Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers: A Spicy, Comforting Twist on a Classic

Buffalo Chicken Stuffed Peppers are the perfect fusion of bold flavor and wholesome comfort food. Combining the fiery kick of Buffalo sauce with tender chicken, creamy cheese, and crisp bell peppers, this dish brings together the best of American culinary traditions in one satisfying bite. Whether you’re cooking for a weeknight dinner or impressing guests at a casual get-together, these stuffed peppers deliver on taste, texture, and visual appeal. Packed with protein and customizable to suit various dietary preferences, they offer a balanced meal that’s as nutritious as it is delicious. From their roots in Midwestern casserole culture to modern interpretations influenced by Buffalo wing fever, this recipe has evolved into a beloved favorite across households nationwide.

The History Behind Buffalo Chicken Stuffed Peppers

The story of Buffalo Chicken Stuffed Peppers begins with two iconic American food staples: Buffalo wings and stuffed peppers. Buffalo wings originated in 1964 at the Anchor Bar in Buffalo, New York, where Teressa Bellissimo first tossed chicken wings in hot sauce and butter, serving them with blue cheese dressing and celery sticks. The dish quickly gained national fame, inspiring countless variations, including Buffalo chicken dips, sandwiches, salads, and casseroles.

Stuffed peppers, on the other hand, have deep roots in Eastern European, Italian, and Middle Eastern cuisines. Immigrants brought versions of this dish to the United States, where they were adapted using locally available ingredients like ground beef, rice, and tomato sauce. Over time, American home cooks began experimenting with new fillings—enter Buffalo chicken.

The fusion of these two classics likely emerged in the early 2000s, as food bloggers and chefs sought creative ways to reinvent comfort food with bolder flavors. Buffalo Chicken Stuffed Peppers became especially popular due to their ease of preparation, family-friendly appeal, and ability to be customized for low-carb, keto, or gluten-free diets. Today, they’re a staple in meal prep routines and a go-to option for those craving spicy comfort without sacrificing nutrition.

Ingredients Breakdown: What Makes This Dish Shine

The magic of Buffalo Chicken Stuffed Peppers lies in its balance of heat, creaminess, texture, and freshness. Each ingredient plays a key role in building layers of flavor and ensuring a satisfying eating experience.

• Bell Peppers: Choose large, firm red, yellow, or orange bell peppers for sweetness and vibrant color. Green peppers can be used but are slightly more bitter.
• Cooked Chicken: Shredded or diced cooked chicken breast or thigh provides lean protein. Rotisserie chicken works well for convenience.
• Buffalo Sauce: Frank’s RedHot is the classic choice, known for its tangy vinegar base and moderate heat. Adjust quantity based on spice tolerance.
• Cream Cheese: Adds richness and helps bind the filling while mellowing the heat from the sauce.
• Ranch Dressing or Blue Cheese Crumbles: Ranch enhances creaminess and cools the spiciness; blue cheese offers a sharper, more authentic Buffalo wing flavor.
• Cheddar Cheese (shredded): Melts beautifully and adds a savory, slightly sharp note. A blend of Monterey Jack and cheddar also works well.
• Garlic (minced): Fresh garlic intensifies the savory depth of the filling.
• Green Onions: Provide a mild onion flavor and fresh crunch when added before baking.
• Salt and Pepper: Essential seasonings to enhance all components.
• Panko Breadcrumbs (optional): For a crispy topping, mix with melted butter and sprinkle on top before baking.
• Olive Oil: Used for roasting the peppers to soften them and bring out their natural sweetness.

For extra dimension, consider adding finely diced celery (a nod to traditional wings), jalapeños for more heat, or even crumbled bacon for smoky richness.

Step-by-Step Recipe: How to Make Buffalo Chicken Stuffed Peppers

Follow this detailed guide to create perfectly baked Buffalo Chicken Stuffed Peppers with minimal effort and maximum flavor.

