My husband Ben refers to anything with buffalo sauce as “angel food.” He insists that tangy, spicy flavor with a hint of sweet could only be made by the powers above. That’s one reason why these Buffalo Chicken Stuffed Peppers are one of the few main dishes he will voluntarily offer to cook any night of the week.
The fact that this recipe is super-duper easy, satisfyingly creamy, and even low carb certainly heightens its appeal too!
As I shared with this recipe for Buffalo Baked Salmon, Buffalo sauce traces its history back to a bar in Buffalo, New York. Buffalo sauce is essentially Frank’s RedHot sauce mixed with melted butter, with a few other spices added. The bar served it, and it became a legend.
The butter adds a rich flavor and balances the heat of the sauce. No angel (above or below) could possibly refuse.
Ben also loves this recipe because it’s a healthy way to scarf down that Buffalo taste (he’s a big fan of my Buffalo Chicken Pizza).
Rather than fried chicken wings being the vehicle, peppers are a low-carb, hearty alternative. Many recipes make chicken stuffed peppers with cream cheese, but this one swaps in Greek yogurt to keep that creamy richness, all with fewer calories and a hit of protein.
We love, love to make stuffed peppers (and stuffed vegetables generally) because they’re an innately nutritious meal all in one tidy package!
Over the years, we’ve taken inspiration from across the globe – from Italian Stuffed Peppers to Mexican Stuffed Peppers. My cookbook has my all-time favorite stuffed pepper recipe (Taco Stuffed Mini Peppers), so make sure to get your copy here.
Today’s stuffed pepper spin brings the flavor inspo back home. The filling inside the peppers is reminiscent of the divine all-American favorite, Buffalo chicken dip. You’ll find plenty of cheesy goodness, juicy pieces of chicken, and that addictive Buffalo spice.
This recipe feels right at home for any big sports game watch (which is when Ben insists on the presence of Buffalo sauce). The homemade Buffalo filling is fit for the big lights.
The Best Way to Cut Stuffed Peppers
There are two basic methods to cut bell peppers for stuffed peppers.
OPTION 1: Cut Off the Pepper Top. Slice off the top of each pepper just below the stem and scrape out the membrane and seeds through this newly cut hole. You end up with a single, hollow pepper.
- Cutting off the tops of the peppers works well when the stuffed peppers will be nestled tightly side by side during cooking, as in a slow cooker (like these Crock Pot Stuffed Peppers) or Instant Pot (like these Instant Pot Stuffed Peppers). They can support each other.
- When baking stuffed peppers in a dish like this recipe, however, the peppers usually aren’t balanced enough to stand unsupported on their ends.
OPTION 2: The Pepper Split. Cut the peppers completely in half from top to bottom (down through the stem), then scrape out the membranes and seeds. You end up with two shallow pepper halves.
- When cooking peppers in a baking dish in the oven (like in this Stuffed Peppers recipe), I prefer Option 2. Once the peppers are split, you place them on their backs in the baking dish, then mound the filling inside.
- Since the peppers are laid flat, you don’t have to worry about making stuffed peppers stand up.
How to Make the Best Buffalo Chicken Stuffed Peppers
The below recipe is for making Buffalo chicken stuffed peppers in the oven, though you can try swapping the filling into other stuffed pepper preparations. If you love charred, smokey flavors, Grilled Stuffed Peppers would be a taste of heaven.
- Bell Peppers. Because of their lightly sweet yet neutral flavor, bell peppers make a wonderful vessel for our Buffalo chicken filling. Plus, they’re packed with vitamins and potassium (read more about bell pepper health benefits here).
- Shredded Chicken. Make perfectly tender, moist shredded chicken every time with one of my easy shredded chicken recipes (see them all in the “Stuffed Pepper Meal Prep Tips” section below). OR you can source shredded chicken in a hurry from a store bought rotisserie chicken.
- Buffalo Sauce. A truly divine mixture of classic hot sauce (I used Frank’s RedHot), butter, salt, garlic powder, and onion powder. It’s notoriously addictive, crowd-pleasing, and will have even veggie skeptics scarfing down these peppers.
- Greek Yogurt. My wholesome swap that makes these peppers creamy and a little tangy, without the need for cream cheese.
- Cheeses. A blend creates the ideal cheesy flavor. I used part provolone and part Mozzarella for the filling, then topped the finished peppers with feta. Blue cheese would also be delicious on the top.
- Green Onion. A simple and fresh way to finish off our stuffed peppers.
- Cut the bell peppers, and remove the seeds and membranes. Lay them cut side up in a baking dish.
- Stir the buffalo sauce ingredients together in a saucepan over medium heat. Remove it from the heat once the butter has melted.
- Add the chicken, stirring to coat.
- Add the yogurt and part of the cheese.
- Pile the filling into the pepper halves. Top with the remaining cheese.
- Bake at 375 degrees F for 30 to 35 minutes. (Not overcooking the peppers keeps the stuffed peppers from getting soggy.) Sprinkle with feta and green onions. DIG IN!
Meal Prep Tips
- Cooked, shredded chicken can last about 4 days in the refrigerator. Make it as far ahead as you like, depending upon how long you’d like to keep any leftover peppers.
- You can cook the chicken using one of these simple methods: Baked Chicken Breast, Instant Pot Chicken, Crock Pot Shredded Chicken, or this stovetop method for How to Cook Shredded Chicken.
- Slice your bell peppers up to 3 days in advance, storing them in an airtight storage container in the refrigerator. When you’re ready to cook, add the filling and bake as directed.
- Prepare a big batch of the buffalo chicken filling, and freeze it in an airtight freezer-safe storage container for up to 3 months. When ready to cook, thaw it overnight in the refrigerator, pile it into pepper halves, and bake as directed.
- To Store. Refrigerate peppers in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F.
- To Freeze. Freeze peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Note that for all of the below, you should cook the meat first for the stuffed peppers.
- As an Appetizer. Normally, I serve this recipe as a main dish, but it would be creative to turn these into a Buffalo chicken stuffed peppers appetizer using mini peppers. After cutting the mini peppers in half and lightly sprinkling with kosher salt, bake them in the oven at 375 degrees F for 15 to 20 minutes until slightly tender but not mushy. Fill the mini peppers with the Buffalo chicken topping, sprinkle with more cheese, and return to the oven for 5 minutes.
- To Make Paleo. Though I don’t have a recipe for paleo buffalo chicken stuffed peppers specifically, I definitely recommend checking out this Healthy Slow Cooker Buffalo Chicken. Serving the buffalo chicken over baked sweet potatoes is paleo friendly.
- Use Poblano Peppers. Cut poblano peppers in half lengthwise, removing the seeds and membranes. Bake the peppers for 10 to 15 minutes at 350 degrees F. Pile the filling into the peppers, top with cheese, and bake for an additional 10 minutes.
- Use Banana Peppers. Halve banana peppers, and remove the seeds and membranes. Fill the pepper halves with the buffalo chicken mixture, top with cheese, and bake at 375 degrees F for 25 to 30 minutes.
Recommended Tools to Make this Recipe
- Baking Dish. This high-quality baking dish looks beautiful for serving too.
- Cutting Board. This one is sturdy and won’t slip out from under you while you chop.
- Saucepan. Great for mixing our stuffed pepper filling together.
May the Buffalo powers above rejoice!
Buffalo Chicken Stuffed Peppers
- 3 bell peppers any colors you like; I used a mix of red and green
- 2/3 cup classic hot sauce such as Frank's RedHot
- 1 tablespoon unsalted butter
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups cooked, shredded chicken from about 2 medium breasts; see "Meal Prep Tips" above for additional easy methods for cooking
- ½ cup nonfat plain Greek yogurt plus additional for serving
- ¾ cup shredded provolone cheese or Mozzarella cheese I used a 50/50 blend, divided
- ½ cup crumbed feta cheese or blue cheese
- ¼ cup finely chopped green onions
- Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray.
- Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
- In a medium saucepan over medium heat, stir together the hot sauce, butter, salt, garlic powder, and onion powder, until the butter melts. Remove from the heat.
- Stir in the shredded chicken, coating with the sauce.
- Stir in the Greek yogurt and ¼ cup of the provolone.
- Mound the filling inside of the peppers. Sprinkle the remaining ½ cup provolone over the top.
- Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Carefully transfer to the oven and bake uncovered for 30 to 35 minutes, until the peppers are fork tender and the cheese is melted.
- Remove from the oven. Top with feta and chopped green onions. Enjoy hot.
- TO STORE: Refrigerate peppers in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F.
- TO FREEZE: Freeze peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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