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Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers are filled with creamy shredded chicken tossed in buffalo sauce, cream cheese, cheddar, and green onions, then baked until hot and bubbly. These stuffed peppers are hearty, flavorful, and perfect for weeknight dinners, meal prep, game day, or a low-carb comfort food option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

The Pepper Boats
  • 3 large bell peppers (red, orange, or yellow) cut in half from stem to base, ribs and seeds removed
  • 1 tbsp olive oil
  • salt & black pepper
Buffalo Filling
  • 3 cups cooked chicken shredded or finely diced (about 1 rotisserie chicken)
  • 6 oz cream cheese softened
  • ½ cup buffalo hot sauce
  • ⅓ cup plain Greek yogurt
  • ¾ cup sharp cheddar cheese shredded (divided)
  • ⅓ cup green onions thinly sliced
  • 1 tsp garlic powder
Optional Garnishes
  • Blue cheese crumbles
  • extra sliced green onions

Equipment

  • Baking dish
  • Mixing Bowl
  • Knife & cutting board
  • Measuring cups & spoons

Method
 

  1. Preheat your oven to 400°F (200°C).
    Arrange the 6 halved bell peppers open-side-up in a 9x13-inch baking dish.
    Drizzle the insides lightly with olive oil and season with a pinch of salt and pepper.
  2. Bake the empty pepper halves for 10-12 minutes.
  3.  In a medium bowl, stir together the softened cream cheese, buffalo sauce, Greek yogurt (or sour cream), garlic powder, and half of the green onions until smooth. Fold in the shredded chicken and half of the shredded cheddar cheese.
  4. Divide the buffalo chicken mixture evenly among the 6 pre-baked pepper halves. Top each one generously with the remaining cheddar cheese.
  5. Return the stuffed peppers to the oven and bake for another 15-20 minutes, until the cheese on top is melted, bubbly, and slightly golden.