Buffalo Chicken Stuffed Peppers -

Buffalo Chicken Stuffed Peppers: A Spicy, Cheesy Comfort Classic

If you’re a fan of bold flavors, crispy textures, and comforting meals that pack a punch, then Buffalo Chicken Stuffed Peppers are the dish for you. Combining the tangy heat of Buffalo sauce with tender shredded chicken, creamy cheese, and vibrant bell peppers, this recipe brings together the best elements of American comfort food into a satisfying, wholesome meal. Whether you’re cooking for a weeknight dinner, hosting game-day guests, or simply craving something indulgent yet nutritious, these stuffed peppers deliver on every front.

The History of Buffalo Chicken Stuffed Peppers

The roots of Buffalo chicken can be traced back to 1964 in Buffalo, New York, where Teressa Bellissimo, co-owner of the Anchor Bar, famously created the now-iconic Buffalo wings. Originally served as a late-night snack for her son and his friends, the combination of fried chicken wings coated in a vinegar-based cayenne hot sauce mixed with butter became an instant hit. Over time, the Buffalo flavor profile evolved beyond wings and began infiltrating other dishes—nuggets, salads, dips, sandwiches, and even casseroles.

Stuffed peppers themselves have a much older and broader culinary history. Originating in Mediterranean, Eastern European, and Latin American cuisines, stuffed peppers typically feature a filling of rice, ground meat, herbs, and tomatoes baked inside hollowed bell peppers. As American home cooking embraced fusion concepts in the late 20th century, creative cooks began experimenting by combining regional favorites. The idea of merging Buffalo chicken with stuffed peppers emerged as a modern twist—a perfect blend of spicy, creamy, and hearty ingredients nestled within colorful, nutrient-rich bell peppers. This hybrid dish gained popularity in the 2010s through food blogs, Pinterest recipes, and keto/low-carb communities seeking flavorful alternatives to traditional pasta- or bread-based meals.

Ingredients Breakdown: What Makes This Dish Shine

The magic of Buffalo Chicken Stuffed Peppers lies in its layered flavor profile and textural contrast. Each ingredient plays a crucial role:

Bell Peppers: Typically red, yellow, orange, or green, these provide a sweet, slightly earthy base with a firm texture that holds up during baking. Red peppers are often preferred for their natural sweetness and high vitamin content.
Cooked Chicken: Shredded rotisserie chicken is convenient and flavorful, but grilled, sautéed, or poached chicken breasts work just as well. The protein anchors the stuffing and absorbs the Buffalo sauce beautifully.
Buffalo Sauce: Frank’s RedHot Original Cayenne Pepper Sauce is the gold standard here, known for its balanced heat, tang, and slight garlic undertone. Other brands can be used, but Frank’s remains authentic to the original Buffalo wing experience.
Cream Cheese: Adds richness and creaminess, helping to mellow the spice while binding the filling. It melts into a velvety consistency when baked.
Ranch or Blue Cheese Dressing: A staple pairing with Buffalo wings, this adds cool, herby notes that contrast the heat. Ranch is more universally loved, while blue cheese offers a bolder, funkier taste.
Cheddar Cheese (shredded): Melts into gooey perfection on top, creating a golden crust. Sharp cheddar enhances the savory depth, though mozzarella or Monterey Jack can be substituted for a milder finish.
Garlic and Onion (minced): Sautéed aromatics build a foundational layer of umami and complexity.
Green Onions or Cilantro (optional): For freshness and color contrast after baking.
Optional Add-ins: Diced celery (a nod to wing accompaniments), breadcrumbs for crunch, cooked quinoa or cauliflower rice for bulk, and jalapeños for extra heat.

