Buffalo chicken stuffed peppers are one of those meals that look like you really put in effort, but honestly take less than 35 minutes start to finish. Sweet roasted bell peppers filled with spicy, cheesy shredded chicken? It is the kind of combo that gets requested again and again.
I first threw this together on a Tuesday night with a leftover rotisserie chicken and a bottle of buffalo sauce sitting in my fridge. What came out of that oven was so good my family asked me to make it again the very next week. If you love bold, tangy buffalo flavor, these buffalo chicken stuffed peppers are going to become a weeknight staple in your home too.
Ingredients for Buffalo Chicken Stuffed Peppers
I always keep these pantry staples on hand because this recipe comes together with almost no planning. Using a rotisserie chicken is my go-to move here since it cuts prep time in half and adds great flavor right from the start.
- 3 bell peppers (red, yellow, or orange preferred, halved and seeded)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups cooked shredded chicken (rotisserie chicken recommended) – I recommend grabbing a store rotisserie chicken for the fastest, most flavorful result
- 1/2 cup buffalo sauce (homemade or store-bought) – My preference is a Frank’s RedHot based sauce for the best balance of tang and heat
- 1/2 cup ranch dressing – In my experience, full-fat ranch gives the creamiest filling and keeps it from drying out
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Green onions, thinly sliced (for garnish)
- Crumbled blue cheese, optional (for garnish)
Step-by-Step Instructions
I recommend reading through all the steps once before you start. The pre-roasting step is the one most people skip, and it makes all the difference between peppers that are tender and sweet versus ones that are still firm and raw tasting.
Step 1: Preheat your oven to 350 degrees F and position the rack in the center of the oven.
Step 2: Wash the bell peppers and slice each one in half from top to bottom. Remove the white membrane and all the seeds. You can leave the stem on for a nicer presentation or remove it if you prefer.
Step 3: Place the pepper halves cut side up on a rimmed baking sheet. Drizzle with olive oil and use a brush or your hands to coat all surfaces. Season with salt and black pepper. Slide them into the oven and roast for 10 minutes until just slightly undercooked. They should be starting to soften but not yet fully tender. This step is the key to getting perfectly cooked peppers once the filling goes in.
Step 4: While the peppers are roasting, add the shredded chicken, buffalo sauce, ranch dressing, shredded mozzarella, garlic powder, and onion powder to a large mixing bowl. Stir everything together until the chicken is evenly coated. Taste and adjust buffalo sauce to your liking. For extra heat, stir in a pinch of cayenne.
Step 5: Pull the peppers from the oven and carefully spoon the buffalo chicken filling into each half, packing it in generously.
Step 6: Return the baking sheet to the oven and bake for 5 more minutes. Then switch your oven to broil and broil for 1 to 2 minutes until the tops are bubbly and lightly browned. Keep a close eye on them so they do not burn.
Step 7: Remove from the oven. Top with crumbled blue cheese, a drizzle of ranch dressing, and sliced green onions. Serve right away.
What to Serve with Buffalo Chicken Stuffed Peppers
These peppers are bold and saucy, so they pair best with sides that are simple, hearty, or creamy to balance out the heat. Here are some of my favorite pairings.
Garlic Butter Rice: A simple bowl of fluffy rice soaks up any extra buffalo sauce beautifully and keeps the meal filling without competing with the main flavors. Try it alongside this garlic butter chicken for a full spread.
Crispy Potato Wedges: Thick oven-baked wedges give you that satisfying crunch that contrasts perfectly with the tender pepper and juicy filling.
Creamy Mac and Cheese: Rich, cheesy mac tones down the spice and is a guaranteed crowd-pleaser, especially for kids at the table. This slow cooker vegetarian mac and cheese is an easy hands-off option.
Simple Green Salad: A crisp salad with a light lemon vinaigrette cuts through the richness of the cheese and ranch for a well-rounded plate. This chicken Caesar salad works great as a lighter side if you want to keep things fresh.
Buttered Egg Noodles: Simple and comforting, buttered noodles soak up every drop of that saucy buffalo filling and make the meal feel extra hearty.
Buffalo Cauliflower Casserole: If you want to double down on the buffalo theme, this buffalo chicken cauliflower casserole is a fantastic low-carb side that fits right in with the flavor profile.
Storage and Serving Tips
Store leftover buffalo chicken stuffed peppers in an airtight container in the refrigerator for up to 4 days. For longer storage, let them cool completely and transfer to a freezer-safe container for up to 4 months.
To reheat from the fridge, use the microwave in 60-second intervals or place in an oven-safe dish covered with foil at 350 degrees F for 10 to 15 minutes. From frozen, bake covered at 350 degrees F for about 30 minutes until heated all the way through.
Pro tip: reheat in a toaster oven or under the broiler for the last 2 minutes to bring back that slightly crispy, bubbly top. These also work great for meal prep since both the filling and roasted peppers hold up well through the week.
FAQs
Yes. You can pre-roast the peppers and prep the filling up to a day ahead. Store them separately in the fridge and stuff and bake when you are ready to eat. This makes weeknight dinners almost effortless.
Rotisserie chicken is the easiest and most flavorful option. You can also use boiled shredded chicken breasts, slow cooker shredded chicken, or any leftover cooked chicken you have on hand.
Yes. Swap the mozzarella for a dairy-free shredded cheese and use a dairy-free ranch dressing. Skip the blue cheese garnish or replace it with avocado slices for a creamy finishing touch.
Buffalo Chicken Stuffed Peppers
Ingredients
Equipment
Method
-
Preheat your oven to 350 degrees F and position the rack in the center of the oven.
-
Wash the bell peppers and slice each one in half from top to bottom. Remove the white membrane and all the seeds.
-
Place the pepper halves cut side up on a rimmed baking sheet. Drizzle with olive oil and coat all surfaces. Season with salt and black pepper. Roast for 10 minutes until just slightly undercooked.
-
In a large mixing bowl, combine the shredded chicken, buffalo sauce, ranch dressing, shredded mozzarella, garlic powder, and onion powder. Stir until evenly coated.
-
Remove the peppers from the oven and spoon the buffalo chicken filling into each half generously.
-
Return to the oven and bake for 5 more minutes. Switch to broil and broil for 1 to 2 minutes until the tops are bubbly and lightly browned.
-
Remove from the oven. Top with crumbled blue cheese, a drizzle of ranch dressing, and sliced green onions. Serve immediately.
