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These buffalo chicken stuffed peppers turn your favorite game day dip into a healthy dish for the whole family. The tender peppers are full of creamy, spicy buffalo chicken and topped with bubbling cheese.
Looking for another buffalo chicken recipe? Try buffalo chicken casserole, slow cooker buffalo chicken chili, or buffalo chicken salad next time!
Let’s add tender bell peppers as another genius way to serve buffalo chicken. I’ve always been partial to serving our healthy buffalo chicken dip inside a sweet potato, but I love the low carb option these bell peppers offer. It’s just an easy weeknight dinner!
When a weeknight dinner happens to be easy, low carb, and packed with protein, you know it’s a winner. It’s creamy, hearty, full of buffalo chicken flavor, and even manages to sneak in hidden veggies. It reminds me a lot of these buffalo chicken zucchini boats.
What Makes These Stuffed Peppers So Good
This recipe starts simple, with pre-cooked shredded chicken. You can use leftover chicken or rotisserie chicken (but baking chicken just for this recipe is totally worth it).
The next step is to choose your favorite buffalo sauce, which is just classic hot sauce mixed with melted butter and spices. We tested this with Primal Kitchen buffalo sauce and Frank’s Red Hot regular hot sauce (not buffalo).
Not sure what buffalo sauce to buy? This Serious Eats Buffalo Wing Sauce taste test will help you decide.
The ranch dressing adds depth and herbs while the Greek yogurt gives you an extra hit of protein and balances out the spicy sauce.
The best part is that it all comes together in a few easy steps and just two dishes, making it the perfect easy weeknight meal with easy cleanup.
You can even follow the instructions from these air fryer stuffed peppers and use your air fryer instead of the oven. And if you need a stuffed pepper recipe for taco night, try these easy turkey taco stuffed peppers next!
How to Make Buffalo Chicken Stuffed Peppers
Here are the basic steps, with images, for this buffalo chicken stuffed peppers recipe. Skip down to the recipe card below for the full printable recipe.
Preheat oven 375°F. Grease a 9×13-inch casserole dish with cooking spray.
1. Prep the Peppers
Slice the peppers in half lengthwise and hollow them out. Place bell peppers into the baking dish cut side-up.
2. Make the Filling
Saute the diced onion and celery until they’re nice and soft (a few minutes). Stir in the chicken, ranch dressing, buffalo sauce, seasonings, 1 cup of cheese, and greek yogurt until combined and the cheese melts. Taste and add more hot sauce as needed.
Success tip: you’re not a fan of heat, start with less hot sauce and add more as needed.
3. Stuff the Peppers with Filling
Spoon the buffalo chicken mixture evenly into the halved peppers. Sprinkle the remaining shredded cheese on top of each pepper.
4. Bake Until Bubbling
Bake at 375°F the preheated oven for 30 minutes, until the cheese is melted and bubbling.
5. Garnish and Serve
Serve with a drizzle of ranch, green onions, and blue cheese crumbles.
Recipe Variations
- Chicken: I like to use leftover rotisserie chicken or baked chicken. You could also use ground chicken if you have that on hand. Just brown it after the onion and celery cooks.
- Yogurt alternative: I tested this with plain Greek yogurt, but I love mayonnaise as a dairy-free alternative, like in this healthy buffalo chicken dip. For a really rich and creamy texture, use 4 ounces of full fat cream cheese.
- Pick your peppers: Use red, orange, yellow, or green bell peppers.
- Air fryer instructions: Preheat the air fryer to 400°F for 5 minutes. Cut the peppers and place the halves in the air fryer basket. Air fry for 6 minutes while you make the buffalo chicken filling. Fill the pepper halves with the filling and air fry for 5 minutes then top with cheese and air fry for another 5 minutes, until the cheese is melted and golden.
Freezing and Storing Tips
Storage: Store leftover buffalo chicken stuffed peppers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight and rewarm in the oven or air fryer at 375°F until heated through.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Easy Dinner Recipes
Need another easy recipe for busy weeknights? Try any of these new recipes next time:
- Instant Pot Greek chicken and rice
- Instant Pot Spaghetti
- Honey glazed salmon
- Air fryer bacon wrapped chicken breast
- Pimento grilled cheese
- Ground beef stir fry
Low Carb Buffalo Chicken Stuffed Peppers Recipe
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Ingredients
- 4 bell peppers any color
- 1 Tablespoon olive oil
- 1 small yellow onion diced
- 3 ribs celery diced
- 1 pound cooked shredded chicken (Note 1)
- 1/4 cup ranch dressing
- 1/2 cup buffalo sauce more or less to taste (Note 2)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1-2 cups freshly shredded sharp cheddar cheese divided
- 1/2 cup plain greek yogurt or mayonnaise (Note 3)
- Sliced green onion, sour cream, ranch, or blue cheese crumbles for serving
Instructions
- Preheat oven 375°F. Grease a 9×13-inch casserole dish with cooking spray.
- Slice the peppers in half lengthwise from stem to bottom and pull out the seeds and white membranes. Place them cut-side-up in the casserole dish.
- Heat the oil in a large skillet over medium heat. Saute the onion and celery until soft and translucent, 2-3 minutes. Turn the heat down to low and add the chicken, ranch dressing, hot sauce, garlic powder, onion powder, salt, 1 cup of cheese, and greek yogurt. Stir to combine until the chicken is coated and the cheese melts. Taste and add more hot sauce as needed.
- Spoon the buffalo chicken mixture evenly into the bell peppers. Top with the remaining shredded cheese. Bake in the preheated oven for 30 minutes, until the cheese is melted and bubbling. Serve with a drizzle of ranch, green onions, and blue cheese crumbles.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were SO delicious! Had these for dinner last week and we both ate the leftovers for lunch. It was so quick and easy to make. This will definitely be added to our rotation!
I’ve been eating these for the last few days too! Love that they’re going into the rotation.