Cheesy Buffalo Chicken Stuffed Peppers

Introduction

Cheesy Buffalo Chicken Stuffed Peppers are a fiery, savory twist on the classic stuffed pepper, packed with flavor in every bite. Imagine vibrant bell peppers filled with a creamy buffalo chicken mixture, blending spicy buffalo sauce, tender chicken, and a rich cheese base for the ultimate balance of heat and creaminess. Topped with melted cheese and baked until golden and bubbling, these stuffed peppers are the perfect low-carb option for anyone craving the bold flavors of buffalo chicken, but without the extra carbs.

The first time I made these, I was blown away by how satisfying and flavorful they were. As I scooped the buffalo chicken filling into the peppers and topped them with cheese, the anticipation grew. The moment they came out of the oven, with the cheese perfectly melted and the peppers tender, I knew I’d found a new favorite. They vanished so quickly, I barely had time to grab a second helping!

What I love most about Cheesy Buffalo Chicken Stuffed Peppers is their versatility. You can customize the level of spice to suit your preference, or add extras like crispy bacon or fresh herbs for an extra touch of flavor. Whether served as a main dish or a party appetizer, these stuffed peppers are sure to impress your guests and keep everyone coming back for more.

Perfect for:

Game day snacks
Low-carb meals
Dinner parties
Meal prep
Spice lovers

Why You’ll Love This Recipe

Here’s why Cheesy Buffalo Chicken Stuffed Peppers will become a favorite in your recipe collection:

Bold Buffalo Flavor: The spicy buffalo sauce infuses every bite with bold, tangy flavor.
Cheesy and Creamy: Cream cheese and shredded cheese add a rich, gooey texture to the filling, making every bite indulgent.
Low-Carb Option: Using bell peppers as a base provides a healthy, low-carb alternative to traditional buffalo chicken dishes.
Easy to Make: The dish comes together quickly with simple ingredients, making it perfect for busy weeknights.
Perfect for Meal Prep: These stuffed peppers can be made ahead and stored in the fridge for easy, flavorful lunches or dinners throughout the week.

Preparation and Cooking Time

Total Time: 40 minutes
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 4 servings
Calories per serving: Approximately 350-400 calories
Key Nutrients: Protein: 30g, Carbs: 10g, Fat: 22g

Ingredients

Gather these ingredients to make your Cheesy Buffalo Chicken Stuffed Peppers:

4 large bell peppers (red, orange, or yellow)
2 cups cooked, shredded chicken
⅓ cup buffalo sauce (plus more for drizzling)
4 oz cream cheese, softened
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon paprika
Salt and pepper to taste
Fresh parsley or green onions for garnish (optional)

Ingredient Highlights

Bell Peppers: These provide a mild, crunchy contrast to the spicy buffalo chicken filling.
Shredded Chicken: Use rotisserie chicken or cook your own chicken breasts for a quick, flavorful filling.
Buffalo Sauce: Adds the signature tangy heat that buffalo chicken is known for.
Cheese: The combination of mozzarella and cheddar cheese makes the filling extra creamy and cheesy.
Cream Cheese: Helps to bind the buffalo chicken together and adds a creamy texture.

Step-by-Step Instructions

Prepare the Bell Peppers:

Cut the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes.
Blanch the Peppers: Place the peppers in a large pot of boiling water for 2-3 minutes until slightly tender. Remove and drain.

Make the Buffalo Chicken Filling:

Mix the Chicken Filling: In a large bowl, combine the shredded chicken, buffalo sauce, cream cheese, mozzarella, cheddar, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.

Stuff the Peppers:

Fill the Peppers: Spoon the buffalo chicken mixture into each bell pepper, pressing down gently to ensure they’re well-filled.

Bake the Stuffed Peppers:

Top with Cheese: Sprinkle any remaining shredded cheese over the top of the stuffed peppers for extra gooeyness.
Bake: Place the stuffed peppers on a baking sheet and bake at 375°F (190°C) for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Garnish and Serve:

Garnish: Once out of the oven, drizzle the stuffed peppers with additional buffalo sauce and garnish with fresh parsley or chopped green onions if desired.
Serve: Serve immediately while hot for the best flavor and texture.

How to Serve

As a Main Dish: Serve the stuffed peppers with a side of salad or roasted vegetables for a complete meal.
As an Appetizer: Cut the peppers in half and serve as bite-sized appetizers for parties or gatherings.
With a Side of Ranch or Blue Cheese: Offer ranch or blue cheese dressing on the side for dipping, complementing the buffalo flavor.
For Meal Prep: Make a batch of stuffed peppers ahead of time and store them in the fridge for easy reheating throughout the week.

