Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers are my go-to when I want something bold, filling, and on the table fast. These vibrant peppers are packed with a creamy, spicy buffalo chicken filling that hits every craving without the guilt. I have made this recipe more times than I can count, and it never disappoints.

The first time I made these, I was staring at leftover rotisserie chicken and a bottle of Frank’s RedHot wondering what to do. That happy accident turned into one of my most-made weeknight dinners. Buffalo Chicken Stuffed Peppers bring together tender roasted bell peppers, creamy Greek yogurt, melty cheese, and that signature tangy heat in every single bite. They are naturally gluten-free, high in protein, and one of the easiest dinners you can pull together on a busy night.

Everything You Need for Buffalo Chicken Stuffed Peppers

I always use rotisserie chicken here. It saves so much time and adds incredible flavor to the filling. Pro tip: red, yellow, or orange bell peppers are much sweeter and pair beautifully with the spicy buffalo sauce. Green peppers tend to be more bitter, so I skip them for this recipe.

• 4 large bell peppers (red, yellow, or orange)
• 2 cups cooked shredded chicken, about 280g. Rotisserie chicken is strongly recommended for best flavor
• 1/2 cup buffalo sauce, 120ml. Frank’s RedHot is my personal favorite
• 1/2 cup plain Greek yogurt, 120g. Full-fat or low-fat both work. Use plain, unsweetened only
• 3/4 cup shredded cheese, 85g. Sharp cheddar or Mexican blend. A dairy-free substitute works well too
• 2 green onions, thinly sliced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt, or to taste
• 1 tablespoon olive oil for roasting the peppers

Optional garnishes: fresh lime juice, chopped cilantro, extra sliced green onions

How to Make Buffalo Chicken Stuffed Peppers Step by Step

I recommend reading through all the steps once before you start. The two-stage baking process is what makes these Buffalo Chicken Stuffed Peppers so perfectly tender and flavorful, so do not skip the first roast.

Step 1. Preheat your oven to 400 degrees F (200 degrees C).

Step 2. Using a serrated knife, slice the tops off all 4 bell peppers. Remove all seeds and membranes from inside each pepper. You can chop the tops finely and stir them right into the filling for extra flavor and zero waste.

Step 3. Lightly brush the outside of each pepper with olive oil. Stand them upright on a baking sheet. If they wobble, trim a very thin slice off the bottom to stabilize them. Be careful not to cut all the way through or the filling will leak out.

Step 4. Roast the peppers for about 15 minutes until they just begin to soften but still hold their shape firmly. You want them sturdy enough to hold that generous filling. They should look slightly blistered and smell sweet and fragrant at this stage.

Step 5. Remove the peppers from the oven and set aside to cool slightly while you prepare the filling. Do not skip this short rest or the hot pepper walls will begin cooking the cold filling unevenly.

Step 6. In a large mixing bowl, combine the shredded chicken, buffalo sauce, Greek yogurt, shredded cheese, green onions, garlic powder, onion powder, salt, and black pepper. Stir until everything is thoroughly blended and creamy. Taste and adjust the buffalo sauce or seasoning to your liking. If it tastes too spicy, stir in an extra spoonful of Greek yogurt to mellow the heat right away.

Step 7. Generously spoon the buffalo chicken mixture into each roasted pepper cavity. Press the filling down lightly so it is packed full without spilling over the sides.

Step 8. Return the stuffed peppers to the oven and bake for another 15 to 20 minutes at 400 degrees F until the cheese is fully melted and the filling is hot and bubbly throughout. If the tops of the peppers start browning too quickly before the filling is done, loosely tent them with aluminum foil.

Step 9. Remove from the oven and let them cool for a few minutes before serving. The filling stays very hot for several minutes straight out of the oven. Garnish with a squeeze of fresh lime juice, extra green onions, or chopped cilantro and serve right away.

Best Ways to Serve Buffalo Chicken Stuffed Peppers

These peppers bring plenty of bold flavor on their own, but the right sides make this a complete and satisfying meal. Here are some of the best sides for Buffalo Chicken Stuffed Peppers.

Cauliflower rice: Keeps the meal fully low-carb and lets the buffalo flavor take center stage without adding extra calories.

Simple arugula or romaine salad: A light vinaigrette cuts through the richness of the filling and adds a fresh, crisp contrast to every bite.

Warm rice or quinoa: Perfect if you want a heartier, more filling dinner. Quinoa also adds extra protein alongside an already high-protein meal.

Extra buffalo sauce and ranch or blue cheese dressing: Drizzle on the side for dipping. That cool, creamy dressing against the spicy filling is a combination that works every single time.

Warm crusty bread: Great for scooping up any filling that spills out and soaking up extra buffalo sauce left on the plate.

More High-Protein Dinners to Try This Week

If you love these Buffalo Chicken Stuffed Peppers, there are plenty of bold, protein-packed dinners worth adding to the weekly rotation. The Buffalo Chicken Cauliflower Casserole delivers that same tangy heat in a hearty baked format, while the High Protein Chicken Bake and High Protein Chicken Alfredo Bake are excellent options when you want something creamy and satisfying without the extra carbs.

For more creative ways to use shredded chicken throughout the week, the Buffalo Chicken Protein Bowl makes a fast and filling lunch, and the High Protein Unstuffed Peppers give you all the flavors of stuffed peppers with even less prep time. Both pair well with cauliflower rice or a simple green salad just like this recipe.

Storage and Meal Prep Tips for Buffalo Chicken Stuffed Peppers

Leftovers keep beautifully, which makes Buffalo Chicken Stuffed Peppers one of the best recipes for weekly meal prep. Store cooled peppers in an airtight container in the refrigerator for up to 3 days.

For reheating, I recommend the oven at 350 degrees F for about 15 minutes, or the air fryer for 5 to 7 minutes. Both methods keep the peppers slightly firm and the filling hot and melty. Avoid the microwave if you can. It makes the peppers soggy and the filling watery.

Pro tip: if you are planning ahead, make the buffalo chicken filling up to 24 hours in advance and store it separately in the fridge. Stuff and bake the peppers fresh when you are ready to eat for the best texture and results every time.

Common Questions About Buffalo Chicken Stuffed Peppers

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