Buffalo Chicken Stuffed Peppers

This Buffalo Chicken Stuffed Peppers recipe is so good! Sweet, tender, roasted bell peppers stuffed with tangy buffalo chicken and cheese are an amazingly delicious and simple-to-make meal that everyone is going to love!

Shredded Buffalo chicken is one of my favorite dinner starters. I almost always start with a rotisserie chicken that I grabbed at the grocery store. (Hello, $4.99 Costco chicken, you are a lifesaver!)

Mixed with Buffalo sauce, that chicken can be the base for a buffalo chicken pizza, buffalo chicken sliders, buffalo chicken pasta, and now, these delicious, cheesy baked buffalo chicken stuffed peppers!

Another tasty way to make stuffed peppers is with my Mexican Stuffed Peppers recipe. It’s packed with seasoned meat, rice, tomatoes, and cheese!

Why You’ll Love This Recipe

1. Easy Recipe – Stuffed pepper recipes are simple to make, and even though they’re so easy, they come out of the oven gorgeous, looking like you really spent a lot of time and effort!
2. Buffalo Flavor – I love the combination of tangy, spicy hot sauce, blue cheese crumbles, and ranch dressing. The filling for this recipe is the perfect complement to sweet bell peppers.
3. Low-Carb Meal – Add a side of rice of bread to this meat and cheese dish if you like, but otherwise, it’s grain-free, gluten-free, and keto-friendly as is.

Ingredients In Buffalo chicken Stuffed Peppers

Here’s what you need to make this tasty chicken stuffed pepper recipe:

• Shredded Chicken: Your chicken should be already cooked. Rotisserie chicken is my favorite, but sometimes I make shredded chicken in the slow cooker, or boil chicken breasts and shred them instead. You can even use leftovers to make this meal!
• Buffalo Sauce: My recipe for buffalo wing sauce is simple, made with Franks Red Hot sauce, butter, and a bit of honey.
• Mozzarella Cheese: Shredded mozzarella gets melty and wonderful inside these buffalo stuffed peppers. You can also try this recipe with half mozzarella and half of another melty cheese like cheddar or Monterey jack.
• Ranch Dressing: The perfect balance to spicy buffalo sauce is creamy ranch dressing.
• Bell Peppers: Use any color peppers you like, but I prefer red, orange, and yellow peppers for this recipe. They’re sweeter than green peppers and prettier!

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Buffalo Chicken Stuffed Peppers

1. Prep the Peppers: Wash the peppers and slice them in half from top to bottom. Remove the white membrane and the seeds. I like to leave the tops on, but you can remove them if you like.
2. Roast Them: If you’ve ever made stuffed peppers and the peppers were still crunchy, you’ll understand why we do this! Drizzle with olive oil, season with salt and pepper, and roast in the oven for about 10 minutes, or until they are just undercooked.
3. Make the Filling: In a large bowl, combine the shredded chicken with buffalo sauce, ranch dressing, mozzarella cheese, garlic powder, and onion powder. Stir to combine.
4. Stuff the Peppers! Remove the peppers from the oven and carefully fill them with the chicken filling. Return the pan to the oven and cook for 5 more minutes, then switch the oven to broil, and broil for 1-2 minutes until lightly browned and bubbly.

1. Serve: Top the cooked stuffed peppers with more ranch dressing and/or crumbled blue cheese.

Recipe Tips

• You can add rice if you want to. Replace some of the chicken with the same amount of cooked rice to make the filling fluffy and lighter.
• Instead of ranch dressing, try this recipe with blue cheese dressing instead!
• Any kind of cooked chicken can be used in this recipe. It’s perfect for leftovers!
• Pre-roasting the peppers is key. If you try to cook the peppers with the filling when they’re raw, you’ll never get them tender enough. Just about 10 minutes in the oven is perfect to soften them and pull out all their sweet, roasted flavor.

Storing Tips

Keep the peppers in the fridge for 3-4 days in an airtight container.

You can also freeze buffalo chicken stuffed peppers! Cool them down, then freeze in a freezer-safe container for up to 4 months.

To reheat, use the microwave. Or you can reheat in the oven at 350°F/180°C, in an oven-safe dish covered with foil for 10-15 minutes or until completely heated.

If reheating frozen cooked stuffed bell peppers, reheat at 350°F/180°C in an oven-safe dish covered with foil for 30 minutes or until completely heated.

What To Serve With Buffalo Chicken Stuffed Peppers

Because there isn’t any rice inside these peppers, they are wonderful when served with rice, pasta, or potatoes.

Serve buffalo stuffed peppers with buttered noodles, baked potato wedges, or my easy stovetop mac and cheese!

Recipe FAQs

You are going to love this easy recipe to make stuffed peppers with Buffalo Chicken! Save this for the next time you need a dinner recipe that’s ready in just half an hour.