
• Cream Cheese – 4 oz, softened
• Ranch Dressing – ¼ cup (or swap for blue cheese if you dare)
• Cheddar Cheese – 1 cup, shredded
• Mozzarella Cheese – ½ cup, shredded (optional, for max cheese pull)
• Garlic Powder – ½ tsp
• Onion Powder – ½ tsp
• Green Onions – 2, thinly sliced
• Salt and Black Pepper – to taste
These ingredients come together fast and bring serious flavor with every bite. No filler, just goodness.
Simple Ingredient Swaps
Craving a twist or need to work around a dietary preference? Here are some easy, delicious alternatives:
• Protein Options: Ground turkey, tofu, or black beans work great for meatless versions
• Sauce Swaps: Try chipotle aioli, Greek yogurt buffalo dip, or sriracha ranch
• Dairy-Free: Go with vegan cream cheese and shredded cheese substitutes
• Extra Bulk: Add cooked quinoa, riced cauliflower, or chopped celery for fiber and texture
Quick Recipe Summary
| Prep Time | Cook Time | Total Time | Servings | Yield |
|---|---|---|---|---|
| 15 minutes | 25 minutes | 40 minutes | 4 people | 8 halves |
This recipe makes 8 hearty stuffed pepper halves—perfect for dinner, meal prep, or feeding a hungry crowd.
Why These Stuffed Peppers Hit All the Right Notes
• Low-Carb – Skip the rice and breading
• Naturally Gluten-Free – No weird substitutes necessary
• Make-Ahead Friendly – Reheats like a dream
• Kid-Approved – Just adjust the heat
• Totally Customizable – Mild or spicy, your call
Nutrition Info (Per Pepper Half)
| Calories | Protein | Fat | Carbs | Fiber | Sodium |
|---|---|---|---|---|---|
| 340 kcal | 28g | 21g | 10g | 3g | 720mg |
Note: Your numbers might vary slightly depending on the sauce and cheese brands used.
How to Make Buffalo Chicken Stuffed Peppers (Step-by-Step)
Let’s be honest—weeknight dinners can be a struggle. You want something quick, tasty, and satisfying, but without the mess or the hour-long prep. That’s exactly where Buffalo Chicken Stuffed Peppers come in. These beauties are spicy, creamy, cheesy, and tucked into sweet, juicy bell peppers that hold all that flavor like edible bowls of happiness. And the best part? They’re incredibly easy to make.
Let me walk you through the step-by-step process to get these on your table, fast—and without any fuss.
Step 1: Gather Your Ingredients (Don’t Skip This!)
Believe me, a bit of prep upfront makes all the difference. Having everything ready before you start cooking saves time and keeps the kitchen chaos to a minimum.
Here’s what you’ll need:
- Bell peppers – any color you like, though red and yellow tend to be the sweetest.
- Shredded cooked chicken – rotisserie chicken is perfect if you’re short on time.
- Cream cheese – let it soften at room temp so it blends easily.
- Buffalo sauce – pick your favorite heat level. Mild or blazing? Your call.
- Ranch or blue cheese dressing – not a must, but definitely a flavor booster.
- Shredded cheese – cheddar, mozzarella, or a mix of both works great.
- Seasonings – Just a touch of salt, a sprinkle of garlic powder, and a dash of onion powder.
- Garnish – sliced green onions or parsley, if you’re feeling fancy.
Pro tip: Use room-temperature cream cheese so you’re not wrestling it into submission when mixing.
Step 2: Prep the Peppers (Let’s Get Messy—but Not Too Messy)
Wash your bell peppers thoroughly. Cut each one in half lengthwise, starting from the stem, then carefully remove all the seeds and the white ribs inside. You want clean little “boats” that are ready to be filled with spicy goodness.
If your peppers are a little wobbly in the pan, shave a tiny bit off the bottom to stabilize them. No one wants a tipping pepper.
Prefer a softer bite? You can pop the empty pepper halves into a 375°F oven for 10 minutes to soften them a bit before filling. If you like your peppers with a little crunch left, feel free to skip this.
Step 3: Make the Buffalo Chicken Filling (AKA the Best Part)
Grab a big bowl. Add the shredded chicken, softened cream cheese, a generous splash of buffalo sauce, and a spoon or two of ranch or blue cheese dressing. Sprinkle in the garlic powder, onion powder, and salt.
Now mix. Really mix. It should look creamy, slightly spicy, and honestly, so good you’ll be tempted to eat it with a spoon. (And if you do, I won’t judge.)
Taste the mixture. Want it tangier? More dressing. Spicier? More buffalo. Creamier? A bit more cheese or cream cheese. This is your kitchen—adjust to taste.
Step 4: Stuff the Peppers (It’s Like Meal Prep Meets Magic)
Grab your pepper halves and pack them full of the buffalo chicken mixture. Don’t be stingy—pile it high and proud.
Top each stuffed pepper with shredded cheese. This is where the magic really happens during baking. That gooey, melty topping? It’s what dreams are made of.
