Buffalo Chicken Stuffed Peppers have quickly become one of my go-to recipes, and for good reason. They’re spicy, creamy, filling, and—best of all—healthy. This dish brings together bold flavors with nutritious ingredients in a way that’s completely crave-worthy. It all started in my family’s kitchen, where I learned that food made with love is the best kind.
My passion for food was born in the warmth of our home, where Sunday meals meant sizzling pans, spice jars lined up like soldiers, and my parents’ laughter in the background. From those early days, I fell in love with cooking not just to fill bellies but to create memories.
Years of culinary exploration led me to blend bold, comforting flavors with practical, health-forward ingredients. That’s how these Buffalo Chicken Stuffed Peppers came to life—infused with the fiery kick of Buffalo sauce and mellowed out with creamy goodness, all wrapped in a tender pepper shell.
My husband Ben lovingly calls them “angel food” for their addictive taste and the way they satisfy like no other dish—without the guilt. Whether it’s game night or weeknight, these Buffalo Chicken Stuffed Peppers always deliver.
They’re a family favorite now, and I’m thrilled to share this recipe with you. You’ll learn everything from the perfect pepper cut to creamy sauce swaps, plus tips for keto, air fryer, and meal prep versions.
Check out our bold spin on comfort food with these Cream Cheese Stuffed Peppers.
Table of Contents
My Culinary Journey & The Origin of Buffalo Chicken Stuffed Peppers
How My Passion for Food Led to This Recipe
From testing sauces in cramped apartment kitchens to working alongside chefs in professional restaurants, my cooking style grew more creative yet practical. I’ve learned that truly great recipes are the ones that feel like home—simple, flavorful, and made with intention. And nothing embodies that better than Buffalo Chicken Stuffed Peppers.
Buffalo Chicken Stuffed Peppers
Ingredients
- “3 large bell peppers”
- “2 cups shredded chicken”
- “1/2 cup Buffalo sauce”
- “2 tbsp unsalted butter”
- “1/2 tsp garlic powder”
- “1/2 tsp onion powder”
- “1/2 cup plain Greek yogurt”
- “1 cup shredded mozzarella and provolone blend”
- “Crumbled feta optional”,
- “2 green onions sliced”
Instructions
- “Preheat oven to 375°F.”,
- “Cut bell peppers in half lengthwise and remove seeds.”,
- “Melt butter with Buffalo sauce, garlic, and onion powder.”,
- “Stir in shredded chicken and Greek yogurt.”,
- “Fill pepper halves with the mixture and top with cheese.”,
- “Bake for 30–35 minutes until peppers are tender and cheese is melted.”,
- “Garnish with green onions and feta. Serve hot.”
These peppers are the result of blending two loves: my obsession with stuffed vegetables and Ben’s love for anything doused in Buffalo sauce. This recipe is where health-conscious meets game-day indulgent—and they get along better than you might think.
From Buffalo, NY to Your Oven: A Flavor Legacy
Buffalo sauce originated in—where else—Buffalo, New York. A bar owner mixed Frank’s RedHot with melted butter and a pinch of garlic, tossing it with chicken wings and unknowingly starting a spicy revolution. Today, Buffalo sauce is a cult favorite, and I’ve found it to be the perfect partner for dishes far beyond wings.
These stuffed peppers are just one example. Instead of deep-fried chicken, we opt for lean shredded chicken and low-fat Greek yogurt. The result? All the creaminess, spice, and satisfaction—with fewer calories and more protein.
Looking for inspiration? Try our Ground Chicken Stuffed Bell Peppers.
The idea was simple: take a fan-favorite flavor and serve it in a way that supports your health goals. And as someone who believes that food should feel good and do good, this dish couldn’t be more on-brand for me—or for Chili Meal.
Why You’ll Love Buffalo Chicken Stuffed Peppers
Spicy, Creamy, and Surprisingly Healthy
What makes Buffalo Chicken Stuffed Peppers so lovable is the unbeatable combo of heat, creaminess, and a low-carb bite. You get that classic Buffalo flavor—tangy, buttery, spicy—without reaching for a deep fryer. Instead, every bite packs lean protein, fresh veggies, and just enough cheese to make it indulgent, but smart.
Here’s what sets this dish apart:
- Creamy without the cream cheese overload: Instead of cream cheese, we lighten things up with Greek yogurt. It’s rich, tangy, and high in protein.
- Spice that satisfies: The Buffalo sauce balances heat and richness, giving you just enough kick without being overpowering.
- Nutrient-packed peppers: Bell peppers aren’t just a vessel here—they’re vitamin C-rich, naturally sweet, and add a tender crunch that works so well with the filling.
