These Buffalo Chicken Stuffed Peppers are a delicious, low-carb way to enjoy all the spicy, tangy flavors of your favorite wings. Tender bell peppers are filled to the brim with a creamy, cheesy chicken mixture that packs a punch, then baked until bubbly and golden.
With a rich buffalo sauce and a cooling hint of Greek yogurt, this protein-packed meal is perfect for game day or a fun family dinner.
Recipe Details
- Flavor Profile: A bold mix of spicy Frank’s RedHot sauce and savory garlic, balanced by the creaminess of Greek yogurt and the salty tang of feta and blue cheese.
- Texture: The peppers become fork-tender, holding a soft, creamy chicken filling topped with melted, stretchy cheese.
- Time: 15 minutes prep, 35 minutes bake time.
- Difficulty: Easy. It involves mixing a quick sauce and stuffing peppers.
What You’ll Need
To make this recipe, you will need a 9×13-inch baking dish to hold the peppers comfortably. A medium saucepan is used to melt the spicy butter sauce. The ingredients rely on cooked shredded chicken (rotisserie works great), colorful bell peppers, and plenty of cheese to create that indulgent buffalo experience.
Ingredient Notes
- Bell Peppers – You need 3 large peppers, cut in half. Using a mix of red and green adds visual appeal and sweetness.
- Hot Sauce – Classic hot sauce like Frank’s RedHot is essential for that authentic buffalo flavor.
- Cooked Chicken – Use about 2 cups of shredded chicken. This is a great use for leftovers or meal-prepped breast meat.
- Greek Yogurt – Nonfat plain Greek yogurt adds creaminess and tang without the heaviness of cream cheese, lightening up the filling.
- Cheese Blend – A mix of shredded provolone (or mozzarella) provides the melt, while crumbled feta or blue cheese adds that classic tangy kick associated with buffalo wings.
- Butter – A tablespoon of unsalted butter smooths out the hot sauce and adds richness.
- Spices – Garlic powder and onion powder enhance the savory notes of the sauce.
Add-ins and Substitutions
- Cheese – If you aren’t a fan of blue cheese or feta, simply use more mozzarella or cheddar for a milder flavor.
- Vegetables – You can stir in diced celery or carrots into the chicken mixture for added crunch and nutrition.
- Spice Level – To make it milder, reduce the hot sauce and increase the yogurt. For more heat, add a pinch of cayenne pepper.
How to Make Buffalo Chicken Stuffed Peppers
- Prep: Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray.
- Prepare Peppers: Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange them cut side up in the prepared baking dish.
- Make the Sauce: In a medium saucepan over medium heat, stir together the hot sauce, butter, salt, garlic powder, and onion powder until the butter melts and the sauce is smooth. Remove from the heat.
- Combine Filling: Stir the shredded chicken into the sauce, coating it thoroughly. Then, stir in the Greek yogurt and 1/4 cup of the shredded provolone (or mozzarella).
- Stuff: Mound the creamy chicken filling generously inside the pepper halves. Sprinkle the remaining 1/2 cup of provolone over the top of the peppers.
- Bake: Pour a small amount of water into the bottom of the baking dish just enough to barely cover the bottom (this steams the peppers). Carefully transfer to the oven and bake uncovered for 30 to 35 minutes, until the peppers are fork-tender and the cheese is melted and bubbly.
- Serve: Remove from the oven. Top with crumbled feta (or blue cheese) and chopped green onions. Enjoy hot!
Pro Tip: Adding water to the bottom of the baking dish creates steam, which helps soften the thick walls of the bell peppers without drying out the filling. It ensures perfectly tender peppers every time.
Recipe Tips
- Shredding Chicken: Shred the chicken finely so it mixes well with the sauce and fits easily into the peppers.
- Selecting Peppers: Look for peppers that have a relatively flat side or wider shape so they sit stable in the baking dish without tipping over.
- Cheese Topping: Add the feta or blue cheese after baking. These cheeses don’t melt the same way provolone does, and their fresh, crumbly texture is best when added at the end.