Step-by-Step Recipe: How to Make Buffalo Chicken Stuffed Peppers

Serves: 4 | Prep Time: 20 minutes | Cook Time: 35–40 minutes | Total Time: ~1 hour

Ingredients

4 large bell peppers (any color, but red or yellow recommended)
2 cups cooked shredded chicken (about 2 chicken breasts or 1 rotisserie chicken)
1/2 cup Buffalo hot sauce (Frank’s RedHot preferred)
4 oz cream cheese, softened
1/3 cup ranch dressing (or blue cheese, to taste)
1 cup shredded sharp cheddar cheese, divided
1/2 cup finely diced onion
2 cloves garlic, minced
1/2 cup diced celery (optional, for crunch)
1/4 teaspoon smoked paprika (optional, for depth)
Salt and black pepper to taste
1 tablespoon olive oil
2 tablespoons chopped fresh parsley or green onions (for garnish)

Directions

Preheat Oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.
Prepare the Peppers: Cut the tops off the bell peppers and remove all seeds and membranes. Slice a thin portion off the bottom if needed so they sit flat, being careful not to puncture through. Blanch them briefly (optional): place in boiling water for 3–4 minutes to soften slightly, then drain and pat dry. This step ensures tenderness after baking.
Sauté Aromatics: In a large skillet over medium heat, warm the olive oil. Add the diced onion and celery (if using) and cook until softened, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
Mix the Filling: In a large bowl, combine the shredded chicken, Buffalo sauce, cream cheese, ranch dressing, 3/4 cup of cheddar cheese, sautéed onions/celery, smoked paprika, salt, and pepper. Mix thoroughly until evenly coated. Taste and adjust seasoning—add more ranch to tame the heat or more hot sauce for extra kick.
Stuff the Peppers: Stand the peppers upright in the prepared baking dish. Spoon the chicken mixture evenly into each pepper, pressing down gently to pack the filling. Mound slightly on top for a generous look.
Add Cheese Topping: Sprinkle the remaining 1/4 cup of cheddar cheese over the tops of each stuffed pepper. For extra indulgence, drizzle a little extra ranch or Buffalo sauce over the cheese layer.
Bake: Cover the dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, or until the peppers are tender-crisp (or fully soft, depending on preference) and the cheese is bubbly and lightly browned.
Garnish and Serve: Remove from oven and let rest for 5 minutes. Top with chopped green onions, parsley, or a dollop of ranch. Serve warm, ideally with a side of extra dressing for dipping.

Tips for Perfect Buffalo Chicken Stuffed Peppers

Choose Uniform Peppers: Pick bell peppers of similar size and shape so they cook evenly.
Don’t Overstuff: While it’s tempting to pile high, too much filling may cause spillage. Leave about 1/2 inch at the top.
Use Room-Temperature Cream Cheese: Cold cream cheese won’t mix smoothly. Soften it for 30 minutes before use.
Balance the Heat: If serving to kids or those sensitive to spice, reduce the Buffalo sauce and increase ranch. You can also serve hot sauce on the side.
Prevent Sogginess: After blanching, make sure to dry the peppers well. Excess moisture can make them watery during baking.
Make Ahead: Assemble the stuffed peppers up to a day in advance, cover, and refrigerate. Add 5–10 minutes to baking time if starting cold.
Freezer-Friendly: These freeze beautifully! Bake first, cool completely, wrap individually in foil, and store in freezer-safe containers for up to 3 months. Reheat in oven at 350°F until warmed through.

Variations and Customizations

One of the best things about Buffalo Chicken Stuffed Peppers is their versatility. Here are some popular twists:

Keto/Low-Carb Version: Skip grains and legumes. The base recipe is already keto-friendly. Serve with a side of avocado or cucumber salad.
Vegetarian Option: Replace chicken with mashed chickpeas, lentils, or plant-based chicken substitutes like soy curls or jackfruit. Marinate in Buffalo sauce before mixing.
Gluten-Free: Ensure your Buffalo sauce is gluten-free (most are, including Frank’s). Avoid breadcrumbs unless certified GF.
Dairy-Free: Use dairy-free cream cheese (e.g., almond- or coconut-based), vegan ranch, and non-dairy shreds. Nutritional yeast can add cheesy flavor.
Spice Level Adjustments: Mild: Use mild Buffalo sauce or mix hot sauce with honey. Hotter: Add cayenne, diced jalapeños, or a dash of hot sauce infused with ghost pepper.
Grain-Enhanced: Add 1/2 cup cooked quinoa, brown rice, or cauliflower rice to stretch the filling and add heartiness.
Tex-Mex Twist: Swap ranch for cilantro-lime crema, cheddar for pepper jack, and add black beans, corn, and taco seasoning.
Mini Stuffed Peppers: Use smaller mini-sweet peppers for bite-sized appetizers. Reduce baking time to 15–20 minutes covered, then 5–10 uncovered.
Air Fryer Method: For crispier results, cook stuffed halves in an air fryer at 370°F for 12–15 minutes, checking for doneness.

