If you are craving a dish that combines bold flavors, creamy textures, and a fun presentation, then you are going to fall in love with this Buffalo Chicken Stuffed Peppers Recipe. It takes the classic tangy and spicy buffalo chicken you adore and gives it a vibrant twist by stuffing it into tender bell pepper halves. Each bite bursts with spicy, cheesy, and savory notes, balanced perfectly by the fresh crunch of peppers and the cooling touch of Greek yogurt. Whether you’re planning a weeknight dinner or impressing guests at a casual gathering, this recipe is a guaranteed crowd-pleaser that brings comfort food to a whole new level.
Ingredients You’ll Need
Nothing beats a recipe with simple, wholesome ingredients that work harmoniously to build unforgettable flavor and texture. Every ingredient here is essential—from the colorful bell peppers that provide a crisp vessel, to the hot sauce that packs a punch, and the creamy cheeses that unify everything beautifully.
- Bell peppers (3, any color): Use vibrant red, orange, or yellow for extra sweetness and bright presentation.
- Classic hot sauce (⅔ cup): Frank’s RedHot is ideal for that signature buffalo zing.
- Unsalted butter (1 tablespoon): Brings richness and balances the heat perfectly.
- Kosher salt (½ teaspoon): Enhances all the flavors without overpowering them.
- Garlic powder (½ teaspoon): Adds a mild, savory depth with no fresh garlic hassle.
- Onion powder (½ teaspoon): Complements the garlic and blends seamlessly with spices.
- Cooked shredded chicken (2 cups): The hearty protein base that absorbs all those buffalo flavors.
- Nonfat plain Greek yogurt (½ cup): Adds creaminess with a subtle tang, making it lighter than sour cream.
- Shredded provolone cheese (¾ cup, divided): Melts beautifully, offering mild, stretchy cheesiness.
- Crumbled feta cheese (½ cup): Or blue cheese for a bold finish on top.
- Finely chopped green onions (¼ cup): Fresh, crisp, and colorful garnish.
How to Make Buffalo Chicken Stuffed Peppers Recipe
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking. Slice your bell peppers in half lengthwise and carefully remove the seeds and membranes to create perfect little boats. Arrange all the pepper halves cut side up in your prepared dish—this will make stuffing them easy and keeps the filling intact while baking.
Step 2: Create the Buffalo Chicken Filling
Next, in a saucepan over medium heat, melt the butter and stir in your hot sauce, kosher salt, garlic powder, and onion powder. This sauce is the heart and soul of the buffalo flavor, so take your time to meld the spices with the heat. Once the butter is completely melted and combined, remove the pan from heat. Stir in the cooked shredded chicken, Greek yogurt, and a portion of shredded provolone cheese until everything is nicely coated and creamy. This mixture is rich, spicy, and perfectly creamy—trust me, it’s absolutely addictive.
Step 3: Stuff and Bake the Peppers
Time to get those peppers filled up! Spoon the buffalo chicken mixture generously into each pepper half, mounding it so every bite is stuffed with flavor. Sprinkle the remaining provolone cheese on top for that irresistible golden melt. Then, pour a little water into the bottom of your baking dish—this helps steam the peppers gently while baking, making them tender but not soggy. Bake uncovered for about 30 to 35 minutes until the peppers soften and the cheese is bubbly and melted to perfection.
Step 4: Garnish and Finish
When the stuffed peppers come out of the oven, sprinkle them with crumbled feta cheese and freshly chopped green onions. The feta’s tangy saltiness cuts through the richness of the buffalo sauce and cheese, while green onions add a fresh, crisp bite and a pop of green color that makes every plate look inviting.
How to Serve Buffalo Chicken Stuffed Peppers Recipe
Garnishes
For an extra burst of flavor and texture, add a dollop of ranch or blue cheese dressing on the side or drizzle a bit on top before serving. Some fresh celery sticks also make a classic crunchy complement and help cool down the spice if you prefer a milder bite.
Side Dishes
These stuffed peppers are hearty, but pairing them with light sides like a crisp garden salad or steamed broccoli offers a well-rounded meal. For carb lovers, creamy mashed potatoes or garlic bread work beautifully to soak up every bit of the buffalo sauce leftover on the plate.
Creative Ways to Present
Try serving the Buffalo Chicken Stuffed Peppers Recipe on a long platter lined with lettuce or baby spinach leaves for a pretty, restaurant-style presentation. You can also sprinkle some toasted breadcrumbs or crushed tortilla chips on top before baking to add a crunchy texture that surprises the palate.
