If you’re craving the classic tangy-spicy kick of buffalo wings but want something more substantial and less messy, these Buffalo Chicken Stuffed Peppers are your answer. They pack all the beloved flavors—tender saucy chicken, sharp blue cheese, and cooling ranch vibes—into sweet roasted bell peppers. It’s a complete, wholesome meal that’s incredibly forgiving and perfect for weeknights.
Craving a delicious Buffalo Chicken Stuffed Peppers? You've come to the right spot! From Dinner Ideas favorites to amazing Chicken Breast Recipes recipes, there's something here for everyone.
Why You’ll Love This Buffalo Chicken Stuffed Peppers
All the flavor: Get the iconic buffalo wing experience without sticky fingers.
Low-carb vehicle: Bell peppers are a sturdy, sweet alternative to bread.
Meal prep magic: Reheat beautifully for easy lunches or dinners.
Endlessly customizable: Swap cheeses or adjust heat to your taste.
Ingredients & Tools
- 4 large bell peppers (any color)
- 450 g cooked chicken, shredded
- 120 ml buffalo sauce (like Frank’s RedHot)
- 115 g cream cheese, softened
- 100 g shredded mozzarella cheese, divided
- 75 g crumbled blue cheese
- 60 g sour cream or Greek yogurt
- 2 stalks celery, finely diced
- 2 green onions, thinly sliced
- 1 tsp garlic powder
- 1/2 tsp onion powder
- To taste salt and black pepper
- For garnish fresh parsley or chives
Tools: A sharp knife, a mixing bowl, a 9×13 inch baking dish, and a spoon for stuffing.
Notes: Use softened cream cheese for a smooth filling, and don’t skip the fresh celery for crunch.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 32 g |
| Fat: | 24 g |
| Carbs: | 10 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Pick your pepper shape. You can slice the peppers in half lengthwise for shorter, wider boats, or slice off the tops to create taller, deeper cups. Halves are easier to eat, while whole peppers hold more filling.
- Don’t underestimate the power of soft cream cheese. Taking the cream cheese out of the fridge at least 30 minutes ahead makes it so much easier to blend into a creamy, cohesive filling. No one wants little lumps of cold cream cheese.
- Shred your own chicken for the best texture. While rotisserie chicken is a fantastic shortcut, if you’re cooking chicken specifically for this, shred it with two forks while it’s still warm. It absorbs the sauce so much better.
- Taste your filling before you stuff. This is your chance! Mix everything except the final cheese topping and give it a try. You can adjust the buffalo sauce level, salt, or pepper to your exact liking before it’s all baked together.
How to Make Buffalo Chicken Stuffed Peppers
Step 1: First, get your oven preheating to 375°F (190°C). This is a quick-prep recipe, so the oven will be ready by the time you are. Grab your bell peppers. You’ll want to slice them in half from stem to bottom, and then carefully cut out the white membranes and all the seeds. A small paring knife works wonders for this. Try to keep the halves intact so they form sturdy little boats for all that delicious filling.
Step 2: Now, place those hollowed-out pepper halves cut-side up in your baking dish. If they’re wobbling around, you can slice a tiny bit off the bottom to create a flat surface—this keeps them upright and prevents the filling from spilling out. Don’t worry if they’re a little snug in the dish; that’s perfectly fine.
Step 3: Time for the main event: the filling. In your large mixing bowl, combine the softened cream cheese, sour cream, and buffalo sauce. Use a spatula to mash and stir it together until it’s completely smooth and a lovely, uniform orange color. You’ll notice the cream cheese mellows out the sharpness of the hot sauce beautifully.
Step 4: To that creamy base, add your shredded chicken, about three-quarters of the mozzarella cheese (saving the rest for the top), all of the blue cheese, the diced celery, green onions, garlic powder, and onion powder. Now, get in there with your hands or a sturdy spoon and mix it all up. You want every strand of chicken to be coated in that saucy, cheesy goodness. Season with a good pinch of salt and black pepper as you go.
Step 5: Here’s the fun part—stuffing! Divide the chicken mixture evenly among your pepper halves. Don’t be shy; really pack it in there, mounding it up slightly. The filling will settle a little as it bakes, so a generous heap is what you’re after. Use the back of your spoon to smooth the tops.
Step 6: Sprinkle the remaining mozzarella cheese over the top of each stuffed pepper. This is going to create that gorgeous, golden-brown, bubbly crust we all love. A little extra cheesy insurance never hurt anybody.
Step 7: Carefully transfer the baking dish to your preheated oven. Bake for 20-25 minutes. You’re looking for the peppers to be tender enough to easily pierce with a fork (but still have a bit of structure) and for the cheese on top to be fully melted, bubbly, and starting to get those perfect golden spots.
