If you adore bold flavors and crave a dish that is as vibrant in color as it is in taste, this Buffalo Chicken Stuffed Peppers Recipe is your new best friend in the kitchen. Combining tender bell peppers stuffed with spicy, creamy buffalo chicken, melty cheese, and tangy accents, this recipe brings together comfort food and a healthful twist all in one irresistible bite. Whether you’re hosting a casual dinner or need a satisfying weeknight meal, these stuffed peppers bring energy, texture, and that classic buffalo kick that never disappoints.
Ingredients You’ll Need
This recipe’s magic is all in its simple, fresh ingredients, each playing a crucial role in building layers of flavor and texture. From the crispness of colorful bell peppers to the creamy kick from Greek yogurt and cheeses, every ingredient elevates the dish beautifully.
- Bell peppers: Use a mix of colors for a fun and bright presentation plus a sweet crunch.
- Cooked shredded chicken: Perfectly tender and ready to soak up that spicy buffalo sauce.
- Classic hot sauce: The backbone of that signature buffalo heat and tang.
- Unsalted butter: Adds richness and smoothness to mellow out the spice.
- Kosher salt, garlic powder, onion powder: Spice basics that deepen the savory flavor.
- Nonfat plain Greek yogurt: Creamy with a subtle tang, balancing the buffalo sauce’s punch.
- Green onions: Fresh and slightly sharp, bringing a pop of color and flavor at the end.
- Provolone or mozzarella cheese: Gooey, melted cheese that binds everything with luscious texture.
- Feta or blue cheese: Crumbled on top for bursts of bold, creamy sharpness.
How to Make Buffalo Chicken Stuffed Peppers Recipe
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to a cozy 375°F (190°C). A 9×13-inch baking dish lightly coated with nonstick spray is the perfect stage to hold your stuffed peppers as they bake to tender, melty perfection.
Step 2: Prepare the Bell Peppers
Slice your colorful bell peppers in half from top to bottom, removing seeds and membranes carefully. Lay them cut side up in your baking dish, allowing them to cradle the buffalo chicken filling beautifully.
Step 3: Make Buffalo Sauce
In a medium saucepan over medium heat, combine hot sauce, butter, kosher salt, garlic powder, and onion powder. Stir it all together until the butter melts fully, creating that rich, spicy buffalo sauce base that will coat our chicken perfectly.
Step 4: Make Chicken Filling
Add your shredded chicken into the warm buffalo sauce and stir until every strand is luxuriously coated. Then mix in Greek yogurt and a quarter cup of shredded provolone or mozzarella cheese for creamy texture and mild flavor contrast.
Step 5: Stuff the Peppers
Generously fill each pepper half with the buffalo chicken mixture, mounding it slightly to ensure each bite is as flavorful as the last.
Step 6: Add Cheese and Bake
Sprinkle the remaining shredded cheese over the filled peppers. Pour just enough water into the bottom of the baking dish to gently soften the peppers as they cook—this little trick keeps them tender but not soggy. Bake uncovered for 30 to 35 minutes, until the cheese is melted and golden and the peppers yield easily to a fork.
Step 7: Finish and Serve
Once out of the oven, top each pepper with crumbled feta or blue cheese and a sprinkle of fresh green onions. Serve warm, with extra Greek yogurt on the side if you like a creamy cooling counterpoint to the spicy buffalo goodness.
How to Serve Buffalo Chicken Stuffed Peppers Recipe
Garnishes
Adding crumbled blue or feta cheese along with bright green onions not only adds flavor contrast but also a pop of color and freshness that elevates the dish’s presentation and flavor complexity.
Side Dishes
Serve these stuffed peppers alongside a crisp green salad, celery sticks, or a light quinoa pilaf to stay balanced while complementing the dish’s savory heat and creaminess.
Creative Ways to Present
Arrange the stuffed peppers on a rustic wooden board and drizzle with an extra swirl of Greek yogurt or ranch dressing. For a fun twist, serve them as individual stuffed ‘boats’ with toothpicks for a party appetizer or lunchbox treat.
Make Ahead and Storage
Storing Leftovers
Buffalo Chicken Stuffed Peppers store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld even more, making your leftovers tempting and convenient.
Freezing
You can freeze these stuffed peppers by placing them in freezer-safe containers or bags, ideally before baking. Freeze for up to 2 months and thaw overnight in the refrigerator before baking for best results.
Reheating
Reheat your leftovers covered in the oven at 350°F (175°C) to maintain the pepper’s tenderness and melt the cheese anew. Microwave reheating works in a pinch but may soften peppers unevenly.
