Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers: A Spicy, Cheesy Delight

Buffalo Chicken Stuffed Peppers are a bold fusion of American comfort food and classic spicy Buffalo flavors, bringing together tender chicken, zesty hot sauce, creamy cheese, and vibrant bell peppers into one satisfying dish. Whether you’re looking for a hearty weeknight dinner or an impressive meal to serve at a casual gathering, these stuffed peppers deliver on flavor, texture, and visual appeal. Packed with protein and customizable to suit various dietary needs, this recipe is not only delicious but also versatile and nutritious.

The History Behind the Dish

The origins of Buffalo Chicken Stuffed Peppers lie in the evolution of two iconic American dishes: Buffalo wings and stuffed peppers. Buffalo wings were invented in 1964 at the Anchor Bar in Buffalo, New York, where fried chicken wings were tossed in a tangy, spicy mixture of vinegar-based hot sauce and butter. This creation quickly became a national favorite, inspiring countless variations—including incorporating the Buffalo flavor profile into other dishes.

Stuffed peppers, on the other hand, have roots that stretch across multiple cultures, from Eastern Europe to Latin America, where bell peppers are filled with meats, grains, cheeses, and vegetables. In American home cooking, they gained popularity as a family-friendly way to pack nutrition into a single dish. Combining the fiery kick of Buffalo chicken with the wholesome structure of stuffed peppers was an inevitable culinary innovation—one that emerged in the 2000s through food blogs and social media as part of the trend toward bolder, more flavorful comfort foods.

Today, Buffalo Chicken Stuffed Peppers represent a modern twist on traditional recipes, blending heat, creaminess, and freshness in a colorful, oven-baked package that appeals to spice lovers and casual diners alike.

Ingredients Breakdown: What Goes Into Buffalo Chicken Stuffed Peppers?

The magic of Buffalo Chicken Stuffed Peppers lies in the careful balance of ingredients that bring heat, richness, texture, and freshness together. Here’s a detailed look at each component:

• Bell Peppers: Traditionally, large green, red, yellow, or orange bell peppers are used. Green peppers offer a slightly bitter, crisp contrast to the rich filling, while red and yellow varieties are sweeter and more tender when baked.
• Cooked Chicken: Shredded or diced cooked chicken breast or thigh is the base protein. Rotisserie chicken works well for convenience, or you can poach, grill, or bake your own.
• Buffalo Sauce: Frank’s RedHot Original Cayenne Pepper Sauce is the gold standard here, providing the signature tangy heat. You can adjust the amount based on your spice tolerance.
• Cream Cheese: Adds a rich, creamy texture and helps mellow out the spiciness. It binds the filling and creates a luxurious mouthfeel.
• Ranch Dressing or Blue Cheese Crumbles: Classic Buffalo wing accompaniments, either ranch or blue cheese enhances the authentic flavor. Ranch is more crowd-pleasing; blue cheese offers a bolder, funkier taste.
• Cheddar Cheese: Sharp cheddar adds melty gooeyness and a savory depth. Some recipes use a blend of cheddar and mozzarella for extra stretch.
• Garlic and Onion: Minced garlic and finely diced onion provide aromatic depth and enhance the overall savoriness.
• Scallions or Chives: Used as a garnish for freshness and color contrast.
• Optional Add-ins: Cooked rice, quinoa, breadcrumbs, corn, black beans, or jalapeños can be added for texture, heartiness, or extra flavor.
• Salt and Pepper: To season the filling to perfection.

All these ingredients come together in harmony—spicy, creamy, cheesy, and comforting—with the bell pepper serving as both vessel and vegetable.

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

Follow this detailed guide to create restaurant-quality Buffalo Chicken Stuffed Peppers right in your kitchen.

