Buffalo Chicken Stuffed Peppers
Buffalo Chicken Stuffed Peppers are a bold, high-protein dinner made with shredded chicken, spicy buffalo sauce, and crisp-tender bell peppers. This easy stuffed peppers recipe is perfect for a quick weeknight meal, a healthy low-carb dinner, or meal prep made with clean ingredients!
These Buffalo Chicken Stuffed Peppers turn a classic game-day flavor into a wholesome, high-protein meal. With just a few simple ingredients, shredded chicken, buffalo sauce, and crisp bell peppers, you get a satisfying, low-carb dinner that comes together fast.
What makes this recipe even better is how customizable it is. Sometimes I keep it simple with just the buffalo chicken dip, while other times, I add a little melty cheese on top. Everything bakes together in the oven, so the flavors come together, and the peppers soften just enough to complement the spicy, savory filling. If you’re looking for a quick and easy dinner made with clean ingredients, these stuffed peppers check all the boxes!
🫑Ingredients You’ll Need
Main Ingredients:
- Bell Peppers – Use red, yellow, or orange bell peppers for a slightly sweet contrast to the spicy buffalo chicken filling or green bell peppers for a savory flavor.
- Shredded Chicken – Pre-cooked shredded chicken works best for a quick meal. Use rotisserie chicken or homemade shredded chicken.
- Buffalo Sauce – Choose your favorite store-bought buffalo sauce with clean ingredients or make a simple homemade version.
- Mayo – Helps bind the filling together and adds a creamy texture. Use a clean-ingredient mayo for the best results or make your own one minute mayo!
- Nutritional Yeast – Adds a slightly cheesy, umami-rich flavor while keeping it dairy-free.
- Egg – Helps hold the filling together and keeps it moist during baking.
- Salt & Pepper – Enhances the overall flavor of the filling.
- Chopped Celery or Carrots – Brings in the classic buffalo wing crunch.
- Ranch Seasoning – Use a packet of your favorite or make your own homemade healthy ranch seasoning.
Optional Add-Ins & Toppings:
- Cheese – If adding cheese, cheddar, Monterey Jack, or mozzarella are great options for a melty topping that holds everything together.
- Chopped Green Onions or Parsley – Adds freshness and a bit of color.
- Extra Buffalo Sauce Drizzle – Perfect for those who love extra heat.
- Buffalo Cauliflower Rice – A great way to add bulk while keeping it low-carb.
- Cooked Quinoa – For extra fiber and protein.
- Crumbled Bacon – Adds smokiness and even more flavor.
📖 How To Make Stuffed Buffalo Chicken Peppers
1️⃣Prepare for Baking: Preheat your oven to 400°F. Lightly grease a rimmed baking sheet or casserole dish to prevent sticking.
2️⃣Prep the Bell Peppers: Slice each bell pepper in half lengthwise and remove the seeds and membrane. Arrange the peppers cut side up in the prepared baking dish, ensuring they sit flat for even baking.
3️⃣Sauté the Vegetables: Heat a medium-sized skillet over medium-high heat and add ghee or another cooking fat. Once hot, add the diced celery and onion, sautéing for 5–7 minutes until softened and fragrant. Remove from heat and transfer the mixture to a large mixing bowl.
4️⃣Make the Buffalo Chicken Filling: To the mixing bowl, add the shredded chicken, mayo, ranch seasoning, garlic powder, salt, and ground black pepper. Stir everything together until the ingredients are evenly combined. Then, fold in the beaten egg to help bind the mixture.
5️⃣Stuff the Peppers: Spoon the buffalo chicken filling into each pepper half, making sure to pack it in evenly so the filling reaches the edges. If using cheese, sprinkle it on top at this stage.
6️⃣Bake Until Tender: Place the stuffed peppers in the preheated oven and bake for 20–25 minutes, or until the filling is set and the peppers are fork-tender.
7️⃣Serve & Enjoy: Remove the peppers from the oven and let them cool for a few minutes. Drizzle with extra buffalo sauce, ranch dressing, bleu cheese and garnish with chopped green onions or parsley, and serve hot.
🔪How To Cut A Bell Pepper For Stuffed Peppers
There are 2 ways to cut a bell pepper for stuffed peppers. The way you choose to cut it depends on how much filling you want to put in each.
- Lengthwise – This is great for a recipe like this that doesn’t have any extra bulk coming from beans and grains. You’ll be able to get 2 portions from each pepper.
- Top Off – Cutting off the top near the stem is another popular way to cut a pepper. This is used for filling that is heavy and bulky and will take a longer time to cook. A stuffed pepper cut this way is usually one big portion.
👩🏻🍳Expert Tips
- Pre-roast the peppers for extra tenderness. If you prefer softer bell peppers, pop them in the oven for about 10 minutes before stuffing them. This helps them bake up perfectly without being too firm.
- Use a hand mixer for perfectly shredded chicken. Instead of pulling chicken apart with forks, toss warm cooked chicken into a bowl and use a hand mixer on low speed. It shreds in seconds!
- Don’t overfill the peppers. Stuffing them too much can cause the filling to spill over while baking. Leave a little space at the top to keep everything neatly inside.
- Pack the filling in firmly. Lightly pressing the mixture into each pepper helps it hold its shape while baking, so it doesn’t crumble when sliced.
- Let the filling rest before adding the egg. If the celery and onions are still hot, they can partially cook the egg before it goes in the oven. Let the mixture cool for a few minutes before stirring it in.
- Use a casserole dish for easy serving. Baking the peppers snugly together in a casserole dish helps them stay upright and makes transferring them to plates much easier.
- Bake on the middle rack for even cooking. This prevents the tops from browning too quickly while allowing the filling to set and the peppers to soften at the same time.
- Let them cool for a few minutes before serving. The filling will firm up slightly as it cools, making it easier to eat without falling apart.
- Use parchment paper for easy cleanup. If baking on a sheet pan, lining it with parchment paper makes cleaning up any drips or melted cheese quick and effortless.
🧊Storing, Freezing and Reheating
Storing: Leftover stuffed peppers with buffalo chicken can be stored in an airtight container in the refrigerator for up to 4 days. Let them cool completely before storing.
Freezing: To freeze, place the fully cooked and cooled stuffed peppers in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag and store for up to 3 months.
Reheating: For the best texture, reheat in a 350°F oven for 10–15 minutes until warmed through. To reheat quickly, microwave on a microwave-safe plate in 30-second intervals until heated to your liking.
❔FAQ
Yes! Mini bell peppers work for bite-sized versions, or poblano peppers add a smoky flavor with a little extra heat. You can also use banana peppers.
No, raw chicken won’t fully cook inside the peppers in the given bake time. Cook and shred the chicken beforehand for the best texture and flavor.
Assemble the stuffed peppers up to 24 hours in advance, cover them, and refrigerate until ready to bake. Add a few extra minutes to the bake time if cooking them straight from the fridge.
No, but if you like softer peppers, bake them for 10 minutes before filling. This helps them become more tender without getting mushy.
Air fry at 375°F for 12–15 minutes, or until the peppers are tender and the filling is set. If using cheese, add it in the last few minutes so it melts without burning. Make sure the internal temperature is 165F.
Use a casserole dish that holds them snugly, or slice a thin layer off the bottom of each pepper half so they sit flat on the baking sheet.
The filling should be set and slightly firm to the touch, and the peppers should be tender but still hold their shape.
🍲More Easy Dinner Recipes
- Sheet Pan Balsamic Chicken and Vegetables
- French Onion Ground Beef Pasta Bake
- Sheet Pan Low Country Boil
- Slow Cooker Black Bean Soup with Dried Beans
Healthy Buffalo Chicken Stuffed Peppers
Equipment
- cutting board
- sharp knife
- Medium skillet
- large mixing bowl
- Wooden spoon or spatula
- Baking dish or rimmed sheet pan
- Parchment Paper
Ingredients
- 3 Green Bell Peppers large
- 3 cups Shredded Chicken Breast cooked
- ½ cup Mayonnaise
- 2 tbsp Ranch Seasoning packet or homemade
- ½ cup Buffalo Sauce
- 1 Egg beaten
- ¼ cup Oil avocado or oil
- ½ cup Celery diced
- ½ cup Red Onion diced
- 1 tsp Garlic Powder
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
Optional Add In's and Toppings
- Cheddar or Monterey Jack Cheese
- Ranch Dressing
- Bleu Cheese
Instructions
- Prepare for Baking: Preheat your oven to 400°F. Lightly grease a rimmed baking sheet or casserole dish to prevent sticking.
- Prep the Bell Peppers: Slice each bell pepper in half lengthwise and remove the seeds and membrane. Arrange the peppers cut side up in the prepared baking dish, ensuring they sit flat for even baking.
- Sauté the Vegetables: Heat a medium-sized skillet over medium-high heat and add ghee or another cooking fat. Once hot, add the diced celery and onion, sautéing for 5–7 minutes until softened and fragrant. Remove from heat and transfer the mixture to a large mixing bowl.
- Make the Buffalo Chicken Filling: To the mixing bowl, add the shredded chicken, mayo, ranch seasoning, garlic powder, salt, and ground black pepper. Stir everything together until the ingredients are evenly combined. Then, fold in the beaten egg to help bind the mixture.
- Stuff the Peppers: Spoon the buffalo chicken filling into each pepper half, making sure to pack it in evenly so the filling reaches the edges. If using cheese, sprinkle it on top at this stage.
- Bake Until Tender: Place the stuffed peppers in the preheated oven and bake for 20–25 minutes, or until the filling is set and the peppers are fork-tender.
- Serve & Enjoy: Remove the peppers from the oven and let them cool for a few minutes. Drizzle with extra buffalo sauce, ranch dressing, bleu cheese and garnish with chopped green onions or parsley, and serve hot.