These stuffed peppers check all the boxes: easy to make, great for weeknight dinners, and so tasty no one will even notice how healthy they are.
Discover great ideas like this Chili Cheese Mac Casserole.
Perfect for Game Day, Family Meals, and Meal Prep
Whether you’re planning a party, prepping lunches for the week, or need a crowd-pleaser for Sunday night, these Buffalo Chicken Stuffed Peppers never disappoint.
- For game day: Slice them smaller and you’ve got bite-sized, no-mess appetizers that pair perfectly with beer or mocktails.
- For family dinners: Bake a batch and serve with a simple salad or roasted veggies—kids and adults alike will be asking for seconds.
- For meal prep: The filling stores well and the peppers reheat beautifully, making your weekly planning a breeze.
This dish is flexible, freezer-friendly, and downright addictive. It’s that rare recipe that can work as a main, a snack, or a meal prep hero.
Don’t miss our What to Serve with Stuffed Peppers if you’re planning a full spread.
Ingredients Breakdown
Main Ingredients and Their Roles
Crafting the perfect Buffalo Chicken Stuffed Peppers starts with quality, flavorful ingredients. Each component plays a specific role—building a balance of spice, creaminess, texture, and nutrition. Here’s what you’ll need and why it matters:
- Bell Peppers – The vibrant base of this dish. Their natural sweetness pairs perfectly with the spicy filling, and their sturdy texture holds everything together. Red, yellow, and orange peppers tend to be sweeter, while green peppers have a more bitter edge.
- Shredded Chicken – Lean, juicy, and versatile. Use pre-cooked rotisserie chicken for convenience or make it fresh using baked, Instant Pot, or slow-cooked methods. It soaks up the Buffalo flavor like a dream.
- Buffalo Sauce – The star of the show. A blend of Frank’s RedHot, melted butter, garlic powder, onion powder, and a pinch of salt delivers the authentic spicy-tangy profile you expect.
- Greek Yogurt – The secret ingredient! A healthier alternative to cream cheese, it gives the filling richness and tang without excess fat.
- Cheese Blend – For melt and flavor. Provolone and mozzarella inside create a gooey texture, while a sprinkle of feta on top adds saltiness and contrast. Blue cheese crumbles are another bold option if you love that funky kick.
- Green Onions – Bright, fresh, and just the right finish to cut through the richness of the filling.
Tip: Want to make it ultra-creamy? You can also stir in a few tablespoons of whipped cottage cheese for extra protein and smoothness.
Learn more about layering flavor in our Jalapeño Popper Grilled Cheese.
Smart Substitutions for Every Lifestyle (Keto, Low-Cal, Dairy-Free)
No matter your diet goals, Buffalo Chicken Stuffed Peppers can flex to fit your needs:
| Diet Type | Smart Swap |
|---|---|
| Keto | Skip the yogurt and use full-fat cream cheese. Use higher-fat cheeses and serve with avocado on the side. |
| Low-Cal | Use fat-free Greek yogurt, reduce cheese, and fill with more shredded veggies. |
| Dairy-Free | Sub plain dairy-free yogurt or mashed avocado, and opt for plant-based shredded cheese. |
| Paleo | Use shredded chicken mixed with clarified butter (ghee) and clean hot sauce. Skip the cheese entirely. |
| High-Protein | Add cottage cheese or extra chicken. Even a scoop of cooked quinoa works well if you’re not watching carbs. |
The beauty of this recipe lies in its adaptability. Whether you’re making it clean, creamy, spicy, or all of the above—it works.
Try something different with our Sweet Chili Chicken Recipe for more sweet-spicy flavor mashups.
How to Make Buffalo Chicken Stuffed Peppers (Step-by-Step)
The Best Way to Cut Your Peppers for Perfect Stuffing
Before anything else, let’s talk prep. Cutting your peppers correctly ensures even cooking and easier stuffing. And when it comes to Buffalo Chicken Stuffed Peppers, the cut you choose makes all the difference.
Option 1: Cut Off the Tops
- Slice just below the stem, creating a pepper “cup.”
- Scrape out the seeds and membranes from the inside.
- Best for slow cooker or Instant Pot versions of Buffalo Chicken Stuffed Peppers, where the peppers stand upright and support each other.
Option 2: Split Down the Middle (Our preferred method)
- Cut each pepper in half lengthwise, right through the stem.
- Remove seeds and membranes.
- Lay them cut-side up in a baking dish. This keeps them stable, helps them cook evenly, and makes stuffing simple.
Pro Tip: For oven-baking, flat halves work best. They lay securely in a dish and don’t require any balancing tricks.
