If you love bold flavors and cozy comfort food, this Buffalo Chicken Stuffed Peppers Recipe will quickly become one of your favorites. It perfectly combines the spicy bite of classic Buffalo sauce with the creamy tang of Greek yogurt and melting provolone cheese, all nestled inside vibrant bell peppers. The contrast of textures and colors makes every bite exciting, whether you’re serving it for a family dinner or impressing friends with a simple but stunning dish. Trust me, once you try this recipe, you’ll want to keep it in your regular rotation for easy weeknight meals or game day snacks.
Ingredients You’ll Need
Getting started is a breeze with these straightforward, essential ingredients. Each one plays a specific role, from the bright, crisp peppers that act as a natural bowl to the mix of spicy hot sauce and creamy cheese that bring the filling to life.
- Bell peppers (3): Choose any color you like to add visual appeal and a sweet crunch that balances the heat.
- Classic hot sauce (⅔ cup): Frank’s RedHot is iconic here, delivering that authentic Buffalo kick without overpowering the other flavors.
- Unsalted butter (1 tablespoon): Adds a silky richness that mellows the heat and helps the sauce cling to the chicken.
- Kosher salt (½ teaspoon): Enhances all the flavors naturally without any harsh saltiness.
- Garlic powder (½ teaspoon): Brings a subtle earthiness that deepens the flavor profile.
- Onion powder (½ teaspoon): Complements the garlic with a sweet, savory punch.
- Cooked shredded chicken (2 cups): The hearty, protein-packed base that soaks up all the delicious sauce and spices.
- Nonfat plain Greek yogurt (½ cup): Adds creaminess and a slight tang, balancing the spicy elements beautifully.
- Shredded provolone cheese (¾ cup, divided): Melts to gooey perfection; you’ll stir some into the filling and sprinkle the rest on top.
- Crumbled feta cheese (½ cup): Or blue cheese if you prefer, for a sharp, briny finish that’s an absolute game-changer.
- Finely chopped green onions (¼ cup): Fresh and crisp, they add a nice bite and pop of color on the final dish.
How to Make Buffalo Chicken Stuffed Peppers Recipe
Step 1: Preheat and Prep
First things first, preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish lightly, so those peppers won’t stick as they bake. While the oven warms, slice your bell peppers in half lengthwise and carefully remove all the seeds and membranes. Place the pepper halves cut-side up in your prepared baking dish, so they’re ready to hold all that luscious filling.
Step 2: Make the Buffalo Chicken Filling
In a medium saucepan set over medium heat, combine your hot sauce, butter, kosher salt, garlic powder, and onion powder. Let the butter melt completely, stirring occasionally to blend those flavors into a smooth, spicy sauce. Remove the pan from heat and stir in shredded chicken, Greek yogurt, and a quarter cup of provolone cheese. This creamy, spicy mix will be the heart of your stuffed peppers.
Step 3: Stuff and Bake
Mound the buffalo chicken mixture generously into each pepper half, making sure to fill them right to the edges for maximum flavor in every bite. Sprinkle the remaining provolone cheese over the tops to create a melty, golden crust as it bakes. Pour just a small amount of water into the bottom of the baking dish to keep the peppers moist, then bake uncovered for 30 to 35 minutes. You’ll know they’re done when the peppers are tender and the cheese is bubbling beautifully.
Step 4: Add the Finishing Touches
Once out of the oven, immediately sprinkle crumbled feta cheese and chopped green onions over the stuffed peppers. This final move adds a burst of tang and freshness that perfectly balances the spicy, creamy filling.
How to Serve Buffalo Chicken Stuffed Peppers Recipe
Garnishes
To elevate your Buffalo Chicken Stuffed Peppers Recipe even more, consider adding a drizzle of ranch or blue cheese dressing just before serving. A few extra chopped green onions or a sprinkle of freshly cracked black pepper can bring an incredible finishing touch that your guests will notice and love.
Side Dishes
This dish is hearty enough to stand on its own, but pairing it with simple sides like a crisp green salad or some crunchy celery sticks really rounds out the meal. For a low-carb option, roasted cauliflower rice or steamed broccoli are perfect companions that won’t compete with the bold flavors.
Creative Ways to Present
Looking to make these buffalo peppers party-ready? Serve them in mini bell peppers for bite-sized appetizers or arrange them on a colorful platter with dips like ranch and blue cheese nearby. Wrapping each stuffed pepper half with a piece of crispy bacon before baking adds an irresistibly smoky twist everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Buffalo Chicken Stuffed Peppers Recipe leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually have time to deepen, making your next meal even more delicious!
