Buffalo Chicken Stuffed Peppers are my answer to making game day food into a wholesome family dinner. These colorful peppers pack all that spicy buffalo flavor everyone craves while sneaking in vegetables and protein that make you feel good about what you are eating.
Growing up in the Midwest, stuffed peppers were a regular feature on our Sunday table. My mother would fill them with ground beef and rice, creating these little edible bowls that always disappeared fast. Years later, when buffalo chicken became everyone’s favorite appetizer, I had one of those lightbulb moments in my kitchen. Why not combine these two beloved dishes? These Buffalo Chicken Stuffed Peppers bring together tender shredded chicken tossed in spicy buffalo sauce, creamy dairy-free ranch dressing drizzled on top, and those gorgeous bell pepper halves that turn tender in the oven. The best part is how the pepper sweetness balances the buffalo heat perfectly, creating layers of flavor that keep everyone coming back for more. Your kitchen is about to smell incredible.
What Makes This Stuffed Pepper Recipe So Special
Betty has always been a fan of recipes that transform familiar flavors into something new and exciting, and these buffalo chicken peppers do exactly that. I developed this version specifically for families who want comfort food that also fits various dietary preferences without sacrificing any of that bold, crave-worthy taste.
What you will love about these peppers:
- Delivers restaurant buffalo flavor in a wholesome format that works for Whole30, paleo, gluten-free, dairy-free, and low-carb/keto diets without any complicated substitutions
- Uses simple ingredients like pre-cooked shredded chicken, hot sauce, and bell peppers that come together quickly without requiring specialty items
- Comes together in about an hour from start to finish, with most of that time being hands-off oven time while the peppers become tender
- Works perfectly for meal prep since you can stuff the peppers ahead and bake them when ready, or make a big batch and enjoy leftovers all week
- Adapts easily to heat preferences by adjusting the amount of buffalo sauce, making it family-friendly for even the pickiest eaters
- Creates a complete meal in one dish with protein, vegetables, and satisfying flavors all packed into those beautiful pepper bowls
I have made these Buffalo Chicken Stuffed Peppers for countless family dinners, and they never fail to get everyone excited about eating their vegetables.
Understanding Your Ingredients
Large bell peppers create edible bowls that become tender and slightly sweet during baking, providing the perfect vessel for the spicy filling. I always choose peppers of similar size in various colors (red, yellow, and orange) for the prettiest presentation and the sweetest flavor.
Pre-cooked shredded chicken makes this recipe incredibly convenient and perfect for using up leftovers or rotisserie chicken. Betty’s tip: I prefer chicken thighs for richer flavor, but breast meat works beautifully too and keeps things leaner.
Paleo mayonnaise binds the filling together while adding creaminess without dairy, though regular mayo works perfectly if you are not following a paleo diet. In my kitchen, I find that mayo helps the filling stay moist and cohesive during baking.
Hot sauce or buffalo sauce provides that signature spicy, tangy flavor everyone expects from buffalo chicken. Through years of testing, I learned that Frank’s RedHot is the classic choice, but any buffalo-style hot sauce delivers delicious results.
Garlic powder and onion powder contribute savory depth without requiring fresh aromatics, making prep faster while still delivering robust flavor. My family prefers when I use both because they create that well-rounded taste that makes these peppers so addictive.
Nutritional yeast adds a subtle umami, cheesy flavor without dairy, though it is optional if you cannot find it or prefer to skip it. I have found that this ingredient is Betty’s secret for creating that satisfying depth of flavor in dairy-free recipes.
Green onions bring fresh, mild onion flavor and gorgeous color both in the filling and as garnish. After years of making stuffed peppers, I learned to save some for topping because that bright green really makes the dish pop visually.
Whole30 ranch dressing drizzled on top provides cooling contrast to the spicy filling, though any dairy-free ranch or even regular ranch works wonderfully. This is the finishing touch that takes these Buffalo Chicken Stuffed Peppers from good to absolutely irresistible.
How to Make Buffalo Chicken Stuffed Peppers
Step 1. I have found that starting with a properly preheated 400-degree oven ensures the peppers cook evenly and develop the best texture, so turn it on first thing before you begin prepping.
Step 2. Cut your bell peppers in half lengthwise through the stem, remove all the seeds and white membranes, then arrange them cut side up in a lightly greased large skillet or baking dish. Betty always starts by making sure the peppers sit flat. If they wobble, trim a tiny bit off the bottom so they stay upright during baking.
