Buffalo Chicken Stuffed Peppers turn cooked shredded chicken, tangy buffalo sauce, creamy Greek yogurt, cream cheese, and melted cheddar into an easy dinner with plenty of bold flavor.
The pepper halves are baked briefly before filling, so they become tender without forcing the chicken mixture to stay in the oven too long. The full recipe takes 45 minutes and makes six stuffed pepper halves.
Each serving is two pepper halves. Serve them alone for a lighter meal or add a simple salad, roasted vegetables, rice, or crunchy celery on the side.
Buffalo Chicken Stuffed Peppers at a Glance
Prep time: 15 minutes
Cook time: 25 minutes
Resting time: 5 minutes
Total time: 45 minutes
Servings: 3
Yield: 6 stuffed pepper halves
Oven temperature: 400°F
Table of Contents
Table of Contents
Why This Buffalo Chicken Stuffed Peppers Recipe Works
Using cooked shredded chicken keeps the preparation simple and makes this recipe useful for leftover or rotisserie chicken.
The filling combines buffalo sauce with Greek yogurt and softened cream cheese. This creates a creamy texture without allowing the sauce to run out of the peppers while they bake.
Pre-baking the empty pepper halves for 10 minutes is important. It gives them a head start, so the peppers become fork-tender while still holding their shape.
The final layer of cheddar melts over the filling and helps protect the shredded chicken from drying out.
Ingredients for Buffalo Chicken Stuffed Peppers
Use peppers that are similar in size so all six halves finish baking at approximately the same time.
- 3 large bell peppers: Red, orange, yellow, or green peppers all work. Red, orange, and yellow peppers have a sweeter flavor.
- 1 tablespoon olive oil, divided: Used to grease the baking dish and lightly coat the pepper halves.
- 1/4 teaspoon kosher salt: Seasons the peppers before they are pre-baked.
- 3 cups cooked shredded chicken: Rotisserie chicken, leftover baked chicken, or poached chicken can be used.
- 3/4 cup buffalo sauce: Use prepared buffalo wing sauce rather than plain hot sauce for the best texture.
- 4 ounces reduced-fat cream cheese, softened: Thickens the filling and gives it a creamy texture.
- 1/2 cup plain Greek yogurt: Lightens the cream cheese mixture while keeping the filling smooth.
- 1 teaspoon garlic powder: Adds savory flavor without introducing extra moisture.
- 1/2 teaspoon onion powder: Rounds out the buffalo sauce.
- 1 cup shredded sharp cheddar cheese, divided: Half goes inside the filling and half melts over the peppers.
- 2 green onions, thinly sliced and divided: Half flavors the filling and half is added after baking.
How to Make Buffalo Chicken Stuffed Peppers
Pre-Bake the Bell Pepper Halves
Preheat the oven to 400°F.
Brush a 9-by-13-inch baking dish with 1 teaspoon of the olive oil.
Cut each pepper in half lengthwise. Remove the seeds and white membranes while keeping the outer walls intact.
Arrange the six pepper halves cut side up in the baking dish. Brush them with the remaining 2 teaspoons of olive oil and sprinkle evenly with the kosher salt.
Bake the empty pepper halves for exactly 10 minutes.
They should begin to soften around the edges but should not be fully tender yet.
Mix the Creamy Buffalo Chicken Filling
While the peppers bake, place the softened cream cheese and Greek yogurt in a large mixing bowl.
Stir until the mixture is mostly smooth. Add the buffalo sauce, garlic powder, and onion powder, then mix again.
Fold in the shredded chicken, 1/2 cup of the cheddar cheese, and half of the sliced green onions.
Mix only until the chicken is evenly coated. Overmixing can break the chicken into very small pieces and make the filling feel dense.
Fill and Finish Baking the Peppers
Remove the pre-baked peppers from the oven.
Divide the buffalo chicken filling evenly among all six pepper halves. Press the filling in gently without packing it tightly.
Sprinkle the remaining 1/2 cup cheddar cheese evenly over the filled peppers.
Return the baking dish to the 400°F oven and bake for 15 minutes.
The peppers are ready when the cheese is fully melted, the filling is hot in the center, and the pepper walls are fork-tender but still hold their shape. The center of the filling should reach 165°F.
Let the peppers rest for 5 minutes before serving. Sprinkle the remaining sliced green onions over the top.
Tips for Tender Peppers and Creamy Filling
Do Not Skip the First 10-Minute Bake
Adding the filling directly to raw peppers can leave the pepper walls too firm by the time the chicken is hot.
The short first bake softens the peppers without making them collapse.
Soften the Cream Cheese First
Cold cream cheese does not mix smoothly with Greek yogurt and buffalo sauce.
Let it soften before combining the filling. Small cream cheese streaks are fine, but there should not be large solid pieces.
Remove Excess Liquid From the Chicken
If the cooked chicken has released liquid in its storage container, drain it before measuring.
Excess moisture can make the filling watery and cause liquid to collect in the bottom of the peppers.
Be Careful With Additional Salt
Buffalo sauce, rotisserie chicken, and cheddar can already contain plenty of salt.
The recipe uses only 1/4 teaspoon of added kosher salt on the peppers. Taste the chicken before adding any extra seasoning.
Divide the Filling Evenly
Fill all six peppers before adding extra filling to any one half.
Keeping the portions similar helps the centers heat at the same rate and preserves the stated yield of six stuffed pepper halves.
Ingredient Substitutions
Full-fat cream cheese can replace reduced-fat cream cheese in the same 4-ounce quantity.
Monterey Jack or low-moisture mozzarella can replace the sharp cheddar in the same 1-cup quantity. Cheddar provides a stronger flavor, while mozzarella produces a milder, stretchier topping.
