If you love the spicy, tangy kick of buffalo sauce combined with the wholesome goodness of stuffed peppers, you are in for a real treat with this Buffalo Chicken Stuffed Peppers Recipe. It’s a fun twist on the traditional stuffed pepper, bursting with creamy, zesty buffalo chicken filling that hits all the right notes. Each bite delivers vibrant color, a perfect balance of heat and cooling creaminess, and a satisfying, hearty texture—making it a fantastic weeknight dinner or a crowd-pleasing appetizer for your next gathering.
Ingredients You’ll Need
This Buffalo Chicken Stuffed Peppers Recipe is built on simple, quality ingredients that each play an essential role in flavor and texture. From colorful bell peppers to creamy cheese blends and tangy buffalo sauce, every component contributes to a harmonious and exciting dish you’ll want to make again and again.
- Bell peppers: Use any colors you like for a vibrant presentation and natural sweetness that balances the spicy filling.
- Cooked, shredded chicken: Provides tender protein and a hearty base for the buffalo sauce to coat perfectly.
- Classic hot sauce (Frank’s RedHot): Delivers that iconic buffalo flavor with the perfect level of heat.
- Unsalted butter: Smooths out the sauce with richness and depth.
- Kosher salt: Enhances all the flavors without overpowering the dish.
- Garlic powder: Adds a subtle, aromatic warmth that complements the heat.
- Onion powder: Brings a mild sweetness and depth to the seasoning.
- Nonfat plain Greek yogurt: Keeps the filling creamy while adding protein and a touch of tanginess.
- Green onions: Provide a fresh, crisp contrast with a bit of bite and color on top.
- Shredded provolone or mozzarella cheese: Creates a gooey, melty layer that blends beautifully into the filling and topping.
- Crumbled feta or blue cheese: Adds a bold, tangy finish that elevates the dish’s flavor complexity.
How to Make Buffalo Chicken Stuffed Peppers Recipe
Step 1: Prepare the Oven and Baking Dish
First, preheat your oven to a cozy 375 degrees Fahrenheit (about 190 degrees Celsius). Lightly coat a 9×13-inch baking dish with nonstick spray—this will help prevent sticking and make cleanup easier, setting you up for smooth sailing through the rest of the recipe.
Step 2: Prepare the Bell Peppers
Slice your bell peppers in half lengthwise, then remove all the seeds and membranes. Placing them cut side up in the baking dish is key, as it makes it super easy to fill those little pepper boats with the delicious buffalo chicken mixture later on.
Step 3: Make Buffalo Sauce
In a medium saucepan over medium heat, combine your classic hot sauce, butter, kosher salt, garlic powder, and onion powder. Stir this mixture gently until the butter dissolves completely, creating a spicy, flavorful sauce that’s the heart and soul of this dish. Then, take it off the heat to let it settle.
Step 4: Make Chicken Filling
Add your shredded chicken into the buffalo sauce, mixing it until the chicken is evenly coated and every piece gets that vibrant flavor punch. Fold in the Greek yogurt and a quarter cup of shredded provolone or mozzarella cheese to bring in creaminess and melt-in-your-mouth texture that you’ll love.
Step 5: Stuff the Peppers
Generously mound the buffalo chicken mixture into each bell pepper half. Don’t be shy here—the filling is the star, and those pepper boats were made for holding plenty of it!
Step 6: Add Cheese and Bake
Sprinkle the remaining half cup of shredded cheese over the stuffed peppers, then pour a small splash of water into the bottom of the baking dish—just enough to cover it lightly. This simple trick helps the peppers steam gently while baking, making them tender without losing their shape. Bake uncovered for 30 to 35 minutes until the cheese melts and the peppers reach fork-tender perfection.
Step 7: Finish and Serve
When the baking time is up, remove your baking dish from the oven and top each stuffed pepper with crumbled feta or blue cheese and fresh chopped green onions. Serve these babies hot, with a dollop of additional Greek yogurt if you want to temper the heat just a bit—though honestly, they’re irresistible as is.
How to Serve Buffalo Chicken Stuffed Peppers Recipe
Garnishes
For garnishing, crumbled feta or blue cheese adds a tangy creaminess, while fresh green onions introduce a little crunch and brightness. A spoonful of extra Greek yogurt on the side has the dual job of cooling off your taste buds and enriching each bite with silky smoothness.
Side Dishes
This dish pairs beautifully with simple sides like a crisp green salad or roasted vegetables. If you want to amp up the comfort level, creamy mashed potatoes or rice pilaf make excellent companions, soaking up any extra buffalo sauce for an indulgent finish.
Creative Ways to Present
For a fun party platter, slice the stuffed peppers into smaller, bite-sized pieces and arrange them on a colorful serving tray. You can also place the filling into mini bell peppers for single-serving appetizers. Either way, the vibrant colors and melty cheese topping will impress every guest.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days, making for an easy and flavorful lunch or dinner option.
Freezing
Buffalo Chicken Stuffed Peppers Recipe also freeze beautifully. Wrap individual stuffed pepper halves tightly in foil or plastic wrap and place them in a freezer-safe bag or container for up to 2 months. This way, you can enjoy them anytime you want without sacrificing flavor or texture.
Reheating
To reheat, simply thaw overnight in the refrigerator if frozen. Heat in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and cheese is bubbly. You can also microwave on medium power, though the oven preserves texture best.
FAQs
Can I use other types of cheese for the filling?
Absolutely! While provolone or mozzarella offer meltiness, you can experiment with cheddar or Monterey Jack for a different flavor profile. Just pick cheeses that melt well to maintain the creamy texture.
Is it possible to make this recipe vegetarian?
Yes, substitute the shredded chicken with cooked and chopped cauliflower or chickpeas, and keep the buffalo sauce and cheese mix. The peppers will still be packed with flavor and satisfying texture.
How spicy is this Buffalo Chicken Stuffed Peppers Recipe?
The spice level depends on your choice of hot sauce. Using classic Frank’s RedHot provides a moderate, balanced heat, but you can dial it up or down by adjusting the amount or switching brands to suit your palate.
Can I prepare the peppers in advance?
You can assemble the stuffed peppers a day ahead, cover them tightly, and refrigerate. When ready to eat, bake them as directed, possibly adding a few extra minutes if they’re very cold.
What can I serve with Buffalo Chicken Stuffed Peppers for a full meal?
Pair this recipe with a fresh garden salad, some crusty bread, or even cool cucumber and tomato salad to balance the spicy richness and make a complete, satisfying meal.
Final Thoughts
This Buffalo Chicken Stuffed Peppers Recipe is an absolute game-changer if you’re craving something spicy, creamy, and colorful all in one dish. It’s straightforward enough for weeknights but impressive enough to serve to friends and family. I really hope you give it a try—it promises to become one of your favorite go-to recipes that brighten up your meal rotation effortlessly.
