Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers: A Spicy, Cheesy Delight

Buffalo chicken stuffed peppers are a delicious fusion of bold flavors and wholesome ingredients that bring together the heat of Buffalo wings with the satisfying texture of bell peppers. These colorful, nutrient-rich peppers are hollowed out and filled with a spicy, creamy mixture of shredded chicken, tangy hot sauce, ranch dressing, and melted cheese—then baked to golden perfection. Whether you’re looking for a high-protein dinner option or a crowd-pleasing dish that packs a punch, this recipe delivers on taste, nutrition, and visual appeal.

The History Behind Buffalo Chicken Stuffed Peppers

The origin of Buffalo chicken dates back to 1964 in Buffalo, New York, where Teressa Bellissimo, co-owner of the Anchor Bar, is credited with inventing the iconic Buffalo wings. She deep-fried chicken wings and tossed them in a homemade sauce made from cayenne pepper hot sauce and butter, serving them with blue cheese dressing and celery sticks. The dish quickly gained popularity and became a staple at bars and sports events across the United States.

Over time, culinary innovators began incorporating the Buffalo flavor profile into other dishes—such as wraps, salads, pizzas, and casseroles. Buffalo chicken stuffed peppers emerged as a healthier, low-carb adaptation of the classic wing experience. By replacing fried batter and greasy sides with fresh bell peppers and lean protein, home cooks could enjoy the same fiery kick without sacrificing nutritional value. This modern twist has become especially popular among keto dieters, meal preppers, and anyone seeking a balanced yet exciting dinner.

Ingredients Breakdown: What Makes This Dish Shine

The magic of Buffalo chicken stuffed peppers lies in its carefully selected ingredients, each contributing unique textures and flavors:

Bell Peppers: Choose large, firm bell peppers (red, yellow, orange, or green) for maximum stuffing capacity and vibrant color. They provide natural sweetness and essential vitamins like vitamin C and A.
Cooked Chicken Breast: Shredded or diced cooked chicken breast adds lean protein. Rotisserie chicken works well for convenience, or you can poach or bake your own.
Hot Sauce: Frank’s RedHot is the traditional choice, known for its perfect balance of vinegar tang and moderate heat. You can adjust the amount based on your spice tolerance.
Ranch Dressing: Creamy ranch helps mellow the heat while adding richness. Use store-bought or homemade; Greek yogurt-based versions make it healthier.
Cheese: A blend of sharp cheddar and mozzarella provides gooey meltiness and savory depth. Some variations include blue cheese crumbles for authenticity.
Garlic and Onion Powder: These seasonings enhance umami and round out the flavor profile.
Salt and Pepper: For balancing all components.
Optional Add-ins: Diced celery, green onions, jalapeños, or cream cheese for extra texture and flavor complexity.

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

Preheat Oven: Set your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it to prevent sticking.
Prepare the Peppers: Cut the tops off 4 large bell peppers and remove the seeds and membranes. If needed, slice a thin portion off the bottom so they sit flat, but be careful not to pierce through. Blanch them by placing in boiling water for 3–4 minutes to soften slightly, then drain and place cut-side up in the baking dish.
Cook the Chicken (if needed): If using raw chicken, cook two boneless, skinless chicken breasts by boiling, baking, or pan-searing until internal temperature reaches 165°F (74°C). Allow to cool slightly, then shred with forks.
Mix the Filling: In a large bowl, combine 2 cups of shredded chicken, 1/3 cup Frank’s RedHot sauce, 1/4 cup ranch dressing, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper. Stir well to evenly coat the chicken. Fold in 1 cup of shredded cheddar-mozzarella blend and optional add-ins like diced celery or green onions.
Stuff the Peppers: Spoon the mixture generously into each bell pepper, pressing down gently to pack. Mound the filling slightly above the rim for an appetizing look.
Add Topping: Sprinkle additional shredded cheese over the top of each pepper for a golden crust.
Bake: Cover the dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, or until the peppers are tender-crisp and the cheese is bubbly and lightly browned.
Cool and Serve: Let the peppers rest for 5 minutes before serving. Garnish with chopped parsley, extra ranch drizzle, or blue cheese crumbles if desired.

Tips for Success: Mastering Your Stuffed Peppers

Choose Uniform Peppers: Pick similarly sized peppers so they cook evenly.
Don’t Overcook the Peppers: They should be tender but still hold their shape. Blanching beforehand ensures even cooking without turning mushy.
Balancing Heat: Start with less hot sauce and gradually increase to taste. You can always serve extra on the side.
Use Room Temperature Ingredients: Cold cheese or dressing may cause uneven mixing. Let refrigerated items sit out for 15–20 minutes before combining.
Make Ahead Option: Assemble the peppers up to one day in advance and refrigerate. Add 5–10 minutes to baking time if cooking from cold.
Freezing Tips: Fully cooked stuffed peppers freeze well. Cool completely, wrap individually in plastic and foil, and store for up to 3 months. Reheat in oven at 350°F for 25–30 minutes.
Avoid Soggy Bottoms: Elevate peppers on a wire rack inside the baking dish or pat dry after blanching to reduce moisture buildup.

