Do Share Recipe

Cheesy Buffalo Chicken Stuffed Peppers Recipe | Spicy & Savory

I made this cheesy Buffalo chicken stuffed peppers recipe recently and I couldn’t wait to tell you how it turned out. The peppers were soft and slightly sweet; the filling tangy, creamy, and full of that irresistible Buffalo-chicken kick. Every bite felt like a cozy, flavor-packed hug.

It’s exactly the kind of dish I want on a chilly evening when I’m craving comfort food but still want something easy to throw together. Trust me: once you try this, you’ll find yourself making it again and again. You can also enjoy similar creamy flavors in the Creamy Buffalo Chicken Cauliflower Casserole Recipe for a twist on this spicy, cheesy classic.

Ingredients

Here’s what you’ll need (for about 6–8 stuffed pepper halves, depending on pepper size):

3 large bell peppers (any color — red, yellow, orange, or green). These act as the perfect edible “boats” and add natural sweetness.
~2 cups cooked, shredded chicken (rotisserie or boiled). It absorbs flavor beautifully.
⅔ cup buffalo-style hot sauce. This gives the filling the classic spicy-tangy flavor.
1 tablespoon unsalted butter (or olive oil). Adds richness and balances the heat.
½ teaspoon garlic powder. Helps deepen the savory notes.
½ teaspoon onion powder. Rounds out the overall flavor.
¾ cup shredded mozzarella (or a 50/50 mix of mozzarella + provolone). Freshly grated melts best.
½ cup crumbled feta or blue cheese (optional, for extra bold flavor).
Salt (to taste). Helps all the flavors bloom.

Note: several servings (depending on pepper size and appetite — about 4–6).

You may also add chopped celery or green onions if you love more crunch or freshness.

Variations

If you want to adapt this recipe:

Dairy-free — Use vegan cheese alternatives and replace butter with olive oil.
Keto / low-carb — This recipe is already low-carb, but topping with avocado boosts healthy fats.
Extra spicy — Add cayenne or extra hot sauce to intensify the heat.
Flavor twist — Try Monterey Jack, cheddar, or smoked cheese; add jalapeños or cooked bacon for extra richness. You could also explore a lighter pasta version with the Bruschetta Chicken Pasta Recipe for a flavorful change.

Cooking Time

Prep Time: ~15 minutes
Cooking Time: ~35 minutes
Total Time: ~50 minutes

Equipment You Need

Baking dish — Holds the peppers steady for even cooking.
Mixing bowl — Perfect for combining the filling ingredients.
Spoon or spatula — Helps mix and scoop the chicken mixture.
Oven — For roasting the peppers and melting the cheese.

How to Make Cheesy Buffalo Chicken Stuffed Peppers

Prepare the peppers

Preheat your oven to 375°F (190°C). Wash and slice the peppers lengthwise, then remove the seeds and membranes. Arrange the pepper halves in a greased baking dish, cut-side up, so they’re ready to fill.

Mix the Buffalo-chicken filling

In a bowl, combine shredded chicken, hot sauce, melted butter or oil, garlic powder, onion powder, and salt. Mix until the chicken is evenly coated. Add most of the cheese (saving some for topping) and fold it gently into the mixture.

Stuff the peppers & bake

Fill each pepper half generously with the chicken mixture. Top with the remaining mozzarella for a melty finish. Bake for 25–30 minutes until the peppers soften and the cheese becomes golden and bubbly. Broil for 1–2 minutes if you want a more caramelized top.

Additional Tips for Making This Recipe Better

I always choose firm, shiny peppers so they hold their shape during baking.
I prefer shredding cheese from a block because it melts smoother and doesn’t get grainy.
I let the mixture sit for a minute before stuffing so the sauce thickens slightly.
When I want extra heat, I simply add an extra splash of hot sauce.
Lining the baking dish with parchment paper saves cleanup time.

How to Serve Cheesy Buffalo Chicken Stuffed Peppers

Serve them hot with a drizzle of ranch dressing or a sprinkle of green onions or fresh parsley. They pair perfectly with celery and carrot sticks for a fun “Buffalo wings” feel. For a beautiful presentation, arrange the peppers on a wide platter with a dash of extra hot sauce on the side.

Nutritional Information

Approximate nutrition per stuffed pepper half:

Calories: 200–250
Protein: 20–25 g
Carbohydrates: 5–8 g
Fat: 10–15 g

Make Ahead and Storage

Refrigerate

Store completely cooled stuffed peppers in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven until warmed through.

Freeze

Freeze baked or unbaked stuffed peppers for up to 3 months. Place in freezer-safe containers. Thaw overnight and reheat in the oven for best texture.

Why You’ll Love This Recipe

Here’s why this dish is worth keeping in your weekly rotation:

Effortless and quick — Ready in under an hour, perfect for busy nights.
Customizable — Easy to modify for dairy-free, keto, or extra-spicy preferences.
Bold flavor — Perfect balance of heat, creaminess, and sweetness from the peppers.
Nutritious and satisfying — High in protein, low in carbs, and full of whole ingredients.
Meal-prep friendly — Stores and reheats beautifully, making it great for weekly planning.

Ben Carraoli