These Buffalo Chicken Stuffed Peppers are ideal for any weeknight. Spicy buffalo wing sauce gives them a nice kick while keeping the dish low-carb and gluten-free.
Use about three cups of shredded or chopped cooked chicken. Leftovers, rotisserie chicken, or quick Instant Pot shredded chicken all work well.
- Do bell peppers have to be cooked before stuffing?
- How do you make stuffed peppers not soggy?
- Recipe
Ingredients
I often make a batch of shredded chicken ahead of time to speed weeknight dinners. It stays in the fridge for several days and makes assembling recipes like these stuffed peppers quick and effortless.
 |
Explore more recipes at 24Bite to customize your meal planning. |
Buffalo Wing Sauce
Store-bought buffalo wing sauce works great for convenience, and a familiar brand will deliver consistent flavor. If you prefer homemade, a simple mixture of hot sauce and melted butter or other recipes will give excellent results.
Cream Cheese
Use cream cheese cold and cut into small cubes; it will melt in the oven and become creamy without needing to come to room temperature.
Try Something New at 24Bite
Do Bell Peppers Have to be Cooked Before Stuffing?
Yes — if the filling only needs to be heated, precooking the peppers helps ensure they become tender. Peppers take longer to soften than the filling takes to warm, so roasting them briefly first prevents undercooked peppers and a cold interior.
Frequently Asked Questions
Avoid overcooking the peppers and prevent excess fat in the filling, which can make the peppers soggy. These chicken-based stuffed peppers are relatively low in fat and maintain a firmer texture when roasted properly.
How to Serve
These stuffed peppers work as a complete meal on their own. If you want to add something, a simple side salad or a slice of bread like focaccia pairs nicely. Store leftovers in an airtight container in the refrigerator for up to three days. Freezing is possible but will soften the peppers and change their texture.
Recipe
Buffalo Chicken Stuffed Peppers
Equipment
- 9 x 11″ baking dish
Ingredients
- 3 Bell Peppers
- 2 tablespoons Olive Oil (or olive oil spray)
- 1 teaspoon Salt
- 2 Chicken Breasts, cooked and shredded (about 2½–3 cups)
- ½ cup Buffalo Wing Sauce
- 6 ounces Cream Cheese, cut into ½ inch cubes
Instructions
- Preheat the oven to 350°F.
- Cut the bell peppers in half lengthwise and remove seeds and membranes. Brush the insides and outsides with olive oil and place in a baking dish. Sprinkle a little salt inside each half.
- Roast the peppers in the preheated oven until just undercooked, about 20 minutes.
- While the peppers roast, mix the shredded chicken with the buffalo wing sauce.
- Remove the peppers from the oven and pour out any accumulated liquid. Spoon the buffalo chicken filling evenly into each pepper half. Return to the oven and bake for 10 minutes.
- Top each stuffed pepper with three or four cubes of cream cheese and bake 10 minutes more. Then switch the oven to broil and broil 3–5 minutes until the cream cheese has small browned spots. Remove and let cool 5–10 minutes before serving.
Notes: Use about 2½ to 3 cups shredded chicken from breasts, rotisserie chicken, or leftovers. Serve with extra buffalo sauce or ranch dressing if desired.
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates. 24Bite® is not responsible for exact nutrition calculations; please verify with package labels if you have specific dietary needs.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
Follow 24Bite:
