Description
This Buffalo Chicken Stuffed Peppers recipe combines spicy buffalo sauce-coated shredded chicken with creamy Greek yogurt and melted cheese, all baked inside tender bell pepper halves. It’s a flavorful, protein-rich meal perfect for game day, weeknight dinners, or meal prepping. The balance of heat, creaminess, and tangy blue cheese creates a delicious twist on classic buffalo chicken served in a wholesome, vegetable vessel.
Ingredients
Scale
Peppers
- 3 bell peppers, any colors, halved and seeded
Chicken Filling
- 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
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 to prevent sticking during baking.
- Prepare the Bell Peppers: Slice the bell peppers in half from top to bottom, carefully removing seeds and membranes. Arrange the pepper halves cut side up in the prepared baking dish for stuffing.
- Make Buffalo Sauce: In a medium saucepan over medium heat, combine the hot sauce, unsalted butter, kosher salt, garlic powder, and onion powder. Stir continuously until the butter melts fully and the sauce is well combined. Remove from heat.
- Make Chicken Filling: Add the shredded chicken to the warm buffalo sauce and stir well until all the chicken is evenly coated. Then mix in the nonfat plain Greek yogurt and ¼ cup of the shredded provolone or mozzarella cheese to add creaminess and texture.
- Stuff the Peppers: Generously spoon and mound the buffalo chicken mixture inside each of the halved bell peppers, pressing lightly to fill each cavity fully.
- Add Cheese and Bake: Sprinkle the remaining ½ cup of shredded provolone or mozzarella cheese evenly on top of the stuffed peppers. Pour a small amount of water (just enough to cover the bottom) into the baking dish to help soften the peppers while baking. Bake uncovered at 375°F (190°C) for 30–35 minutes, or until the peppers are fork-tender and the cheese is melted and bubbly.
- Finish and Serve: Remove the baking dish from the oven. Top each stuffed pepper half with crumbled feta or blue cheese and sprinkle with finely chopped green onions. Serve hot with additional Greek yogurt on the side if desired.
Notes
- You can use any variety of bell peppers—red, yellow, orange, or green—for a colorful presentation.
- For milder heat, reduce the amount of hot sauce or use a milder variety.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding a small amount of water to the baking dish helps the peppers become tender while baking without drying out the filling.
- Greek yogurt adds creaminess and protein while balancing out the spicy flavor of the buffalo sauce.
- Substitute shredded mozzarella if provolone is unavailable, or try a blend of both cheeses.
- Use freshly chopped green onions for a fresh, mild onion flavor and crunchy texture in the finishing garnish.
