These Buffalo Chicken Stuffed Peppers turn classic buffalo chicken dip into a high-protein, low-carb dinner that couldn't be easier to make. With shredded chicken, cream cheese, hot sauce, and melty mozzarella, the filling is creamy, spicy, and perfectly satisfying inside tender baked peppers.
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A Quick Look at the Recipe
✅ Recipe Name: Buffalo Chicken Stuffed Peppers
🕒 Ready In: ~40 minutes
👪 Serves: 6 halves (3-4 servings)
🍽 Calories: ~385 per serving (estimated)
🥣 Main Ingredients: Bell peppers, shredded chicken, cream cheese, hot sauce, blue cheese, mozzarella
📖 Dietary Info: Low-carb, high-protein, naturally gluten-free
👌 Difficulty: Very easy - mix, fill, bake
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Everything mixes together in one bowl and goes straight into the oven, no sautéing, no pre-cooking, and no complicated steps. It's a weeknight-friendly recipe that feels like comfort food while still using simple, real ingredients. The blue cheese adds richness, the mozzarella melts beautifully, and the peppers add a fresh balance that keeps the dish from feeling too heavy.
If you enjoy quick, flavor-packed dinners, try our Prosciutto Wrapped Chicken, easy Pesto Tortellini, or cheesy Chicken Al Forno next. They all follow the same simple, one-pan style that makes these Buffalo Chicken Stuffed Peppers a reader favorite.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love These Buffalo Chicken Stuffed Peppers:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Buffalo Chicken Stuffed Peppers:
- Recipe Notes & Tips:
- How to Store:
- Buffalo Chicken Stuffed Peppers FAQs:
- More Easy Dinner Recipes You'll Love
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- Buffalo Chicken Stuffed Peppers
Why You'll Love These Buffalo Chicken Stuffed Peppers:
Spicy and creamy: Combines the bold flavor of buffalo chicken with smooth, cheesy filling.
Protein-packed: A hearty, satisfying meal that's both flavorful and filling.
Low-carb twist: All the taste of buffalo chicken dip without the bread or chips.
Easy to make: Simple ingredients and minimal prep, great for weeknights.
Crowd-pleasing: Perfect for game day, parties, or a fun dinner everyone will love.
Key Ingredients:
- bell peppers. Choose large, firm peppers for easy stuffing. Any color works, red and yellow are sweeter, while green has a sharper flavor.
- shredded chicken. Use cooked, shredded chicken breast or rotisserie chicken for convenience.
- hot sauce. Use your favorite buffalo-style sauce, adjust the amount based on your spice preference.
- blue cheese. Adds classic buffalo flavor and tang. Skip it or swap for ranch if you prefer milder flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the cheese: Use ranch cheese, pepper jack, or cheddar instead of mozzarella for a different flavor. For a stronger buffalo profile, skip the blue cheese or replace it with extra mozzarella.
- Make it less spicy: Use mild buffalo sauce or reduce the hot sauce to ¼ cup. You can also add an extra ounce or two of cream cheese to mellow the heat.
- Use different peppers: Swap bell peppers for mini peppers for appetizer-style bites or use orange and yellow peppers for a sweeter flavor.
- Dairy-free version: Use dairy-free cream cheese and mozzarella alternatives and omit the blue cheese.
- Add vegetables: Mix in finely chopped celery or carrots for extra crunch, or stir in a handful of spinach for added greens.
How to Make Buffalo Chicken Stuffed Peppers:
- Step 1: Preheat oven to 375°F and lightly grease a baking dish. In a large bowl, mix together shredded chicken, cream cheese, hot sauce, blue cheese.
- Step 2: Add in 1 cup of the mozzarella until well combined. Arrange the halved bell peppers cut-side up in the baking dish.
- Step 3: Spoon the buffalo chicken mixture evenly into each pepper half. Sprinkle the remaining mozzarella cheese over the top.
- Step 4: Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10-12 minutes.
Recipe Notes & Tips:
- Soften the cream cheese: Let it sit at room temperature for about 30 minutes so it mixes easily with the chicken.
- Precook peppers (optional): For softer peppers, bake them empty for 10 minutes before stuffing.
- Adjust the spice: Add more or less hot sauce depending on your heat preference.
- Use ranch instead of blue cheese: If you don't like blue cheese, ranch dressing or shredded cheddar makes a great swap.
- Add veggies: Diced celery or carrots add texture and enhance the buffalo flavor.
- Make it lighter: Use reduced-fat cream cheese and part-skim mozzarella for a lower-calorie version.
- Serving idea: Serve with a side salad or celery sticks and drizzle with ranch or extra buffalo sauce.
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze fully baked and cooled stuffed peppers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in the oven at 350°F for 15-20 minutes or until heated through. You can also microwave individual halves for about 1-2 minutes.
Buffalo Chicken Stuffed Peppers FAQs:
No. Bell peppers soften as they bake, so there's no need to pre-cook them. Baking covered for the first 25 minutes helps steam the peppers until they're tender.
Use mild buffalo sauce or reduce the hot sauce to ¼ cup. Adding extra cream cheese or mozzarella will also mellow the heat while keeping the filling creamy.
Yes. Assemble the stuffed peppers up to one day in advance, cover tightly, and refrigerate. Bake them straight from the fridge, adding 5-7 minutes to the covered bake time.
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Buffalo Chicken Stuffed Peppers
Ingredients
- 3 large bell peppers, halved and deseeded
- 3 cups shredded chicken
- 8 ounces cream cheese, softened
- ½ cup hot sauce
- ½ cup blue cheese
- 1 ½ cups mozzarella cheese, shredded
- ¼ cup green onions, sliced
Instructions
- Preheat oven to 375°F and lightly grease a baking dish.
- Arrange the halved bell peppers cut-side up in the baking dish.
- In a large bowl, mix together shredded chicken, cream cheese, hot sauce, blue cheese, and 1 cup of the mozzarella until well combined.
- Spoon the buffalo chicken mixture evenly into each pepper half.
- Sprinkle the remaining ½ cup mozzarella cheese over the top.
- Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10-12 minutes until the cheese is melted and bubbly.
- Top with sliced green onions before serving.
Nutrition
Notes
- Soften the cream cheese: Let it sit at room temperature for about 30 minutes so it mixes easily with the chicken.
- Precook peppers (optional): For softer peppers, bake them empty for 10 minutes before stuffing.
- Adjust the spice: Add more or less hot sauce depending on your heat preference.
- Use ranch instead of blue cheese: If you don't like blue cheese, ranch dressing or shredded cheddar makes a great swap.
- Add veggies: Diced celery or carrots add texture and enhance the buffalo flavor.
- Make it lighter: Use reduced-fat cream cheese and part-skim mozzarella for a lower-calorie version.
- Serving idea: Serve with a side salad or celery sticks and drizzle with ranch or extra buffalo sauce.
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