1. Preheat the Oven: Set your oven to 375°F (190°C). This temperature ensures even cooking without burning the peppers or drying out the filling.
2. Prepare the Bell Peppers: Wash 4 large bell peppers thoroughly. Cut the tops off and remove the cores, seeds, and white membranes. Slice a thin portion off the bottom if needed so they sit flat, but be careful not to puncture through. Lightly brush the outside of each pepper with olive oil and place them upright in a baking dish. Par-bake for 10 minutes to soften slightly—this prevents overly crunchy peppers and ensures even cooking.
3. Cook the Filling: In a large mixing bowl, combine 2 cups shredded cooked chicken, ½ cup Buffalo sauce (adjust to taste), 4 oz (½ block) softened cream cheese, ¼ cup ranch dressing (or ⅓ cup crumbled blue cheese), 1 cup shredded cheddar cheese, 2 tablespoons minced garlic, 2 chopped green onions, and salt and pepper to taste. Mix until fully incorporated. If desired, add ¼ cup finely diced celery for crunch.
4. Stuff the Peppers: Remove the partially baked peppers from the oven. Using a spoon, carefully fill each pepper with the chicken mixture, pressing down gently to pack the filling. Overfill slightly since the mixture may settle during baking.
5. Add Toppings (Optional): For a golden, crispy crust, mix ¼ cup panko breadcrumbs with 1 tablespoon melted butter and sprinkle over the top of each stuffed pepper.
6. Bake: Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10–15 minutes, or until the peppers are tender-crisp and the filling is bubbly and lightly browned on top.
7. Broil (Optional): For extra browning, switch the oven to broil for the last 2–3 minutes, watching closely to avoid burning.
8. Rest and Serve: Let the peppers cool for 5 minutes before serving. Garnish with additional chopped green onions, a drizzle of ranch or blue cheese dressing, or a few celery sticks on the side for that classic Buffalo wing experience.

Tips for Perfect Buffalo Chicken Stuffed Peppers Every Time

• Use Cooked Chicken Efficiently: Save time by using leftover grilled chicken, canned chicken (drained), or a store-bought rotisserie chicken. Poach raw chicken breasts in broth for extra flavor if starting from scratch.
• Control the Heat: Buffalo sauce varies in intensity. Start with less sauce and gradually add more until desired spice level is reached. You can always serve extra sauce on the side.
• Balance Creaminess and Spice: The ratio of cream cheese and ranch to Buffalo sauce is crucial. Too little dairy and the heat overwhelms; too much and you lose the signature kick. Aim for a 1:1 balance between creamy elements and hot sauce.
• Don’t Skip the Par-Baking: Pre-roasting the peppers ensures they become tender without undercooking or becoming rubbery. It also reduces total baking time and improves structural integrity.
• Choose the Right Peppers: Larger peppers hold more filling and look more impressive. Look for ones with flat bottoms so they don’t tip over in the pan.
• Prevent Sogginess: Avoid overfilling with wet ingredients. Drain excess liquid from cream cheese or cottage cheese if substituting. Also, ensure the peppers aren’t sitting in pooled water after rinsing.
• Make Ahead Tip: Assemble the stuffed peppers up to 24 hours in advance and refrigerate. Add 5–10 minutes to baking time if cooking from cold.
• Freezing Instructions: These peppers freeze well. Cool completely, wrap individually in plastic, then place in a freezer-safe container. Reheat in the oven at 350°F for 25–30 minutes from frozen.

Variations and Customizations

One of the greatest strengths of Buffalo Chicken Stuffed Peppers is their versatility. Here are several ways to adapt the recipe to different tastes and dietary needs:

• Keto/Low-Carb Version: Replace breadcrumbs with crushed pork rinds or almond flour. Use full-fat dairy and verify that your Buffalo sauce contains no added sugar.
• Gluten-Free Option: Most Buffalo sauces are naturally gluten-free, but always check labels. Use gluten-free ranch dressing and skip panko or substitute with gluten-free breadcrumbs.
• Dairy-Free Adaptation: Swap cream cheese for dairy-free alternative (e.g., cashew-based), use vegan cheddar, and replace ranch with a plant-based version. Nutritional yeast can add cheesy flavor.
• Vegetarian Alternative: Substitute chicken with mashed chickpeas, lentils, or plant-based chicken strips. Marinate in Buffalo sauce before mixing with cheeses.
• Spicier Kick: Add diced jalapeños, a dash of cayenne pepper, or a few drops of habanero hot sauce to the filling. Top with pickled jalapeños after baking.
• Milder Version for Kids: Reduce Buffalo sauce to 2–3 tablespoons and increase ranch. Use mild cheddar and omit garlic or green onions if preferred.
• Tex-Mex Twist: Add black beans, corn, cumin, and chili powder. Top with avocado slices and cilantro instead of ranch.
• Italian-Inspired: Use mozzarella instead of cheddar, add marinara sauce, and sprinkle with Parmesan and basil.
• Stuffed Pepper Skillets: Skip individual peppers and bake the filling in a casserole dish topped with peppers and cheese for easier serving.
• Air Fryer Method: After par-cooking, stuff peppers and air fry at 360°F for 12–15 minutes until heated through and cheese is melted.