Don’t miss our What to Serve with Stuffed Peppers to make this a full meal.
Cooking the Ultimate Buffalo Chicken Filling
This is where the magic happens. You’re creating a filling that’s spicy, creamy, cheesy—and lean. It’s what makes Buffalo Chicken Stuffed Peppers stand out from every other stuffed pepper dish.
Make the Buffalo Sauce
In a saucepan over medium heat, melt together:
- ½ cup Frank’s RedHot
- 2 tablespoons unsalted butter
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt to taste
Stir until smooth, then remove from heat. This is the flavor base for the Buffalo Chicken Stuffed Peppers, and trust me, it’s worth doing right.
Add the Shredded Chicken
- Add about 2 cups cooked, shredded chicken.
- Toss to coat evenly in the Buffalo sauce.
- The meat should soak up the flavor like a sponge—this is the heart of your Buffalo Chicken Stuffed Peppers.
Stir in the Creamy Elements
- Mix in ½ cup plain Greek yogurt (or cottage cheese if preferred).
- Fold in ½ cup shredded provolone + ½ cup shredded mozzarella.
- Save a little cheese for topping!
This creamy, cheesy mixture gives the Buffalo Chicken Stuffed Peppers their signature texture—rich and satisfying but still light enough for a healthy meal.
Assembling and Baking Like a Pro
Now it’s time to pull it all together. Your oven should be preheated to 375°F.
Lay out the Peppers
- Place your halved peppers in a baking dish, cut-side up.
- These will become the edible boats for your bold Buffalo Chicken Stuffed Peppers experience.
Stuff the Filling
- Spoon generous portions of the Buffalo chicken mix into each half.
- Gently press down so it’s packed nicely. The more love you put into this step, the better your Buffalo Chicken Stuffed Peppers will turn out.
Top with Cheese
- Sprinkle the remaining shredded cheese on top.
- Optionally, add crumbled feta or blue cheese for that tangy finish.
Bake to Perfection
- Bake uncovered for 30–35 minutes, until cheese is bubbly and the peppers are tender.
- Avoid overbaking—they should be soft, not soggy. Overcooking can make even the best Buffalo Chicken Stuffed Peppers lose their edge.
Garnish and Serve
- Top with chopped green onions, maybe an extra drizzle of Buffalo sauce, and dig in!
- Serve these Buffalo Chicken Stuffed Peppers hot for best results.
Looking for bold veggie-based ideas? Don’t miss our Ground Chicken Stuffed Bell Peppers.
Recipe Variations You’ll Love
Buffalo Chicken Stuffed Peppers with Rice, Cottage Cheese, and More
The beauty of Buffalo Chicken Stuffed Peppers is how easily they adapt to your preferences, dietary needs, or what’s already in your fridge. Here are some of the most loved variations—each with a twist on the original.
1. Buffalo Chicken Stuffed Peppers with Rice
Add ½ to 1 cup of cooked brown rice or cauliflower rice directly into the chicken mixture. This stretches the filling and gives it a heartier texture. Great for feeding a crowd or bulking up the meal for lunch leftovers.
Pro Tip: If adding rice, increase the Buffalo sauce slightly to maintain moisture.
2. Buffalo Chicken Stuffed Peppers with Cottage Cheese
Want extra protein and creaminess without the fat of cream cheese? Add ¼ cup of low-fat whipped cottage cheese to the mix. It melts in beautifully and pairs surprisingly well with the spicy sauce.
3. Cream Cheese Version
Prefer the classic creamy comfort food feel? Swap the Greek yogurt for 4 oz of softened cream cheese. This is the perfect indulgent version—especially popular on game days.
4. Air Fryer Buffalo Chicken Stuffed Peppers
Air fryers make everything faster and crispier.
- Preheat air fryer to 360°F
- Stuff your peppers as usual
- Air fry for 12–15 minutes or until the tops are golden and the cheese has melted
Perfect for when you want dinner on the table in under 30 minutes.
Keto, Paleo, and Low-Calorie Adaptations
5. Keto Buffalo Chicken Stuffed Peppers
Make your peppers keto-friendly by:
- Using full-fat Greek yogurt or cream cheese
- Skipping any rice or starchy add-ins
- Topping with high-fat cheeses like cheddar or blue cheese
- Serving with avocado slices for added fats
6. Paleo Twist
Follow these adjustments for a paleo-friendly plate:
- Replace butter with ghee
- Use a compliant hot sauce like Tessemae’s
- Skip cheese altogether or use a dairy-free paleo version
- Serve over roasted sweet potatoes for a complete paleo meal
7. Low-Calorie Buffalo Chicken Stuffed Peppers
Focus on lean protein and light dairy options:
- Use non-fat Greek yogurt
- Reduce the cheese amount
- Load up on veggies like spinach or shredded carrots in the filling
Mini and Appetizer Versions
8. Mini Buffalo Chicken Stuffed Peppers Appetizers
Use mini sweet peppers for party-sized bites.