Make Ahead and Storage
Storing Leftovers
After enjoying your buffalo chicken stuffed peppers, place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors meld even better after a day, making the next meal deliciously convenient.
Freezing
If you want to save some for later, cool the stuffed peppers completely, then wrap them individually in plastic wrap and store in a freezer-safe container or bag for up to 2 months. Frozen stuffed peppers reheat perfectly without losing their texture or flavor.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm them in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through and the cheese bubbles again. You can also microwave individual portions for a quicker option, but baking preserves the best texture.
FAQs
Can I use other types of cheese instead of provolone or feta?
Absolutely! Mozzarella works well for melting, while blue cheese or goat cheese add intense flavor. Feel free to mix and match based on your taste preferences and what you have on hand.
Is this recipe very spicy?
The heat level comes mainly from the classic hot sauce. You can easily adjust the spice by reducing the amount of hot sauce or choosing a milder variety. Adding more Greek yogurt also helps mellow the heat.
Can I make this recipe vegetarian?
Yes! Swap out the shredded chicken for cooked and crumbled tofu, lentils, or even finely chopped mushrooms. Include the buffalo sauce and cheese to maintain that iconic flavor profile.
How do I reheat stuffed peppers without drying them out?
Reheat in the oven with a small dish of water nearby or loosely cover with foil to trap moisture. This keeps the peppers tender and the filling juicy without drying out during warming.
What sides pair best with Buffalo Chicken Stuffed Peppers Recipe?
Fresh salads, steamed vegetables, or simple rice dishes complement the stuffed peppers nicely. You can also serve with celery sticks and ranch or blue cheese dip for a classic buffalo-inspired feast.
Final Thoughts
This Buffalo Chicken Stuffed Peppers Recipe is truly a flavor adventure wrapped in colorful, tender peppers that’s easy enough for any home cook to master. It’s perfect for anyone who loves the kick of buffalo sauce combined with creamy cheese and wholesome chicken. Give it a try and watch this dish become one of your comfort food favorites — trust me, it’s one you’ll want to make again and again!
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Buffalo Chicken Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 stuffed pepper halves
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
These Buffalo Chicken Stuffed Peppers combine the spicy tang of classic buffalo sauce with tender chicken and creamy cheeses, all baked inside sweet bell pepper halves for a flavorful and satisfying meal that’s perfect for a quick weeknight dinner.
Ingredients
Peppers
- 3 bell peppers (any color), halved and seeded
Buffalo Chicken Filling
- ⅔ cup classic hot sauce (such as Frank’s RedHot)
- 1 tablespoon unsalted butter
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups cooked, shredded chicken
- ½ cup nonfat plain Greek yogurt
- ¾ cup shredded provolone cheese (or mozzarella cheese), divided
Toppings
- ½ cup crumbled feta cheese (or blue cheese)
- ¼ cup finely chopped green onions
Instructions
- Prepare Peppers: Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Cut the bell peppers in half lengthwise and remove all seeds and membranes. Arrange the pepper halves cut-side up in the baking dish, ensuring they are evenly spaced.
- Make Buffalo Chicken Sauce: In a medium saucepan over medium heat, combine the hot sauce, unsalted butter, kosher salt, garlic powder, and onion powder. Cook the mixture until the butter is fully melted and well incorporated. Remove the sauce from heat and stir in the shredded chicken, plain Greek yogurt, and ¼ cup of the shredded provolone cheese until the filling is evenly combined.
- Stuff the Peppers: Spoon the buffalo chicken filling evenly into each pepper half, mounding it slightly. Sprinkle the remaining ½ cup of shredded provolone cheese over the stuffed peppers. Pour a small amount of water (about ¼ cup) into the bottom of the baking dish to help steam the peppers during baking.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 30 to 35 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Finish and Serve: Remove the stuffed peppers from the oven. Immediately sprinkle the crumbled feta cheese and finely chopped green onions over the top. Serve hot for best flavor and texture.
Notes
- For a milder dish, reduce the amount of hot sauce or use a mild wing sauce.
- Substitute shredded mozzarella cheese if provolone is unavailable.
- Blue cheese can be used instead of feta for a more traditional buffalo flavor.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.
- Make sure to finely chop green onions to evenly distribute their flavor on top.
