These delicious Buffalo Chicken Stuffed Peppers are an easy and convenient to make, and loaded with protein! There’s even some veggies snuck in for extra flavor and nutrients, making this a healthy dish for busy weeknights!
Roasted peppers are filled to the brim with a delicious blend of shredded chicken, sauteed veggies, Greek yogurt, and buffalo sauce. The peppers are then topped with your favorite melty cheese making these perfect for a healthy and filling lunch or weeknight meal. Best of all you can easily prep these peppers in advance and modify the ingredients to suit your taste preference.
Why not put a spin on a classic recipe if it means added nutrients?! This is a great dish to meal prep for lunch, a busy weeknight dinner, especially if you are following a low carb eating plan. If you’re looking for other easy meals to make in advance, check out my Instant Pot Bean Soup or my healthy turkey meatballs.
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Why you’ll love this recipe
- High in protein and nutrients. These stuffed peppers will keep you full for hours as they are loaded with protein from the chicken and the Greek yogurt and fiber from both the peppers and the added veggies—the perfect combination to keep your hunger at bay.
- Lower in saturated fat. Using Greek yogurt instead of cream cheese and sour cream keeps the fat content down, adds more protein, and gives the filling a tangy flavor.
- Fast, convenient and great for meal prep. The perfect recipe to meal prep for an easy quick and healthy weeknight dinner. Spend about 30 minutes getting this meal ready and you’re busy weeknights will be a little easier.
- Simple & convenient ingredients you can customize. Versatility is always important so you can easily change up the filling for these peppers based on what you’ve got in the fridge or your taste preference. Have leftover ground turkey? Use that instead of chicken. Got a bag of frozen mixed veggies in the freezer? Use them instead of the mirepoix. Not a fan of buffalo sauce? Leave it out.
Ingredients
- 2 large bell peppers – I use sweet bell peppers. Either red bell peppers, yellow, or orange bell peppers, however, if you prefer savory green bell peppers, go ahead and use them. Cut them in half and remove the seeds.
- 2 cups of shredded chicken – Keep leftover rotisserie chicken from a previous meal and shred it with a fork to use in the peppers. A great way to reduce waste.
- ¾ cup Greek yogurt – Ups the protein content of these stuffed peppers and adds a tart flavor and creamy texture.
- ¼ cup shredded cheese – Tops these peppers with even more flavor and creaminess. Use your preferred cheese; gouda, cheddar cheese, mozzarella cheese, or jack cheese would all be good choices.
- 1 cup mirepoix – A combination of celery, onions, and carrots to add some crunch, nutrients and a bit of fiber to these peppers.
- ¼ cup Buffalo hot sauce – There are different brands, but one of the most popular is Frank’s Red Hot Sauce. They have a variety of flavors and one of them is Buffalo wing sauce. Add more than ¼ cup if you prefer a spicier flavor.
- Cooking spray – Coats the Buffalo stuffed peppers so they brown more easily in the oven.
Step-by-step directions
This recipe will come together in just a few minutes and ready in under 1 hour with ingredients you may already have at home. If not, they are easily accessible and budget-friendly at your local grocery store. I love using pre-shredded chicken or a rotisserie chicken to make this dish super convenient!
Line a baking sheet with aluminum foil and place bell pepper halves on top. Lightly spray the peppers with cooking spray and precook for 10 minutes in a 400-degree oven. This helps to soften them a bit, as the chicken filling won’t need as much time to heat through.
While peppers are cooking, sauté mirepoix over medium heat till tender, about 5-8 minutes. Stir frequently so the onions don’t burn. Remove peppers from the oven and allow them to rest and cool until you make your filling.
To a medium bowl, add chicken, Greek yogurt, cooked mirepoix mix, and hot sauce and stir until well combined. Since the chicken is already cooked, go ahead and do a little taste test. If you like yours a bit spicier, you can add more hot sauce.
Scoop out the filling and add the chicken mix to each of the stuffed peppers. Top with the shredded cheese.
