Buffalo Chicken Stuffed Peppers

Introduction

Buffalo Chicken Stuffed Peppers are a bold, flavorful twist on the classic stuffed pepper recipe that combines the spicy, tangy essence of Buffalo wings with the wholesome goodness of bell peppers. This dish is perfect for those who love a little heat in their meals but still want something nutritious, satisfying, and easy to prepare. Whether you’re cooking for a weeknight dinner, entertaining friends during game night, or simply craving comfort food with a kick, these stuffed peppers deliver on all fronts. Packed with tender shredded chicken, creamy blue cheese or ranch dressing, melted cheese, and a fiery Buffalo sauce coating, each bite offers a harmonious blend of textures and flavors. The vibrant colors of the bell peppers not only make this dish visually appealing but also contribute essential vitamins and antioxidants, making it both delicious and health-conscious. Ideal for meal prepping, family dinners, or even as a keto-friendly option, Buffalo Chicken Stuffed Peppers are an innovative fusion of American culinary favorites—bringing together the best of wing night and vegetable-based meals into one unforgettable dish.

The History

The origins of Buffalo Chicken Stuffed Peppers can be traced back to two iconic American food traditions: the invention of Buffalo wings and the longstanding popularity of stuffed peppers. Buffalo wings were first created in 1964 at the Anchor Bar in Buffalo, New York, by Teressa Bellissimo, who tossed chicken wings in a spicy hot sauce made from cayenne pepper, vinegar, and butter. These wings quickly became a national sensation, especially in sports bars and casual dining restaurants, celebrated for their bold flavor and finger-food appeal. On the other hand, stuffed peppers have been a staple in various global cuisines for centuries—from Eastern European kapia biber dolması to Mexican chiles rellenos and Italian ripieni. In American home cooking, green or red bell peppers are often filled with ground meat, rice, tomatoes, and herbs, then baked until tender. The fusion of these two culinary ideas likely emerged in the late 20th or early 21st century, as home cooks and chefs began experimenting with bold flavor profiles and comfort food remixes. As interest in high-protein, low-carb diets grew, particularly with the rise of keto and paleo lifestyles, traditional rice-and-meat fillings were replaced with shredded chicken, cheese, and sauces inspired by popular bar foods. Thus, Buffalo Chicken Stuffed Peppers evolved as a modern, protein-packed, flavor-forward adaptation designed to satisfy cravings while fitting into contemporary dietary trends. Today, they’re featured in countless food blogs, cookbooks, and restaurant menus across the U.S., symbolizing the creative spirit of American fusion cuisine.

Ingredients Breakdown

The success of Buffalo Chicken Stuffed Peppers lies in the careful selection and balance of ingredients that deliver both heat and harmony. At the core is the star ingredient—cooked, shredded chicken breast or thigh meat—which provides a lean source of protein and a neutral base that absorbs the bold Buffalo flavors beautifully. For authenticity and depth, use a high-quality Buffalo wing sauce; Frank’s RedHot is the most traditional choice due to its perfect balance of vinegar tang and moderate spice. To temper the heat and add creaminess, ranch dressing or blue cheese crumbles (or both) are incorporated into the filling, offering a cooling contrast that mimics the classic dip served alongside wings. Shredded cheeses like mozzarella, Monterey Jack, or sharp cheddar help bind the mixture and create a golden, bubbling top when baked. Bell peppers—ideally large red, yellow, or orange ones—are preferred over green for their natural sweetness and thicker walls, which hold up better during baking. Optional additions include finely diced onions or scallions for aromatic complexity, garlic powder or fresh minced garlic for savory depth, and breadcrumbs or crushed crackers if a slightly heartier texture is desired (though many keep it grain-free). A drizzle of melted butter mixed into the Buffalo sauce enhances richness and helps distribute the spice evenly. Fresh herbs like chopped parsley or cilantro can be used as a garnish to brighten the dish, while extra blue cheese or a swirl of ranch on top adds indulgence. Each ingredient plays a crucial role in building layers of flavor, ensuring every bite is spicy, creamy, cheesy, and utterly satisfying.

