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Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers baked with melted cheddar cheese and sliced green onions on a sheet pan
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Vibrant roasted bell peppers packed with a creamy, spicy buffalo chicken filling made with shredded chicken, Greek yogurt, buffalo sauce, and melted cheese. A bold, low-calorie, high-protein dinner that is gluten-free and ready in just 45 minutes.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange recommended)
  • 2 cups cooked shredded chicken, about 280g (rotisserie chicken strongly recommended)
  • 1/2 cup buffalo sauce, 120ml (Frank’s RedHot recommended)
  • 1/2 cup plain Greek yogurt, 120g (full-fat or low-fat, plain and unsweetened only)
  • 3/4 cup shredded cheese, 85g (sharp cheddar or Mexican blend, dairy-free substitute works)
  • 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 peppers)

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Using a serrated knife, slice the tops off all 4 bell peppers. Remove all seeds and membranes. Optionally chop the tops finely and mix into the filling for extra flavor and no waste.
  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 – do not cut all the way through.
  4. Roast peppers for about 15 minutes until they begin to soften but still hold their shape firmly. They should look slightly blistered and smell sweet and fragrant.
  5. Remove from oven and set aside to cool slightly while you prepare the filling. Do not skip this rest step.
  6. In a large mixing bowl, combine shredded chicken, buffalo sauce, Greek yogurt, shredded cheese, green onions, garlic powder, onion powder, salt, and black pepper. Stir until creamy and fully combined. Taste and adjust seasoning. Stir in extra Greek yogurt if too spicy.
  7. Generously spoon the buffalo chicken mixture into each roasted pepper cavity. Press down lightly to pack the filling without overflowing.
  8. Return stuffed peppers to the oven and bake for 15 to 20 minutes at 400 degrees F until the cheese is fully melted and the filling is hot and bubbly. Tent loosely with foil if peppers brown too quickly.
  9. Let cool for a few minutes before serving. Garnish with lime juice, green onions, or fresh cilantro and serve immediately.

Notes

  • Red, yellow, and orange bell peppers are sweeter and work best here. Green peppers are more bitter and are not recommended for this recipe.
  • Use plain, unsweetened Greek yogurt only. It mellows the buffalo heat and adds creaminess without the extra fat of cream cheese or sour cream.
  • Rotisserie chicken is the most convenient and flavorful option. Simply shred and toss straight into the filling.
  • If peppers brown too quickly during the second bake, cover loosely with aluminum foil to protect them while the filling heats through.
  • Make the filling up to 24 hours ahead and refrigerate separately for easy meal prep. Stuff and bake fresh for best texture.

Nutrition

Find it online: https://www.benefitiany.com/buffalo-chicken-stuffed-peppers/