Transfer the baking sheet to the oven and bake for approximately 20 minutes, until cheese is melted and peppers are fork tender. You can also use the air fryer at 400 degrees for approximately 10-12 minutes. In this case, you may need to work in batches, depending on how many halved peppers you’re using.
What is buffalo sauce?
Tangy Buffalo sauce, otherwise known as Buffalo wing sauce is just hot sauce combined with melted butter. The butter adds richness to the sauce and a smooth velvety consistency. It’s usually made with a combination of cayenne pepper, Worcestershire sauce, and other spices, as well as butter. It was “invented” in 1964 in Buffalo New York, hence the name buffalo sauce.
This recipe uses Frank’s RedHot® Original which is a combination of aged cayenne red peppers, distilled vinegar, water, salt and garlic powder. Frank’s uses natural butter flavor and paprika, making it a calorie-free food.
Stuffed Buffalo Chicken Peppers Recipe FAQ’s
If you want to make these buffalo chicken stuffed peppers as part of your easy weeknight dinner meal prep, there are a few options:
You can stuff the peppers and then place them in the fridge to be baked a few days later. Unbaked or baked they will last 3-4 days in an airtight container.
You can fully cook the peppers and store them in the fridge. If you aren’t going to eat them within that time frame, freeze them for up to 3 months. Defrost in the fridge overnight and reheat the next day.
If you have leftovers and are looking to reheat them, place bell peppers in the microwave for a few minutes to heat them through. They can also be reheated in the oven at 350 degrees for about 15 minutes.
If you aren’t a fan of zesty buffalo sauce then you can leave it out. If you have a preferred sauce you use in your recipes to add a touch of spice go ahead and use it instead. You can also prepare a portion of the filling with the sauce and a portion without if it’s a matter of satisfying different taste preferences at your table.
Use the buffalo chicken as a dip!
Skip baking them and just use the buffalo chicken mix as a dip! The chicken mix makes a fun appetizer for football season, the holidays, or an after school snack. Serve with crackers, tortilla chips or mini peppers, carrots and celery. In fact, if your peppers are on the smaller side, you may wind up with extra filling, and you can reserve it for snacking on!
Give these buffalo chicken stuffed peppers a try and let me know how you like them! They are easy, tasty and good for you. I hope you enjoy them and please consider leaving a comment and rating below, if you do.
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Buffalo Chicken Stuffed Peppers
Ingredients
- 2 large bell peppers seeded and cut in half
- 2 cups shredded chicken
- ¾ cup Greek yogurt
- ¼ cup shredded cheese
- 1 cup diced onions, carrots and celery can buy prechopped mirepoix mix
- ¼ cup buffalo sauce such as Frank's red sauce
- cooking spray
Instructions
- Preheat the oven to 400 degrees f.
- Line a baking sheet with aluminum foil and place the halved peppers on top. Lightly spray with cooking spray, and place in the oven to soften them up a bit. Bake for about 10 minutes.2 large bell peppers
- While peppers are cooking, sauté mirepoix over medium heat till tender, about 5-8 minutes. Stir frequently so the onions don’t burn. Remove peppers from the oven and allow them to rest and cool until you make your filling.1 cup diced onions, carrots and celery, cooking spray
- To a medium bowl, add chicken, Greek yogurt, cooked mirepoix mix, and hot sauce and stir until well combined. Since the chicken is already cooked, go ahead and do a little taste test. If you like yours a bit spicier, you can add more hot sauce.2 cups shredded chicken, ¾ cup Greek yogurt, ¼ cup shredded cheese, ¼ cup buffalo sauce
- Scoop out the filling and add the chicken mix to each of the stuffed peppers. Top with the shredded cheese.
- Transfer the baking sheet to the oven and bake for approximately 20 minutes, until cheese is melted and peppers are fork tender. You can also use the air fryer at 400 degrees for approximately 10-12 minutes.
- Serve immediately, or let cool and store in an airtight container in the fridge for up to 5 days.
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