If you’re craving big, bold flavor but want a meal that feels fresh and light, look no further than this Buffalo Chicken Stuffed Peppers Recipe. It’s the ultimate mashup of spicy, creamy buffalo chicken and sweet, juicy bell peppers—all baked to bubbly perfection! Every bite packs zippy heat, melty cheese, and a cooling drizzle of ranch or blue cheese. Whether you’re making a weeknight dinner or impressing friends on game night, this Buffalo Chicken Stuffed Peppers Recipe guarantees everyone will be reaching for seconds.

Buffalo Chicken Stuffed Peppers Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role, coming together with little fuss but maximum payoff. Simple, familiar staples guarantee incredible taste, that signature creamy texture, and vibrant color in every bite.

Bell Peppers: Choose large, firm peppers—red, green, yellow, or orange—for a sweet, crunchy base and beautiful presentation.
Cooked and Shredded Chicken Breast: Rotisserie chicken is a perfect shortcut for tender, flavorful protein that soaks up every bit of buffalo goodness.
Buffalo Wing Sauce: The star of the show—pick your favorite brand to bring just the right balance of heat and tang!
Cream Cheese (softened): Blends the filling into dreamy, creamy goodness that holds everything together.
Shredded Mozzarella Cheese: For that irresistible melt and stretch, plus a mild, creamy taste.
Shredded Cheddar Cheese: Adds a sharp, bold kick and that gorgeous golden color when baked.
Green Onions (sliced): A fresh pop of flavor and a burst of color—don’t skip them!
Garlic Powder: Infuses the filling with warm, savory notes that deepen the buffalo flavor.
Onion Powder: Enhances the savory depth without overpowering the other flavors.
Salt and Pepper: Just enough seasoning to round out each bite.
Ranch or Blue Cheese Dressing (optional): A finishing drizzle adds that classic buffalo wings touch and cools down the heat.

How to Make Buffalo Chicken Stuffed Peppers Recipe

Step 1: Prep the Peppers

Preheat your oven to 375°F (190°C). Slice the bell peppers in half from top to bottom and scoop out the seeds and membranes. Arrange each half, cut side up, in your favorite baking dish. Choose a dish that fits them snugly for even baking and ensures they stay upright while stuffing.

Step 2: Mix Up the Filling

Grab a large bowl and toss in your shredded chicken. Pour in the buffalo sauce, add the softened cream cheese, both cheeses, green onions, garlic powder, onion powder, salt, and pepper. Mix until everything is fully combined and the filling looks creamy, cheesy, and streaked with that signature orange buffalo swirl. If you like extra heat, now’s the time to stir in a few shakes of hot sauce or a sprinkle of cayenne!

Step 3: Stuff the Peppers

Load up each pepper half generously with the buffalo chicken mixture. Use a spoon to pack it gently into every corner—don’t forget to pile it high for maximum flavor in every bite! The filling should come right up to the edges, just shy of overflowing.

Step 4: Bake Until Bubbly

Cover the baking dish tightly with foil and pop it into the oven. Bake for 25 minutes until the peppers start to soften. Then, remove the foil and continue baking for another 10 minutes so the tops get melty, golden, and irresistible. The aroma wafting through your kitchen will have everyone circling the oven!

Step 5: Finish and Serve

Let the Buffalo Chicken Stuffed Peppers Recipe cool for a few minutes so the filling sets and the flavors meld. Drizzle with ranch or blue cheese dressing, toss on a few extra green onions, and you’re ready to dig in. These beauties taste as amazing as they look and are best served warm, straight from the oven.

How to Serve Buffalo Chicken Stuffed Peppers Recipe

Garnishes

For a truly restaurant-worthy finish, don’t skip those last details. A cool drizzle of ranch or blue cheese dressing pairs perfectly with the buffalo heat, while extra sliced green onions or crumbled blue cheese add color and flavor. A scatter of fresh chives or chopped cilantro brings even more freshness to every bite.

