There’s something about buffalo chicken that never lets me down—especially on those nights when I’m tired, hungry, and just want something comforting without spending an hour in the kitchen.

These Buffalo Chicken Stuffed Peppers started as one of those “use what I already have in the fridge” dinners, and now they’ve turned into a recipe I make almost every week.

I love them because they check every box: they’re satisfying without being heavy, they’re packed with flavor, and they somehow feel both indulgent and healthy at the same time.

And honestly, as a woman who’s constantly juggling a hundred things at once, I appreciate any recipe that tastes like I put in a lot more effort than I actually did.

The best part? They’re flexible. Some weeks I use leftover rotisserie chicken, other times I make a quick shredded batch in the Instant Pot, and every single version still hits the spot.

The creamy buffalo filling, the melted cheese, the soft sweetness of the peppers—it all comes together in a way that feels cozy and comforting, but still fresh enough for a weeknight dinner.

If you love bold flavors, easy prep, and recipes that make you feel like you’ve got your life together even on chaotic days, these stuffed peppers will quickly become your new go-to.

📌 Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: ~350 kcal per serving

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Why You’ll Love This Recipe

• Easy to make – Just mix, stuff, and bake!
• Healthy and low-carb – A great alternative to buffalo chicken dip or wings.
• Customizable – Add extra cheese, different sauces, or veggies to make it your own.
• Meal-prep friendly – These reheat well, making them a perfect make-ahead meal.

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Ingredients

4 large bell peppers
Any color works, but red, yellow, or orange peppers add a natural sweetness that pairs beautifully with spicy buffalo sauce. Green peppers are fine too—they just have a slightly stronger, more bitter flavor. Choose peppers that can stand upright and have enough room to hold the filling.

2 cups shredded cooked chicken
Rotisserie chicken is the easiest option and gives the filling great flavor without extra work. You can also use leftover baked chicken, poached chicken, or pressure-cooked chicken—anything that shreds well.

½ cup buffalo sauce
Frank’s RedHot is the classic choice because it gives the perfect balance of spice and tang, but any buffalo-style wing sauce works. Feel free to adjust the amount for a milder or hotter filling.

½ cup cream cheese, softened
Softening the cream cheese helps it blend smoothly with the buffalo sauce. It makes the filling creamy, rich, and slightly tangy. Reduced-fat cream cheese also works if you prefer a lighter option.

½ cup shredded cheddar cheese
Cheddar melts beautifully and adds that classic sharp flavor. Medium or sharp cheddar both taste great here. Pre-shredded or fresh-shredded both work.

¼ cup shredded mozzarella cheese
Mozzarella gives the filling that stretchy, melty texture. It balances the sharper cheddar and helps everything hold together.

½ teaspoon garlic powder
Adds warm, savory flavor without overpowering the buffalo sauce.

½ teaspoon onion powder
Rounds out the seasoning and gives the filling more depth.

¼ teaspoon salt
Just enough to bring all the flavors together. If your buffalo sauce is already salty, feel free to adjust.

¼ teaspoon black pepper
Adds a little background heat and helps balance the richness of the filling.

¼ cup ranch or blue cheese dressing (for drizzling)
This is totally optional but highly recommended. A light drizzle over the baked peppers cools down the spice and adds a creamy finish. Choose whichever you prefer—ranch for a milder flavor, blue cheese for a stronger, tangy bite.

2 green onions, chopped (for garnish)
Fresh green onions add a pop of color and a mild onion flavor that complements the spicy filling without overpowering it.

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How To Make The Perfect Buffalo Chicken Stuffed Peppers

1. Prep the Peppers

Preheat your oven to 375°F (190°C).
Slice each bell pepper in half lengthwise, then gently scoop out the seeds and any white membranes.

This helps the peppers cook evenly and gives you plenty of room for the filling.

Arrange the pepper halves in a baking dish, cut side up, making sure they sit in a single layer. If any peppers wobble, you can trim the bottoms slightly to help them sit flat—just be careful not to cut a hole through them.

2. Make the Buffalo Chicken Filling

In a large mixing bowl, add the shredded chicken, buffalo sauce, softened cream cheese, cheddar, mozzarella, garlic powder, onion powder, salt, and black pepper.

Use a sturdy spoon or spatula to fold everything together until the mixture is smooth, creamy, and evenly coated in the buffalo sauce.

