I’m so excited to share my Buffalo Chicken Stuffed Peppers recipe with you! If you love creamy, spicy buffalo chicken but want a lighter meal, this dish will make you very happy. Each sweet pepper is filled with juicy shredded chicken, a smooth buffalo-yogurt sauce, and just enough cheese to make every bite warm and comforting. It is flavorful, simple to prepare, and perfect for lunch, dinner, or even game day nights.
Level: Easy
Total Time: 45–50 minutes
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Yield: 6 pepper halves (2–3 servings)
Course: Main Dish
Cuisine: American
The first time I made these Buffalo Chicken Stuffed Peppers, I was surprised by how well the flavors worked together. The spicy buffalo sauce mixed with the creamy yogurt makes the chicken rich but not heavy. The bell peppers turn soft in the oven, and they hold the filling like a little bowl.
This recipe is great if you want a meal that tastes indulgent but is still wholesome and full of protein. It is also a smart way to skip fried wings and still enjoy that classic buffalo kick. If you have leftover shredded chicken or rotisserie chicken, this becomes even easier.
These peppers are perfect for weeknight dinners, meal prep, or parties. People see melted cheese and buffalo sauce, and suddenly everyone is excited to eat vegetables.
How to Make Buffalo Chicken Stuffed Peppers
Here is how everything comes together in a simple way:
• Sweet bell peppers are sliced in half and placed in a baking dish
• Shredded chicken is mixed with a quick buffalo sauce, yogurt, and cheese
• The filling is piled into each pepper
• The oven melts everything together until warm, creamy, and bubbly on top
It is easy to make, and cleanup is minimal since everything happens in one pan.
Ingredients
• 3 bell peppers (any colors you like)
• ⅔ cup classic hot sauce (such as Frank’s RedHot)
• 1 tablespoon unsalted butter
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 cups cooked, shredded chicken (from about 2 medium chicken breasts)
• ½ cup plain Greek yogurt
• ¾ cup shredded mozzarella or provolone cheese, divided
• ¼ cup crumbled feta cheese (or blue cheese)
• ¼ cup chopped green onions
• Nonstick spray, for the baking dish
• Small splash of water for the baking dish
Directions
- Prepare the Peppers
• Preheat the oven to 375°F.
• Coat a baking dish with nonstick spray.
• Slice the bell peppers in half from top to bottom.
• Remove seeds and white membranes.
• Lay them cut-side-up in the dish. - Make the Buffalo Sauce
• Warm a small saucepan over medium heat.
• Add hot sauce, butter, salt, garlic powder, and onion powder.
• Stir until the butter melts, then turn off the heat. - Coat the Chicken
• Add the shredded chicken directly into the warm sauce.
• Stir until every piece of chicken is covered and orange. - Make It Creamy
• Stir in the Greek yogurt and ¼ cup of the cheese.
• The mixture will turn smooth and thick. - Fill the Peppers
• Spoon the buffalo chicken into each pepper half.
• Sprinkle the rest of the mozzarella or provolone on top. - Bake
• Pour a tiny amount of water into the baking dish (just enough to lightly cover the bottom).
• Bake uncovered for 30–35 minutes, until the peppers are soft and the cheese has melted. - Finish
• Remove from the oven and sprinkle with feta and green onions.
• Serve warm.
Process Details
• Why add water to the pan: This keeps the peppers from drying out while they bake.
• Why use yogurt: It makes the filling creamy without using heavy cream or cream cheese.
• Why leave peppers in halves: They sit flat in the dish and do not tip over, which makes filling easier.
• Why baking works well: The oven melts the cheese and softens the peppers at the same time, so everything cooks together.
Tips for Success
• You can use leftover chicken or rotisserie chicken to save time.
• If you want them less spicy, use half hot sauce and half mild buffalo sauce.
• If you want extra heat, add a pinch of cayenne pepper or hot paprika.
• Do not overbake or the peppers may become too soft.
• You can also use shredded turkey or cooked ground chicken.
Serving Ideas
• Serve with rice, quinoa, or roasted vegetables for a full meal.
• Add celery sticks and ranch or blue cheese dressing on the side.
• Chopped lettuce makes a great crunchy salad next to it.
• Slice the cooked peppers into smaller pieces and serve as a party appetizer.
Storage & Freezing
• Refrigerator: Store cooked peppers in an airtight container for up to 4 days.
• Reheat: Warm in the oven at 350°F until hot. Microwave works too, but the oven keeps the peppers firmer.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition Info (Approximate per pepper half)
• Calories: ~215
• Protein: 20g
• Carbohydrates: 5g
• Fat: 12g
• Fiber: 1g
• Sugar: 4g
Buffalo Chicken Stuffed Peppers are cozy, creamy, and full of bold flavor. They taste like buffalo wings, but in a lighter homemade dish that is easy to prepare and packed with protein. Whether you make them for meal prep, dinner, or game night, this recipe always brings happy, satisfied faces to the table.