Why You’ll Love This Recipe

Bold & Flavorful: The spicy buffalo sauce pairs perfectly with tender chicken, creating a mouthwatering filling for the peppers.
Low-Carb & Keto-Friendly: These stuffed peppers are low in carbs, making them perfect for those following a keto or low-carb diet.
Easy to Make: With minimal ingredients and straightforward steps, these stuffed peppers come together quickly and easily.
Customizable: You can adjust the spice level of the buffalo sauce or add extra ingredients like cheese or veggies to suit your taste.
Perfect for Meal Prep: This recipe can be made ahead of time and stored for easy meals throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large bell peppers, any color
2 cups cooked chicken, shredded (rotisserie chicken works great!)
½ cup buffalo sauce (adjust to your preferred spice level)
1/3 cup cream cheese, softened
1/2 cup shredded cheddar cheese
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1/4 cup blue cheese crumbles (optional, for topping)
Fresh parsley, for garnish (optional)

Directions

Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Drizzle the peppers with olive oil and season lightly with salt and pepper. Place the peppers in the baking dish, cut-side up.
Make the Filling: In a medium bowl, combine the shredded chicken, buffalo sauce, cream cheese, garlic powder, onion powder, and half of the shredded cheddar cheese. Stir until everything is well combined. Taste and adjust seasoning if needed, adding more buffalo sauce for extra heat if desired.
Stuff the Peppers: Spoon the buffalo chicken mixture into each pepper, packing it tightly. Top with the remaining cheddar cheese and sprinkle with blue cheese crumbles if using.
Bake: Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender. Remove the foil and bake for an additional 5-10 minutes to melt the cheese and allow it to brown slightly.
Garnish & Serve: Remove from the oven and garnish with fresh parsley. Serve immediately.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30-40 minutes
Total Time: 40-50 minutes

Variations

Add Vegetables: Incorporate some finely chopped onions, celery, or spinach into the buffalo chicken filling for added texture and nutrition.
Spicy: For an extra kick, add a few dashes of hot sauce or jalapeño slices to the filling.
Cheese Options: If you’re not a fan of blue cheese, try topping with mozzarella or another cheese of your choice.
Ground Chicken or Turkey: You can use ground chicken or turkey instead of shredded chicken for a different texture and flavor.
Dairy-Free: Swap the cream cheese and cheese with dairy-free alternatives to make this recipe dairy-free.

Storage/Reheating

Refrigeration: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the stuffed peppers before or after baking. If freezing before baking, wrap them tightly in plastic wrap or foil and store in a freezer-safe container for up to 3 months.
Reheating:
- Microwave: Reheat individual servings in the microwave for 1-2 minutes or until heated through.
- Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through.

FAQs

Can I use ground chicken instead of shredded chicken?

Yes, ground chicken works well in this recipe. Just cook it through before mixing it with the buffalo sauce and other ingredients.

Can I make these stuffed peppers ahead of time?

Yes! You can prepare the stuffed peppers in advance, then refrigerate them for up to 24 hours before baking. Simply bake them as directed when you’re ready to eat.

What can I serve with buffalo chicken stuffed peppers?

These peppers are great on their own or paired with a side of cauliflower rice, roasted vegetables, or a fresh salad for a complete meal.

Can I adjust the spice level?

Yes, you can control the heat by adjusting the amount of buffalo sauce you use. For a milder version, reduce the buffalo sauce or use a mild variety. For more heat, add some hot sauce or chopped jalapeños.

Can I use a different sauce besides buffalo sauce?

Yes, you can experiment with other sauces, such as barbecue sauce or ranch dressing, for a different flavor profile.

Are these stuffed peppers keto-friendly?

Yes, these Buffalo Chicken Stuffed Peppers are low-carb and perfect for a keto diet.

Can I use a different type of cheese?

Yes, you can substitute the cheddar cheese with mozzarella, gouda, or even pepper jack for a different twist on the flavor.

How do I know when the peppers are done?

The peppers should be tender but not mushy. You can check by inserting a fork or knife into the side of the pepper – it should be easy to pierce but still hold its shape.

How long do leftovers last?

Leftovers will last for up to 3 days in the refrigerator when stored in an airtight container.

Can I freeze these stuffed peppers?

Yes, you can freeze the stuffed peppers either before or after baking. Just make sure to store them in a freezer-safe container and reheat thoroughly before serving.

Conclusion

These Buffalo Chicken Stuffed Peppers are a flavorful and satisfying meal that’s perfect for anyone who loves the bold taste of buffalo chicken. With a creamy filling and a cheesy topping, they’re the perfect combination of comfort and spice. Whether you enjoy them as a main dish, a meal prep option, or a party appetizer, these stuffed peppers are sure to be a hit!