FAQs
- Can I use raw chicken? No, you must use cooked chicken. Raw chicken would release too much moisture into the filling and wouldn’t cook safely in the same time frame as the peppers.
- Is this spicy? It has a medium kick typical of buffalo wings. The yogurt and cheese help cool it down, but it definitely has heat.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Serving Suggestions
- Ranch Dressing: A drizzle of ranch on top is a classic pairing.
- Celery Sticks: Serve with fresh celery sticks on the side for extra crunch.
- Rice: If you aren’t watching carbs, serve over a bed of white or brown rice to soak up any juices.
Make This Recipe in Advance
- Assembly: You can stuff the peppers earlier in the day and keep them covered in the fridge. Bake them right before dinner (you may need to add 5-10 minutes to the baking time).
- Chicken Prep: Cook and shred your chicken up to 2 days in advance to make assembly a breeze.
Buffalo Chicken Stuffed Peppers
- Total Time: 50 minutes
- Yield: 6 Stuffed Halves 1x
Description
These Buffalo Chicken Stuffed Peppers are a delicious, low-carb way to enjoy all the spicy, tangy flavors of your favorite wings. Tender bell peppers are filled to the brim with a creamy, cheesy chicken mixture that packs a punch, then baked until bubbly and golden. With a rich buffalo sauce and a cooling hint of Greek yogurt, this protein-packed meal is perfect for game day or a fun family dinner.
Ingredients
The Peppers & Filling
- 3 large bell peppers (any color), cut in half lengthwise, seeds removed
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1/2 cup nonfat plain Greek yogurt
- 3/4 cup shredded Provolone or Mozzarella cheese, divided
- 1/2 cup crumbled Feta or Blue cheese (for topping)
- 1/4 cup green onions, finely chopped
The Buffalo Sauce
- 2/3 cup classic hot sauce (e.g., Frank’s RedHot)
- 1 tablespoon unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
Instructions
Prep
Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick spray.
Prepare Peppers
Slice the bell peppers in half from top to bottom. Remove the seeds and white membranes. Arrange them cut-side up in the baking dish.
Make the Sauce
In a medium saucepan over medium heat, combine the hot sauce, butter, salt, garlic powder, and onion powder. Stir until the butter melts and the sauce is smooth. Remove from heat.
Combine Filling
Add the shredded chicken to the sauce and toss to coat thoroughly. Stir in the Greek yogurt and 1/4 cup of the shredded Provolone (or Mozzarella).
Stuff
Spoon the creamy chicken filling generously into the pepper halves. Sprinkle the remaining 1/2 cup of shredded Provolone over the tops.
Bake
Pour a small amount of water (about 1/4 cup) into the bottom of the baking dish just enough to cover the bottom surface. This steams the peppers. Bake uncovered for 30 to 35 minutes, until the peppers are fork-tender and the cheese is bubbly.
Serve
Remove from the oven. Top immediately with the crumbled Feta (or Blue cheese) and chopped green onions. Serve hot.
Notes
The Steam Bath: Pouring a little water into the bottom of the baking dish is a pro move. It creates steam that softens the thick walls of the peppers, ensuring they become tender without drying out the chicken filling.
Cheese Timing: Add the crumbled feta or blue cheese after baking. These cheeses don’t melt as smoothly as provolone, and their fresh, tangy texture provides a better contrast when added at the end.
Chicken Prep: Shred the chicken finely so it absorbs the sauce evenly. If using leftover grilled chicken, chop it into small cubes.
Stability: Look for peppers with a wide shape or flat sides so they sit stably in the baking dish without tipping over and spilling the delicious filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner / Lunch
- Method: Baking
- Cuisine: American / Keto-Friendly
Nutrition
- Serving Size: 1 Pepper Half
- Calories: 210
- Sugar: 4g
- Sodium: 980mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
Keywords: buffalo chicken stuffed peppers, keto dinner recipes, low carb buffalo chicken, stuffed bell peppers, healthy game day food, spicy chicken dinner, gluten free meal prep
