Buffalo Chicken Stuffed Peppers are a delightful way to enjoy a healthy, low-carb meal without sacrificing flavor. This dish combines shredded chicken, zesty hot sauce, creamy Greek yogurt, and melted cheese, all stuffed into bright bell peppers. They are not only visually appealing but also packed with protein, making them a satisfying dinner option. Let’s dive into the details of this mouthwatering recipe and discover what makes it a favorite for many!

Why You’ll Love This Buffalo Chicken Stuffed Peppers

This dish is perfect for a weeknight dinner or a game day snack. Here are just a few reasons to love it:

It’s a healthy option, featuring low-carb buffalo chicken stuffed peppers that fit into many diets.
The combination of flavors is irresistible, making it a great hit at parties.
It’s easy to prepare, ensuring you spend less time in the kitchen.
Perfect for meal prep; you can make it ahead and reheat!
It’s versatile—try it with different types of cheese or add more veggies.
These spicy chicken stuffed peppers are filling and satisfying.
Great for using leftover chicken, minimizing waste.

Ingredients for Buffalo Chicken Stuffed Peppers

Gather these items:

4 large red, orange, or yellow bell peppers
2 teaspoons extra-virgin olive oil
1 small onion, diced
2 ribs celery, diced
2 cups cooked shredded chicken breast
1/2 cup plain nonfat Greek yogurt
1/4 cup hot sauce (such as Frank’s RedHot), plus additional for serving
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup shredded part-skim mozzarella cheese, divided
2 tablespoons chopped green onions or chives (optional)

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

Step 1: Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick spray.
Step 2: Halve the bell peppers from top to bottom and remove the seeds and membranes. Arrange them cut-side up in the baking dish.
Step 3: In a large skillet, heat the olive oil over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
Step 4: Stir in the shredded chicken, Greek yogurt, hot sauce, garlic powder, salt, and pepper. Cook until heated through, about 2 minutes.
Step 5: Remove from heat and stir in 1/3 cup of the mozzarella cheese.
Step 6: Spoon the filling evenly into the pepper halves. Sprinkle the remaining 1/3 cup cheese over the top.
Step 7: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for 10 additional minutes, until the cheese is melted and the peppers are tender.
Step 8: Sprinkle with green onions or chives if desired, and serve with additional hot sauce.

Buffalo Chicken Stuffed Peppers: 5 Irresistible Variations - Buffalo Chicken Stuffed Peppers - main visual representation

Pro Tips for the Perfect Buffalo Chicken Stuffed Peppers

Keep these in mind:

Use fresh ingredients for the best flavor.
If you prefer a vegetarian option, try using a meat substitute or beans.
Experiment with different types of cheese for various tastes.
Don’t overstuff the peppers to avoid spillage while baking.

Best Ways to Serve Buffalo Chicken Stuffed Peppers

Here are some great pairing ideas:

Serve with a side salad for a refreshing contrast.
Pair with easy appetizers buffalo chicken stuffed peppers for a party platter.
Enjoy with some crunchy tortilla chips on the side.

How to Store and Reheat Buffalo Chicken Stuffed Peppers

To store, place any leftover stuffed peppers in an airtight container in the fridge. They can last for up to 4 days. To reheat, simply microwave them for a few minutes or place them in a 375°F oven for about 15 minutes until warmed through. This makes them perfect for meal prep!

Frequently Asked Questions About Buffalo Chicken Stuffed Peppers

What’s the secret to perfect Buffalo Chicken Stuffed Peppers?

The key is balancing the flavors of the filling and ensuring the peppers are tender but not mushy. For chicken buffalo dip stuffed peppers, make sure to bake them until the cheese is bubbly and golden.

Can I make Buffalo Chicken Stuffed Peppers ahead of time?

Yes, you can prepare the filling the night before and stuff the peppers when you’re ready to bake. This is a great tip for quick buffalo chicken stuffed peppers recipe.

How do I avoid common mistakes with Buffalo Chicken Stuffed Peppers?

Avoid overcooking the peppers; they should remain slightly firm. Also, ensure the filling is not too dry. Adding a bit more Greek yogurt can help keep it moist.

Variations of Buffalo Chicken Stuffed Peppers You Can Try

Here are some delicious twists:

Try baked buffalo chicken stuffed peppers with a mix of different cheeses.
For a low-carb version, use zucchini boats instead of peppers.
Make a vegetarian version using quinoa and black beans as the main filling.
Incorporate various spices and herbs to create your signature flavor.

For more delicious recipes, check out Mediterranean Chickpea Salad or Easy Cinnamon Rolls. You can also explore Sliced Bread Ciabatta and Oil for a delightful side dish!

Buffalo Chicken Stuffed Peppers: 5 Irresistible Variations

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Buffalo Chicken Stuffed Peppers are a healthy, low-carb, and protein-packed dinner made with shredded chicken, hot sauce, Greek yogurt, and cheese, all baked inside bell peppers for a spicy and satisfying meal.

Author: Robert
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

4 large red, orange, or yellow bell peppers
2 teaspoons extra-virgin olive oil
1 small onion, diced
2 ribs celery, diced
2 cups cooked shredded chicken breast
1/2 cup plain nonfat Greek yogurt
1/4 cup hot sauce (such as Frank’s RedHot), plus additional for serving
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup shredded part-skim mozzarella cheese, divided
2 tablespoons chopped green onions or chives (optional)

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Instructions

Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick spray.
Halve the bell peppers from top to bottom and remove the seeds and membranes. Arrange them cut-side up in the baking dish.
In a large skillet, heat the olive oil over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
Stir in the shredded chicken, Greek yogurt, hot sauce, garlic powder, salt, and pepper. Cook until heated through, about 2 minutes.
Remove from heat and stir in 1/3 cup of the mozzarella cheese.
Spoon the filling evenly into the pepper halves. Sprinkle the remaining 1/3 cup cheese over the top.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for 10 additional minutes, until the cheese is melted and the peppers are tender.
Sprinkle with green onions or chives if desired, and serve with additional hot sauce.