Buffalo Chicken Stuffed Peppers make for a delicious and easy weeknight dinner. Dress up your stuffed peppers with a kick of buffalo chicken flavor! This is a low carb dinner that will wow your family.
These stuffed peppers are a perfect way to use up leftover chicken. I use this recipe with my leftover whole roasted chicken.
You can control the heat in this recipe, so make these stuffed peppers kid-friendly or ramp up the spice. These Buffalo Chicken Stuffed Peppers are anything but bland!
This Buffalo Chicken Stuffed Peppers recipe is...
- Ready in 35 minutes
- Made with 7 ingredients
- Simple to prepare
- Oven-Baked for hands-off cooking
- Naturally gluten-free
How to Make Buffalo Chicken Stuffed Peppers
- Preheat your oven, grab your casserole dish, pour in the broth, and place cut peppers in pan.
- Microwave to soften bell peppers as directed.
- While the peppers are cooking, prepare the chicken filling.
- Mix the shredded or diced chicken, hot sauce, butter, and garlic powder all in one bowl.
- Fill each pepper, top with blue cheese, and bake as directed.
- Once done, serve and enjoy.
Full directions for these Buffalo Chicken Stuffed Peppers are in the printable recipe card below.
Tips and Tricks for Buffalo Chicken Stuffed Peppers
If you do not want to microwave your peppers, you can bake the peppers for longer in the oven. If you do that, just cover them with aluminum foil and bake for 45 minutes. Then remove the foil for the last 15 minutes.
Quick Prep Peppers
Using pre-shredded chicken will speed up your pepper prep. You can cook up the chicken ahead of time, use leftover chicken, or even buy a rotisserie chicken or pre-shredded chicken.
Color of Peppers
Feel free to use any color of bell pepper you want. Green bell peppers will not be as sweet as yellow, red, or orange peppers.
Variations to Buffalo Chicken Stuffed Peppers
Tame the Heat
Buffalo sauce carries some heat. But adding the butter helps to lessen the spice. If you want, you can also use less buffalo sauce to tame the heat a bit.
If you are not a blue cheese fan, use ranch dressing instead. You can drizzle the dressing on top of your peppers after you remove them from the oven. This will also help lessen the spicy heat.
If you want to make extra peppers, just use a 9x13 dish. Cook peppers for the same amount of time, serve up, and enjoy a quick dinner recipe.
Buffalo Chicken Stuffed Peppers FAQs
How do you store leftover stuffed peppers?
These chicken peppers make for great leftovers. If you do not eat all your peppers at once, place them in an airtight container and store for 2–3 days in the fridge. Warm peppers up in the microwave or oven until warmed through.
Can you freeze stuffed peppers?
You can freeze these peppers if you would like. Just know that the texture of the peppers will be very soft compared to eating it fresh.
If you plan to freeze the peppers, I recommend simply assembling the peppers without softening them in the microwave. Then freeze peppers before baking, to help give you the best reheated flavor and texture.
Buffalo Chicken Stuffed Peppers
- Preheat oven to 400°F.
- Pour chicken broth into bottom of an 8x8 casserole dish, then place peppers cut side down in dish.
- Microwave for 6–8 minutes or until peppers are softened.
- While peppers are microwaving, prepare filling by stirring together hot sauce, butter, and garlic powder in a large bowl.
- Add chicken to filling mixture and stir until completely coated.
- Remove peppers from microwave, flip so the cut side is up, then fill each pepper with chicken mixture.
- Top each pepper with blue cheese. Then bake peppers in preheated oven for about 20 minutes or until cheese is bubbly and filling is heated through.
- Serve with extra blue cheese, if desired.
- I bought a container of pre-shredded chicken for convenience, but you can also make your own shredded chicken or use rotisserie chicken.
- The buffalo chicken mixture is quite spicy. Adding a bit more butter, or choosing a milder hot sauce, will result in a milder stuffed pepper.
- If you want to skip the microwave step, you can stuff the raw peppers and cover them with foil before baking in the chicken broth for 45 minutes to an hour.
- These stuffed peppers are super tasty drizzled with ranch sauce.
- You can serve your stuffed peppers on a bed of arugula.