Simple Buffalo Chicken Stuffed Bell Peppers

Here is my favorite buffalo chicken stuffed bell peppers recipe, with tender chicken tossed in tangy hot sauce and butter, mixed with creamy yogurt and cheese, and baked inside sweet bell pepper halves.

These stuffed peppers are my go-to weeknight dinner when I’m craving something with a little kick. I love using rotisserie chicken to make prep super easy, and the combo of provolone and feta gives them the perfect cheesy finish.

What Kind of Bell Peppers Should I Use?

Any color of bell pepper will work great for this recipe, so feel free to pick your favorite or mix and match for a colorful presentation. Red, yellow, and orange peppers tend to be a bit sweeter and milder, which can balance out the spicy buffalo sauce nicely. Green peppers have a slightly more bitter, veggie-forward taste that some people prefer with savory fillings. When shopping, look for peppers that are firm, heavy for their size, and have smooth skin without any soft spots or wrinkles – these will hold up best when stuffed and baked.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options that work well:

• Bell peppers: Any color bell pepper works great here – red, yellow, orange, or green. You can also use poblano peppers for a slightly spicier twist, though you might want to reduce the hot sauce a bit.
• Hot sauce: Frank’s RedHot is the classic choice for buffalo flavor, but any cayenne-based hot sauce will do. If you want less heat, cut the amount in half and add a splash of vinegar for tang.
• Shredded chicken: Rotisserie chicken is a time-saver, but you can also use leftover cooked chicken, canned chicken (drained well), or even ground turkey cooked and crumbled.
• Yogurt: Greek yogurt, sour cream, or even cream cheese all work here. If using cream cheese, soften it first and mix it in while everything is warm so it blends smoothly.
• Provolone and feta: Mozzarella can replace the provolone for a milder taste, and blue cheese crumbles are a natural swap for feta if you want that classic buffalo wing pairing. You could also use all cheddar if that’s what you have.
• Green onions: Regular diced onions, chives, or even celery (finely chopped) can replace green onions and still give you that fresh crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with stuffed peppers is not pre-cooking them slightly, which can leave you with crunchy peppers and overcooked filling – try roasting the pepper halves for 10 minutes before stuffing to ensure they’re tender.

Another common error is skipping the water in the baking dish, as that small amount of liquid creates steam that helps cook the peppers evenly and prevents them from drying out.

Be careful not to add the feta and green onions before baking, since the feta can become rubbery and the onions will burn – always save these toppings for the final garnish after the peppers come out of the oven.

If your filling seems too runny, let the buffalo chicken mixture cool for a few minutes before stuffing, which helps it thicken up and stay put inside the peppers instead of spilling out during baking.

What to Serve With Buffalo Chicken Stuffed Bell Peppers?

These stuffed peppers are pretty filling on their own, but I love serving them with a cool, crisp side to balance out the spicy buffalo flavor. A simple celery and carrot stick platter with ranch or blue cheese dressing is perfect for keeping with the buffalo wing theme, plus it adds a nice crunch. You could also go with a light cucumber salad or coleslaw to cool things down a bit. If you want something more substantial, some crispy sweet potato fries or roasted potatoes make a great side that soaks up any extra buffalo sauce on your plate.

Storage Instructions

Store: These stuffed peppers keep really well in the fridge for up to 4 days. Just let them cool down, then cover them tightly with foil or transfer to an airtight container. They make great meal prep since you can grab one whenever you need a quick lunch or dinner.

Freeze: You can freeze these peppers for up to 3 months, which is super handy for busy weeks. Wrap each pepper individually in plastic wrap, then place them all in a freezer bag. I like to label them with the date so I remember when I made them.

Reheat: To warm them up, bake covered at 350°F for about 20-25 minutes if refrigerated, or 35-40 minutes if frozen. You can also microwave individual peppers for 2-3 minutes, though the oven keeps them from getting too watery.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 80-95 g
• Fat: 65-80 g
• Carbohydrates: 30-38 g

Ingredients

For the stuffed peppers:

• 3 bell peppers (halved lengthwise and seeds removed)
• 3/4 cup hot sauce (I prefer Frank’s RedHot for the classic buffalo tang)
• 1.5 tbsp butter (melted and cooled slightly)
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 cups shredded chicken (rotisserie chicken works great for a faster prep)
• 1/2 cup yogurt (I use Fage 5% Greek yogurt for a thicker consistency)
• 1 cup provolone
• 1/4 tsp black pepper

For the toppings:

• 1/2 cup feta (crumbled into small pieces)
• 1/4 cup green onions

Step 1: Prepare the Oven and Peppers

• 3 bell peppers

Preheat your oven to 375°F.

While it heats, halve your bell peppers lengthwise and carefully remove all seeds and white membranes.

Lightly grease a 9×13 inch baking dish (or similar size to fit your pepper halves snugly) and arrange the pepper halves cut-side up in the dish.

