Buffalo Chicken Stuffed Peppers Recipe

Introduction

Buffalo Chicken Stuffed Peppers offer a vibrant twist on classic buffalo chicken flavors wrapped in tender bell peppers. This easy, flavorful dish combines spicy sauce, creamy yogurt, and melted cheese for a satisfying meal that’s perfect any night of the week.

Ingredients

• 3 bell peppers (any color), halved and seeded
• ⅔ cup hot sauce (like Frank’s RedHot)
• 1 tablespoon unsalted butter
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 cups cooked, shredded chicken (about 2 medium breasts)
• ½ cup nonfat plain Greek yogurt (plus extra for serving, optional)
• ¾ cup shredded provolone or mozzarella cheese (divided – use a mix if you like)
• ½ cup crumbled feta or blue cheese
• ¼ cup finely chopped green onions

Instructions

1. Step 1: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Step 2: Slice bell peppers in half from top to bottom. Remove seeds and membranes. Place cut side up in the prepared dish.
3. Step 3: In a saucepan over medium heat, combine hot sauce, butter, salt, garlic powder, and onion powder. Stir until the butter is melted, then remove from heat.
4. Step 4: Stir the shredded chicken into the sauce until evenly coated.
5. Step 5: Mix in the Greek yogurt and ¼ cup of the shredded cheese.
6. Step 6: Fill each pepper half with the buffalo chicken mixture. Top with the remaining ½ cup of shredded cheese.
7. Step 7: Add a small amount of water to the baking dish (just enough to cover the bottom).
8. Step 8: Bake uncovered for 30–35 minutes, until the peppers are tender and the cheese is melted.
9. Step 9: Remove from oven and sprinkle with crumbled feta or blue cheese and green onions. Serve warm, with extra Greek yogurt if desired.

Tips & Variations

• Use a mix of provolone and mozzarella for a gooey, melty cheese topping with great flavor.
• Try swapping Greek yogurt for sour cream if you prefer a richer texture.
• Add a dash of smoked paprika or cayenne to the sauce for extra smoky heat.
• For a milder dish, reduce the amount of hot sauce or choose a milder wing sauce.
• Leftover stuffed peppers make a great lunch and reheat well in the oven or microwave.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short intervals to avoid sogginess. These peppers also freeze well—wrap individually and freeze for up to 2 months, then thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken for this recipe?

This recipe calls for cooked, shredded chicken to keep the cooking time focused on softening the peppers and melting the cheese. If using raw chicken, cook it separately before mixing it with the sauce and peppers.

What can I use instead of bell peppers?

If you want to switch it up, large tomatoes or hollowed-out zucchini boats make excellent alternatives for stuffing with buffalo chicken.

Buffalo Chicken Stuffed Peppers Recipe

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★★★★★

4.8 from 113 reviews

Buffalo Chicken Stuffed Peppers are a flavorful and satisfying dish featuring bell peppers filled with spicy buffalo chicken, a creamy blend of Greek yogurt, and melty cheese, then baked to perfection. This recipe offers a delightful combination of spicy, tangy, and savory flavors, making it a perfect low-carb, high-protein meal that’s easy to prepare and bake in the oven.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 stuffed pepper halves (serves 3–4 people) 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 bell peppers (any color), halved and seeded
• 2 cups cooked, shredded chicken (about 2 medium breasts)
• ⅔ cup hot sauce (like Frank’s RedHot)
• 1 tablespoon unsalted butter
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ cup nonfat plain Greek yogurt (plus extra for serving, optional)
• ¾ cup shredded provolone or mozzarella cheese (divided – use a mix if you like)
• ½ cup crumbled feta or blue cheese
• ¼ cup finely chopped green onions

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Prepare the peppers: Slice the bell peppers in half lengthwise, removing seeds and membranes. Arrange the pepper halves cut side up in the prepared baking dish.
3. Make the buffalo sauce: In a saucepan over medium heat, combine the hot sauce, butter, kosher salt, garlic powder, and onion powder. Stir continuously until the butter melts completely, then remove the saucepan from heat.
4. Mix chicken with sauce: Add the shredded chicken to the hot sauce mixture, stirring until the chicken is fully coated with the sauce.
5. Add yogurt and cheese: Stir in the nonfat Greek yogurt and ¼ cup of the shredded cheese into the buffalo chicken mixture, blending until smooth and creamy.
6. Stuff the peppers: Spoon the buffalo chicken mixture evenly into each pepper half. Then, sprinkle the remaining ½ cup of shredded cheese over the stuffed peppers.
7. Prepare for baking: Pour a small amount of water into the bottom of the baking dish, just enough to cover the bottom to help keep the peppers moist during baking.
8. Bake: Place the baking dish uncovered in the preheated oven and bake for 30 to 35 minutes, or until the peppers are tender and the cheese on top is melted and bubbly.
9. Garnish and serve: Remove the dish from the oven. Sprinkle the stuffed peppers with crumbled feta or blue cheese and finely chopped green onions. Serve warm, optionally with extra Greek yogurt on the side.

Notes

• You can adjust the spiciness by choosing a mild or hot brand of hot sauce according to your preference.
• Using cooked chicken breasts helps keep the filling lean and protein-rich.
• Greek yogurt adds creaminess without excess fat; full-fat yogurt can be substituted for a richer texture.
• For a vegetarian version, substitute chicken with crumbled firm tofu or cooked cauliflower rice and adjust seasoning accordingly.
• If you prefer softer peppers, cover the baking dish with foil during the first 20 minutes of baking, then uncover to melt the cheese.
• The addition of water in the baking dish helps steam and keep the peppers moist during baking.

Keywords: Buffalo chicken, stuffed peppers, healthy dinner, baked stuffed peppers, spicy chicken recipe, Greek yogurt, low carb dinner, easy weeknight meal