Buffalo chicken stuffed peppers deliver all the bold, tangy flavors you crave in a healthier, veggie-packed format. These colorful bell pepper halves are loaded with tender shredded chicken tossed in zesty buffalo sauce, then baked until perfectly tender and topped with cool ranch dressing. If you’re looking for a dinner that satisfies those spicy cravings while sneaking in vegetables, this recipe is your answer.
Table of Contents
Ingredients for Buffalo Chicken Stuffed Peppers
I always keep these simple ingredients on hand because they come together so quickly. My preference is using rotisserie chicken from the grocery store to save time, though leftover grilled chicken works beautifully too. The combination of creamy mayo and spicy buffalo sauce creates that classic wing flavor without any deep frying.
- 3 large bell peppers (any color, cut in half lengthwise and seeds removed) – I recommend using a mix of red and yellow for the sweetest flavor
- 4 cups cooked shredded chicken (rotisserie chicken is my go-to shortcut)
- 1 cup paleo mayonnaise – In my experience, the paleo version keeps this lighter without sacrificing creaminess
- 1/2 cup hot sauce or buffalo sauce – Frank’s RedHot is my preferred brand
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast (optional) – I usually add this for extra savory depth
- 1 bunch of green onions (about 6-8, white and light green parts thinly sliced, plus more for garnish)
- Whole30 ranch dressing for garnish – My family prefers a generous drizzle
- Fresh herbs for garnish (cilantro or parsley work perfectly)
Step-by-Step Instructions
I recommend prepping your chicken mixture first so the flavors have time to meld while your oven preheats. This simple approach ensures every pepper is perfectly stuffed and deliciously tender.
Step 1: Preheat your oven to 400 degrees F. Arrange the halved and deseeded bell peppers in a lightly greased 9×13-inch baking dish with the cut sides facing up. Position them close together but not touching to keep them upright while allowing proper heat circulation.
Step 2: In a large mixing bowl, combine the shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and sliced green onions. Mix thoroughly until every piece of chicken is coated in that creamy buffalo mixture and the color is uniform throughout. Taste and adjust the heat level by adding more hot sauce if you prefer extra spice.
Step 3: Generously fill each prepared pepper half with the buffalo chicken mixture, packing it in firmly to maximize each bite. Don’t worry about overfilling slightly, as the mixture will settle during baking. Pro tip: use a spoon to press down gently, creating a nice dome shape.
Step 4: Cover the baking dish tightly with aluminum foil and bake for 30 minutes. This covered cooking time ensures the peppers steam and become tender without drying out the filling. If a pepper tips over, simply use tongs to reposition it.
Step 5: Remove the foil and continue baking for another 20 minutes until the peppers are fork-tender and the stuffing develops a slightly golden, bubbling top. The pepper edges should look slightly charred and the filling should be golden brown on top.
Step 6: Remove from the oven and let rest for 5 minutes to allow the filling to set slightly. Top each pepper with a drizzle of ranch dressing, extra sliced green onions, and fresh herbs before serving warm.
Perfect Side Dishes for Buffalo Chicken Stuffed Peppers
These stuffed peppers pair wonderfully with sides that balance the spicy heat and add contrasting textures to your plate.
Crisp Garden Salad: A cool, crunchy salad with cucumber, tomatoes, and a light vinaigrette cuts through the richness of the buffalo sauce while adding fresh vegetables to your meal. The coolness provides a refreshing contrast to the spicy peppers.
Cheesy Ranch Potatoes: The creamy, cheesy potatoes complement the buffalo flavors while adding heartiness to your meal. The ranch seasoning creates a flavor bridge between the two dishes.
Celery and Carrot Sticks: Classic buffalo wing accompaniments work beautifully here too. These raw vegetables add satisfying crunch and help cool your palate between bites of spicy stuffed peppers.
Garlic Parmesan Chicken and Potatoes: If you need a more substantial side, these roasted potatoes bring buttery garlic flavor that pairs perfectly with buffalo chicken.
Hearty Cheddar Garlic Herb Potato Soup: For cooler evenings, this creamy soup creates a comforting meal when served alongside your stuffed peppers.
Garlic Bread: If you’re feeding hungry teenagers or want a heartier meal, warm garlic bread is perfect for scooping up any buffalo sauce that escapes from the peppers. The buttery richness balances the tangy heat beautifully.
Make-Ahead and Storage Tips
These buffalo chicken stuffed peppers store beautifully, making them perfect for meal prep. Keep leftovers in an airtight container in the refrigerator for up to 4 days. I recommend storing the ranch dressing separately to keep it fresh and creamy.
For reheating, I prefer using the oven at 350 degrees F for about 15 minutes until warmed through. The microwave works in a pinch (2-3 minutes on medium power), but the oven keeps the peppers from getting soggy. You can also enjoy these cold straight from the fridge for a quick protein-packed lunch, though I find them less appealing that way.
Pro tip: You can assemble these completely ahead of time and refrigerate unbaked for up to 24 hours before cooking. Just add an extra 5-10 minutes to the covered baking time if starting from cold. This makes weeknight dinners incredibly easy when you prep on Sunday afternoon.
FAQs
Can I make these buffalo chicken stuffed peppers with ground chicken instead?
Absolutely! Brown 1 pound of ground chicken in a skillet, drain any excess fat, then mix it with the buffalo sauce and seasonings. The texture will be slightly different but equally delicious.
What’s the best way to reduce the spice level for kids?
Use mild buffalo sauce or mix half buffalo sauce with half ranch dressing in the filling. You can also serve extra ranch on the side for dipping, which helps cool the heat considerably.
Can I freeze buffalo chicken stuffed peppers?
Yes! Freeze the assembled unbaked peppers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen by adding 15-20 minutes to the covered cooking time.
Buffalo Chicken Stuffed Peppers
Ingredients
Equipment
Method
- Preheat the oven to 400 degrees F. Arrange the halved and deseeded bell peppers in a lightly greased 9×13-inch baking dish with the cut sides facing up. Position them close together but not touching.
- In a large mixing bowl, combine the shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and sliced green onions. Mix thoroughly until well combined and the color is uniform. Taste and adjust seasoning if desired.
- Fill each prepared pepper half with the buffalo chicken mixture, packing it in firmly. Use a spoon to press down gently, creating a dome shape.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for another 20 minutes until the peppers are tender and the stuffing is bubbling and golden brown on top.
- Remove from oven and let rest for 5 minutes. Top each stuffed pepper with a drizzle of ranch dressing, sliced green onions, and fresh herbs. Serve warm.
Notes
