Description
These Buffalo Chicken Stuffed Peppers are a healthy, low-carb alternative to traditional Buffalo wings. Packed with spicy, creamy Buffalo chicken filling and topped with melted cheese, these stuffed peppers are perfect for a quick weeknight dinner, a fun appetizer, or game day. Customize the spice level and make them your own with easy swaps for proteins, sauces, and toppings.
Ingredients
Scale
For the Stuffed Peppers:
- 4 large bell peppers (red, yellow, or orange)
- 2 cups cooked, shredded chicken (or ground chicken)
- 1/2 cup Buffalo sauce (adjust to heat preference)
- 1/4 cup cream cheese (softened)
- 1/2 cup shredded cheddar cheese (or mozzarella)
- 1/4 cup ranch or blue cheese dressing (optional, for drizzling)
Optional Spices and Add-ins:
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper (for extra heat)
- Fresh parsley or cilantro (for garnish)
Instructions
- Prep the Bell Peppers:
Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. If you prefer softer peppers, you can roast them for 10-12 minutes before stuffing. - Cook the Chicken:
If using rotisserie chicken, shred the meat into bite-sized pieces. If cooking fresh chicken, pan-sear or bake until fully cooked, then shred. - Make the Filling:
In a large bowl, combine the shredded chicken, Buffalo sauce, cream cheese, and shredded cheese. Mix well until all ingredients are fully combined. If using, add optional spices like garlic powder, onion powder, paprika, and cayenne pepper. - Stuff the Peppers:
Spoon the Buffalo chicken mixture into each bell pepper half, packing the filling in gently. - Bake the Peppers:
Place the stuffed peppers in a baking dish and bake for 20-25 minutes or until the peppers are tender and the cheese is melted and bubbly. For a crispy top, broil for 1-2 minutes at the end. - Serve:
Garnish with fresh herbs, drizzle with ranch or blue cheese dressing, and serve warm.
Notes
- Make-Ahead Tip: Prepare the stuffed peppers up to the point of baking, cover them, and refrigerate for up to 24 hours. Bake as usual when ready to serve.
- Spice Level: Adjust the heat by using mild Buffalo sauce or adding extra cayenne pepper for more spice.
- Protein Variations: Use ground turkey, beef, or even crumbled tempeh for different protein options.
- Dairy-Free/Vegan: Substitute cream cheese and cheese with plant-based alternatives, and use a dairy-free ranch or blue cheese dressing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 pepper half
- Calories: 300 kcal