Additional Tips

Customize the Spice Level: Adjust the amount of buffalo sauce based on your preferred level of heat. Add a dash of hot sauce for extra spice if you like it fiery.
Use Pre-Cooked Chicken: For a quicker meal, use store-bought rotisserie chicken or leftover chicken.
Bake or Grill the Peppers: For a smoky flavor, you can also grill the stuffed peppers instead of baking them.
Add Veggies to the Filling: You can mix in chopped celery or carrots into the chicken filling for added crunch and flavor.
Use Different Cheeses: Try different cheese blends, such as gouda or pepper jack, for unique flavor variations.

Recipe Variations

Here are 10 variations you can try for Cheesy Buffalo Chicken Stuffed Peppers:

Ranch Buffalo Chicken Stuffed Peppers: Mix ranch dressing with the buffalo sauce for a creamy, tangy filling.
BBQ Chicken Stuffed Peppers: Substitute buffalo sauce with barbecue sauce for a smoky twist.
Cheesy Chicken Taco Stuffed Peppers: Add taco seasoning and top with salsa and sour cream for a Tex-Mex twist.
Buffalo Cauliflower Stuffed Peppers: Use buffalo cauliflower instead of chicken for a vegetarian version.
Sweet and Spicy Stuffed Peppers: Add honey to the buffalo sauce for a sweet and spicy flavor.
Spinach and Artichoke Buffalo Chicken Stuffed Peppers: Add spinach and artichoke hearts to the filling for a creamy, decadent option.
Grilled Chicken Stuffed Peppers: Grill the chicken before shredding and adding it to the filling for a smoky flavor.
Keto Buffalo Chicken Stuffed Peppers: Use a low-carb buffalo sauce and add extra cheese for a keto-friendly version.
Buffalo Chicken Bacon Stuffed Peppers: Add crumbled bacon to the chicken filling for extra flavor and crunch.
Creamy Ranch Buffalo Chicken Stuffed Peppers: Mix ranch seasoning into the cream cheese for an extra creamy base.

Freezing and Storage

Freezing: Freeze uncooked stuffed peppers by placing them on a baking sheet to freeze individually. Once frozen, store in a freezer bag. Bake directly from frozen when ready to eat.
Storage: Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.

Special Equipment

Baking Dish: A shallow baking dish is perfect for holding stuffed peppers while they bake evenly.
Large Mixing Bowl: To mix the buffalo sauce, chicken, cheese, and other ingredients, a large bowl makes combining easy.
Sharp Knife: For cutting the peppers, chicken, and any additional veggies or toppings, a sharp knife ensures clean cuts.
Spoon or Scoop: Use a spoon or melon baller to remove the seeds and membranes from the peppers before stuffing them.
Oven-safe Skillet: A cast-iron skillet or other oven-safe skillet can help you cook the chicken and veggies before stuffing.
Grater: Freshly grated cheese melts better, so a box grater or food processor can save time.
Measuring Cups & Spoons: Precision with ingredients (especially buffalo sauce and cheese) can elevate the flavor, so these are key.
Basting Brush: If you want to add extra buffalo sauce to the peppers, a basting brush can coat them evenly.
Food Processor or Shredder: To shred the chicken quickly, a food processor is an efficient tool if you don’t want to shred by hand.
Aluminum Foil or Parchment Paper: These can be used to cover the peppers while baking to keep moisture in, preventing them from drying out.

FAQ

Can I use red, yellow, or green peppers? Yes, any color of bell pepper will work in this recipe. Red and yellow peppers are slightly sweeter than green.
Can I make these ahead of time? Yes, you can prepare the stuffed peppers and refrigerate them for up to 24 hours before baking.
How do I make these spicier? Add more buffalo sauce or mix in a bit of hot sauce to the filling for more heat.
Can I use ground chicken? Yes, ground chicken is a great substitute for shredded chicken if preferred.
Can I bake these in a slow cooker? Yes, place the stuffed peppers in the slow cooker and cook on low for 3-4 hours until the peppers are tender and the cheese is melted.

Conclusion

Cheesy Buffalo Chicken Stuffed Peppers are a flavorful, low-carb twist on the classic buffalo chicken that’s both satisfying and easy to make. The spicy buffalo sauce, creamy cheese, and tender chicken come together to create a mouthwatering combination in every bite. Whether you’re preparing them for dinner, meal prep, or as a spicy appetizer, these stuffed peppers are sure to become a new favorite.

Simple to prepare and full of bold flavors, these stuffed peppers offer a satisfying balance of heat and creaminess. Top them with a drizzle of ranch or blue cheese dressing for the perfect finishing touch, or enjoy them as they are for a healthier twist on a beloved classic.

I can’t wait to see your Cheesy Buffalo Chicken Stuffed Peppers! Snap a photo and tag me on Instagram—I’d love to see your unique spin. Don’t forget to share your favorite variations in the comments. Happy cooking!