Step-by-Step Recipe

Prepare the Peppers: Preheat your oven to 375°F (190°C). Select 4 large bell peppers—preferably red, yellow, or orange—and slice off the tops. Remove the seeds and inner membranes carefully using a spoon or knife, leaving the shells intact. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish just large enough to hold them snugly. Parboil the peppers by placing them in boiling water for 5 minutes to soften slightly, then drain and return them to the dish. Alternatively, you can roast them under the broiler for 8–10 minutes per side to enhance smokiness.
Cook the Chicken: Use either leftover cooked chicken or poach 2 boneless, skinless chicken breasts in simmering salted water for 15–20 minutes until fully cooked. Shred the chicken using two forks or a stand mixer with a paddle attachment for speed and consistency. Aim for about 2 cups of shredded meat.
Create the Buffalo Mixture: In a large mixing bowl, combine the shredded chicken with 1/2 cup of Buffalo sauce (adjust to taste), 1/3 cup of ranch dressing, and 1/4 cup of crumbled blue cheese. Mix thoroughly until the chicken is evenly coated. Stir in 1 cup of shredded cheese (mozzarella, cheddar, or a blend), along with 2 tablespoons of finely diced onion or scallion and a pinch of garlic powder if desired. Taste and adjust seasoning—add more sauce for heat, ranch for creaminess, or salt and pepper as needed.
Stuff the Peppers: Spoon the chicken mixture generously into each par-cooked bell pepper, pressing down lightly to pack the filling. Overfill slightly since the mixture may settle during baking. Drizzle the tops with a small amount of melted butter mixed with a splash of Buffalo sauce for extra shine and flavor.
Bake: Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Then remove the foil and continue baking for another 15–20 minutes, or until the peppers are tender-crisp and the filling is heated through. The tops should be bubbly, and the cheese nicely browned in spots.
Garnish and Serve: Remove from the oven and let rest for 5 minutes. Top each pepper with additional crumbled blue cheese, a dollop of ranch, chopped fresh parsley, or sliced green onions. Serve warm, optionally with extra Buffalo sauce or ranch on the side for dipping.

Tips

Choose the Right Peppers: Opt for large, firm bell peppers with flat bottoms so they stand upright without tipping over. Red, orange, and yellow peppers are sweeter and less bitter than green ones, enhancing the overall flavor profile.
Control the Heat: Buffalo sauce varies in spiciness. Start with less sauce and gradually increase to suit your tolerance. You can always serve extra sauce on the side for those who want more kick.
Use Leftover Chicken: Save time by using rotisserie chicken or leftover grilled/baked chicken. Just ensure it’s properly shredded and warm when mixing with the sauce to absorb flavors better.
Don’t Skip the Par-Cooking Step: Softening the peppers before stuffing ensures they cook evenly and become tender without drying out the filling during baking.
Add Texture: For a crunchier topping, sprinkle panko breadcrumbs or crushed potato chips mixed with melted butter over the stuffed peppers before the final bake.
Make Ahead Friendly: Assemble the stuffed peppers up to a day in advance, cover, and refrigerate. Add 5–10 minutes to the baking time if starting from cold.
Freeze for Later: These peppers freeze well after baking. Cool completely, wrap individually in plastic and foil, and freeze for up to 3 months. Reheat in the oven at 350°F for 25–30 minutes.
Browning Boost: For a deeper golden crust, broil the stuffed peppers for 2–3 minutes at the end of baking—watch closely to avoid burning.

Variations and Customizations

One of the greatest strengths of Buffalo Chicken Stuffed Peppers is their versatility. You can easily adapt this recipe to match dietary preferences, cultural influences, or seasonal ingredients. For a keto and low-carb version, skip any breadcrumb additions and serve with cauliflower rice instead of grains. Those following a gluten-free diet should confirm that the Buffalo sauce and ranch dressing are certified gluten-free—many brands are, but always check labels. For a dairy-free twist, substitute vegan cheese and use dairy-free ranch or Greek yogurt alternative, though blue cheese flavor might need to be replicated with nutritional yeast and a touch of lemon juice. Vegetarians can replace chicken with plant-based alternatives like jackfruit, lentils, or a commercial chicken-style seitan, seasoned heavily with poultry seasoning and smoked paprika to mimic the original taste. For added nutrition, fold in finely chopped spinach, kale, or zucchini into the filling—just be sure to sauté and drain excess moisture first. If you prefer a milder version for kids, reduce the Buffalo sauce significantly and mix in more ranch or sour cream. Conversely, for extreme heat lovers, add diced jalapeños, cayenne pepper, or a few drops of habanero sauce. Internationally inspired variations include turning them into Mexican-style Buffalo peppers by adding black beans, corn, cumin, and topping with avocado and cilantro, or going Italian route with marinara, Italian sausage, and Parmesan. You can even go breakfast-themed by stuffing eggs into mini peppers with buffalo chicken bits and cheese, then baking for a brunch-worthy dish. The possibilities are nearly endless—this recipe welcomes creativity and personalization.