Plain regular yogurt can replace Greek yogurt, but the filling may be slightly softer. Do not use sweetened or flavored yogurt.
Any color of bell pepper works. Red, yellow, and orange peppers are sweeter, while green peppers have a sharper flavor.
For a milder version, choose a prepared mild buffalo sauce. Keep the recipe quantity at 3/4 cup so the filling maintains the intended consistency.
What to Serve With Buffalo Chicken Stuffed Peppers
Serve the peppers with celery sticks, carrot sticks, ranch dressing, or blue cheese dressing for a classic buffalo-style meal.
For a warm vegetable side, pair them with Eatyoom’s Caprese Roasted Asparagus.
Cauliflower rice keeps the meal lighter, while brown rice or roasted potatoes makes it more substantial.
A crisp green salad with a simple vinaigrette also balances the creamy, spicy filling.
How to Store and Reheat Buffalo Chicken Stuffed Peppers
Allow the peppers to cool, then place them in an airtight container.
Refrigerate cooked Buffalo Chicken Stuffed Peppers for 3 to 4 days.
For longer storage, freeze the cooked and cooled peppers in a freezer-safe container for up to 2 months. Thaw them overnight in the refrigerator before reheating.
To reheat them in the oven, place the peppers in a covered baking dish at 350°F for 15 to 20 minutes, or until the center reaches 165°F.
Individual pepper halves can also be reheated in the microwave. Heat them in short intervals until the filling is steaming and reaches 165°F.
The FoodSafety.gov safe temperature guidance lists 165°F as the safe temperature for reheated casseroles and poultry dishes.
For make-ahead preparation, pre-bake the peppers and prepare the filling separately. Refrigerate both for up to 24 hours, then let the filling stand at room temperature for approximately 15 minutes before assembling and baking as directed.
More Easy Chicken Dinner Ideas
For another vegetable-forward chicken meal, try these Low-Carb Chicken Zoodles.
Eatyoom’s One-Pan Garlic Chicken and Veggies is another practical option when you want a complete dinner with limited cleanup.
Buffalo Chicken Stuffed Peppers
Ingredients
- 3 large bell peppers
- 1 tablespoon olive oil divided
- 1/4 teaspoon kosher salt
- 3 cups cooked shredded chicken
- 3/4 cup buffalo sauce
- 4 ounces reduced-fat cream cheese softened
- 1/2 cup plain Greek yogurt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded sharp cheddar cheese divided
- 2 green onions thinly sliced and divided
Instructions
- Preheat the oven to 400°F. Brush a 9-by-13-inch baking dish with 1 teaspoon of the olive oil.
- Cut the bell peppers in half lengthwise and remove the seeds and white membranes. Arrange the six halves cut side up in the baking dish. Brush with the remaining 2 teaspoons olive oil and sprinkle evenly with the kosher salt.
- Bake the empty pepper halves for 10 minutes. While they bake, stir the softened cream cheese and Greek yogurt together in a large bowl until mostly smooth.
- Stir the buffalo sauce, garlic powder, and onion powder into the cream cheese mixture. Fold in the shredded chicken, 1/2 cup cheddar cheese, and half of the sliced green onions.
- Divide the filling evenly among the six pre-baked pepper halves. Top with the remaining 1/2 cup cheddar cheese and bake at 400°F for 15 minutes, until the cheese is melted, the peppers are fork-tender, and the center of the filling reaches 165°F.
- Remove the peppers from the oven and let them rest for 5 minutes. Sprinkle with the remaining green onions and serve.
Notes
- One serving equals 2 stuffed pepper halves.
- Use cooked shredded chicken that has been drained of excess liquid.
- Rotisserie chicken can be used after removing the skin and bones.
- Refrigerate cooked peppers in an airtight container for 3 to 4 days.
- Freeze cooked and cooled peppers for up to 2 months.
- Thaw frozen peppers overnight in the refrigerator.
- Reheat in a covered baking dish at 350°F for 15 to 20 minutes, or until the center reaches 165°F.
- For make-ahead preparation, refrigerate the pre-baked peppers and filling separately for up to 24 hours.
- Full-fat cream cheese can replace reduced-fat cream cheese in the same amount.
- Monterey Jack or low-moisture mozzarella can replace the cheddar in the same amount.
Buffalo Chicken Stuffed Peppers FAQs
Do you need to pre-cook peppers before stuffing them?
Yes. Bake the empty pepper halves at 400°F for 10 minutes before adding the filling. This helps them become tender during the final 15-minute bake without drying out the cooked chicken.
Can I use rotisserie chicken for Buffalo Chicken Stuffed Peppers?
Yes. Remove the skin and bones, shred the meat, and measure 3 cups. Drain any liquid before mixing it with the buffalo sauce and dairy ingredients.
Which color bell peppers work best?
Any color works. Red, orange, and yellow peppers are sweeter, while green peppers have a sharper and slightly more bitter flavor.
How can I make Buffalo Chicken Stuffed Peppers less spicy?
Use 3/4 cup of a prepared mild buffalo sauce. Keeping the same quantity preserves the intended texture of the filling.
Can I prepare the peppers ahead of time?
Yes. Pre-bake the peppers and prepare the filling separately, then refrigerate both for up to 24 hours. Let the filling stand for about 15 minutes before assembling and baking as directed.
How long do Buffalo Chicken Stuffed Peppers last in the refrigerator?
Store the cooked peppers in an airtight container for 3 to 4 days. Reheat them until the filling reaches 165°F.
Can you freeze Buffalo Chicken Stuffed Peppers?
Yes. Freeze the cooked and cooled peppers for up to 2 months. Thaw them overnight in the refrigerator before reheating.
