Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers: A Spicy, Cheesy Delight

Buffalo chicken stuffed peppers are the perfect fusion of bold American flavors and healthy comfort food. Combining the fiery kick of Buffalo sauce with tender shredded chicken, creamy cheese, and colorful bell peppers, this dish is as nutritious as it is delicious. Whether you’re hosting a game night or looking for a satisfying weeknight dinner, these stuffed peppers deliver on flavor, texture, and presentation. Let’s dive into everything you need to know about making the ultimate Buffalo chicken stuffed peppers right in your own kitchen.

The History of Buffalo Chicken Stuffed Peppers

The roots of Buffalo chicken stuffed peppers can be traced back to two iconic American culinary traditions: Buffalo wings and stuffed peppers. The original Buffalo wings were invented in 1964 at the Anchor Bar in Buffalo, New York, by Teressa Bellissimo, who coated chicken wings in a spicy vinegar-based hot sauce and butter mixture. This creation quickly became a national favorite, especially during sports events and casual gatherings.

Stuffed peppers, on the other hand, have origins that span across multiple cultures—from Eastern Europe to Latin America—where bell peppers are filled with various combinations of meats, grains, vegetables, and cheeses. In the U.S., they evolved into a home-cooked classic, often using ground beef, rice, and tomato sauce.

Buffalo chicken stuffed peppers emerged as a modern twist combining these two beloved dishes. As Americans began experimenting with bolder flavors and healthier cooking methods in the late 20th and early 21st centuries, chefs and home cooks alike started blending spicy Buffalo-style chicken with wholesome ingredients like whole grains and fresh vegetables. The result? A hearty, protein-packed meal that satisfies cravings while keeping things nutritious and vibrant. Today, this dish is a staple in meal prep routines, keto diets, and family dinners alike.

Ingredients Breakdown: What Makes This Dish Shine

The magic of Buffalo chicken stuffed peppers lies in the balance of heat, creaminess, and freshness. Here’s a detailed look at each component and why it matters:

Bell Peppers: Choose large, firm bell peppers—red, yellow, orange, or green—for optimal stuffing capacity. Red and yellow peppers tend to be sweeter, enhancing the overall flavor profile.
Cooked Chicken: Shredded rotisserie chicken is convenient and flavorful, but you can also use grilled, baked, or poached chicken breasts. For extra depth, season the chicken with garlic powder, onion powder, salt, and pepper before mixing.
Buffalo Sauce: Frank’s RedHot is the traditional choice (and was used in the original Buffalo wings), offering the perfect tangy-spicy balance. However, feel free to adjust the brand or heat level based on preference.
Cream Cheese: Adds richness and helps mellow out the heat. It binds the filling together and gives it a luscious texture when melted.
Ranch Dressing or Blue Cheese Crumbles: Classic pairings with Buffalo chicken. Ranch adds a cool, herby contrast, while blue cheese brings a bold, pungent flavor loved by purists.
Cheddar Cheese: Sharp cheddar provides melty gooeyness and enhances the savory notes. You can mix in Monterey Jack or pepper jack for added complexity.
Cooked Rice or Cauliflower Rice: Acts as a binder and adds heartiness. Use white rice, brown rice, or cauliflower rice for a low-carb/keto option.
Garlic and Onion: Sautéed finely diced onions and minced garlic build the aromatic base of the filling, deepening the overall taste.
Olive Oil or Butter: Used for sautéing and adding richness.
Optional Toppings: Green onions, cilantro, extra hot sauce, avocado slices, or pickled jalapeños for garnish and extra zing.

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

Follow this easy-to-follow guide to create restaurant-quality Buffalo chicken stuffed peppers at home.