Freezing
If you want to prep ahead or save portions for later, these stuffed peppers freeze well. Simply cool completely, then place in a freezer-safe container or wrap tightly with plastic wrap and foil. Freeze for up to 2 months, then thaw overnight in the fridge before reheating.
Reheating
To enjoy your Buffalo Chicken Stuffed Peppers Recipe again, reheat gently either in the oven at 350°F (175°C) for 15–20 minutes or in the microwave. Covering the dish while reheating helps keep the peppers moist and prevents the filling from drying out.
FAQs
Can I use different cheeses in the Buffalo Chicken Stuffed Peppers Recipe?
Absolutely! While provolone and feta or blue cheese provide great flavor contrasts, feel free to experiment with cheddar, mozzarella, or Monterey Jack for a different melt and taste experience.
How spicy is this recipe?
The heat level depends largely on the hot sauce you choose. Using classic Frank’s RedHot gives it a moderate spicy kick that’s flavorful but not overwhelming. Adjust the amount of sauce or use a milder hot sauce if you prefer less heat.
Can I make this recipe vegetarian?
Yes! Swap the shredded chicken for cooked and crumbled tofu, tempeh, or a hearty bean mixture seasoned with Buffalo sauce. While it won’t be the same, it still makes a delicious, satisfying meal.
Is Greek yogurt necessary?
Greek yogurt adds creaminess and a tang that balances the spicy sauce beautifully, but if you don’t have any on hand, sour cream or cream cheese can work as substitutes.
Can I prepare this recipe in advance?
Definitely! You can prepare the filling and stuff the peppers a day ahead, then cover and refrigerate. When ready to eat, just bake as instructed. It saves time without sacrificing flavor or texture.
Final Thoughts
This Buffalo Chicken Stuffed Peppers Recipe is such a fantastic way to mix up your dinner routine with bold flavors and colorful presentation. Every element—from the spicy sauce to the melting cheese and fresh peppers—works together in perfect harmony. Give it a try soon, share it with people you love, and enjoy all the compliments that come your way. I can’t wait for you to taste this delicious dish and make it one of your own beloved classics.
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Buffalo Chicken Stuffed Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 stuffed pepper halves (serves 6)
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Buffalo Chicken Stuffed Peppers recipe combines the bold flavors of classic buffalo sauce with tender chicken and creamy cheeses, all baked inside sweet bell peppers for a satisfying and colorful meal. Perfect for a flavorful weeknight dinner, these stuffed peppers deliver a spicy, cheesy bite with every mouthful.
Ingredients
Peppers
- 3 bell peppers (any color), halved and seeded
Buffalo Sauce Mixture
- ⅔ cup classic hot sauce (such as Frank’s RedHot)
- 1 tablespoon unsalted butter
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Filling
- 2 cups cooked, shredded chicken
- ½ cup nonfat plain Greek yogurt
- ¾ cup shredded provolone cheese (or mozzarella cheese), divided
- ½ cup crumbled feta cheese (or blue cheese)
- ¼ cup finely chopped green onions
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking. Next, slice the bell peppers in half lengthwise and remove all seeds and membranes carefully. Arrange the pepper halves cut-side up in the prepared baking dish to get ready for stuffing.
- Make Filling: In a medium saucepan over medium heat, combine the classic hot sauce, unsalted butter, kosher salt, garlic powder, and onion powder. Stir occasionally and cook until the butter has fully melted and the mixture is well combined. Remove the saucepan from the heat, then stir in the cooked shredded chicken, nonfat plain Greek yogurt, and ¼ cup of shredded provolone cheese. Mix everything thoroughly to ensure the filling is well incorporated and creamy.
- Stuff and Bake: Spoon the prepared buffalo chicken filling into each pepper half, mounding it generously. Sprinkle the remaining ½ cup of provolone cheese evenly over the stuffed peppers. Pour a small amount of water (about ¼ cup) into the bottom of the baking dish to keep the peppers moist during baking. Bake the peppers uncovered in your preheated oven for 30 to 35 minutes, or until the peppers are tender and the cheese on top is melted and bubbly.
- Serve: Carefully remove the baking dish from the oven. Immediately top the stuffed peppers with the crumbled feta cheese and finely chopped green onions to add a tangy and fresh finishing touch. Serve the peppers hot for the best flavor experience.
Notes
- You can substitute mozzarella cheese for provolone if preferred.
- For a milder version, reduce the amount of hot sauce used in the filling.
- Make sure to remove all seeds and membranes from the peppers to reduce bitterness and make them easier to eat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Adding a splash of water to the baking dish helps keep the peppers moist and prevents drying out during baking.