Step 5: Bake Until Bubbly and Beautiful
Arrange your peppers in a baking dish. Add a splash of water (about 2 tablespoons) to the bottom of the dish. This creates steam and helps the peppers cook through more evenly.
Cover loosely with foil and bake at 375°F for 25 minutes. Then uncover and bake for another 10 minutes so that cheese gets bubbly and slightly golden. Want it extra crispy? Pop it under the broiler for just 2 to 3 minutes at the very end, but don’t walk away—things can go from golden to burnt fast. Cheese burns fast.
Step 6: Garnish and Serve (Almost There!)
Let the peppers rest for 5 minutes after baking. It helps everything settle, and you won’t burn your mouth with molten lava cheese.
Top with chopped green onions or parsley, and if you’re feeling indulgent, a drizzle of ranch or blue cheese dressing.
You can serve these on their own for a satisfying low-carb dinner, or pair them with roasted veggies, a green salad, or even some garlic bread if you’re going all in.
Final Thoughts
And just like that, dinner is done. Buffalo Chicken Stuffed Peppers are one of those meals that feel indulgent without being over-the-top. They’re great for meal prep, casual family dinners, or even game-day eats. Spicy, creamy, cheesy, and endlessly customizable—what’s not to love?
Once you try these, they’ll definitely earn a spot in your regular dinner rotation.
Pro Tips for Buffalo Chicken Stuffed Pepper Perfection
• Rotisserie Chicken = Weeknight Hero: It’s fast, flavorful, and skips a whole step
• Watch the Bake Time: You want the peppers tender, not mushy
• Balance the Heat: A spoon of honey or more ranch can dial down the spice
• Add Crunch: Sprinkle crushed tortilla chips or chopped celery over the top before serving
• Make it a Meal: Pair with cauliflower rice or a fresh cucumber salad
Why You’ll Keep Coming Back to This Recipe
• Bold, Tangy Flavor – That buffalo punch is addictive
• Nutrient-Packed – High protein, balanced fat, low carb
• Easy to Prep Ahead – Great for weeknight dinners or Sunday meal preps
• Family Friendly – Picky eaters? No problem
• Versatile – Dial the spice up or down with zero effort
What Makes This Recipe Different?
Most stuffed pepper recipes rely on rice and ground beef—and while that’s fine, it’s also kind of… expected. These Buffalo Chicken Stuffed Peppers flip the script. With creamy heat from the buffalo sauce and a satisfying texture, this is comfort food without compromise. Plus, it aligns with keto, gluten-free, and low-carb lifestyles without feeling like “diet food.”
Frequently Asked Questions (FAQs)
Q: Can I use raw chicken instead of cooked chicken in these stuffed peppers?
A: Honestly, it’s best to stick with cooked chicken. Using raw chicken won’t give you the same flavor, and more importantly, it complicates the cooking process. Pre-cooked options like rotisserie chicken, baked chicken breast, or even shredded boiled chicken work perfectly here.
Q: Are these Buffalo Chicken Stuffed Peppers too spicy for kids?
A: Not necessarily! It really depends on the buffalo sauce you choose. Opt for a mild version and stir in a little extra ranch or cream cheese to balance out the heat. The flavor will still shine, just with a gentler kick.
Q: How long do the leftovers last in the fridge?
A: These are great for meal prep. Keep any leftovers fresh by storing them in a sealed container in the fridge, where they’ll stay good for up to three days. When you’re ready to eat, just reheat them in the oven or microwave until warmed through.
Q: Can I freeze these stuffed peppers?
A: Absolutely! You can freeze them before baking or after. If freezing pre-baked, just stuff the peppers and store them in a freezer-safe container. When you’re ready, bake them from frozen at 350°F until hot and bubbly. Leftovers freeze well too—just thaw and reheat when needed.
Q: Can I prep them in advance?
A: Yes! This recipe is super meal-prep friendly. You can make the filling and prep the peppers ahead of time, then store everything separately in the fridge. When it’s time to cook, just fill the peppers with the stuffing and pop them into the oven.
You’ll Also Love
If these Buffalo Chicken Stuffed Peppers hit the spot, you’ll definitely want to try more bold, crave-worthy dishes like these:
• Creamy Buffalo Cauliflower Bake
• Chicken and Spinach Stuffed Zucchini Boats
• Spicy Tuna Salad Lettuce Wraps
• Jalapeño Popper Chicken Casserole
• Cheesy Taco Stuffed Sweet Potatoes
These recipes pack serious flavor without demanding too much time in the kitchen—our favorite kind of meals.
Conclusion
Dinner doesn’t have to be complicated or bland. With these Buffalo Chicken Stuffed Peppers, you’re getting big, bold flavor, the perfect mix of spicy and creamy, and a hearty meal packed with protein and veggies. Whether you’re planning ahead for the week or whipping up something impressive for guests, this dish checks all the boxes—simple, satisfying, and seriously delicious.
Don’t forget to share your creations with #BeesRecipes on Instagram. We can’t wait to see your delicious take on this buffalo-inspired favorite!
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