Buffalo Chicken Stuffed Peppers – Spicy, Cheesy, and Easy

Buffalo Chicken Stuffed Peppers bring the best of game-day flavor to a weeknight dinner. They’re spicy, tangy, creamy, and satisfyingly hearty without feeling heavy. If you love buffalo wings but want something a little more balanced, this recipe hits the sweet spot.

It’s a straightforward bake, uses simple ingredients, and still feels like a special meal. Serve it with crisp veggies or a side salad, and you’re set.

What Makes This Special

These peppers deliver the bold taste of buffalo chicken with a veggie twist. The filling is a mix of shredded chicken, hot sauce, a touch of ranch or blue cheese, and just enough cheese to make it melty and comforting.

You get a great mix of textures: tender peppers, creamy filling, and a little crunch on top if you add breadcrumbs or scallions. It’s also flexible—use rotisserie chicken, leftover grilled chicken, or even canned chicken and still get great results. Best of all, the peppers portion everything for you, making serving easy.

Ingredients

• 4 large bell peppers (any color; red or orange are sweetest)
• 3 cups cooked shredded chicken (rotisserie works great)
• 1/2 cup buffalo hot sauce (Frank’s-style)
• 1/3 cup ranch dressing or blue cheese dressing
• 1 cup shredded mozzarella (or Monterey Jack), divided
• 1/2 cup crumbled blue cheese (optional but classic)
• 2 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional)
• Salt and black pepper, to taste
• 1/3 cup finely chopped celery (for crunch)
• 2 green onions, thinly sliced, plus more for garnish
• 1/4 cup panko breadcrumbs (optional topping)
• Olive oil (for brushing the peppers)

How to Make It

1. Prep the peppers. Heat the oven to 400°F (200°C).

   Halve the bell peppers lengthwise and remove seeds and membranes. Brush the insides with a little olive oil and sprinkle with salt and pepper.

2. Pre-bake for tenderness. Place pepper halves cut-side up on a baking sheet or in a baking dish. Bake for 10–12 minutes to soften slightly.

   This helps them bake evenly once stuffed.

3. Make the buffalo sauce mixture. In a large bowl, stir together buffalo sauce, melted butter, ranch or blue cheese dressing, garlic powder, onion powder, and smoked paprika. Taste and adjust salt and pepper.
4. Fold in the filling. Add shredded chicken, celery, and green onions to the bowl. Stir in half the mozzarella and the blue cheese (if using) until coated and evenly distributed.
5. Stuff the peppers. Divide the buffalo chicken mixture among the pre-baked pepper halves.

   Pack it in gently so each pepper is full but not overflowing.

6. Add toppings. Sprinkle the remaining mozzarella over the stuffed peppers. If you like a little crunch, mix panko with a teaspoon of olive oil and a pinch of salt, then scatter it over the top.
7. Bake until bubbly. Return the dish to the oven and bake for 15–18 minutes, until the cheese melts and the filling is hot. If you want extra browning, broil for 1–2 minutes at the end, watching closely.
8. Finish and serve. Let the peppers rest for 5 minutes.

   Garnish with more green onions. Drizzle with a little extra buffalo sauce or ranch if you like.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes to keep the peppers from getting soggy.

The microwave works in a pinch, but the filling may loosen a bit.

Want to freeze them? Assemble the stuffed peppers without baking, wrap tightly, and freeze for up to 2 months. Bake straight from frozen at 375°F (190°C) for 30–35 minutes, covering with foil for the first 20 minutes so they heat through without over-browning.

Benefits of This Recipe

• Balanced comfort food: You get the classic buffalo flavor with the freshness of peppers and celery.
• Protein-packed: Shredded chicken keeps you full and energized.
• Customizable heat: Adjust the spice level with more or less hot sauce.
• Meal prep friendly: Easy to make ahead and reheat for quick lunches.
• Gluten-free option: Skip the panko or use gluten-free breadcrumbs.

Common Mistakes to Avoid

• Skipping the pre-bake: Raw peppers can stay too firm.

  Pre-baking helps them turn tender without overcooking the filling.

• Overloading with sauce: Too much liquid makes a soggy filling. Stick to the amounts listed and adjust slowly.
• Not seasoning the peppers: A little salt and pepper on the pepper halves goes a long way in boosting flavor.
• Using only cheddar: Cheddar can get greasy here. A melty cheese like mozzarella or Monterey Jack works better.
• Skipping rest time: Letting the peppers sit for a few minutes keeps the filling set and easier to eat.

Variations You Can Try

• Low-carb and extra veggie: Add riced cauliflower to the filling for more volume without extra calories.
• Creamier version: Mix in 2–3 ounces softened cream cheese for an ultra-creamy texture.
• Grain boost: Stir in 1 cup cooked quinoa or brown rice to make it more filling.
• Extra smoky: Add a dash of chipotle powder or use smoked hot sauce.
• Air fryer method: Air fry at 360°F (182°C) for 10–12 minutes after pre-baking the peppers for 5 minutes.
• Dairy-free: Use a dairy-free ranch and vegan mozzarella; skip the blue cheese.
• Different protein: Swap chicken for shredded turkey, ground chicken, or even cooked shrimp (chopped).

FAQ

Can I use canned chicken?

Yes.

Drain it well and shred with a fork before mixing with the sauce. Rotisserie chicken has better texture, but canned works in a pinch.

How spicy is this?

It’s medium heat with the amounts listed. For milder peppers, use less hot sauce and more ranch.

For spicier, add extra hot sauce or a pinch of cayenne.

Do I have to use blue cheese?

No. If you’re not a blue cheese fan, leave it out and use ranch and mozzarella. You’ll still get great buffalo flavor without the funkiness.

Can I make these ahead?

Absolutely.

Assemble up to a day ahead and refrigerate. Add 5 minutes to the bake time if going straight from the fridge.

What should I serve with them?

They pair well with a crisp salad, carrot and celery sticks, roasted potatoes, or garlic bread. A cooling side helps balance the heat.

How do I keep the peppers from tipping over?

Use a snug baking dish to keep them upright, or slice a thin sliver off the bottom of each pepper half to create a flat base.

Can I make them vegetarian?

Yes.

Swap the chicken for cooked lentils or chickpeas, lightly mashed, and use the same buffalo mixture. It still bakes up creamy and satisfying.

Wrapping Up

Buffalo Chicken Stuffed Peppers are a reliable, crowd-pleasing meal you can pull together any night of the week. They deliver spice, comfort, and freshness in one colorful package.

Keep the base recipe handy, then tweak the heat level, cheeses, and add-ins to suit your taste. Once you make them once, they’ll become a regular in your rotation.