If you’re searching for a dinner that’s packed with flavor, incredibly satisfying, and naturally low in carbohydrates, this buffalo chicken stuffed pepper recipe deserves a place in your weekly meal rotation. Inspired by the restaurant-style stuffed peppers shown above, these peppers feature tender shredded chicken tossed in spicy buffalo sauce, creamy cheese, crisp vegetables, and finished with a generous drizzle of ranch dressing and fresh green onions.
The combination of sweet roasted bell peppers with creamy buffalo chicken filling creates a meal that’s comforting without feeling heavy. Whether you’re preparing dinner for your family or serving guests during game day, these peppers always disappear quickly.
Table of Contents
Why You’ll Love These Buffalo Chicken Stuffed Peppers
There are countless reasons to love this recipe.
- Ready in under one hour
- Naturally gluten-free
- Low-carb and keto-friendly
- High in protein
- Great for meal prep
- Easy to customize
- Family-friendly
- Packed with cheesy buffalo flavor
- Looks beautiful on the dinner table
- Perfect for leftovers
Each bite combines creamy, spicy, savory, and slightly sweet flavors from the roasted peppers.
For more pepper recipes try our Stuffed Pepper Soup.
Ingredients You’ll Need
Choosing the Best Bell Peppers
You can use:
- Orange peppers
- Yellow peppers
- Green peppers
- red bell peppers
Choose peppers that:
- Stand upright
- Have smooth skin
- Feel firm
- Have thick walls
Chuck our post for more tricks and tips What are the best peppers for stuffing?
Best Chicken for Stuffing
Rotisserie chicken works beautifully because it’s juicy and already seasoned.
Other great options include:
- Grilled chicken breast
- Slow cooker chicken
- Leftover roasted chicken
- Poached chicken
Shred the chicken into bite-sized pieces for the best texture.
Buffalo Sauce Options
Popular buffalo sauces include:
- Frank’s RedHot Buffalo Wings Sauce
- Homemade buffalo sauce
- Mild buffalo sauce
- Extra hot buffalo sauce
Adjust the amount depending on your spice preference.
Step-by-Step Instructions
Prepare the Peppers
- Preheat the oven to 375°F (190°C).
- Slice the peppers in half lengthwise.
- Remove the seeds and membranes.
- Place them cut-side up in a baking dish.
- Bake for 15 minutes to soften.
Make the Buffalo Chicken Filling
In a large bowl combine:
- Shredded chicken
- Cream cheese
- Buffalo sauce
- Ranch dressing
- Garlic powder
- Onion powder
- Smoked paprika
- Half the cheddar
- Half the mozzarella
Mix until everything is creamy and evenly coated.
Stuff and Bake
- Fill each pepper generously.
- Don’t be afraid to mound the filling slightly because it settles while baking.
- Top with the remaining cheeses.
- Bake for another 20-25 minutes.
Add Cheese and Finish Baking
Switch the oven to broil for 2-3 minutes if you’d like golden brown cheese.
Once baked:
- Drizzle ranch dressing
- Sprinkle green onions
- Garnish with parsley
Your peppers should resemble the rich, cheesy finish.
Chicken Stuffed Pepper Variations
This recipe is extremely versatile.
Keto Chicken Stuffed Pepper
Skip any added sugars in your buffalo sauce.
Extra Cheesy
Mix in pepper jack cheese.
Blue Cheese Version
Replace ranch with blue cheese dressing.
Bacon Lovers
Add cooked crumbled bacon.
Veggie Loaded
Mix in:
- Spinach
- Celery
- Mushrooms
- Diced onions
Dairy-Free
Use dairy-free cream cheese and cheese alternatives.
What to Serve with Buffalo Chicken Stuffed Peppers
These peppers pair wonderfully with:
- Caesar salad
- Roasted broccoli
- Cucumber salad
- Coleslaw
- Garlic green beans
- Cauliflower rice
- Roasted asparagus
- Avocado slices
Storage and Reheating
Store leftovers in an airtight container.
- Refrigerator
- Up to 4 days.
- Freezer
- Up to 3 months.
- Reheating
- Oven: 350°F for 15 minutes.
- Microwave: 2-3 minutes until heated through.
Common Mistakes to Avoid
Avoid these common issues:
- Using raw chicken
- Overfilling watery peppers
- Skipping the first bake
- Adding too much sauce
- Under-seasoning
- Overbaking the peppers
Buffalo Chicken Stuffed Peppers
Equipment
- Large baking dish
- Large mixing bowl
- Cutting board
- Chef’s knife
- Measuring Cups
- Measuring spoons
- Mixing spoon or spatula
- Cheese grater (if shredding cheese)
- Aluminum foil (optional)
Ingredients
- 4 large red bell peppers
- 3 cups cooked shredded chicken
- 8 ounces cream cheese softened
- ½ cup buffalo wing sauce
- ¼ cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions sliced
- 1 tablespoon chopped fresh parsley optional
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- Arrange the pepper halves cut-side up in a baking dish.
- Bake the peppers for 15 minutes to soften slightly.
- While the peppers bake, combine the shredded chicken, cream cheese, buffalo sauce, ranch dressing, garlic powder, onion powder, smoked paprika, salt, black pepper, half of the cheddar cheese, and half of the mozzarella cheese in a large bowl.
- Mix until the filling is smooth and evenly combined.
- Remove the peppers from the oven and carefully fill each pepper half with the buffalo chicken mixture.
- Sprinkle the remaining cheddar and mozzarella cheese evenly over the tops.
- Return the baking dish to the oven and bake for 20 minutes, or until the peppers are tender and the cheese is melted.
- Broil for 2-3 minutes if desired for a golden, bubbly cheese topping.
- Remove from the oven and let the peppers rest for 5 minutes.
- Drizzle with additional ranch dressing and garnish with sliced green onions and chopped parsley before serving.
Notes
- Calories: 395
- Protein: 34g
- Carbohydrates: 11g
- Fat: 24g
- Saturated Fat: 11g
- Cholesterol: 110mg
- Sodium: 865mg
- Fiber: 3g
- Sugar: 6g
FAQs
Can I make chicken stuffed pepper ahead of time?
Yes. Assemble them up to 24 hours ahead and refrigerate before baking.
Can I freeze buffalo chicken stuffed peppers?
Absolutely. Wrap individually and freeze for up to three months.
Are buffalo chicken stuffed peppers keto?
Yes, when using a low-carb buffalo sauce and ranch dressing.
These buffalo chicken stuffed pepper halves deliver everything you could want in a comforting weeknight meal. They’re creamy, cheesy, spicy, and packed with protein while remaining naturally gluten-free and low in carbohydrates. The roasted bell peppers provide a sweet contrast to the bold buffalo filling, creating a perfectly balanced bite every time.
Whether you’re preparing dinner for busy weeknights, meal prepping lunches, or serving a crowd on game day, this recipe is sure to become a favorite. With simple ingredients, endless customization options, and restaurant-quality flavor, it’s a dish you’ll want to make again and again.
