Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers: A Spicy, Savory Delight You Can’t Resist

Buffalo Chicken Stuffed Peppers are a bold fusion of American comfort food and Tex-Mex flair. These vibrant, colorful bell peppers are hollowed out and generously filled with a zesty mixture of shredded buffalo chicken, creamy cheese, onions, celery, and spices, then baked to golden perfection. They’re not only a feast for the taste buds but also a visual treat on any dinner table. Whether you’re hosting game day snacks, preparing a weeknight family meal, or looking for a creative way to enjoy your favorite buffalo flavors in a healthier format, this dish delivers on every level. Packed with protein, customizable heat levels, and room for endless variations, Buffalo Chicken Stuffed Peppers are sure to become a staple in your culinary repertoire.

The History Behind Buffalo Chicken and Stuffed Peppers

The roots of Buffalo Chicken trace back to 1964 at the Anchor Bar in Buffalo, New York. According to legend, Teressa Bellissimo, co-owner of the bar, created the now-iconic dish by tossing fried chicken wings in a sauce made from cayenne pepper hot sauce, butter, and vinegar. It was an instant hit and eventually sparked a nationwide craze for anything “buffalo” flavored — from chicken dip to pizza, salads, and beyond.

Stuffed peppers, on the other hand, have a much older and more global history. Variations of stuffed vegetables appear in cuisines across Europe, the Middle East, and Latin America. In Eastern Europe, peppers are often filled with rice, meat, and tomatoes; in Mexico, they may be packed with seasoned ground beef, beans, and cheese. The concept is timeless: use a natural edible vessel (like a pepper) to contain a flavorful filling.

Buffalo Chicken Stuffed Peppers represent a modern American twist — combining the fiery tang of Buffalo-style chicken with the hearty satisfaction of a stuffed vegetable. This hybrid dish emerged in the 2000s as home cooks and chefs alike sought ways to reinvent classic flavors into new formats, especially ones that were lower in carbs or could serve as healthy, balanced meals. Today, it’s a popular choice in meal prep, keto diets, and game-day spreads, reflecting both its versatility and crowd-pleasing appeal.

Ingredients Breakdown: What Goes Into Buffalo Chicken Stuffed Peppers?

The magic of Buffalo Chicken Stuffed Peppers lies in the balance of spicy, creamy, savory, and slightly sweet components. Here’s a detailed look at each ingredient and why it matters:

Bell Peppers: Choose large, firm bell peppers — preferably red, yellow, or orange for their natural sweetness and vibrant color. Green peppers can be used too, though they’re slightly more bitter. They act as edible bowls that hold the stuffing while absorbing flavor during baking.
Cooked Chicken: Shredded rotisserie chicken is ideal for convenience, but grilled, poached, or leftover baked chicken works just as well. The key is tender, juicy meat that shreds easily.
Buffalo Sauce: Frank’s RedHot is the traditional choice, known for its perfect balance of heat and tang. However, any cayenne-based hot sauce will do. For milder versions, use less; for extra heat, opt for a habanero-infused sauce.
Cream Cheese: Adds richness and creaminess, helping to counterbalance the spiciness of the buffalo sauce. It also binds the filling together and melts beautifully when baked.
Ranch or Blue Cheese Dressing: Ranch adds a cool, herby contrast; blue cheese brings a bolder, funkier flavor. Many recipes use a combination of both for depth.
Cheddar Cheese (shredded): Sharp cheddar provides melty gooeyness and a nutty flavor that complements the spice. You can substitute Monterey Jack, Colby, or a Mexican blend if preferred.
Red Onion & Celery: These aromatics add texture and a subtle crunch. They also pay homage to traditional buffalo wing accompaniments — celery sticks and blue cheese dip.
Garlic: Freshly minced garlic enhances the savory profile and adds aromatic depth.
Butter: Often used to sauté the onions and celery, it enriches the filling and helps distribute the buffalo sauce evenly.
Seasonings: Salt, black pepper, paprika, and sometimes a pinch of cayenne or onion powder round out the flavor profile.
Optional Toppings: Extra ranch drizzle, chopped green onions, crumbled blue cheese, or even crispy bacon bits for garnish.

All these ingredients come together to form a complex yet harmonious filling that’s spicy, creamy, and deeply satisfying.