Variations and Customizations: Make It Your Own

This versatile recipe welcomes endless creativity. Here are some popular twists:

Keto/Low-Carb Version: Replace ranch dressing with a mix of sour cream and mayo blended with herbs. Ensure hot sauce has no added sugar.
Spicier Kick: Add diced jalapeños, cayenne pepper, or a few dashes of habanero hot sauce to the filling.
Creamier Texture: Mix in 2–3 tablespoons of cream cheese or goat cheese for a richer, velvety consistency.
Dairy-Free Option: Use vegan cheese alternatives and dairy-free ranch dressing. Nutritional yeast can add cheesy flavor.
Vegetarian Twist: Swap chicken with jackfruit, lentils, or plant-based chicken substitutes seasoned with smoked paprika and soy sauce.
Tex-Mex Fusion: Add black beans, corn, cumin, and swap ranch for avocado crema. Top with cilantro and lime juice.
Buffalo Blue Cheese Style: Stir in 1/4 cup crumbled blue cheese into the filling and sprinkle more on top before baking.
Mini Stuffed Peppers: Use mini sweet peppers for bite-sized appetizers or party snacks—perfect for game day!
Stovetop Version: Skip the oven and sauté the filling, then stuff and cover peppers in a skillet with broth and simmer until tender.

Health Considerations and Nutritional Value

Beyond their bold taste, Buffalo chicken stuffed peppers offer solid nutritional benefits when prepared thoughtfully:

High in Protein: Each serving contains about 25–30g of protein thanks to lean chicken breast, supporting muscle repair and satiety.
Low in Carbs: Naturally low in carbohydrates, especially if you skip sugary sauces. One pepper has approximately 10–15g net carbs, making it suitable for many low-carb diets.
Rich in Vitamins: Bell peppers are loaded with vitamin C (more than oranges!), vitamin A, antioxidants, and fiber, which support immune function and digestion.
Healthy Fats: Using reduced-fat cheese and light ranch cuts calories, while full-fat versions provide satisfying fats that help absorb fat-soluble vitamins.
Sodium Watch: Hot sauce and ranch can be high in sodium. Opt for low-sodium versions or make homemade ranch with Greek yogurt, lemon juice, and herbs.
Allergen-Friendly Options: Can be adapted for gluten-free (ensure sauces are certified GF), dairy-free, and nut-free diets with proper substitutions.
Calorie Range: Depending on ingredients, each stuffed pepper ranges from 350–500 calories. Lighter versions with less cheese and dressing fall on the lower end.

Ingredients

4 large bell peppers (any color)
2 cups cooked shredded chicken breast (about 2 large breasts)
1/3 cup Frank’s RedHot Original Cayenne Pepper Sauce (or similar)
1/4 cup ranch dressing (preferably Greek yogurt-based or homemade)
1 1/2 cups shredded cheese blend (cheddar, mozzarella, or Colby Jack)
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground black pepper to taste
Optional: 1/4 cup diced celery, 2 tbsp chopped green onions, 1/4 cup blue cheese crumbles

Directions

Preheat oven to 375°F (190°C). Grease or line a 9×13-inch baking dish.
Prepare the bell peppers: Slice off the tops, remove seeds and white membranes. Place peppers upright in the dish. Optionally blanch in boiling water for 3–4 minutes; drain and return to dish.
In a large mixing bowl, combine shredded chicken, hot sauce, ranch dressing, 1 cup of shredded cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly. Stir in any optional ingredients like celery or green onions.
Spoon the mixture evenly into each bell pepper, pressing lightly and mounding slightly at the top.
Sprinkle remaining 1/2 cup of cheese over the tops of the peppers.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove foil and continue baking for 10–15 minutes, until peppers are tender and cheese is golden and bubbling.
Let cool for 5 minutes. Serve warm with extra ranch or blue cheese dressing on the side, garnished with fresh herbs if desired.

FAQ

Can I use canned chicken?
Yes, though fresh or rotisserie chicken offers better texture and flavor. Drain canned chicken thoroughly before using.

How do I store leftovers?
Store cooled stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.

Are these spicy?
They can be! The heat level depends on how much hot sauce you use. Mild buffalo sauce or reducing the amount can tone it down for kids or sensitive palates.

Can I make them ahead of time?
Absolutely. Assemble and refrigerate unbaked peppers for up to 24 hours. Add 5–10 minutes to baking time. You can also fully cook, cool, and reheat later.

What sides go well with Buffalo chicken stuffed peppers?
Try a crisp green salad, cauliflower rice, roasted vegetables, or a simple slaw. Avoid heavy starches to keep the meal balanced.

Why are my peppers watery after baking?
This can happen if peppers weren’t blanched and drained properly, or if too much liquid comes from the filling. Try salting the pepper halves and letting them sit for 10 minutes before stuffing, then pat dry.

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 limitations.

Is this recipe gluten-free?
Typically yes—just verify that your hot sauce and ranch dressing are labeled gluten-free, as some brands may contain hidden gluten.

Summary

Bold, zesty, and packed with protein, Buffalo chicken stuffed peppers transform a bar favorite into a nutritious, oven-baked masterpiece. With customizable heat levels and endless variations, this dish satisfies cravings while keeping your diet on track.