Buffalo Chicken Stuffed Peppers

Tender bell peppers loaded with spicy buffalo chicken and melty cheese, baked until the edges are golden. ♡

These buffalo chicken stuffed peppers are the high protein, low carb weeknight dinner that tastes exactly like your favorite wing night, minus the carbs and fry grease. The peppers get tender and sweet, the buffalo chicken brings the heat, and the cheese melts into creamy perfection. For more ideas, see our Honey Garlic Chicken Thighs.

They are 38 grams of protein per pepper, 6 grams of carbs, and ready in 35 minutes. Let’s make it together.

Ingredients

Buffalo Chicken Stuffed Peppers

• 4 large bell peppers, halved and seeded
• 3 cups cooked chicken, shredded
• 4 oz cream cheese, softened
• 1/2 cup buffalo sauce, Frank’s RedHot
• 1/4 cup ranch dressing
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 cups cheddar cheese, freshly shredded
• 1/2 cup blue cheese crumbles, optional
• 2 green onions, sliced, for topping
• 1 tbsp olive oil
• salt and pepper, to taste

How to Make Buffalo Chicken Stuffed Peppers

1. **Preheat.** Heat oven to 400F. Brush pepper halves with olive oil, season with salt, and place in a baking dish.
2. **Par bake.** Bake peppers cut side up for 10 minutes to start softening.
3. **Filling.** In a bowl, mix chicken, cream cheese, buffalo sauce, ranch, garlic powder, and onion powder until combined.
4. **Stuff.** Spoon filling into each pepper half, mounding slightly.
5. **Cheese.** Top with shredded cheddar. Bake for 15 to 18 more minutes until cheese is melted and golden.
6. **Finish.** Top with blue cheese, green onions, and a drizzle of extra ranch. Serve hot.

Why This Recipe Works

Precooking the peppers for 10 minutes before stuffing is the key to perfect texture. Raw peppers take too long to bake, and by the time they are tender, the filling dries out. A quick par roast softens the peppers just enough so everything finishes cooking together.

Using a mix of cream cheese and buffalo sauce creates the creamy, tangy, spicy coating that makes buffalo chicken addictive. Cream cheese tempers the heat of the buffalo sauce so the filling is rich but not punishing. A little ranch or blue cheese dressing stirred in adds herbaceous depth that rounds out the flavor perfectly.

Shredded rotisserie chicken saves you 20 minutes. The meat is already cooked and seasoned, and it shreds into the filling beautifully. Poached or sauteed chicken breast also works if you prefer, but rotisserie is the cheat code for easy weeknight cooking. A generous blanket of cheese on top browns into a golden crust that seals in the juiciness. For more ideas, see our Thai Basil Ground Chicken.

Tips

• Use rotisserie chicken to save time. 3 cups shredded equals 1 whole chicken.
• Precook the peppers for 10 minutes before stuffing. This ensures they finish tender.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in a 350F oven for 10 to 12 minutes. Microwave works in 90 second bursts.
• Use Frank’s RedHot buffalo sauce for the classic flavor. Other brands vary in heat.
• Grate your own cheese. Pre shredded has additives that prevent smooth melting.

Variations

• Swap bell peppers for poblano peppers for a smokier, slightly spicy version.
• Add cooked cauliflower rice to the filling to stretch it further.
• Use ground chicken or turkey instead of rotisserie for a lighter filling.
• Top with crumbled blue cheese instead of cheddar for classic wing vibes.
• Add chopped green onion and celery on top to mimic wings with bleu cheese.
• Make it lower fat by using Greek yogurt instead of cream cheese.

Looking for more ideas? Try our Korean Ground Beef Bowls or Beef Broccoli Stir Fry next.

Common Mistakes to Avoid

• Skipping the pepper par bake: Raw peppers bake unevenly. Par roasting for 10 minutes guarantees tender peppers every time.
• Using too much buffalo sauce: Start with 1/2 cup. You can add more to taste. Too much sauce overwhelms the filling.
• Not shredding chicken finely enough: Small shreds mix better and hold sauce. Big chunks of chicken create uneven bites.
• Skipping the cream cheese: Cream cheese binds the filling and mellows the heat. Without it the filling is loose and too hot.

Buffalo Chicken Stuffed Peppers

Buffalo chicken stuffed peppers with 38g protein and 6g carbs. Low carb, high protein dinner ready in 45 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 430

Ingredients Method Notes

Ingredients

  

• 4 large bell peppers halved and seeded
• 3 cups cooked chicken shredded
• 4 oz cream cheese softened
• 1/2 cup buffalo sauce Frank's RedHot
• 1/4 cup ranch dressing
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 cups cheddar cheese freshly shredded
• 1/2 cup blue cheese crumbles optional
• 2 green onions sliced, for topping
• 1 tbsp olive oil
• salt and pepper to taste

Method

 

1. **Preheat.** Heat oven to 400F. Brush pepper halves with olive oil, season with salt, and place in a baking dish.
2. **Par bake.** Bake peppers cut side up for 10 minutes to start softening.
3. **Filling.** In a bowl, mix chicken, cream cheese, buffalo sauce, ranch, garlic powder, and onion powder until combined.
4. **Stuff.** Spoon filling into each pepper half, mounding slightly.
5. **Cheese.** Top with shredded cheddar. Bake for 15 to 18 more minutes until cheese is melted and golden.
6. **Finish.** Top with blue cheese, green onions, and a drizzle of extra ranch. Serve hot.

Notes

Use rotisserie chicken to save time. 3 cups shredded equals 1 whole chicken. Precook the peppers for 10 minutes before stuffing. This ensures they finish tender. Store leftovers in an airtight container in the fridge for up to 4 days.

Source: USDA FoodData Central for nutrition estimates.

FAQ

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