FAQs
Can I use different types of cheese in this Buffalo Chicken Stuffed Peppers Recipe?
Absolutely! While provolone or mozzarella provides that perfect melt, feel free to experiment with cheddar for smokiness or pepper jack for an extra kick. Just choose cheeses that melt well.
How spicy is this Buffalo Chicken Stuffed Peppers Recipe?
The heat level depends on the hot sauce you choose. Classic buffalo sauces like Frank’s RedHot offer moderate heat that balances nicely with the creamy yogurt and cheese.
Can I make this recipe vegetarian?
Yes! Substitute shredded chicken with cooked cauliflower or chickpeas tossed in the buffalo sauce for a delicious vegetarian alternative that keeps all the flavor.
Is this dish gluten-free?
Yes, this Buffalo Chicken Stuffed Peppers Recipe is naturally gluten-free, making it suitable for most diets. Just double-check your hot sauce ingredients if needed.
What’s the best way to reheat without drying out the peppers?
Reheating in the oven covered with foil, and adding a splash of water to the baking dish helps keep the peppers moist and cheese melty. Avoid microwaving too long to prevent drying.
Final Thoughts
This Buffalo Chicken Stuffed Peppers Recipe is a guaranteed crowd-pleaser — colorful, packed with flavor, and surprisingly simple to make. I can’t wait for you to try it and experience the perfect blend of spicy, creamy, and cheesy all in one wholesome meal. It’s a dish that brings joy to the table and warmth to your heart! Happy cooking!
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Buffalo Chicken Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Buffalo Chicken Stuffed Peppers combine the bold, spicy flavors of classic buffalo chicken with tender baked bell peppers, creating a delicious and hearty meal that’s perfect for a weeknight dinner. The filling features shredded chicken coated in a tangy buffalo sauce, creamy Greek yogurt, and melted provolone cheese, all baked until bubbly and topped with crumbled feta or blue cheese and fresh green onions for an added burst of flavor.
Ingredients
Bell Peppers
- 3 bell peppers, any colors, halved and seeded
Buffalo Chicken Filling
- 2 cups cooked, shredded chicken (from about 2 medium breasts)
- ⅔ cup classic hot sauce (such as 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 more for serving
- ¼ cup finely chopped green onions
- ¾ cup shredded provolone or mozzarella cheese (blend preferred), divided
- ½ cup crumbled feta cheese or blue cheese
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 375°F (190°C) and lightly coat a 9×13-inch baking dish with nonstick spray to prevent sticking during baking.
- Prepare the Bell Peppers: Slice the bell peppers in half lengthwise from top to bottom. Remove all seeds and membranes thoroughly to create room for the filling, then arrange the pepper halves cut side up in the prepared baking dish.
- Make Buffalo Sauce: In a medium saucepan over medium heat, combine the classic hot sauce, unsalted butter, kosher salt, garlic powder, and onion powder. Stir continuously until the butter has fully melted and the ingredients are well blended. Remove the saucepan from heat.
- Make Chicken Filling: Add the shredded cooked chicken to the buffalo sauce mixture, stirring until all the chicken is evenly coated with the sauce. Mix in the nonfat plain Greek yogurt and 1/4 cup of shredded provolone or mozzarella cheese to create a creamy filling.
- Stuff the Peppers: Generously spoon and mound the buffalo chicken filling into each bell pepper half, distributing it evenly among all halves.
- Add Cheese and Bake: Sprinkle the remaining 1/2 cup of shredded cheese evenly over the tops of the stuffed peppers. Pour a small amount of water into the baking dish—just enough to barely cover the bottom—to help soften the peppers during baking. Place the dish in the preheated oven and bake uncovered for 30 to 35 minutes, or until the peppers are fork-tender and the cheese on top has melted and started to bubble.
- Finish and Serve: Remove the baking dish from the oven. Top each stuffed pepper half with crumbled feta or blue cheese and sprinkle with finely chopped green onions. Serve the peppers hot, optionally accompanied by additional Greek yogurt for extra creaminess and to mellow the heat.
Notes
- Using Greek yogurt instead of sour cream adds creaminess with less fat and more protein.
- You can substitute provolone cheese with mozzarella for a milder, stretchy melt.
- For extra spice, add a dash of cayenne pepper or hot sauce to the buffalo sauce mixture.
- To make this recipe gluten-free, ensure all ingredients like hot sauce and cheese are certified gluten-free.
- This dish can be prepared in advance and baked just before serving for convenience.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
