Buffalo Chicken Stuffed Peppers

Introduction

Buffalo Chicken Stuffed Peppers are the ultimate crowd-pleaser, expertly balancing tangy heat with creamy comfort—no wings required. Packed with flavor and nutritious ingredients, they’re a perfect choice for weeknight dinners or game-day gatherings. This recipe delivers all the bold taste of classic Buffalo chicken in a lighter, veggie-forward package.

What Makes These Buffalo Chicken Stuffed Peppers Stand Out?

The beauty of this dish lies in its irresistible combination: juicy, shredded chicken tossed in spicy Buffalo sauce, melded with creamy cheese, and nestled into sweet bell peppers. The result is a dish that’s as satisfying as it is easy to make, with just the right kick of heat and plenty of cheesy goodness in every bite.

Prepping Your Ingredients for Maximum Flavor

For smooth chopping and uniform peppers, a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper helps speed up prep and ensures even cooking. For perfectly shredded chicken, use a Chicken Shredder Tool Twist for Kitchen—it’ll save time and keep your hands clean. Dice onions, celery, and carrots small for a pleasant bite and evenly distributed flavor.

Simple Steps for Perfect Stuffed Peppers

Start by halving your bell peppers and removing the seeds. Gently sauté your aromatics in a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch, then combine with shredded chicken, Buffalo sauce, and cheese. Fill each pepper, arrange on a baking sheet covered with Reynolds Kitchens Brown Parchment Paper Roll for easy cleanup, and bake until bubbling and delicious.

Serving and Storing Buffalo Chicken Stuffed Peppers

Present your stuffed peppers with a drizzle of ranch or blue cheese dressing, a side of crisp celery sticks, and maybe a sprinkle of green onions for color. Leftovers keep exceptionally well—store in Rubbermaid Brilliance Food Storage Containers to preserve freshness for easy meal-prep lunches throughout the week.

Nutritional Information and Serving Size

This recipe serves 4 people with two pepper halves each (for a total of 8 halves). Each serving is approximately 320 calories, depending on sauciness and cheese. It’s high in protein but lower in carbs, making it ideal for a balanced meal or post-workout dinner.

Recap: Why You’ll Love These Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers provide a craveable, spicy-satisfying experience without the guilt of fried wings. With hearty chicken, bright veggies, and fiery sauce, this recipe is sure to become a favorite for family dinners, potlucks, or parties.

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with Reynolds Kitchens Brown Parchment Paper Roll for easy cleanup.
2. Using a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, dice celery, carrots, and red onion.
3. In a medium SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch, heat a drizzle of oil over medium heat and sauté the diced veggies until softened (about 3–4 minutes). Add garlic powder and onion powder; stir to combine.
4. In a large bowl, combine sautéed veggies, shredded chicken (use a Chicken Shredder Tool Twist for Kitchen for easy shredding), buffalo sauce, cream cheese, and half the mozzarella. Mix until evenly incorporated. Season to taste with salt and pepper.
5. Arrange pepper halves on the prepared baking sheet. Fill each generously with the chicken mixture and top with remaining mozzarella.
6. Bake for 20–25 minutes, until the cheese is melted and the peppers are tender.
7. Garnish with parsley or green onions and drizzle with ranch or blue cheese if desired. Serve immediately.

Cook and Prep Times

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes