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Easy & Cheesy Buffalo Chicken Stuffed Peppers

Two delicious buffalo chicken stuffed peppers, topped with melted cheese and fresh green onions, served on a white plate.
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Create a satisfying, high-protein dinner with these easy Buffalo Chicken Stuffed Peppers. This recipe transforms the flavor of buffalo chicken dip into a simple, baked meal nestled inside tender bell peppers. It is perfect for weeknight dinners or game day gatherings and is naturally low-carb friendly.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 2 cups cooked, shredded chicken
  • 1/2 cup buffalo wing sauce
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded cheddar or Monterey Jack cheese, divided
  • 1/4 cup Greek yogurt or sour cream (optional, for creaminess)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons ranch or blue cheese dressing (optional, for topping)
  • 1 tablespoon chopped fresh green onion (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers.
  2. Prepare the peppers: Slice the bell peppers in half lengthwise through the stem. Remove the seeds and white membranes. Place the pepper halves cut-side up in the prepared baking dish.
  3. Make the filling: In a medium bowl, combine the shredded chicken, buffalo wing sauce, softened cream cheese, 1/4 cup of the shredded cheese, Greek yogurt (if using), garlic powder, salt, and pepper. Mix until all ingredients are fully incorporated and the mixture is creamy.
  4. Stuff the peppers: Spoon the buffalo chicken mixture evenly into each bell pepper half, mounding the filling slightly.
  5. Bake: Cover the baking dish loosely with foil. Bake for 25 minutes.
  6. Top and finish: Remove the foil. Sprinkle the remaining 1/4 cup of cheese over the filled peppers. Return the dish to the oven, uncovered, and bake for another 5 to 10 minutes, or until the peppers are tender and the cheese is melted and lightly golden.
  7. Serve: Remove from the oven. Drizzle with ranch or blue cheese dressing, if desired, and garnish with fresh green onion before serving.

Notes

  • For a **Low Carb/Keto** version, skip any added rice or grains in the filling. This recipe as written is naturally low in carbohydrates.
  • For a **Dairy-Free** option, substitute the cream cheese and shredded cheese with your favorite dairy-free cream cheese alternative and shredded dairy-free cheese blend.
  • If you prefer a less spicy flavor, start with 1/3 cup of buffalo sauce and add more to taste.
  • You can use rotisserie chicken for quick shredded chicken.

Nutrition

Find it online: https://cookingzenith.com/buffalo-chicken-stuffed-peppers/