1. Preheat the Oven: Set your oven to 375°F (190°C). This temperature ensures even cooking without burning the peppers or drying out the filling.
2. Prepare the Bell Peppers: Select 4 large bell peppers (any color). Cut the tops off and remove the seeds and inner membranes. If needed, trim a thin slice from the bottom to help them stand upright, but be careful not to cut through. Lightly brush the outside with olive oil and place them in a baking dish.
3. Par-cook the Peppers (Optional): For softer peppers, parboil them in salted boiling water for 5 minutes, then drain and place them back in the dish. This step is optional—skip it if you prefer a firmer texture.
4. Cook the Aromatics: In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté ½ cup finely diced onion until translucent (about 5 minutes), then add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
5. Prepare the Filling: In a large mixing bowl, combine 2 cups shredded cooked chicken, ⅓ cup Buffalo sauce (adjust to taste), 4 oz (½ block) softened cream cheese, ¼ cup ranch dressing (or crumbled blue cheese), ½ cup shredded cheddar cheese, the sautéed onions and garlic, and salt and pepper to taste. Mix thoroughly until well combined. For a heartier version, fold in ½ to 1 cup cooked rice or quinoa.
6. Stuff the Peppers: Spoon the filling evenly into each bell pepper, pressing down gently to pack it in. Mound the filling slightly on top for a generous look.
7. Add Topping: Sprinkle the remaining ½ cup of cheddar cheese over the tops of the stuffed peppers for a golden, bubbly finish.
8. Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15–20 minutes, or until the peppers are tender and the cheese is melted and lightly browned.
9. Garnish and Serve: Remove from the oven and let cool for 5 minutes. Top each pepper with chopped scallions or chives and a drizzle of ranch or extra Buffalo sauce if desired. Serve warm.

Tips for Perfect Buffalo Chicken Stuffed Peppers

• Use Rotisserie Chicken: Save time by using store-bought rotisserie chicken. It’s already seasoned and easy to shred.
• Balance the Heat: If you’re serving kids or spice-sensitive guests, reduce the Buffalo sauce and increase the ranch. You can also offer hot sauce on the side.
• Prevent Soggy Peppers: Avoid overcooking. If you parboil the peppers, don’t exceed 5 minutes. Also, ensure your filling isn’t too wet—drain excess liquid from ingredients like canned beans or dressings.
• Make Ahead: Assemble the stuffed peppers up to a day in advance, cover, and refrigerate. Add 5–10 minutes to the baking time if starting cold.
• Freeze for Later: These freeze well! Wrap individual peppers tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight before reheating.
• Even Cooking: Choose peppers of similar size so they cook uniformly. If some are taller, cut their bottoms carefully to stand evenly.
• Crispy Tops: For a golden crust, broil for 2–3 minutes at the end—but watch closely to avoid burning.
• Double the Filling: The filling freezes beautifully. Make extra to use in wraps, salads, or tacos later in the week.

Variations and Customizations

Buffalo Chicken Stuffed Peppers are highly adaptable. Try these creative twists to suit different tastes and diets:

• Spicy Kick: Add diced jalapeños or a dash of cayenne pepper to the filling. Use extra-hot Buffalo sauce for maximum heat.
• Mild Version: Replace Buffalo sauce with a mix of tomato paste, vinegar, and smoked paprika for flavor without the burn.
• Vegetarian Option: Swap chicken with mashed chickpeas, lentils, or plant-based chicken substitutes like soy curls or jackfruit.
• Low-Carb/Keto: Skip rice and grains. Add cauliflower rice or extra cheese for bulk. Use full-fat dairy to stay within keto macros.
• Gluten-Free: Most Buffalo sauces are gluten-free, but always check labels. Ensure all ingredients (especially dressings) are certified GF.
• Dairy-Free: Use dairy-free cream cheese, ranch, and cheese alternatives. Nutritional yeast can add a cheesy flavor.
• Tex-Mex Twist: Add black beans, corn, cumin, and chili powder. Top with avocado and cilantro instead of scallions.
• Italian-Inspired: Mix in marinara, Italian seasoning, and mozzarella. Serve with garlic bread on the side.
• Breakfast Version: Stuff peppers with scrambled eggs, cooked chicken, cheese, and hot sauce. Bake until set—perfect for brunch!
• Mini Peppers: Use mini sweet peppers for bite-sized appetizers or party snacks. Adjust baking time to 15–20 minutes covered, then 10 uncovered.

Health Considerations and Nutritional Value

Beyond their bold flavor, Buffalo Chicken Stuffed Peppers can be a balanced and nutritious meal when prepared thoughtfully.

Nutritional Highlights (per serving, approx. 1 stuffed pepper):

• Calories: 380–450 (varies with ingredients)
• Protein: 30–35g (excellent source from chicken and cheese)
• Fat: 20–25g (mostly from cheese and cream cheese; use low-fat versions to reduce)
• Carbohydrates: 15–25g (depends on whether grains are added)
• Fiber: 3–5g (from bell peppers and any added veggies or grains)
• Vitamins: High in Vitamin C (from peppers), Vitamin A, B6, and calcium.

Health Benefits:

• Bell peppers are rich in antioxidants, especially vitamin C and carotenoids, which support immune function and eye health.
• Chicken provides lean protein essential for muscle repair and satiety.
• Spicy foods like Buffalo sauce may boost metabolism and circulation due to capsaicin.
• Probiotics from fermented dressings (like certain ranch brands) may support gut health.

Considerations:

• High sodium content from Buffalo sauce, cheese, and dressings. Opt for low-sodium versions when possible.
• Saturated fat can be high due to full-fat dairy. Use reduced-fat cream cheese and cheese to lower it.
• Not ideal for those with dairy sensitivities unless substitutions are made.
• Portion control matters—especially if served with sides like fries or bread.

To make this dish healthier, load up on vegetables (add spinach, mushrooms, or zucchini), use whole grains, and bake instead of frying any components.

Full Ingredient List

• 4 large bell peppers (green, red, yellow, or orange)
• 2 cups cooked and shredded chicken (about 2 chicken breasts or 1 rotisserie chicken)
• ⅓ cup Buffalo hot sauce (Frank’s RedHot recommended)
• 4 oz cream cheese, softened
• ¼ cup ranch dressing (or ⅓ cup crumbled blue cheese)
• 1 cup shredded cheddar cheese, divided
• ½ cup finely diced onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: ½–1 cup cooked rice, quinoa, or cauliflower rice
• Optional garnish: sliced scallions, chives, extra ranch, or hot sauce

Detailed Directions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
2. Wash the bell peppers. Cut off the tops (reserve for later use or discard), remove seeds and white membranes. If necessary, trim a small portion of the bottom so each pepper stands upright. Lightly brush the outside with olive oil and place them in the baking dish.
3. (Optional) Bring a large pot of salted water to a boil. Add the peppers and boil for 5 minutes. Drain and return them to the baking dish. This softens them slightly and reduces baking time.
4. In a skillet over medium heat, warm 1 tablespoon olive oil. Add diced onion and sauté for 4–5 minutes until soft and translucent. Stir in minced garlic and cook for 30 seconds until fragrant. Remove from heat and set aside.
5. In a large bowl, combine shredded chicken, Buffalo sauce, softened cream cheese, ranch dressing (or blue cheese), ½ cup of cheddar cheese, sautéed onion and garlic, salt, and pepper. Mix well until fully incorporated. Fold in rice or quinoa if using.
6. Spoon the mixture evenly into each bell pepper, packing it down gently. Mound the top slightly.
7. Sprinkle the remaining ½ cup of cheddar cheese over the tops of the peppers.
8. Cover the baking dish with aluminum foil. Bake for 25 minutes.
9. Remove the foil and continue baking for 15–20 minutes, or until the peppers are tender when pierced with a fork and the cheese is bubbly and golden.
10. Let cool for 5 minutes. Garnish with scallions and serve with extra ranch or hot sauce on the side.

Frequently Asked Questions (FAQ)

Can I make Buffalo Chicken Stuffed Peppers ahead of time?
Yes! Assemble them up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to the baking time if starting from cold.

Can I freeze them?
Absolutely. After baking, let them cool completely, wrap individually in plastic and foil, and freeze for up to 3 months. Reheat in the oven at 350°F for 30–40 minutes, covered, then uncover to crisp the top.

What can I serve with Buffalo Chicken Stuffed Peppers?
They pair well with a crisp green salad, coleslaw, sweet potato fries, avocado slices, or a simple quinoa pilaf. Celery sticks and carrot rounds echo the Buffalo wing experience.

Can I use canned chicken?
Yes, though fresh or rotisserie chicken has better texture and flavor. Drain canned chicken well before using.

Why are my peppers watery?
This can happen if the peppers release too much liquid during baking. To prevent this, avoid overfilling with wet ingredients, and consider salting the hollowed peppers and letting them sit for 10 minutes before rinsing and drying.

Can I cook these in an air fryer?
Yes! For smaller peppers, air fry at 370°F for 12–15 minutes, shaking halfway. May need to cook in batches.

Are these suitable for a keto diet?
Yes, if you omit rice or grains and use full-fat, low-carb ingredients. Each pepper can be under 10g net carbs depending on fillings.

Can I make them vegan?
Yes—use plant-based chicken, vegan cream cheese, dairy-free ranch, and cheese. Ensure the Buffalo sauce is vegan (most are).

Summary

Bold, spicy, and undeniably satisfying, Buffalo Chicken Stuffed Peppers bring the heat of Buffalo wings into a wholesome, baked format perfect for any occasion. With layers of tender chicken, creamy cheese, and zesty sauce encased in a colorful bell pepper, this dish is as nutritious as it is delicious.