Step 8: Once they’re out of the oven, let the peppers rest in the dish for about 5 minutes. This allows the filling to set just a little, making them much easier to serve. Right before serving, scatter some freshly chopped parsley or chives over the top for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze unbaked or baked peppers tightly wrapped for up to 3 months.
- Reviving: Reheat in oven at 350°F until warm, or microwave briefly.
Serving Suggestions
Complementary Dishes
- A simple, crisp wedge salad — The cool, creamy dressing and crunchy iceberg lettuce are the perfect refreshing counterpoint to the spicy, rich peppers.
- Celery sticks and carrot sticks with ranch dip — It’s the classic wing accompaniment, and it works just as well here for dipping and crunching on the side.
- Cauliflower “potato” salad — A tangy, creamy low-carb side that brings a picnic vibe to the plate and complements the zesty flavors beautifully.
Drinks
- A very cold, light lager or IPA — The bitterness and carbonation in the beer cut through the richness and spice, cleansing the palate with every sip.
- Sparkling water with lime — Sometimes you just need the clean, crisp fizz to reset your taste buds between bites of that bold buffalo flavor.
- An unsweetened iced tea — Its slight bitterness and cool temperature are a wonderfully simple and refreshing partner for this hearty dish.
Something Sweet
- A few fresh strawberries with whipped cream — The sweet, juicy berries and light cream are a delightful, simple finish that doesn’t weigh you down after a savory meal.
- A square of very dark chocolate — The intense, slightly bitter cocoa is a sophisticated way to end the meal and contrasts nicely with the lingering heat.
- A small bowl of mixed berries — Their natural sweetness and bright acidity are the perfect palate cleanser after the spicy, cheesy main event.
Buffalo Chicken Stuffed Peppers
Make easy Buffalo Chicken Stuffed Peppers with this simple recipe. All the spicy, cheesy flavor of wings in a low-carb meal. Get cooking tonight!
Ingredients
For the peppers and filling
-
4 large bell peppers (any color)
-
450 g cooked chicken (shredded)
-
120 ml buffalo sauce (like Frank's RedHot)
-
115 g cream cheese (softened)
-
100 g shredded mozzarella cheese (divided)
-
75 g crumbled blue cheese
-
60 g sour cream or Greek yogurt
-
2 stalks celery (finely diced)
-
2 green onions (thinly sliced)
-
1 tsp garlic powder
-
0.5 tsp onion powder
-
salt and black pepper (to taste)
-
fresh parsley or chives (for garnish)
Instructions
-
First, get your oven preheating to 375°F (190°C). This is a quick-prep recipe, so the oven will be ready by the time you are. Grab your bell peppers. You’ll want to slice them in half from stem to bottom, and then carefully cut out the white membranes and all the seeds. A small paring knife works wonders for this. Try to keep the halves intact so they form sturdy little boats for all that delicious filling.01
-
Now, place those hollowed-out pepper halves cut-side up in your baking dish. If they’re wobbling around, you can slice a tiny bit off the bottom to create a flat surface—this keeps them upright and prevents the filling from spilling out. Don’t worry if they’re a little snug in the dish; that’s perfectly fine.02
-
Time for the main event: the filling. In your large mixing bowl, combine the softened cream cheese, sour cream, and buffalo sauce. Use a spatula to mash and stir it together until it’s completely smooth and a lovely, uniform orange color. You’ll notice the cream cheese mellows out the sharpness of the hot sauce beautifully.03
-
To that creamy base, add your shredded chicken, about three-quarters of the mozzarella cheese (saving the rest for the top), all of the blue cheese, the diced celery, green onions, garlic powder, and onion powder. Now, get in there with your hands or a sturdy spoon and mix it all up. You want every strand of chicken to be coated in that saucy, cheesy goodness. Season with a good pinch of salt and black pepper as you go.04
-
Here’s the fun part—stuffing! Divide the chicken mixture evenly among your pepper halves. Don’t be shy; really pack it in there, mounding it up slightly. The filling will settle a little as it bakes, so a generous heap is what you’re after. Use the back of your spoon to smooth the tops.05
-
Sprinkle the remaining mozzarella cheese over the top of each stuffed pepper. This is going to create that gorgeous, golden-brown, bubbly crust we all love. A little extra cheesy insurance never hurt anybody.06
-
Carefully transfer the baking dish to your preheated oven. Bake for 20-25 minutes. You’re looking for the peppers to be tender enough to easily pierce with a fork (but still have a bit of structure) and for the cheese on top to be fully melted, bubbly, and starting to get those perfect golden spots.07
-
Once they’re out of the oven, let the peppers rest in the dish for about 5 minutes. This allows the filling to set just a little, making them much easier to serve. Right before serving, scatter some freshly chopped parsley or chives over the top for a pop of color and freshness.08
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