Step 3. In a large bowl, combine pre-cooked shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast if using, and sliced green onions, mixing thoroughly until everything is evenly incorporated. The key I discovered is tasting at this point and adding more hot sauce or salt if needed. Everyone’s heat tolerance differs.
Step 4. Fill each prepared pepper half generously with the buffalo chicken mixture, packing it in firmly so you get maximum filling in every pepper without any air pockets. After years of stuffing peppers, I learned that really packing the filling prevents it from drying out during baking.
Step 5. Cover the baking dish tightly with foil and bake for 30 minutes. My family prefers when I cover them initially because it steams the peppers tender while keeping the filling moist.
Step 6. Remove the foil and continue baking for another 20 minutes until the peppers are tender and the stuffing is bubbling and slightly browned on top. Through trial and error, I learned this two-stage baking creates peppers that are soft but not mushy, with a beautifully textured filling.
Step 7. Top each pepper with a generous drizzle of ranch dressing, thinly sliced green onion, and fresh herbs if desired before serving these Buffalo Chicken Stuffed Peppers hot straight from the oven.
Storage and Reheating Tips
I typically store leftover peppers in an airtight container in the refrigerator where they stay fresh for 3-4 days. The flavors actually meld and intensify overnight, making these some of the best leftovers you will ever have. Betty’s method is to store them in a container that fits them snugly so they do not tip over and lose their filling.
These peppers freeze reasonably well for up to 2 months if wrapped individually in plastic wrap, then placed together in a freezer bag. I have found that freezing them after baking works better than freezing them raw, as the texture of the peppers holds up more reliably. Thaw overnight in the refrigerator before reheating for the most even results.
For the best texture, I reheat stuffed peppers covered in a 350 degrees F oven for about 20 minutes until heated through, which keeps the peppers from drying out while bringing back that just-baked quality. The microwave works in a pinch. Heat on 70% power in 2-minute intervals, covering with a damp paper towel. My family prefers when I reheat them in the oven because it revives that slightly caramelized top better than the microwave can, though the microwave is certainly faster for individual servings.
Building the Perfect Plate
Simple Green Salad with Ranch – Crisp lettuce, cucumber, and tomatoes dressed in ranch dressing complement the spicy peppers while adding refreshing crunch and cooling contrast.
Creamy Scalloped Potatoes – The natural sweetness of roasted sweet potatoes balances the buffalo heat beautifully while adding wholesome carbohydrates that round out the meal.
Celery and Carrot Sticks – Classic buffalo chicken accompaniments bring authentic sports-bar vibes while providing extra vegetables and satisfying crunch.
Ground Turkey Zucchini Casserole – For keeping things low-carb, seasoned cauliflower rice soaks up any delicious juices from the peppers without adding heavy carbs.
Best Cabbage Soup Recipe – Tangy, crunchy slaw provides textural and flavor contrast that cuts through the richness of the filling, especially welcome on warmer evenings.
Zucchini Pizza Casserole – Another fantastic low-carb vegetable-based option that pairs wonderfully with these stuffed peppers for meal prep variety.
Loaded Veggie Baked Ziti – For special occasions when you are not watching carbs, warm bread for soaking up every bit of that buffalo sauce makes the meal feel complete.
FAQs
Absolutely. I recommend using whatever mayonnaise you prefer or have on hand. The recipe works perfectly with regular, light, or any alternative mayo.
Betty’s solution is to reduce the hot sauce to 1/4 cup and mix it with an equal amount of ranch dressing in the filling, or simply top with extra ranch to cool things down.
Yes, many home cooks find success stuffing the peppers up to 24 hours ahead, covering tightly, and refrigerating until ready to bake. Just add 5-10 extra minutes to the covered baking time.
Buffalo Chicken Stuffed Peppers
Ingredients
Equipment
Method
- Preheat the oven to 400 degrees
- Arrange cut and de-seeded bell peppers in a lightly greased large skillet or baking dish, cut side up
- In a large bowl combine pre-cooked shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions. Mix to thoroughly combine. Taste and add more hot sauce or salt if desired
- Fill prepared peppers with the buffalo chicken mixture, making sure to pack it in
- Cover baking dish and bake stuffed peppers for 30 minutes. Remove foil and bake another 20 minutes until peppers are tender and the stuffing is bubbling and slightly browned
- Top with a drizzle of ranch dressing, thinly sliced green onion, and fresh herbs if desired and serve