Health Considerations and Nutritional Value

Buffalo Chicken Stuffed Peppers offer a balanced nutritional profile, combining protein, healthy fats, fiber-rich vegetables, and essential micronutrients. A typical serving (one stuffed pepper) contains approximately 350–450 calories, depending on ingredient choices and portion size. The shredded chicken provides around 30–40 grams of lean protein per serving, supporting muscle repair and satiety. Bell peppers are rich in vitamin C (one red pepper contains more than 200% of the daily recommended intake), vitamin A, potassium, and antioxidants like lutein and zeaxanthin, which support eye health. The inclusion of ranch or blue cheese adds calcium and healthy fats, though it also increases saturated fat and sodium content—opt for reduced-fat versions or moderate portions if monitoring cardiovascular health. Using light ranch, Greek yogurt, or cottage cheese instead can lower fat while boosting protein and probiotics. Buffalo sauce itself is low in calories and carbs but can be high in sodium, so individuals with hypertension should use it sparingly or choose low-sodium alternatives. This dish is naturally low in carbohydrates, especially if no grains or breadcrumbs are added, making it suitable for ketogenic, Atkins, or diabetic meal plans. The absence of refined sugars and processed grains further enhances its nutritional standing. However, due to the combination of cheese, dressing, and sauce, total sodium and fat levels can accumulate quickly, so mindful preparation is key. Pairing the peppers with a side salad, steamed greens, or quinoa can elevate the meal’s fiber and nutrient density. Overall, with thoughtful ingredient swaps and portion control, Buffalo Chicken Stuffed Peppers can be a delicious yet wholesome addition to a balanced diet.

Ingredients

4 large bell peppers (red, yellow, or orange)
2 cups cooked shredded chicken (breast or thigh)
1/2 cup Buffalo hot sauce (Frank’s RedHot recommended)
1/3 cup ranch dressing (or blue cheese dressing)
1 cup shredded cheese (mozzarella, cheddar, or blend)
1/4 cup crumbled blue cheese (optional)
2 tablespoons diced onion or scallion
1 clove garlic, minced (or 1/2 tsp garlic powder)
2 tablespoons olive oil (for brushing peppers)
2 tablespoons melted butter (mixed with extra Buffalo sauce for drizzling)
Salt and black pepper to taste
Fresh parsley or cilantro, chopped (for garnish)

Directions

Preheat oven to 375°F (190°C).
Prepare bell peppers by slicing off tops, removing seeds and membranes. Brush outsides with olive oil and place upright in a baking dish. Parboil in boiling water for 5 minutes; drain and set aside.
In a large bowl, combine shredded chicken, Buffalo sauce, ranch dressing, shredded cheese, blue cheese (if using), onion, garlic, salt, and pepper. Mix well.
Spoon mixture into each pepper, packing gently and mounding slightly on top.
Drizzle with butter-Buffalo mixture. Cover dish with foil and bake for 25 minutes.
Remove foil and bake an additional 15–20 minutes until peppers are tender and filling is hot and bubbly.
Let rest 5 minutes. Garnish with fresh herbs, extra blue cheese, or a drizzle of ranch. Serve warm.

FAQ

Can I use frozen chicken?
Yes, but thaw it completely before shredding and mixing. Cooked, frozen chicken works well—just reheat it slightly before combining with other ingredients to improve texture and flavor absorption.

Are these peppers spicy?
The level of spiciness depends on the amount and type of Buffalo sauce used. Mild versions are available, or you can dilute hot sauce with ranch to tone it down.

Can I make this recipe ahead of time?
Absolutely. Assemble the peppers up to 24 hours in advance, cover tightly, and refrigerate. Add 5–10 minutes to the baking time if cooking from cold.

What can I serve with Buffalo Chicken Stuffed Peppers?
They pair wonderfully with a crisp green salad, coleslaw, celery sticks, carrot rounds, or a side of avocado slices. For a heartier meal, serve over cauliflower rice, quinoa, or baked potatoes.

Can I cook these in an air fryer?
Yes! Place stuffed peppers in the air fryer basket (may need to do one at a time) and cook at 360°F for 12–15 minutes until heated through and peppers are tender.

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

Why are my peppers watery after baking?
This usually happens if the peppers weren’t par-cooked or if too much liquid (like excess ranch or un-drained veggies) was added. Always drain ingredients well and consider salting and draining chopped vegetables beforehand.

Can I grill these instead of baking?
Yes! Wrap stuffed peppers in foil and grill over medium heat for 25–30 minutes, turning occasionally, until peppers are tender and filling is hot.

Summary

Buffalo Chicken Stuffed Peppers bring together the fiery zest of Buffalo wings and the wholesome goodness of bell peppers in a satisfying, protein-rich dish perfect for weeknights, meal prep, or entertaining. Baked to perfection with creamy ranch, melty cheese, and tender chicken, they offer bold flavor and customizable options for every diet and palate.