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Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers are a vibrant and flavorful dish that will elevate your next gathering. These delightful bell peppers are filled with a creamy buffalo chicken mixture, delivering a perfect balance of spice and savory goodness. Ideal for game day or cozy family dinners, they’re not just easy to make but also visually stunning. Each bite offers a satisfying crunch and the rich flavors of melted cheese and zesty buffalo sauce. Prepare to impress your guests with this crowd-pleaser!

  • Total Time: 50 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 3 boneless chicken breasts (about 1 lb)
  • 1 cup buffalo sauce
  • 8 oz cream cheese (full-fat)
  • 1 cup shredded cheddar cheese
  • 2 green onions (chopped)
  • 1 tsp garlic powder
  • Optional: sour cream for serving

Instructions

  1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds.
  2. In a skillet over medium heat, cook the chicken breasts until fully cooked (6-7 minutes per side). Shred the chicken once cooled.
  3. In a bowl, mix shredded chicken with buffalo sauce, cream cheese, garlic powder, and half of the shredded cheese.
  4. Stuff each bell pepper generously with the buffalo chicken mixture and place them upright in a baking dish.
  5. Sprinkle remaining cheese on top of each pepper.
  6. Cover with foil and bake for 25 minutes; uncover and bake for an additional 10 minutes until golden brown.
  • Author: Ashley Adams
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed pepper (200g)
  • Calories: 350
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 90mg

Keywords: - For extra flavor, consider adding black beans or swapping chicken for ground turkey. - To store leftovers, keep in an airtight container in the fridge for up to three days.