Can I use a different protein besides chicken?

Definitely! Shredded cooked turkey, ground chicken or turkey, or even canned tuna will all work. If using ground meat, cook it fully first before adding to the Buffalo sauce.

Are these stuffed peppers spicy?

They have a mild to moderate spice, depending on the hot sauce you use. For less heat, reduce the hot sauce or add extra Greek yogurt to the filling.

Can these be made dairy-free?

Absolutely. Swap the Greek yogurt for a dairy-free alternative, use a vegan cheese that melts well, and skip the feta or blue cheese on top—or use a plant-based version.

How do I keep the peppers from getting soggy?

Avoid overbaking and make sure you only add just enough water to the pan to lightly steam the peppers. They should come out tender but still hold their shape.

Buffalo Chicken Stuffed Peppers Recipe

Name: Buffalo Chicken Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3 bell peppers, any colors, halved and seeded; 2 cups cooked, shredded chicken (from about 2 medium breasts); ⅔ cup classic hot sauce (such as Frank’s RedHot); 1 tablespoon unsalted butter; ½ teaspoon kosher salt; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ cup nonfat plain Greek yogurt, plus more for serving; ¼ cup finely chopped green onions; ¾ cup shredded provolone or mozzarella cheese (blend preferred), divided; ½ cup crumbled feta cheese or blue cheese

Description

Buffalo Chicken Stuffed Peppers are a flavorful, healthy, and easy main-course option that features juicy shredded chicken tossed in tangy buffalo sauce, stuffed into tender bell peppers, and topped with cheese. This high-protein, low-carb recipe is perfect for meal prep, busy weeknights, or sharing with friends who love a spicy, cheesy twist on classic stuffed peppers.

Ingredients

Units Scale

For the Peppers

3 bell peppers, any colors, halved and seeded

For the Buffalo Chicken Filling

2 cups cooked, shredded chicken (from about 2 medium breasts)
2/3 cup classic hot sauce (such as Frank’s RedHot)
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup nonfat plain Greek yogurt, plus more for serving
1/4 cup finely chopped green onions

For the Cheese Topping

3/4 cup shredded provolone or mozzarella cheese (blend preferred), divided
1/2 cup crumbled feta cheese or blue cheese

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Instructions

Prepare the Oven and Baking Dish: Preheat your oven to 375°F (190°C) and lightly coat a 9×13-inch baking dish with nonstick spray.
Prepare the Bell Peppers: Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange the bell pepper halves cut side up in the prepared baking dish.
Make Buffalo Sauce: In a medium saucepan over medium heat, combine the hot sauce, unsalted butter, kosher salt, garlic powder, and onion powder. Stir until the butter melts completely. Remove from heat.
Make Chicken Filling: Add the shredded chicken to the sauce and stir until the chicken is evenly coated. Mix in the Greek yogurt and 1/4 cup of the shredded provolone or mozzarella cheese.
Stuff the Peppers: Generously mound the buffalo chicken filling inside each bell pepper half.
Add Cheese and Bake: Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top of the stuffed peppers. Pour a small amount of water into the baking dish—just enough to barely cover the bottom to help soften the peppers during baking. Bake uncovered for 30-35 minutes, or until the peppers are fork-tender and the cheese has melted.
Finish and Serve: Remove the dish from the oven. Top each pepper half with crumbled feta (or blue cheese) and chopped green onions. Serve hot, with additional Greek yogurt if desired.

Notes

You can use any color of bell peppers, but red, yellow, or orange tend to be sweeter and milder than green.
Use rotisserie or leftover chicken for a quick shortcut.
To make ahead, assemble peppers up to a day in advance, cover, and refrigerate. Add cheese and bake when ready.
The dish is naturally gluten free and lower in carbs, making it suitable for many dietary needs.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.

Nutrition

Serving Size: 1 pepper half
Calories: 180
Sugar: 5 g
Sodium: 620 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 46 mg