Cheesy Buffalo Chicken Stuffed Peppers
I still remember the first time I spooned that spicy, creamy chicken into a bright bell pepper and slid the tray into the oven — the smell filled the kitchen and everyone rushed to the table. Cheesy Buffalo Chicken Stuffed Peppers are an easy, flavor-packed twist on classic stuffed peppers: gooey cheddar, tangy buffalo sauce, and tender shredded chicken all baked inside a crisp-tender pepper. They’re perfect for busy weeknights, game-day spreads, or when you want bold flavor without fuss. If you like buffalo flavors in other dishes, you might enjoy this take on buffalo chicken pizza as another quick crowd-pleaser: buffalo chicken pizza recipe.
Why you’ll love this dish
These stuffed peppers hit multiple sweet spots: they’re low-carb if you skip a heavy side, fast when you use leftover or rotisserie chicken, and customizable for heat and cheesiness. The peppers give a bright vegetal contrast to the rich buffalo-cream cheese filling, making each bite interesting and satisfying. Make them for weeknight dinners, casual dinner parties, or to meal-prep flavorful lunches.
“Bold buffalo heat tempered by cream cheese and melted cheddar — perfect comfort food that still feels a little bit healthy.” — a weeknight favorite
For a similar crowd-pleasing stuffed chicken idea, I’ve used asparagus in stuffed chicken breasts with great results: asparagus-stuffed chicken breast.
Step-by-step overview
Before you dive in, here’s the simple flow so you know what to expect:
- Preheat the oven and prepare the peppers (top off, seeds removed).
- Combine shredded chicken with buffalo sauce, softened cream cheese, and seasonings.
- Fill each pepper, top with cheddar, and bake until peppers are tender and cheese bubbles.
- Garnish and serve warm.
This recipe is mostly assembly — no sautéing required if your chicken is already cooked — which keeps cleanup quick.
Gather these items
- 4 large bell peppers (any color) — choose firm, evenly sized peppers so they bake uniformly.
- 2 cups cooked shredded chicken — rotisserie chicken works great for speed and flavor.
- 1/2 cup buffalo sauce — use your favorite brand or homemade; adjust for heat level.
- 1/2 cup cream cheese, softened — room temperature so it blends smoothly.
- 1 cup shredded cheddar cheese — sharper cheddar adds depth; reserve a little for topping.
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped green onions (for garnish)
Notes/substitutions: swap Greek yogurt for some cream cheese for tang and fewer calories, or use Monterey Jack or pepper jack for a spicier melt. If you want to bulk it up, stir in 1/2 cup cooked rice or cauliflower rice.
How to prepare it
- Preheat your oven to 375°F (190°C) so it’s ready as soon as the peppers are filled.
- Trim the tops off each bell pepper and remove the seeds and membranes; if the peppers wobble, slice a thin sliver from the bottom so they sit flat.
- In a medium bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, garlic powder, and a pinch of salt and pepper. Stir until the mixture is smooth and evenly coated.
- Spoon the chicken mixture into each pepper, packing gently but leaving a little room at the top for cheese. Arrange the stuffed peppers upright in a baking dish.
- Sprinkle the reserved shredded cheddar over each filled pepper.
- Bake for 25–30 minutes, until the peppers are tender (but not mushy) and the cheese is melted and bubbly. If you like a browned top, pop them under the broiler for 1–2 minutes—watch closely.
- Remove from the oven and let cool for 5 minutes. Garnish with chopped green onions and serve.
Pro tip: If your peppers are very thick-walled, add 5–10 minutes to the bake time. For faster prep, use pre-shredded rotisserie chicken and make sure the cream cheese is softened.
Best ways to enjoy it
These stuffed peppers work well as a stand-alone dinner or paired with simple sides:
- Crisp green salad or chopped slaw for freshness.
- Roasted sweet potatoes or garlic-roasted cauliflower for a heartier plate.
- For game-day sharing, slice them in half and serve with ranch or blue cheese dressing for dipping.
- Plate one pepper per person and garnish with extra hot sauce and scallions for color and heat.
Pair with a cold beer or a crisp white wine like Sauvignon Blanc to cut the richness.
Storage and reheating tips
- Refrigerate: Cool stuffed peppers to room temperature, then store in an airtight container for up to 3–4 days.
- Reheat: Warm in a 350°F (175°C) oven for 12–15 minutes or microwave individual portions for 1–2 minutes until heated through. Oven reheating preserves texture best.
- Freeze: You can freeze baked stuffed peppers for up to 3 months. Wrap individually in foil and place in a freezer-safe container. Thaw overnight in the fridge and reheat in a 350°F oven for 20–25 minutes.
Food safety note: refrigerate within 2 hours of cooking and reheat to 165°F (74°C) before serving.
Pro chef tips
- Shred chicken finely for a creamier filling that packs evenly into the pepper.
- Let cream cheese sit at room temperature for 30 minutes so it mixes smoothly without lumps.
- Reserve a little cheese for the final top to create a bubbly, golden finish.
- If you prefer less heat, halve the buffalo sauce and add a splash of honey to balance the flavor.
- To speed things up, hollow the peppers and par-bake them for 8–10 minutes before stuffing; this reduces final bake time and ensures tenderness.
Creative twists
- BBQ Buffalo: Swap half the buffalo sauce for tangy BBQ sauce and use smoked cheddar.
- Tex-Mex: Add black beans, corn, and taco seasoning; top with cilantro and lime.
- Low-fat option: Replace cream cheese with plain Greek yogurt and use reduced-fat cheddar.
- Vegetarian version: Substitute shredded jackfruit or crumbled tempeh for chicken and add extra spices.
- Stuffed in mini peppers: Make bite-sized appetizers by using mini sweet peppers and reducing bake time to 12–15 minutes.
Common questions
Q: Can I use raw chicken for this recipe?
A: This recipe assumes cooked chicken. You can use shredded leftover chicken or rotisserie chicken. If you want to use raw chicken, poach, roast, or cook it thoroughly first, then shred before mixing — baking raw chicken inside the pepper will change the timing and risks uneven cooking.
Q: How spicy will these be?
A: Spiciness depends on the buffalo sauce you use. Start with 1/2 cup and taste a spoonful of the mixture (before stuffing) if you’re unsure — you can always add more. To tame heat, increase the cream cheese or add a tablespoon of honey.
Q: Can I assemble these ahead of time?
A: Yes. Stuff the peppers and refrigerate covered for up to 24 hours, then bake when ready. If freezing, assemble and freeze unbaked (wrapped) or bake then freeze — both methods work. Thaw fully before baking or reheating.
Q: Are these low carb or keto-friendly?
A: Yes — bell peppers are relatively low in carbs, and with chicken, cream cheese, and cheddar, this can fit a low-carb or keto plan. Skip any rice additions and watch sauces with added sugars.
Q: What’s the best cheese for melting on top?
A: Sharp cheddar melts well and balances buffalo flavor. For extra creaminess use Monterey Jack, pepper jack for heat, or a mix of cheddar and mozzarella.
Conclusion
These Cheesy Buffalo Chicken Stuffed Peppers are a reliable, crowd-pleasing dish that balances spicy, creamy, and fresh flavors with minimal fuss. They’re perfect for busy nights, make-ahead meals, and casual entertaining — and they adapt easily to dietary preferences.
For another take on stuffed peppers that uses rotisserie chicken and similar flavor-building tips, see this helpful variation: Cheesy Buffalo Chicken Stuffed Peppers with Rotisserie Chicken.
If you’re looking for a lighter, lower-carb spin on buffalo-stuffed peppers with extra technique notes, this recipe is a great reference: Buffalo Chicken Stuffed Peppers {Healthy, Low Carb} – WellPlated.
Cheesy Buffalo Chicken Stuffed Peppers
Ingredients
Main Ingredients
- 4 large bell peppers (any color) Choose firm, evenly sized peppers.
- 2 cups cooked shredded chicken Rotisserie chicken works great for speed and flavor.
- 1/2 cup buffalo sauce Use your favorite brand or homemade; adjust for heat level.
- 1/2 cup cream cheese, softened Room temperature for smooth blending.
- 1 cup shredded cheddar cheese Reserve a little for topping.
- 1/2 teaspoon garlic powder
- to taste salt and pepper
- Chopped green onions For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Trim the tops off each bell pepper and remove the seeds and membranes.
- In a medium bowl, combine shredded chicken, buffalo sauce, softened cream cheese, garlic powder, and a pinch of salt and pepper. Stir until smooth.
Stuffing
- Spoon the chicken mixture into each pepper, packing gently, leaving some room at the top for cheese.
- Arrange the stuffed peppers upright in a baking dish.
- Sprinkle the reserved shredded cheddar over each filled pepper.
Baking
- Bake for 25-30 minutes until the peppers are tender and the cheese is bubbly.
- If you prefer a browned top, broil for 1-2 minutes—watch closely.
Serving
- Remove from oven and let cool for 5 minutes. Garnish with chopped green onions and serve warm.
