Buffalo Chicken Stuffed Peppers
So, About Buffalo Chicken Stuffed Peppers (and My Tuesday Night Panic)
Alright, real talk for a sec—I stumbled onto Buffalo Chicken Stuffed Peppers one cold Tuesday after work, when I realized (yet again) that I’d bought way too many bell peppers at the grocer’s two days before. They always look so shiny and inviting, right? And honestly, it was either get creative or watch them get all sad and wrinkly in the crisper. My husband claims this recipe was a panic move, but hey, sometimes panic brings out the best dinners. And yes, every time the oven timer beeps, my kids show up in the kitchen like it’s an Olympic sport. If nothing else, this dish finally stopped them from grumbling about peppers, so that’s a small victory in itself.
Also, fun fact—my neighbor once called these “wings without regrets.” Not saying they’re health food, but you can definitely eat more than six without needing a nap. Well, maybe.
Why I Keep Making These (And Maybe You Will Too…)
I make this every time the supermarket has chicken breasts on sale and we still have Frank’s RedHot left in the fridge (which, let’s face it, is almost always). My family actually gets weirdly excited—which is a win, since sometimes they act like vegetables are a cruel joke. Plus, I love how you get all the Buffalo flavor, without, you know, greasy fingers or chicken bones to deal with (I do miss the messy buffalo wings pile… but not enough to fry after work). Oh, and you know those days when someone forgot to thaw chicken? If you just pick up a rotisserie at the store, it works even faster. Been there, done that, didn’t even get any complaints. I won’t lie, stuffing peppers is kind of fiddly the first time (they flop everywhere…), but honestly, after about three, you can basically do it with your eyes half-shut. Or with a glass of rosé in one hand, if that’s your vibe. No judgment.
Here’s What You’ll Need, With All My Usual Shenanigans
- 4 large bell peppers (red and yellow are my kids’ favorites, but green are usually cheapest and I think they’re just fine)
- 2 cups cooked chicken, shredded or chopped pretty small (sometimes I swap in rotisserie chicken or leftover grilled thighs!)
- About 1/2 cup Buffalo hot sauce (I’m a Frank’s RedHot person, but whatever’s on sale is fine—once tried a fancy small-batch version, didn’t notice the diff)
- 2 tablespoons cream cheese (or Greek yogurt actually works if you forgot the cream cheese—I have, more than once)
- 1/2 cup shredded cheddar cheese (Monterey Jack, Colby, whatever’s left in that cheese drawer—they all melt)
- 1 scallion, thinly sliced (or skip, but I think it looks snazzy)
- 1 stick celery, diced (optional, but gives a nice crunch; sometimes I swap in diced carrots if I’m out)
- Salt and pepper, but taste first—some hot sauces are already salty enough
- Ranch or blue cheese dressing, for drizzling (or dipping, whatever your heart desires)
Making It All Happen: Recipe Directions
- Slice and prep the peppers. Cut the bell peppers in half, lengthwise, and scoop out the seeds and icky bits. Lay them open-side up in a baking dish. Sometimes they wobble all over the place—I just wedge a crumpled foil ball under the wobbly ones.
- Mix the chicken filling. Grab a bowl (not too small, or you’ll be chasing bits everywhere). Toss in the shredded chicken, hot sauce, cream cheese, half the shredded cheese, diced celery, and a few cracks of black pepper. Get in there and mix—spoon, fork, whatever. Actually, I use my hands sometimes because it just works better. Don’t judge ‘til you try it.
- Fill the peppers. Spoon the spicy mixture into the pepper halves; it always seems like too much, but just squish it down. Some might overflow. It’s cool, that’s the best part after baking anyway (those crispy bits!).
- Top and bake. Sprinkle the rest of the cheese over everything. Pop the whole tray into a 375°F (190°C) oven. Bake about 25–30 minutes, or until the peppers are tender and the cheese is going full lava-mode. Sometimes I flip the broiler on for the last minute to get that golden speckle, but you have to watch it, or you’ll end up with cheese charcoal (ask me how I know…)
- Serve it up. Let it cool for 5 minutes so nobody nukes their mouth (I have no patience, but every time, I regret it). Hit with some chopped scallion and a drizzle of ranch or blue cheese. Or both, why not.
Notes That Aren’t From a Test Kitchen
- I used to par-boil the peppers first for extra softness, but honestly, I like a bit of crunch better—plus, less dirty dishes.
- If you forget the cream cheese, a big dollop of Greek yogurt works. Tried sour cream once—worked out okay, but made the filling a bit looser, so maybe skip it if you want to slice neatly.
- Sometimes I mix in a splash of ranch inside the filling. Not sure that’s authentic, but it tastes darn good.
- I have, on occasion, forgotten the celery. It’s still lovely, just missing a bit of crunch. I wouldn’t sweat it if you don’t have one lying around.
I’ve Tried It These Ways (Twice Was a Flop)
- Swapped chicken for cooked turkey after Thanksgiving. Good, not mind-blowing, maybe too mild.
- Used jalapeños in place of bell peppers once (hacked down the size). Spicy! Delicious, but wow, you probably want gloves for that operation.