- Slice them in half
- Lightly season and bake for 10 minutes
- Add the filling and return to oven for 5 minutes
These are a hit at gatherings—think buffalo wings, minus the mess.
9. Use Poblano or Banana Peppers for Variety
- Poblano Peppers: Add a little smokiness to the dish
- Banana Peppers: Slightly tangy, these work well for those who like a bit less heat
Follow the same stuffing method and adjust baking time (20–25 minutes usually works)
Discover great ideas like this Chili Cheese Mac Casserole if you love twisty takes on comfort food.
Make-Ahead, Storage, and Reheating Tips
Meal Prep Ideas for Busy Weeks
One of the best things about Buffalo Chicken Stuffed Peppers is how well they fit into a meal prep lifestyle. Whether you’re feeding a family or just planning lunches for the week, these peppers are reliable, flavorful, and easy to prepare in advance.
Here’s how to stay ahead:
- Cook your chicken ahead of time.
Shredded chicken will last up to 4 days in the fridge, so make a big batch using your favorite method (baked, Instant Pot, or slow cooker). Store it in an airtight container and season as needed before using in your peppers. - Slice your peppers in advance.
You can clean and cut your bell peppers up to 3 days before baking. Keep them stored in the refrigerator in an airtight bag or container with a dry paper towel to absorb moisture. - Pre-make the Buffalo filling.
The filling can be made and refrigerated for up to 3 days. Simply stir it well before stuffing the peppers and baking. - Freeze for later.
Mix up a large batch of the Buffalo chicken mixture and freeze it (unbaked) in a labeled freezer-safe container. When ready to use, defrost overnight, fill the peppers, and bake as directed.
Looking for bold weeknight recipes? Don’t miss our Sweet Chili Chicken Recipe.
How to Store and Reheat Without Losing Flavor
Leftovers don’t have to feel like leftovers. With the right technique, your Buffalo Chicken Stuffed Peppers can taste just as good the next day (or even better).
To Store
- Store baked stuffed peppers in an airtight container.
- Keep in the refrigerator for up to 4 days.
- For best results, store them flat to avoid spilling any filling.
To Reheat
- Oven method: Place in a baking dish, cover with foil, and heat at 350°F for 15–20 minutes.
- Microwave method: Cover and heat in 30-second bursts until warmed through. Add a splash of water or extra sauce to keep things moist.
To Freeze
- You can freeze the baked stuffed peppers, though the texture may change slightly.
- Wrap individually or place in a freezer-safe container.
- Use within 3 months for best flavor.
Reheating Tip: Sprinkle on fresh green onions or an extra drizzle of Buffalo sauce after reheating to bring the flavors back to life.
Whether you’re planning ahead or preserving leftovers, Buffalo Chicken Stuffed Peppers are freezer-friendly, flexible, and always full of bold flavor.
Buffalo Chicken Stuffed Peppers Nutrition & Benefits
Why Bell Peppers Are a Nutritional Powerhouse
Before diving into the creamy, spicy goodness of Buffalo Chicken Stuffed Peppers, let’s give a shoutout to their unsung hero: bell peppers. These colorful veggies don’t just bring crunch and color—they’re packed with nutrients that make every bite worth it.
Here’s what makes bell peppers such a smart choice:
| Nutrient | Benefits |
|---|---|
| Vitamin C | Strengthens immune system, supports skin health |
| Potassium | Helps balance fluids and blood pressure |
| Fiber | Supports digestion, keeps you feeling full |
| Antioxidants | Fights inflammation, protects against cell damage |
| Low Calories | Just 25–30 calories per pepper half |
Using bell peppers as the “shell” for Buffalo Chicken Stuffed Peppers instantly reduces carbs and calories compared to buns, tortillas, or pasta.
They’re also naturally gluten-free and keto-friendly, making this meal work for a variety of diets.
Serving Suggestions & Pairings
What to Serve with Buffalo Chicken Stuffed Peppers
Buffalo Chicken Stuffed Peppers are flavorful and filling on their own, but pairing them with the right side dishes can turn a simple meal into a showstopper. Whether you’re hosting friends or prepping a weekday dinner, here are tasty options that complement the spice and creaminess of the peppers.