Health Considerations and Nutritional Value

Beyond their irresistible flavor, Buffalo Chicken Stuffed Peppers offer solid nutritional benefits when prepared mindfully:

• High in Protein: Chicken is a rich source of lean protein, essential for muscle repair, satiety, and metabolic health. One serving provides approximately 25–30 grams of protein.
• Vitamins from Peppers: Bell peppers are loaded with vitamin C (more than oranges!), vitamin A (for eye health), and antioxidants like lutein and zeaxanthin. Red peppers contain the highest concentration of nutrients.
• Healthy Fats: Cream cheese and cheddar contribute saturated fats, but they also provide energy and support hormone production. Opt for reduced-fat versions if monitoring fat intake.
• Low in Carbohydrates: Naturally low in carbs, especially if rice or breadcrumbs are omitted. Ideal for keto, paleo, or low-carb lifestyles.
• Calcium and Phosphorus: Dairy ingredients support bone health.
• Digestive Benefits: The fiber content from peppers aids digestion and promotes gut health.
• Sodium Watch: Buffalo sauce, ranch, and cheese can be high in sodium. Use low-sodium versions or reduce quantities. Rinsing canned chicken (if used) also helps.
• Balancing Act: While creamy and rich, this dish can be part of a balanced diet when served with a side salad or steamed vegetables. Portion control is key for weight management.

Nutritional Estimate (per serving, assuming 4 servings):
Calories: ~380 | Protein: 32g | Fat: 22g (Saturated: 10g) | Carbohydrates: 14g | Fiber: 3g | Sugar: 6g | Sodium: 800mg

Ingredients

• 4 large bell peppers (red, yellow, or orange)
• 2 cups cooked chicken, shredded or diced
• ½ cup Frank’s RedHot Buffalo sauce (or to taste)
• 4 oz cream cheese, softened
• ¼ cup ranch dressing (or ⅓ cup crumbled blue cheese)
• 1 cup shredded cheddar cheese, divided
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• Optional: ¼ cup panko breadcrumbs + 1 tbsp melted butter (for topping)
• Optional add-ins: ¼ cup diced celery, 1 tbsp jalapeño, ¼ cup crumbled bacon

Directions

1. Preheat oven to 375°F (190°C).
2. Prepare bell peppers by slicing off the tops, removing seeds and membranes. Brush outsides with olive oil and place upright in a baking dish. Bake for 10 minutes to soften.
3. In a large bowl, combine shredded chicken, Buffalo sauce, cream cheese, ranch (or blue cheese), ¾ cup cheddar, garlic, green onions, salt, and pepper. Mix until smooth and well blended.
4. Remove peppers from oven. Spoon filling into each pepper, mounding slightly.
5. If using, mix panko with melted butter and sprinkle over the tops.
6. Cover dish with foil and bake for 20 minutes. Uncover and bake another 10–15 minutes until peppers are tender and filling is golden and bubbly.
7. Let rest 5 minutes. Garnish with extra green onions, a drizzle of ranch, or blue cheese. Serve warm.

FAQ

Can I make Buffalo Chicken Stuffed Peppers ahead of time?
Yes! Assemble them up to one day in advance and refrigerate. Add 5–10 minutes to baking time if cooking from cold.

Can I freeze these stuffed peppers?
Absolutely. Cool completely, wrap tightly, and freeze for up to 3 months. Reheat in the oven at 350°F for 25–30 minutes from frozen.

What can I use instead of cream cheese?
Try goat cheese for tanginess, ricotta for lightness, or mascarpone for extra richness. For dairy-free, use a plant-based cream cheese alternative.

Are these peppers spicy?
The heat depends on how much Buffalo sauce you use. Start with ⅓ cup and adjust upward. Serve with extra ranch to cool the palate.

Can I use ground chicken instead of shredded?
Yes. Brown ground chicken with garlic and season with salt and pepper before mixing with Buffalo sauce and cheeses.

How do I keep the peppers from tipping over?
Slice a small portion off the bottom to create a flat base, or place them in a snug baking dish. Alternatively, nestle them in a bed of rock salt or uncooked rice to stabilize.

Can I cook these in an Instant Pot?
Yes. Use the sauté function to soften peppers slightly, then place on a trivet with 1 cup water. Pressure cook for 8 minutes, quick release, then broil the tops separately if desired.

What sides pair well with these peppers?
Try a simple green salad, cauliflower rice, coleslaw, sweet potato fries, or cucumber slices for a cooling contrast.

Summary

Bold, spicy, and irresistibly cheesy, Buffalo Chicken Stuffed Peppers bring the thrill of Buffalo wings into a hearty, wholesome meal. Packed with protein and vibrant veggies, they’re perfect for meal prep, game day feasts, or cozy dinners.