Preheat Oven: Set your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it to prevent sticking.
Prepare the Peppers: Cut the tops off 4 large bell peppers and remove the seeds and membranes. Slice a small portion off the bottom if needed so they sit flat. Blanch them in boiling water for 3–4 minutes to soften slightly, then drain and place upright in the baking dish.
Sauté Aromatics: In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add ½ cup finely diced onion and cook until translucent (about 5 minutes). Stir in 2 cloves of minced garlic and cook for another 30 seconds until fragrant.
Mix the Filling: In a large bowl, combine 2 cups shredded cooked chicken, ½ cup cooked rice or cauliflower rice, ¼ cup cream cheese (softened), ⅓ cup ranch dressing (or crumbled blue cheese), ½ cup shredded cheddar cheese, ¼ cup Buffalo sauce, and the sautéed onions and garlic. Mix thoroughly until well blended. Taste and adjust seasoning with salt, pepper, or more hot sauce if desired.
Stuff the Peppers: Spoon the mixture evenly into each bell pepper, pressing down gently to pack the filling. Mound it slightly on top for a full look.
Add Cheese Topping: Sprinkle an additional ¼ cup of shredded cheddar cheese over the top of each stuffed pepper for a golden, bubbly crust.
Bake: Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Then remove the foil and bake for another 15–20 minutes, or until the peppers are tender and the cheese is melted and lightly browned.
Broil (Optional): For extra browning, switch the oven to broil for 2–3 minutes at the end—watch closely to avoid burning.
Cool and Serve: Let the peppers rest for 5 minutes before serving. Garnish with chopped green onions, a drizzle of ranch, or extra Buffalo sauce.

Tips for Perfect Buffalo Chicken Stuffed Peppers Every Time

Uniform Peppers: Select peppers of similar size and shape so they cook evenly.
Don’t Overcook When Blanching: Just soften them slightly; they’ll finish cooking in the oven.
Use Room-Temperature Cream Cheese: Cold cream cheese doesn’t blend smoothly. Soften it ahead of time for a creamy, lump-free filling.
Bold Flavor Boost: Add a splash of hot sauce directly into the filling and reserve some for drizzling on top after baking.
Prevent Sogginess: If using regular rice, ensure it’s not overly wet. For cauliflower rice, squeeze out excess moisture after cooking.
Make Ahead Friendly: Assemble the stuffed peppers up to a day in advance and refrigerate. Add 5–10 minutes to baking time if starting cold.
Freezer Option: Unbaked stuffed peppers can be frozen for up to 3 months. Thaw overnight in the fridge before baking.
Enhance Texture: For a crunchier topping, mix breadcrumbs with melted butter and Parmesan, then sprinkle over the cheese before the final bake.

Variations and Customizations

One of the best things about Buffalo chicken stuffed peppers is how adaptable they are. Try these creative twists to suit different tastes and dietary needs:

Keto/Low-Carb Version: Replace rice with riced cauliflower or chopped mushrooms. Use full-fat dairy and sugar-free Buffalo sauce.
Spicier Kick: Add diced jalapeños or cayenne pepper to the filling. Top with sriracha or ghost pepper sauce for daredevils.
Milder for Kids: Reduce or omit the Buffalo sauce and use mild ranch. Add corn or black beans for sweetness and bulk.
Vegetarian Option: Swap chicken with mashed chickpeas, lentils, or plant-based chicken substitutes. Marinate in Buffalo sauce before mixing.
Dairy-Free: Use dairy-free cream cheese, cheese alternatives, and vegan ranch dressing. Nutritional yeast can add a cheesy flavor.
Tex-Mex Twist: Add taco seasoning, black beans, corn, and swap ranch for cilantro-lime crema. Top with avocado.
Italian-Inspired: Use mozzarella instead of cheddar and mix in marinara and Italian herbs. Call them “Buffalo Chicken Stuffed Peppers alla Parmigiana.”
Breakfast Style: Stuff halved mini peppers with Buffalo-seasoned scrambled eggs, cheese, and chicken. Great for brunch!

Health Considerations and Nutritional Value

Beyond their bold taste, Buffalo chicken stuffed peppers can be part of a balanced diet when prepared thoughtfully. Here’s a breakdown of their nutritional benefits and considerations:

High Protein: Chicken is a lean source of protein, essential for muscle repair and satiety. Each serving contains approximately 25–30g of protein depending on size and ingredients.
Vitamins from Peppers: Bell peppers are rich in vitamin C (even more than oranges!), vitamin A, antioxidants like beta-carotene, and fiber. Red peppers contain nearly 10 times the vitamin A of green ones.
Healthy Fats: From olive oil, cheese, and ranch (if made with quality oils), these fats support brain health and hormone production.
Carbohydrate Control: Using cauliflower rice reduces carbs significantly, making this dish suitable for low-carb, keto, or diabetic-friendly diets.
Sodium Awareness: Store-bought Buffalo sauce, ranch, and cheese can be high in sodium. Opt for low-sodium versions or make your own sauces to control salt levels.
Digestive Health: The fiber from peppers and optional whole grains aids digestion and promotes gut health.
Portion Management: These peppers are naturally portion-controlled—one per person—making overeating less likely.