1. Fresh Salads
Balance the heat of the Buffalo sauce with something cool and crisp:
- Cucumber and tomato salad with a yogurt dressing
- Classic green salad with ranch or blue cheese
- Kale Caesar with crispy chickpeas
2. Crunchy Veggie Sides
Add texture and nutrition with roasted or raw vegetables:
- Roasted cauliflower or broccoli with garlic
- Carrot and celery sticks (like traditional wing pairings)
- Air-fried zucchini or sweet potato fries
3. Hearty Grains
Looking for something more filling?
- Brown rice or wild rice blend
- Quinoa tossed with lemon and herbs
- Garlic mashed cauliflower for a low-carb twist
Check out our What to Serve with Stuffed Peppers for more inspiration.
Drinks, Sides, and Salads to Complete the Meal
Buffalo Chicken Stuffed Peppers are bold, so the rest of your meal should either cool the spice or echo the savory vibe.
Drinks That Pair Well:
- Lemonade or lime spritzers
- Iced tea with mint
- Light beer or a citrusy IPA for adults
- Sparkling water with cucumber slices for a fresh reset
Dipping Sauces for Fun:
- Homemade ranch
- Blue cheese dressing
- Greek yogurt and dill sauce
- Sriracha mayo for heat lovers
Bread and Crunch Sides:
- Warm garlic bread or pita wedges
- Baked tortilla chips
- Cornbread muffins for a Southern spin
Don’t miss our Chili Cheese Mac Casserole if you’re building out a hearty comfort food lineup.
Conclusion: Make Buffalo Chicken Stuffed Peppers Tonight
If you’re looking for a meal that delivers comfort, flavor, and nutrition in one easy recipe, Buffalo Chicken Stuffed Peppers are your answer. They’re creamy, spicy, and satisfying—all without the heavy carbs or complicated prep. Whether you’re going low-carb, meal-prepping for the week, or just craving something bold, this dish checks every box.
From shredded chicken soaked in tangy Buffalo sauce to the cheesy, protein-rich filling nestled in tender bell peppers, every bite feels like a celebration of flavor. And the best part? You can make this recipe your own. Swap in cream cheese, add rice, toss it in the air fryer, or use Greek yogurt for a lighter spin—it’s endlessly adaptable.
So go ahead—try it tonight, serve it at your next game-day party, or prep it for lunch. One bite, and you’ll see why this recipe has earned a permanent spot in our kitchen (and Ben’s heart).
Don’t miss our Cream Cheese Stuffed Peppers if you’re in the mood for another cheesy, crowd-pleasing favorite.
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FAQs About Buffalo Chicken Stuffed Peppers
What kind of cream cheese works best for Buffalo Chicken Stuffed Peppers?
Full-fat or whipped cream cheese works great for a rich, smooth texture. For a lighter version, you can also use Neufchâtel or reduced-fat cream cheese. If you’re watching calories, substitute with plain Greek yogurt or blended cottage cheese to maintain the creamy base.
Can I add rice to Buffalo Chicken Stuffed Peppers?
Absolutely. Cooked brown rice, white rice, or even cauliflower rice blends perfectly into the filling. It stretches the recipe and adds a comforting, hearty bite without overpowering the Buffalo flavor.
What’s the easiest way to make these peppers?
The simplest method is to slice the bell peppers in half, mix pre-cooked shredded chicken with Buffalo sauce and cheese, stuff the halves, and bake at 375°F for 30 minutes. Using a rotisserie chicken can cut your prep time in half.
Is there a classic recipe version I can follow?
Yes. The classic Buffalo Chicken Stuffed Peppers recipe includes shredded chicken, Buffalo sauce, cream cheese, and mozzarella. You can find a balanced version in this post that swaps cream cheese for Greek yogurt without sacrificing flavor.
Are Buffalo Chicken Stuffed Peppers keto-friendly?
Yes—just skip rice or starchy veggies, and use full-fat dairy ingredients. Keep the focus on protein, healthy fats, and low-carb bell peppers for a satisfying keto main dish.
Can I make them in the air fryer?
Yes. Slice your peppers, fill them, and air fry at 360°F for about 12–15 minutes until the tops are golden and the cheese is melted. It’s quick, easy, and delivers crispy edges that oven baking can’t match.
What is the Healthy Little Peach version of this recipe?
The “Healthy Little Peach” style focuses on clean ingredients—think Greek yogurt instead of cream cheese, no breadcrumbs, and reduced-fat cheeses. It’s a wholesome, macro-friendly version for those following a clean eating plan.
Can I substitute cottage cheese for Greek yogurt or cream cheese?
Definitely. Blended or whipped cottage cheese works well as a creamy base in the filling. It’s high in protein, lower in fat, and has a mild flavor that pairs beautifully with the spice of the Buffalo sauce.