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

Follow this detailed guide to create restaurant-quality Buffalo Chicken Stuffed Peppers right in your kitchen:

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.
Prepare the Peppers: Slice the tops off 4 large bell peppers and remove the seeds and membranes. Cut a small slice from the bottom if needed so they sit flat. Lightly brush the outside with olive oil and place them upright in a baking dish. Parboil them for 5–7 minutes in salted boiling water to soften slightly — this reduces baking time and ensures tender peppers.
Sauté the Aromatics: In a skillet over medium heat, melt 1 tablespoon of butter. Add ½ cup finely diced red onion and ½ cup diced celery. Cook until softened (about 5 minutes). Stir in 1 clove of minced garlic and cook for another 30 seconds.
Mix the Filling: In a large bowl, combine 2 cups of shredded cooked chicken, ⅓ cup buffalo sauce, 4 oz (½ block) softened cream cheese, ¼ cup ranch dressing, ½ cup shredded cheddar cheese, and the sautéed onion-celery mixture. Mix thoroughly until well combined. Taste and adjust seasoning with salt, pepper, or more buffalo sauce.
Stuff the Peppers: Remove the parboiled peppers from water and drain upside down. Spoon the buffalo chicken mixture evenly into each pepper, pressing gently to pack it in. Mound the filling slightly on top.
Add Cheese Topping: Sprinkle an additional ¼ cup of shredded cheddar over the top of each stuffed pepper for a golden, bubbly crust.
Bake: Cover the baking dish with foil and bake for 20 minutes. Then remove the foil and bake for another 15–20 minutes, until the peppers are tender and the filling is hot and bubbly.
Garnish and Serve: Let the peppers cool for 5 minutes. Drizzle with extra ranch or blue cheese dressing, sprinkle with chopped green onions or fresh cilantro, and serve warm.

Tips for Perfect Buffalo Chicken Stuffed Peppers Every Time

Choose Uniform Peppers: Pick peppers of similar size and shape so they cook evenly.
Don’t Overfill: Pack the filling firmly but leave about ½ inch at the top to prevent overflow during baking.
Use Room-Temperature Cream Cheese: Cold cream cheese doesn’t blend well and can result in lumpy filling. Soften it ahead of time.
Adjust Heat Level: Start with less buffalo sauce and add more to taste. You can always increase the spice, but you can’t take it away!
Make Ahead: Assemble the stuffed peppers up to a day in advance and refrigerate. Add 5–10 minutes to baking time if starting cold.
Freezer-Friendly: Fully assemble and freeze before baking. Thaw in the fridge overnight, then bake as directed.
Broil for Crispiness: For a golden-brown topping, broil the peppers for 2–3 minutes at the end of baking — watch closely to avoid burning.
Serve on a Bed of Rice or Cauliflower Rice: This catches any drips and turns the dish into a heartier meal.

Variations and Customizations

One of the best things about Buffalo Chicken Stuffed Peppers is how easily they can be adapted to suit different tastes and dietary needs:

Keto/Low-Carb Version: Use full-fat dairy and serve over cauliflower rice. Ensure your buffalo sauce has no added sugar.
Dairy-Free: Substitute cream cheese with cashew cream or vegan cream cheese, and use dairy-free cheese alternatives.
Vegetarian Option: Replace chicken with jackfruit, chickpeas, or plant-based chicken substitutes. Marinate in buffalo sauce for bold flavor.
Spicier Kick: Add diced jalapeños to the filling or mix in a dash of Louisiana hot sauce or sriracha.
Milder for Kids: Reduce buffalo sauce and increase ranch. Use mild cheddar instead of sharp.
Tex-Mex Twist: Add black beans, corn, cumin, and chili powder. Top with avocado slices and salsa.
Italian-Inspired: Swap ranch for pesto, use mozzarella instead of cheddar, and add sun-dried tomatoes.
Mini Stuffed Peppers: Use mini sweet peppers for bite-sized appetizers. Bake for 15–18 minutes covered, then 10 uncovered.
Grilled Version: Cook the stuffed peppers on a grill over indirect heat for a smoky flavor. Wrap in foil for even cooking.

