Spicy Buffalo Chicken Stuffed Peppers – 4 Irresistible Twists

Name: Spicy Buffalo Chicken Stuffed Peppers - 4 Irresistible Twists
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 large bell peppers (any color); 2 cups cooked chicken, shredded; 1/2 cup buffalo sauce; 4 oz cream cheese, softened; 1 cup shredded mozzarella cheese; 1/4 cup blue cheese crumbles (optional); 2 tbsp chopped green onions; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste

By:

Christina R. Jones

August 3, 2025

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Picture this: Sunday afternoon, the game’s on, and my kitchen smells like heaven thanks to these buffalo chicken stuffed peppers baking away. Honestly, they’ve become my go-to for game day gatherings – way better than fussy wings (and no messy bones!). The first time I made them, my skeptical brother inhaled three halves before declaring “these might be better than actual buffalo wings.” High praise from a guy who lives for spicy food!

What I love most is how these stuffed peppers solve my constant dinner dilemma – craving bold buffalo chicken flavor without the carb overload. The peppers hold their shape perfectly, becoming little edible bowls for that creamy, spicy filling. And here’s my secret: that magical combo of cream cheese and mozzarella makes every bite ridiculously creamy while keeping it low-carb. Whether you’re meal prepping or feeding a crowd, this recipe delivers big flavor with minimal fuss. Just wait till you see how quickly these disappear!

Why You’ll Love These Buffalo Chicken Stuffed Peppers

These buffalo chicken stuffed peppers are about to become your new weeknight hero. Here’s why:

Low-carb goodness – All the spicy buffalo flavor you crave without the heavy breading or carbs
Crazy easy prep – 15 minutes of active time (hello, rotisserie chicken shortcut!)
Bold, restaurant-worthy taste – That perfect balance of creamy, spicy, and cheesy in every bite
Meal prep magic – They reheat like a dream for lunches all week
Crowd-pleasing versatility – Game day snack or easy dinner? Check and check!

Ingredients for Buffalo Chicken Stuffed Peppers

Gathering the right ingredients makes all the difference with these buffalo chicken stuffed peppers. Here’s what you’ll need to make magic happen:

4 large bell peppers (any color) – Look for firm ones that’ll stand up to stuffing. Halve them lengthwise – trust me, they hold the filling better this way!
2 cups cooked chicken, shredded – I always grab a rotisserie chicken when I’m in a hurry (more time for eating!)
1/2 cup buffalo sauce – Use your favorite brand, but start with less if you’re heat-sensitive
4 oz cream cheese, softened – Let it sit out for 30 minutes – it’ll mix in way smoother
1 cup shredded mozzarella – The melty glue that holds everything together
1/4 cup blue cheese crumbles (optional) – For that authentic buffalo wing experience
2 tbsp chopped green onions – Fresh pop of color and crunch
1 tsp each garlic powder & onion powder – My secret flavor boosters
Salt and pepper to taste – Don’t skip this – it balances the heat perfectly

How to Make Buffalo Chicken Stuffed Peppers

Making these buffalo chicken stuffed peppers is so simple you’ll wonder why you haven’t been making them every week. Just follow these foolproof steps and you’ll have a crowd-pleasing meal in no time!

Prep the Peppers

First things first – fire up that oven to 375°F (190°C). While it’s heating, grab your peppers and give them a good rinse. Now here’s my trick: cut them lengthwise rather than the usual top-and-stem method. This creates perfect little boats that hold way more filling! Use a sharp knife to slice each pepper in half from stem to base, then scoop out the seeds and membranes with a spoon. I like to leave a tiny bit of the white ribs for structure – they help the peppers hold their shape while baking.

Mix the Filling

This is where the magic happens! In a big bowl, combine your shredded chicken with the buffalo sauce. I always start with 1/4 cup of sauce and add more to taste – some days I’m feeling extra spicy! Add in your softened cream cheese (this is why letting it sit out matters – no one wants lumpy filling!), mozzarella, and spices. Here’s my pro tip: mix with your hands! It feels messy but gets everything perfectly combined. The mixture should hold together when pressed – if it’s too dry, add a splash more buffalo sauce.

Bake to Perfection

Now for the easy part! Spoon that glorious filling into your pepper halves, packing it in lightly but not too tight. Arrange them on a baking sheet (I line mine with foil for easy cleanup) and pop them in the oven. In about 20-25 minutes, you’ll see the cheese getting golden and bubbly, and the pepper edges will start to soften. They’re done when the filling is heated through and the pepper gives slightly when pressed. The smell will drive you crazy – try to resist eating them straight from the oven! Let them cool for 5 minutes before topping with blue cheese and green onions.