- I once made a “veg version” with jackfruit; everyone was polite, but honestly, just wasn’t the same. Maybe if you’re vegetarian though, it’s worth a go.
- Oh, and adding leftover cooked rice or quinoa works if you need to really stretch this out. Makes it almost like a Buffalo casserole, which I’m not mad at.
Equipment-wise… Don’t Sweat It
You technically want a baking dish big enough to fit all your pepper halves snuggly. Mine’s an old glass casserole hand-me-down. If you don’t have one, honestly, just line up the peppers on a regular cookie sheet and crowd them together—they’ll keep each other company. If you’re short a big mixing bowl, I once used a clean soup pot in a pinch and it worked fine (not ideal, but who cares?). Oh, and a good spatula makes less mess, but I’ve used my cake server before. Whatever works, right?
How Long These Last (or Don’t)…
Technically, store leftovers in an airtight container in the fridge, and they’re good for up to 3 days. Though honestly, in my house, these usually vanish by lunch the next day—if not by midnight snacking. I’ve reheated them in our microwave and in a skillet; both work, but the oven keeps the cheese melty rather than rubbery. Let ‘em come to room temp before zapping for best results, or they get kind of unevenly hot.
What To Serve These With? (Or Just Eat ‘Em Straight)
My go-to is just a big leafy salad—usually whatever random stuff is left from the weekly shop. Sometimes I cut up cucumbers and carrots for crunch, just like you’d get with actual wings. My brother-in-law likes to go totally bonkers and serve these with curly fries, which I can’t argue with. Oh, and if you’re feeling fancy, a cold beer really does the trick. Or, for my teens, iced sweet tea with lemon. If you like dipping stuff, toss some extra ranch dressing on the table—everyone seems to lose their minds over that.
What I Wish I’d Known The First Time (Pro Tips)
- Don’t rush the mixing. I tried to be lazy once and skipped fully stirring the cream cheese in… you end up with weird pockets of sauce and bland bites. Not worth it. Give it a good mash.
- If you overcook the peppers, they start collapsing and everything spills everywhere, so watch near the end. Actually, I find undercooked is better than overcooked here—kinda like roasting veggies, ya know?
- Let ‘em cool a few mins before digging in; I always think I can get away with it, but no, my tongue disagrees every time.
Questions Folks Have Actually Asked Me (And My Rambling Replies)
- Can I make these ahead of time?
- Yep, for sure. I sometimes assemble the peppers in the morning and bake later at night. Or you can make the chicken filling, cover, and chill separately—just stuff before baking. I’ve even frozen stuffed uncooked peppers wrapped in foil (though sometimes they get a bit soft and leaky, not the end of the world).
- Which hot sauce is best?
- Short answer: Whatever you like. I use Frank’s RedHot or Texas Pete, but one friend swears by Crystal. Tried Sriracha once for a twist, it was fine, but didn’t quite taste like Buffalo sauce, if that makes sense. If you’re curious about Buffalo sauce differences, here’s a fun deep dive: The Kitchn’s comparison.
- How spicy is this?
- Depends how much hot sauce you wield! With the cream cheese and cheese, it’s a manageable kick but not crazy. If you want fiery, add some cayenne pepper. Or for a mild crowd, ease back on the hot sauce and let folks add more at the table.
- Could I use ground chicken?
- I did once, when I only had, uh, one chicken breast and a packet of ground chicken. Brown it in a skillet, then do the rest—honestly couldn’t tell much difference. Pro tip: don’t leave the ground chicken super chunky, or it won’t fill the peppers well.
- What’s the best cheese?
- I use cheddar because it’s always hanging around. Monterey Jack or mozzarella melts nicely too. Sometimes we use the shredded “Mexican blend”—nobody’s fussed. You can nerd out about melting cheeses over at Serious Eats if you want to get really into it (I did once, got distracted by the grilled cheese section).
Oh! Nearly Forgot—A Little Digression About Peppers
Quick sidenote—did you know you can save pepper tops in a baggie and dice them into scrambled eggs later or toss ‘em into soups? I started doing it a year ago and now I feel weirdly thrifty whenever I open the freezer. Highly recommend, in a small, wholesome way.
Anyway. If you make these Buffalo Chicken Stuffed Peppers, let me know if they’re a hit—or, if you tweak them and they go sideways, drop me a line so I can learn form you too. We’re all winging it here, right?
Ingredients
- 4 large bell peppers, halved and seeded
- 2 cups cooked shredded chicken breast
- 1/2 cup buffalo wing sauce
- 1/2 cup cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a large baking dish.
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2Slice the bell peppers in half lengthwise and remove seeds and membranes. Arrange the pepper halves cut side up in the prepared baking dish.
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3In a large bowl, mix the shredded chicken, buffalo wing sauce, softened cream cheese, 1/2 cup of the mozzarella, chopped green onions, garlic powder, onion powder, salt, and pepper until well combined.
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4Spoon the buffalo chicken mixture evenly into each pepper half. Sprinkle the remaining mozzarella cheese over the tops.
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5Bake uncovered for 30 minutes, or until the peppers are tender and the cheese is melted and bubbly. Garnish with extra green onions, if desired, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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