Health Considerations and Nutritional Value

Buffalo Chicken Stuffed Peppers can be a nutritious, well-balanced meal when prepared with mindful ingredient choices. Here’s a breakdown of the health aspects:

High in Protein: Chicken provides lean protein essential for muscle repair and satiety. One serving (one stuffed pepper) contains approximately 25–30g of protein.
Rich in Vitamins: Bell peppers are loaded with vitamin C (more than oranges!), vitamin A, and antioxidants like beta-carotene and lycopene, which support immune function and skin health.
Healthy Fats: Cream cheese and cheddar contribute saturated fats, but using reduced-fat versions or moderating portions can help keep fat intake in check. Alternatively, avocado or Greek yogurt can add creaminess with healthier fats.
Low in Carbs (When Made Right): Without rice or breadcrumbs, these peppers are naturally low in carbohydrates — ideal for keto or low-carb diets. One pepper has around 10–15g net carbs, mostly from the vegetable itself.
Digestive Benefits: Celery and onions provide dietary fiber, supporting gut health and digestion.
Sodium Watch: Buffalo sauce, cheese, and ranch dressing can be high in sodium. Opt for low-sodium versions or make your own ranch to control salt content.
Balanced Macros: A typical serving contains roughly:
- Calories: 350–450
- Protein: 28g
- Fat: 20–25g
- Carbohydrates: 12–18g
- Fiber: 3–4g

To make the dish even healthier, consider using Greek yogurt instead of cream cheese, baking instead of frying, and adding leafy greens like spinach to the filling.

Ingredients

4 large bell peppers (red, yellow, or orange)
2 cups cooked, shredded chicken (rotisserie or grilled)
⅓ cup buffalo hot sauce (Frank’s RedHot recommended)
4 oz cream cheese, softened
¼ cup ranch dressing (or blue cheese for a stronger flavor)
1 cup shredded cheddar cheese, divided
1 tbsp butter
½ cup red onion, finely diced
½ cup celery, finely diced
1 clove garlic, minced
Salt and black pepper to taste
Olive oil for brushing
Optional garnishes: chopped green onions, extra ranch, crumbled blue cheese, cilantro

Directions

Preheat oven to 375°F (190°C).
Prepare the bell peppers by slicing off the tops, removing seeds and membranes. If necessary, trim the bottoms slightly so they stand upright. Brush lightly with olive oil and place in a baking dish. Parboil in salted water for 5–7 minutes; drain and set aside.
In a skillet over medium heat, melt butter. Add red onion and celery; sauté until soft (5 minutes). Add garlic and cook 30 seconds more. Remove from heat and let cool slightly.
In a large bowl, combine shredded chicken, buffalo sauce, cream cheese, ranch dressing, ½ cup cheddar cheese, and the sautéed vegetables. Mix well until smooth and fully incorporated. Season with salt and pepper.
Spoon the mixture evenly into each bell pepper, packing gently. Top each with remaining ½ cup cheddar cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for another 15–20 minutes, until peppers are tender and filling is bubbling.
Let rest for 5 minutes. Garnish with green onions, a drizzle of ranch, or blue cheese crumbles before serving.
Serve warm, optionally with a side of cauliflower rice, quinoa, or a crisp green salad.

FAQ

Can I use frozen chicken?
Yes, but make sure it’s fully cooked and thawed before shredding. Avoid using raw chicken unless you adjust cooking time significantly.

How long do leftovers last?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

Can I make these ahead of time?
Absolutely! Assemble the peppers, cover, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the baking time.

Are these gluten-free?
Most buffalo sauces and dressings are gluten-free, but always check labels. Frank’s RedHot, for example, is certified gluten-free.

Can I air fry these?
Yes! Air fry at 370°F for 12–15 minutes, checking for doneness. Best for smaller or halved peppers due to size constraints.

Why are my peppers watery after baking?
Peppers release moisture as they cook. Parboiling and draining well helps. Avoid overstuffing, and consider placing peppers on a rack to allow airflow.

Can I use canned chicken?
While not ideal in texture, canned chicken can work in a pinch. Drain well and pat dry to reduce excess moisture.

What sides go well with Buffalo Chicken Stuffed Peppers?
Try a simple arugula salad, coleslaw, avocado slices, sweet potato fries, or a cooling cucumber-tomato salad.

Summary

Buffalo Chicken Stuffed Peppers are a bold, flavorful dish that combines the heat of buffalo wings with the wholesome goodness of stuffed vegetables. Baked to perfection, they offer a satisfying balance of spice, creaminess, and nutrition — perfect for weeknights, game days, or meal prep.

0 Shares