Full Ingredients List

4 large bell peppers (any color)
2 cups cooked and shredded chicken (rotisserie or homemade)
½ cup cooked white rice, brown rice, or riced cauliflower
¼ cup cream cheese, softened
⅓ cup ranch dressing (or ¼ cup crumbled blue cheese)
¾ cup shredded cheddar cheese, divided
¼ cup Buffalo hot sauce (like Frank’s RedHot)
1 tablespoon olive oil
½ cup onion, finely diced
2 cloves garlic, minced
Salt and black pepper to taste
Optional: green onions, extra hot sauce, avocado, sour cream

Detailed Directions

Preheat & Prep: Preheat oven to 375°F (190°C). Grease or line a 9×13-inch baking dish. Cut tops off bell peppers, remove seeds and inner membranes. Bring a large pot of salted water to boil. Blanch peppers for 3–4 minutes, then drain and place in the baking dish.
Sauté Base: Heat olive oil in a skillet over medium heat. Add diced onion and cook until soft and translucent (~5 minutes). Stir in minced garlic and cook for 30 seconds more. Remove from heat.
Combine Filling: In a large mixing bowl, add shredded chicken, rice (or cauliflower rice), cream cheese, ranch dressing, ½ cup cheddar cheese, Buffalo sauce, and sautéed onion-garlic mixture. Mix thoroughly until all ingredients are well incorporated. Season with salt and pepper to taste.
Stuff Peppers: Spoon the mixture evenly into each blanched pepper. Press down gently and mound the top. Sprinkle remaining ¼ cup cheddar cheese over each pepper.
Bake Covered: Cover the baking dish with aluminum foil. Bake for 25 minutes.
Uncover & Finish Baking: Remove foil and bake for another 15–20 minutes, until peppers are tender and cheese is golden and bubbling.
Optional Broil: Switch to broil for 2–3 minutes for a crispier top (watch carefully).
Rest and Serve: Let stand for 5 minutes. Garnish with chopped green onions, a drizzle of ranch, or hot sauce. Serve warm.

Frequently Asked Questions (FAQ)

Can I make Buffalo chicken stuffed peppers ahead of time?
Yes! Assemble them up to 24 hours in advance and refrigerate. Add 5–10 minutes to the baking time if going straight from fridge to oven.

Can I freeze these stuffed peppers?
Absolutely. Freeze unbaked peppers on a tray first, then wrap individually in plastic and foil. Freeze for up to 3 months. Thaw in the refrigerator before baking.

What can I use instead of cream cheese?
Greek yogurt, mascarpone, or ricotta can work, though the texture will vary. For dairy-free, try a plant-based cream cheese alternative.

Are these peppers spicy?
They’re moderately spicy due to the Buffalo sauce. Adjust the amount to your tolerance or use a mild version for a family-friendly dish.

Can I use ground chicken instead of shredded?
Yes. Brown ground chicken with spices, drain excess fat, then proceed with the recipe.

How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.

Can I cook these in an air fryer?
Yes. Cook at 360°F for 12–15 minutes, checking for doneness. Best for smaller portions or halved peppers.

Are Buffalo chicken stuffed peppers gluten-free?
Typically yes, but check labels on Buffalo sauce, ranch, and broth (if used). Most major brands like Frank’s RedHot are gluten-free.

Summary

Buffalo chicken stuffed peppers bring together the heat of classic Buffalo wings and the wholesome goodness of stuffed vegetables for a meal that’s both exciting and nourishing. Packed with protein, vibrant veggies, and customizable to fit keto, gluten-free, or dairy-free diets, they’re a crowd-pleasing dish perfect for any occasion.

Pin1

1 Shares