This buffalo chicken stuffed peppers recipe takes colorful bell peppers and fills them to the brim with shredded chicken, buffalo sauce, and melty cheese for an easy weeknight meal. Plus, it’s low carb!
Why this recipe works
This buffalo chicken stuffed peppers recipe is one heck of a spin on classic stuffed peppers. Obviously, the vehicle remains the same. Those colorful carved out shells are the boat, while shredded chicken and spicy buffalo sauce are the sail. Blue cheese crumbles, dressing, and green onions add extra flair. Not imperative, but highly, highly recommended.
Anywho, this recipe adds a nice amount of zippiness to the table. There are only three of us in the house now, so after having these for dinner, I froze the rest. It was a great way to make two meals in one fell swoop. I love an easy, quick recipe around here that I can eat leftovers of. A rotisserie chicken makes these peppers nice and simple, but leftover cooked chicken does the trick just as well.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PEPPERS – Choose bell peppers that are vibrant or deeper in color with a shiny exterior. You can use whichever color bell pepper you enjoy the most for this recipe. Green bell peppers are the least ripe, while red is the ripest and juiciest. Yellow and orange bell peppers are somewhere in the middle with yellow being known as the sweetest.
CHICKEN – We have found that a rotisserie chicken is perfect for this recipe. Alternatively, you could cook your own chicken breasts and/or thighs, or use leftovers from another meal.
HOT SAUCE – Frank’s red hot sauce doctored with butter, onion powder, and garlic powder will make the easiest, best tasting buffalo sauce. That’s all there is to it!
How to Make Buffalo Chicken Stuffed Peppers
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F.
- Cut each bell pepper in half lengthwise and remove seeds and pith.
- Place bell pepper halves cut side down in a baking dish or baking sheet and brush with olive oil.
- Bake for 10-15 minutes to soften the peppers.
- In a medium saucepan over medium-high heat, melt butter. Whisk in hot sauce, onion powder, and garlic powder.
- Place chicken in a large bowl and add the sauce mixture. Stir until completely combined.
- Place par-baked bell peppers, cut side up, in a 13×9 baking dish.
- Add two layers of ingredients to each pepper: chicken mixture, mozzarella cheese, chicken mixture, mozzarella cheese.
- Bake in preheated oven for 15 minutes, or until cheese is melted and golden brown.
- Serve topped with a drizzle of blue cheese and blue cheese crumbles.
Frequently Asked Questions & Expert Tips
Yes, absolutely. Buffalo sauce is widely available in stores if you’d prefer not to make it yourself (though, I promise it’s really simple!).
We partially bake the peppers to soften them up. We do this because the filling is already cooked and just requires heating up. If you like your peppers with more of a crunch, you can stuff them raw without precooking.
Yep! I would recommend still parbaking the peppers, then allowing them to cool (you may want to plunge them in an ice bath to stop the cooking process). Once cooled, stuff them with the other ingredients. Then, cover with foil or place in an airtight container and store them in the refrigerator for up to 2 days in advance. Remove from the fridge about 30 minutes before you plan on baking. Then, simply bake as called for in the recipe instructions.
Yes, follow the same instructions as listed above for making them ahead of time, but place them in the freezer for up to 3 months. Thaw overnight in the refrigerator and bake as normal, adding a few extra minutes in the oven if they are going in cold.
It’s best to reheat your stuffed peppers in a 350°F oven (or air fryer) until warmed through to keep the same texture. However, you can also microwave them for something a little quicker, though they will be a bit softer compared to reheating them in the oven.
Serving Suggestions
Personally, I believe that blue cheese is what truly belongs with buffalo sauce. However, ranch is a common replacement for those that don’t enjoy blue cheese. You can drizzle whichever one on top of your buffalo chicken stuffed peppers as garnish.
Optionally top with blue cheese crumbles and sliced green onions. Enjoy!
More Buffalo Chicken Recipes
- Buffalo Chicken Pasta
- Buffalo Chicken Salad – Low Carb!
- Buffalo Chicken Tenders
- Buffalo Chicken Mac and Cheese
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Buffalo Chicken Stuffed Peppers
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 3 large bell peppers any color
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- 10 ounces hot sauce such as Frank's red hot
- 2 teaspoons onion powder
- 1 Tablespoon garlic powder
- 1.25 pounds shredded cooked chicken
- 8 ounces shredded mozzarella cheese divided
Things You’ll Need
Before You Begin
- You can use whichever color bell pepper you enjoy the most for this recipe. Green bell peppers are the least ripe, while red is the ripest and juiciest. Yellow and orange bell peppers are somewhere in the middle with yellow being known as the sweetest.
- A rotisserie chicken is perfect for this recipe. Alternatively, you could cook your own chicken breasts and/or thighs, or use leftovers from another meal.
- We partially bake the peppers to soften them up. We do this because the filling is already cooked and just requires heating up. If you like your peppers with more of a crunch, you can stuff them raw without precooking.
Instructions
- Preheat oven to 350 F.
- Cut each bell pepper in half lengthwise and remove seeds and pith.3 large bell peppers
- Place bell pepper halves cut side down in a baking dish or baking sheet and brush with olive oil.3 large bell peppers, 1 Tablespoon olive oil
- Bake for 10-15 minutes to soften the peppers.
- In a medium saucepan over medium-high heat, melt butter. Whisk in hot sauce, onion powder, and garlic powder.2 Tablespoons butter, 10 ounces hot sauce, 2 teaspoons onion powder, 1 Tablespoon garlic powder
- Place chicken in a large bowl and add sauce mixture. Stir until completely combined.1.25 pounds shredded cooked chicken
- Place par-baked bell peppers, cut side up, in the baking dish.
- Add two layers of ingredients to each pepper: chicken mixture, mozzarella cheese, chicken mixture, mozzarella cheese.
- Bake in preheated oven for 15 minutes, or until cheese is melted and golden brown.
- Serve topped with a drizzle of blue cheese and blue cheese crumbles.
Expert Tips & FAQs
- Store leftovers in an airtight container kept in the fridge for up to 4 days.
- It’s best to reheat your stuffed peppers in a 350F oven (or air fryer) until warmed through to keep the same texture. However, you can also microwave them for something a little quicker, though they will be a bit softer compared to reheating them in the oven.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Marlee Mercer says
Loved these and my fiance did too! We didn’t even know if we liked peppers but turns out we do. I used orange just because it is my favorite color and they were fantastic.
Amanda Davis says
They look wonderful! So glad you guys enjoyed this!