Pour about 1/4 inch of water into the bottom of the dish—this will steam the peppers gently as they bake and keep them tender.

Step 2: Build the Buffalo Chicken Filling

• 3/4 cup hot sauce
• 1.5 tbsp butter
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 cups shredded chicken

In a medium saucepan over low heat, combine the hot sauce, melted butter, salt, garlic powder, and onion powder.

Warm gently for 1-2 minutes, stirring occasionally, until the flavors meld together—the butter should be fully incorporated and the mixture fragrant.

Add the shredded chicken and stir well to coat thoroughly in the buffalo sauce.

I like to use rotisserie chicken here because it’s already perfectly cooked and shreds easily, which keeps the filling tender rather than dry.

Step 3: Incorporate Dairy and Cheese into the Filling

• buffalo chicken mixture from Step 2
• 1/2 cup yogurt
• 1 cup provolone
• 1/4 tsp black pepper

Remove the saucepan from heat and stir in the Greek yogurt until completely combined with the chicken mixture—the yogurt will cool the filling slightly and add a creamy tang that balances the heat beautifully.

Fold in 1 cup of provolone cheese and the black pepper, mixing gently until the cheese is evenly distributed throughout.

The provolone will soften as you mix it in and help bind the filling together.

Step 4: Fill and Bake the Peppers

• pepper halves from Step 1
• buffalo chicken filling from Step 3

Divide the buffalo chicken filling evenly among the prepared pepper halves, mounding it generously in each cavity.

The filling will cook down slightly during baking, so don’t be shy with the amount.

Place the baking dish in your preheated 375°F oven and bake for 30-35 minutes, until the pepper halves are tender when pierced with a fork and the filling is heated through.

I like to check them around the 28-minute mark so I can gauge how soft the peppers are getting.

Step 5: Finish with Feta and Green Onions

• 1/2 cup feta
• 1/4 cup green onions

Remove the baking dish from the oven and let it cool for 2-3 minutes so you can handle it safely.

Scatter the crumbled feta cheese evenly over the top of each filled pepper half, then garnish generously with sliced green onions.

The warm peppers will slightly soften the feta while keeping it distinct and creamy, creating a nice contrast with the spicy buffalo filling.

Simple Buffalo Chicken Stuffed Bell Peppers

Delicious Simple Buffalo Chicken Stuffed Bell Peppers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 halves

Calories 1125 kcal

Ingredients

  

For the stuffed peppers::

• 3 bell peppers (halved lengthwise and seeds removed)
• 3/4 cup hot sauce (I prefer Frank’s RedHot for the classic buffalo tang)
• 1.5 tbsp butter (melted and cooled slightly)
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 cups shredded chicken (rotisserie chicken works great for a faster prep)
• 1/2 cup yogurt (I use Fage 5% Greek yogurt for a thicker consistency)
• 1 cup provolone
• 1/4 tsp black pepper

For the toppings::

• 1/2 cup feta (crumbled into small pieces)
• 1/4 cup green onions

Instructions

 

• Preheat your oven to 375°F. While it heats, halve your bell peppers lengthwise and carefully remove all seeds and white membranes. Lightly grease a 9x13 inch baking dish (or similar size to fit your pepper halves snugly) and arrange the pepper halves cut-side up in the dish. Pour about 1/4 inch of water into the bottom of the dish—this will steam the peppers gently as they bake and keep them tender.
• In a medium saucepan over low heat, combine the hot sauce, melted butter, salt, garlic powder, and onion powder. Warm gently for 1-2 minutes, stirring occasionally, until the flavors meld together—the butter should be fully incorporated and the mixture fragrant. Add the shredded chicken and stir well to coat thoroughly in the buffalo sauce. I like to use rotisserie chicken here because it's already perfectly cooked and shreds easily, which keeps the filling tender rather than dry.
• Remove the saucepan from heat and stir in the Greek yogurt until completely combined with the chicken mixture—the yogurt will cool the filling slightly and add a creamy tang that balances the heat beautifully. Fold in 1 cup of provolone cheese and the black pepper, mixing gently until the cheese is evenly distributed throughout. The provolone will soften as you mix it in and help bind the filling together.
• Divide the buffalo chicken filling evenly among the prepared pepper halves, mounding it generously in each cavity. The filling will cook down slightly during baking, so don't be shy with the amount. Place the baking dish in your preheated 375°F oven and bake for 30-35 minutes, until the pepper halves are tender when pierced with a fork and the filling is heated through. I like to check them around the 28-minute mark so I can gauge how soft the peppers are getting.
• Remove the baking dish from the oven and let it cool for 2-3 minutes so you can handle it safely. Scatter the crumbled feta cheese evenly over the top of each filled pepper half, then garnish generously with sliced green onions. The warm peppers will slightly soften the feta while keeping it distinct and creamy, creating a nice contrast with the spicy buffalo filling.