Buffalo Chicken Stuffed Peppers are a bold, flavorful twist on classic stuffed peppers. With shredded chicken tossed in spicy buffalo sauce, mixed with creamy ingredients, and baked inside sweet bell peppers, this dish brings all the heat and comfort of buffalo wings—but in a healthier, low-carb format. I love how it’s easy to make, full of protein, and completely satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect blend of spicy, creamy, and crunchy. The bell peppers stay slightly crisp around the edges, while the buffalo chicken filling is rich, tangy, and delicious. It’s a great low-carb dinner option that doesn’t feel like a compromise. Plus, I can easily adjust the heat level and customize the toppings to make it my own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bell peppers (any color, halved and seeded)

• Cooked, shredded chicken (rotisserie works great)

• Buffalo wing sauce

• Cream cheese (softened)

• Ranch or blue cheese dressing

• Shredded cheddar cheese

• Garlic powder

• Onion powder

• Salt

• Black pepper

• Crumbled blue cheese or chopped green onions (optional, for topping)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. I slice the bell peppers in half lengthwise, remove the seeds and membranes, and arrange them cut side up in the baking dish.

3. In a large bowl, I mix the shredded chicken, buffalo sauce, cream cheese, ranch dressing, half the cheddar cheese, garlic powder, onion powder, salt, and pepper until well combined.

4. I spoon the buffalo chicken mixture into each pepper half, pressing it down gently to fill.

5. I sprinkle the remaining cheddar cheese over the top of each stuffed pepper.

6. I cover the dish with foil and bake for 30 minutes, then uncover and bake an additional 10 minutes until the peppers are tender and the cheese is bubbly and golden.

7. I top with crumbled blue cheese or green onions before serving, if I’m in the mood for extra flavor.

Servings and timing

This recipe makes 4 servings (1–2 pepper halves per person) and takes about 45 minutes total—15 minutes for prep and 30–35 minutes to cook.

Variations

I like using poblano peppers instead of bell peppers for a smokier flavor. Sometimes I mix in chopped celery or carrots for added crunch. For a keto version, I stick with full-fat cream cheese and skip the ranch dressing. If I want to reduce the heat, I just use less buffalo sauce or mix in more cream cheese to mellow it out.

storage/reheating

Leftovers store well in an airtight container in the fridge for up to 4 days. I reheat them in the oven at 350°F (175°C) for about 15 minutes or in the microwave for 1–2 minutes until heated through. They also make a great lunch the next day.

FAQs

Can I use raw chicken in this recipe?

I don’t recommend it—this recipe works best with pre-cooked shredded chicken. I usually use leftover baked chicken or a rotisserie chicken for convenience.

What’s the best buffalo sauce to use?

I like using classic buffalo wing sauce, but any brand will work. If I want less heat, I go for a mild version or blend with more ranch or cream cheese.

Can I freeze stuffed peppers?

Yes, I can freeze them after baking. I let them cool completely, wrap tightly, and freeze for up to 2 months. When ready to eat, I reheat from frozen at 375°F for about 30–35 minutes.

Do I need to pre-cook the peppers?

No, I don’t pre-cook them. Baking them filled allows the peppers to soften just enough while still holding their shape.

Can I make these dairy-free?

Yes, I use dairy-free cream cheese and shredded cheese, and skip the ranch or use a dairy-free version. It still turns out creamy and flavorful.

Conclusion

Buffalo Chicken Stuffed Peppers are a fun, easy way to enjoy bold buffalo flavor in a healthier, satisfying form. They’re great for meal prep, weeknight dinners, or anytime I’m craving something spicy and comforting without the carbs. Once I started making these, they quickly became a staple in my kitchen.