You want the filling to be well combined but not overmixed—just enough so the chicken is coated and the cheeses are distributed throughout. The mixture should be thick, creamy, and spreadable.

3. Stuff the Peppers

Spoon the buffalo chicken mixture into each pepper half, dividing it as evenly as you can.

Press the filling down gently so it sits snugly inside the peppers, but don’t pack it too tightly—you still want the texture to stay light and creamy as it bakes.

If you love a cheesy finish (I definitely do), sprinkle a little extra shredded cheddar or mozzarella over the top. It melts into a golden, bubbly layer that makes the peppers even more irresistible.

4. Bake to Perfection

Cover the baking dish loosely with aluminum foil and bake in your preheated oven for 25 minutes. This helps the peppers cook through gently without drying out.

After 25 minutes, remove the foil and continue baking for an additional 10 minutes, or until the peppers are tender and the cheese on top is melted, golden, and bubbly.

You’ll know they’re done when the peppers are soft but still hold their shape, and the filling is hot and slightly caramelized around the edges.

5. Garnish and Serve

Once the peppers are baked, let them cool for a minute or two, then drizzle with ranch or blue cheese dressing for a creamy, tangy finish. Sprinkle the chopped green onions over the top for a fresh pop of color and flavor.

Serve the Buffalo Chicken Stuffed Peppers hot, straight from the oven. Each bite is spicy, cheesy, and comforting—a perfect weeknight dinner or game-day treat. Trust me, these will disappear fast!

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Tips for Success

Tips for Success

I’ve picked up a few tricks that make these stuffed peppers even easier and more flavorful, and I want to share them with you.

Use Pre-Cooked Chicken – I often use rotisserie chicken. You and I can save so much time and still get juicy, flavorful bites.

Adjust the Spice Level – If you like heat, I add extra buffalo sauce. You can also mix in some ranch dressing to mellow it out if it’s too spicy for you.

Make It Extra Crispy – I like to broil the stuffed peppers for the last 2-3 minutes. You’ll get a golden, bubbly cheese topping that makes every bite irresistible.

Dairy-Free Option – I sometimes swap the cream cheese and shredded cheese for dairy-free alternatives. You’ll still get creamy, melty goodness without the dairy.

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Variations

Keto-Friendly Version

If you’re keeping this meal low-carb, skip the ranch or blue cheese dressing—or swap it for a low-carb alternative. The peppers and buffalo chicken filling are already naturally keto-friendly, so you won’t miss a thing.

Loaded Style

Want to take these stuffed peppers to the next level? Stir in some crumbled bacon and diced celery before baking. The bacon adds a smoky crunch, while the celery brings a refreshing crispness that balances the spicy buffalo flavor.

Extra Cheesy

For cheese lovers like me, you can never have too much! Mix in extra mozzarella or cheddar into the filling or sprinkle more on top before baking. You’ll get that ooey-gooey, melty texture everyone will rave about.

Pro Tip

To make slicing easier, let the peppers cool for a few minutes after baking. Warming your knife under hot water before cutting gives clean, perfect slices every time.

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FAQ – Buffalo Chicken Stuffed Peppers

Can I make Buffalo Chicken Stuffed Peppers ahead of time?
Yes! You can assemble these stuffed peppers up to a day in advance and refrigerate them. When ready to eat, bake as directed. This makes them perfect for meal prep or busy weeknights.

How do I store leftover stuffed peppers with buffalo chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for about 10 minutes, or microwave in 30-second intervals until heated through.

Can I freeze Buffalo Chicken Stuffed Peppers?
Absolutely! You can freeze them before or after baking. To reheat from frozen, bake at 375°F for 30-35 minutes until warmed through. This is a great option for batch cooking!

What are the best toppings for Buffalo Chicken Stuffed Peppers?
For extra flavor, top with ranch or blue cheese dressing, crumbled bacon, diced celery, or extra shredded cheese. These toppings enhance the classic buffalo chicken taste!

What side dishes go well with Buffalo Chicken Stuffed Peppers?
These stuffed peppers pair well with a simple green salad, roasted vegetables, coleslaw, or a side of cauliflower rice for a low-carb meal. You can also serve them with garlic bread for a more indulgent option.

Lastly

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These Buffalo Chicken Stuffed Peppers are everything I love about buffalo chicken, wrapped in a delicious, healthy package. Give them a try and let me know what you think—I know you’ll love them just as much as I do! 😊