Side Dishes

This Buffalo Chicken Stuffed Peppers Recipe is robust and filling, but sides can make it a feast! Pair with a crisp garden salad for balance, roasted sweet potatoes for extra comfort, or some crunchy celery and carrots for that classic buffalo pairing. Anything with crunch and freshness will complement the gooey, spicy stuffed peppers beautifully.

Creative Ways to Present

Serve the peppers in a colorful baking dish straight from the oven for a rustic family-style meal, or arrange individual halves on a tray for a fun finger-food vibe at parties. To get even fancier, serve with three dipping sauces—ranch, blue cheese, and your favorite hot sauce—so everyone can customize each bite of the Buffalo Chicken Stuffed Peppers Recipe.

Make Ahead and Storage

Storing Leftovers

Cool leftovers completely before packing them in airtight containers. Refrigerate for up to 3 to 4 days. The flavors actually deepen and get even more delicious as they sit, making lunch or dinner the next day extra tempting.

Freezing

Yes, you can freeze these stuffed peppers! Once baked and cooled, wrap each pepper half tightly or use a freezer container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating so the filling stays creamy and the peppers hold their shape.

Reheating

Reheat refrigerated or thawed peppers in a 350°F oven, covered, for about 15-20 minutes until hot and bubbly. For a quicker fix, microwave in 30-second bursts until heated through. A fresh drizzle of ranch or blue cheese on top helps revive all those classic flavors.

FAQs

Can I make this Buffalo Chicken Stuffed Peppers Recipe ahead of time?

Absolutely! You can assemble the peppers with filling and keep them covered in the fridge for up to one day before baking. When ready to serve, just pop the chilled dish straight into the oven, adding a few extra minutes to the baking time if needed!

Is this Buffalo Chicken Stuffed Peppers Recipe gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free, making it a perfect fit for those cutting down on carbs or gluten. Just double-check your buffalo sauce and dressing for any sneaky hidden gluten if allergies are a concern.

What kind of chicken works best?

Shredded rotisserie chicken is hands-down the easiest and most flavorful shortcut, but any leftover cooked chicken breast or thigh works great. Just be sure to shred or chop it finely so the filling stays cohesive and creamy throughout.

How can I make it spicier?

If you like your Buffalo Chicken Stuffed Peppers Recipe truly fiery, add a few dashes of extra hot sauce or a generous pinch of cayenne pepper to the filling. You can also sprinkle crushed red pepper flakes over the tops before baking.

Can I use other types of cheese?

Absolutely! Feel free to get creative—swap in pepper jack for more heat, use Monterey Jack for extra meltiness, or add a little blue cheese to double down on that classic wing flavor.

Final Thoughts

This Buffalo Chicken Stuffed Peppers Recipe is the kind of hearty, flavor-packed dish you’ll want to make again and again. If you love a little spice balanced with gooey cheese and fresh veggies, this meal will brighten any weeknight. Gather your ingredients, invite someone over, and dive in—the only regret will be not making a double batch!

Buffalo Chicken Stuffed Peppers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 24 reviews

Author: Emma
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Buffalo Chicken Stuffed Peppers are a delicious and easy-to-make dish that combines the flavors of spicy buffalo chicken with creamy cheeses, all baked inside sweet bell peppers. Perfect for a low-carb dinner option that is gluten-free and packed with protein.

Ingredients

Scale

Bell Peppers:

4 large bell peppers (halved lengthwise and seeds removed)

Chicken Filling:

2 cups cooked and shredded chicken breast
½ cup buffalo wing sauce
4 ounces cream cheese (softened)
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
2 green onions (sliced)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste

Optional:

Ranch or blue cheese dressing for drizzling

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Peppers: Arrange the halved bell peppers cut side up in a baking dish.
Make Filling: In a large bowl, combine shredded chicken, buffalo wing sauce, cream cheese, mozzarella, cheddar, green onions, garlic powder, onion powder, salt, and pepper.
Fill Peppers: Spoon the mixture into each pepper half.
Bake: Cover with foil and bake for 25 minutes. Then, bake uncovered for an additional 10 minutes until peppers are tender and cheese is melted.
Serve: Let cool slightly before serving. Drizzle with ranch or blue cheese dressing if desired.