Health Considerations and Nutritional Value

Buffalo Chicken Stuffed Peppers can be both delicious and nutritious when balanced properly. Here’s a breakdown per serving (assuming 1 stuffed pepper, made with lean chicken and moderate cheese):

Calories: ~350–450 kcal
Protein: 25–30g (excellent source, supports muscle repair and satiety)
Fat: 20–25g (mostly from cheese and cream cheese; mostly saturated, so moderation advised)
Carbohydrates: 15–20g (primarily from bell peppers; low-glycemic and fiber-rich)
Fiber: 3–4g (supports digestion and gut health)
Vitamin C: Over 200% DV (bell peppers are one of the richest sources)
Vitamin A: High (from red/yellow peppers, important for vision and immunity)
Calcium & Phosphorus: Moderate (from dairy, supports bone health)

Health Notes:

High Sodium Alert: Buffalo sauce, ranch, and cheese can make this dish high in sodium. To reduce, use low-sodium versions, limit added salt, and rinse canned ingredients if used.
Heart-Healthy Swaps: Use reduced-fat cream cheese, light ranch, and part-skim cheese. Olive oil instead of butter in any added sauces.
Portion Control: One pepper is satisfying due to high protein and fiber. Pair with a leafy green salad to boost volume without excess calories.
Allergens: Contains dairy and possibly eggs (in ranch). Always check labels if allergies are a concern.
Digestive Sensitivity: Spicy foods may trigger acid reflux or IBS symptoms in some individuals. Modify heat level accordingly.

Frequently Asked Questions (FAQ)

Q: Can I use frozen stuffed peppers?
A: Yes! Freeze after baking, then reheat in oven at 350°F for 20–25 minutes. Do not freeze raw, as peppers may become mushy.

Q: Why are my peppers watery after baking?
A: This usually happens if the peppers weren’t dried after blanching or if too many wet ingredients (like excess ranch) were added. Try skipping blanching or blot filling with paper towels before stuffing.

Q: Can I make these ahead of time?
A: Absolutely. Assemble and refrigerate for up to 24 hours before baking. Add 5–10 minutes to cook time if starting cold.

Q: What sides go well with Buffalo Chicken Stuffed Peppers?
A: Cool sides balance the heat: cucumber salad, coleslaw, Greek yogurt dip, steamed broccoli, or a simple arugula salad with lemon vinaigrette.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs are juicier and more flavorful, especially when slow-cooked or shredded. Just ensure they’re fully cooked before shredding.

Q: Are these suitable for meal prep?
A: Definitely. Store in airtight containers in the fridge for up to 4 days. Reheat in microwave or oven.

Q: Can I add rice or quinoa?
A: Yes! Add 1/2 to 3/4 cup cooked grain per batch to make it more filling. This works great for family servings or stretching leftovers.

Q: How do I make them spicier?
A: Increase Buffalo sauce, add cayenne pepper, diced jalapeños, or a few drops of liquid smoke for heat and depth.

Summary

Bold, zesty, and utterly satisfying, Buffalo Chicken Stuffed Peppers bring the fiery charm of Buffalo wings into a wholesome, baked format. Packed with protein, vibrant vegetables, and melty cheese, they’re a crowd-pleasing fusion of comfort and flavor.

Perfect for meal prep, game nights, or healthy weeknight dinners, these peppers are customizable, freezer-friendly, and guaranteed to ignite your taste buds—one bite at a time.

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