Name: Buffalo Chicken Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 lbs shredded cooked chicken breast; 1/2 cup buffalo sauce; 4 bell peppers (mix of red and green); 1/4 cup ranch dressing; 3 green onions, sliced; 1/2 cup cream cheese, softened; 1 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper to taste

Red and green bell peppers stuffed with shredded buffalo chicken and topped with ranch dressing and green onions. | lonerecipes.com

I discovered this recipe during my quest to find healthier alternatives to my favorite comfort foods. These Buffalo Chicken Stuffed Peppers have all the bold, spicy flavors of buffalo wings but in a more nutritious package. I love how the sweet bell peppers balance the heat from the buffalo sauce, and the ranch drizzle adds a cooling element that pulls everything together. The first time I made these, I was skeptical about whether they would satisfy my buffalo chicken craving, but they exceeded my expectations! The peppers soften just enough during baking but still maintain their structure, making them the perfect vessel for the flavorful chicken mixture. What makes this recipe special is how it transforms a typically indulgent flavor profile into something you can feel good about eating regularly. It's now one of my go-to recipes when I'm hosting friends for game day or when I need a quick but impressive weeknight dinner.

Why I love this recipe

I absolutely adore this Buffalo Chicken Stuffed Peppers recipe for so many reasons! First, it's incredibly versatile - you can use rotisserie chicken when you're short on time or cook chicken from scratch when you have more time to spare. The beautiful contrast of the vibrant bell peppers against the orange-tinted buffalo chicken filling makes for a dish that's as visually appealing as it is delicious. I love how these peppers satisfy my craving for buffalo wings without the mess of eating actual wings! The combination of spicy buffalo sauce, creamy elements, and fresh green onions creates the perfect balance of flavors in each bite. What really makes this recipe special is how it transforms something typically considered indulgent (buffalo chicken) into a nutritious, wholesome meal that's packed with protein and vegetables. It's become my secret weapon for meal prep because these peppers reheat beautifully and the flavors actually develop even more overnight. Every time I serve these to friends or family, they're amazed that something so delicious can also be good for you!

What You Need From Your Kitchen

Bell Peppers: Choose firm, brightly colored peppers with smooth skin for best results.
Chicken: Use rotisserie chicken for convenience or cook and shred your own chicken breasts.
Buffalo Sauce: Frank's RedHot is traditional, but any buffalo-style hot sauce works well.
Cream Cheese: Brings creaminess and helps bind the filling together.
Ranch Dressing: Adds cooling creaminess to balance the spicy buffalo sauce.
Green Onions: Provides fresh flavor and vibrant color contrast.

Let's Make These Together

Prep the peppers: Start by cutting your bell peppers lengthwise and removing all seeds and membranes. The peppers act as perfect vessels for our spicy chicken filling, and using both red and green varieties creates a beautiful presentation.
Mix the filling: In a large bowl, combine your shredded chicken with buffalo sauce, softened cream cheese, and seasonings. The cream cheese helps to bind everything together while mellowing the spicy buffalo sauce just enough. Make sure your chicken is well-shredded so it fully incorporates with the sauce.
Fill and bake: Spoon your buffalo chicken mixture generously into each pepper half, making sure to fill them completely. Then bake until the peppers are tender but still hold their shape - you want them to be the perfect serving vessels.
Add the finishing touches: Once baked, drizzle with ranch dressing in a zigzag pattern and sprinkle with fresh green onions. This not only adds beautiful contrast but balances the spicy filling with cool creaminess and fresh herbaceous notes.

Recipe picture — Low-carb buffalo chicken stuffed peppers garnished with fresh green onions and creamy ranch sauce. | lonerecipes.com

Switch Things Up

I first made these Buffalo Chicken Stuffed Peppers when I was looking for a healthier alternative to traditional buffalo wings. I had some leftover rotisserie chicken in the fridge and bell peppers from the farmer's market that needed to be used up. On a whim, I mixed the chicken with some buffalo sauce and cream cheese, stuffed the mixture into the peppers, and topped them with ranch. My family absolutely devoured them! Now they're a regular in our meal rotation, especially during football season when we're craving those buffalo flavors without all the calories.

Perfect Pairings

These Buffalo Chicken Stuffed Peppers pair wonderfully with a simple side salad dressed with a light vinaigrette to balance the richness of the filling. If you're serving them as an appetizer, they go great with celery and carrot sticks for added crunch. For those not watching their carbs, a side of cauliflower rice or a slice of crusty garlic bread works beautifully to soak up any extra sauce. And for beverages, a cold light beer or a crisp, dry white wine complements the spicy flavors perfectly.

Colorful stuffed peppers filled with spicy buffalo chicken and drizzled with creamy ranch sauce. | lonerecipes.com

Frequently Asked Questions

→ Can I make these ahead of time?: Absolutely! You can prepare these stuffed peppers up to 24 hours in advance. Simply fill the peppers with the buffalo chicken mixture, cover, and refrigerate. When ready to serve, bake as directed, adding about 5-10 minutes to the cooking time since they'll be cold from the refrigerator. Add the ranch drizzle and green onions just before serving.
→ How spicy are these peppers?: The spice level is moderate and depends largely on the buffalo sauce you use. Frank's RedHot provides a moderate kick, but you can easily adjust by using more or less buffalo sauce, or by choosing a milder or spicier variety. The cream cheese and ranch dressing help balance the heat.
→ Can I freeze these stuffed peppers?: Yes, these freeze very well! Prepare them through the filling step (don't add the ranch or green onions yet), then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before baking, and add about 10 minutes to the baking time. Add the ranch drizzle and green onions after baking.
→ What can I use instead of ranch dressing?: Blue cheese dressing is a classic alternative that pairs wonderfully with buffalo flavors. For a healthier option, you could use Greek yogurt mixed with a little lemon juice and herbs. Avocado crema or a drizzle of olive oil with fresh herbs would also work well.
→ Are these suitable for meal prep?: These buffalo chicken stuffed peppers are perfect for meal prep! They reheat beautifully in the microwave or oven and will keep in the refrigerator for up to 4 days. For best results, store the ranch drizzle separately and add it just before eating.

Conclusion

These Buffalo Chicken Stuffed Peppers are a delicious way to enjoy the bold flavors of buffalo chicken wings without the mess. They're perfect for meal prep since they reheat beautifully, and they're naturally low-carb and gluten-free. The combination of spicy buffalo sauce and cool ranch creates a flavor explosion that will satisfy any craving!