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Savory Buffalo Chicken Stuffed Peppers

buffalo chicken stuffed peppers - featured image

A quick and easy recipe featuring shredded buffalo chicken stuffed into roasted bell peppers, balanced with creamy cheese and a spicy tang for a flavorful, comforting meal.

Ingredients

Scale
  • 4 large bell peppers (red or orange preferred)
  • 2 cups shredded cooked chicken (rotisserie or boiled)
  • 1/2 cup buffalo sauce (e.g., Frank’s RedHot)
  • 4 oz cream cheese, softened
  • 1/2 cup shredded sharp cheddar cheese
  • 2 green onions, finely sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup finely chopped celery
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 375°F (190°C). Slice bell peppers in half lengthwise and remove seeds and membranes.
  2. Brush pepper halves lightly with olive oil and place cut side up in a baking dish. Roast for about 10 minutes until slightly softened but still firm.
  3. In a medium bowl, combine shredded chicken, buffalo sauce, softened cream cheese, shredded cheddar, chopped celery, green onions, garlic powder, onion powder, salt, and pepper. Mix until creamy and well combined.
  4. Remove peppers from oven and spoon the buffalo chicken mixture evenly into each pepper half without overstuffing.
  5. Return stuffed peppers to the oven and bake for 15–20 minutes until filling is bubbly and cheese is melted, with slightly caramelized edges.
  6. Optional: Broil for 2–3 minutes for a golden top, watching carefully to avoid burning.
  7. Remove from oven and let cool for 5 minutes before serving.

Notes

If buffalo sauce is too spicy, add sour cream or extra cream cheese to mellow the heat. Pre-roasting peppers prevents sogginess. Shred chicken finely for easier filling. Pat peppers dry if watery after roasting. Broil briefly for a golden top if desired.

Nutrition

Keywords: buffalo chicken, stuffed peppers, quick dinner, easy recipe, spicy, creamy, weeknight meal, gluten-free