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Expert Tips for the Best Buffalo Chicken Stuffed Peppers

After making these buffalo chicken stuffed peppers more times than I can count, I’ve picked up some game-changing tricks you’ll love:

Rotisserie chicken is your friend – That precooked bird from the grocery store? Total time-saver! Just shred it while still warm – the meat comes apart so easily. Check out these quick and easy rotisserie chicken recipes for more ideas.
Control the heat – Start with less buffalo sauce if you’re nervous about spice. You can always add more after tasting the mixture. My husband likes it fiery, so I sometimes add a dash of cayenne to his peppers.
Storage smarts – These keep beautifully in the fridge for 3 days. For meal prep, I bake them slightly less (about 18 minutes) so they’re perfect when reheated.
Cheese swap secret – Out of mozzarella? Colby Jack melts just as beautifully and adds extra flavor.
Extra crispy tops – For the last 2 minutes of baking, I’ll sometimes broil them quickly for that irresistible golden crust.

Trust me, once you try these tricks, you’ll never go back to plain old stuffed peppers again!

Serving Suggestions for Buffalo Chicken Stuffed Peppers

These buffalo chicken stuffed peppers practically beg to be served with all your favorite game day fixings! I love arranging them with crisp celery sticks and carrot batons – that cool crunch is perfect against the spicy filling. A side of chunky blue cheese or ranch dip for dragging is practically mandatory in my house. For heartier meals, add a simple green salad with buttermilk dressing or roasted potato wedges. And don’t forget plenty of napkins – these babies are finger-lickin’ good no matter how you serve them!

Buffalo Chicken Stuffed Peppers Variations

One of my favorite things about these buffalo chicken stuffed peppers is how easily you can customize them! If blue cheese isn’t your thing (I get it – that tang isn’t for everyone), swap in ranch dressing for dipping or mix it right into the filling. For extra veggies, try stirring in some sautéed mushrooms or spinach – just squeeze out the excess moisture first. My vegetarian friends love when I substitute chickpeas for the chicken (roast them first for extra texture!). And if you’re feeling fancy, top with crispy bacon bits right before serving – because everything’s better with bacon, right?

Storing and Reheating Buffalo Chicken Stuffed Peppers

These buffalo chicken stuffed peppers actually taste even better the next day – the flavors have more time to mingle! I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I pop them back in a 350°F oven for about 10 minutes until warmed through. The microwave works in a pinch (about 1 minute per pepper), but the oven keeps that perfect texture. Pro tip: sprinkle a little extra cheese on before reheating for that fresh-from-the-oven melty goodness!

Nutrition Information for Buffalo Chicken Stuffed Peppers

Here’s the scoop on what’s in these flavor-packed peppers! Each stuffed pepper half clocks in at about 210 calories, with a solid 18g of protein to keep you full. The numbers will vary slightly depending on your exact ingredients (especially how much cheese and sauce you use – no judgment here!). But the best part? You’re getting all that buffalo chicken goodness with just 8g net carbs per serving. Now that’s what I call winning at dinner time!

Buffalo Chicken Stuffed Peppers FAQs

I get asked about these buffalo chicken stuffed peppers all the time – here are the questions that pop up most often in my kitchen and inbox!

Can I freeze buffalo chicken stuffed peppers?

Absolutely! These freeze like a dream. Just let them cool completely, then wrap each pepper half individually in plastic wrap before popping them in a freezer bag. They’ll keep for up to 2 months. When you’re ready, bake them straight from frozen at 375°F for about 30-35 minutes – no thawing needed!

What’s the best way to reheat leftovers?

For that just-baked taste, the oven is your best bet. About 10 minutes at 350°F brings them back to life beautifully. If you’re in a hurry, the microwave works too (cover with a damp paper towel to keep them from drying out), but they won’t be quite as crispy on top.

Can I make these with ground chicken instead?

You sure can! Brown the ground chicken first with a bit of garlic, then mix it with the other ingredients. The texture will be different – more like a sloppy joe filling – but just as delicious. Just be sure to drain any excess grease before adding the buffalo sauce.

How spicy are they really?

That’s totally up to you! The cream cheese and mozzarella really tame the heat. If you’re sensitive to spice, start with just 1/4 cup buffalo sauce and taste as you go. My kids love them when I use mild sauce and add extra cheese.

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Your Turn to Try These Buffalo Chicken Stuffed Peppers

I’d love to hear how your buffalo chicken stuffed peppers turn out! Did your family go crazy for them like mine does? Any fun variations you tried? Share your thoughts below – every bite of feedback helps make these peppers even better for fellow spice lovers!

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