Buffalo chicken stuffed peppers have become my go-to weeknight meal, and I think you’ll absolutely love them too! I first tried making them after a friend raved about how easy and delicious they were. The aroma of the tangy buffalo chicken filling, mixed with the sweet, tender bell peppers, filled my kitchen and made my stomach rumble. It’s a fantastic way to enjoy that classic buffalo chicken flavor in a wholesome, low-carb format. Let’s get cooking!
Why You’ll Love This Buffalo Chicken Stuffed Peppers
- Incredible tangy and savory buffalo chicken flavor
- Super quick prep time, ready in under 15 minutes
- A healthy, satisfying meal option
- Perfectly low-carb and naturally gluten-free
- Budget-friendly using common pantry staples
- A family-friendly dish that pleases everyone
- Great for meal prep, making dinners easier
- Hearty and filling without the heavy feeling
Ingredients for Buffalo Chicken Stuffed Peppers
Gather these simple ingredients for a delicious and easy meal. You’ll need 3 large bell peppers, any color you like, which we’ll prep by halving and deseeding. The star of our filling is 2 cups cooked shredded chicken, which pairs perfectly with the spicy kick of ½ cup buffalo sauce. For creaminess, we’re using ¼ cup canned coconut cream or unsweetened dairy-free yogurt. Add a bit of crunch and freshness with 1 stalk celery, finely diced, and 2 green onions, thinly sliced (save a few extra for garnish!). Enhancing the flavor are ½ teaspoon garlic powder and ¼ teaspoon onion powder, plus salt and pepper to taste. If you like, fresh parsley or chives make a lovely optional garnish.
How to Make Buffalo Chicken Stuffed Peppers
- Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray. Arrange the pepper halves cut side up in the dish. It’s a good idea to use a dish that fits them snugly so they don’t tip over.
- Step 2: In a large bowl, combine the shredded chicken, buffalo sauce, coconut cream (or yogurt), celery, green onions, garlic powder, onion powder, salt, and pepper. Stir until everything is fully coated and creamy. The mixture should smell deliciously tangy and savory, making you eager to get these stuffed peppers into the oven.
- Step 3: Spoon the buffalo chicken filling generously into each pepper half. Press down lightly so they’re fully packed. Make sure to get all that yummy filling into every nook and cranny of the peppers.
- Step 4: Cover the dish with foil and bake for 30 minutes. This steams the peppers and helps them soften beautifully. Then, remove the foil and bake for another 10–15 minutes, until the peppers are tender and the filling is hot and slightly browned. You’ll see the edges of the peppers start to get a little soft, and the filling will look wonderfully bubbly.
- Step 5: Top with fresh herbs or more green onions for a burst of color and flavor. Serve hot and enjoy every bite of these incredible buffalo chicken stuffed peppers!
Pro Tips for the Best Buffalo Chicken Stuffed Peppers
I’ve learned a few tricks for making these buffalo chicken stuffed peppers absolutely perfect every time. Follow these simple tips, and you’ll be amazed at the results!
- Use pre-cooked shredded chicken, like rotisserie chicken, for ultimate convenience.
- Don’t overcook the peppers initially; you want them tender but not mushy.
- Adjust the amount of buffalo sauce to control the spice level to your liking.
- For extra creaminess, add a tablespoon of dairy-free cream cheese to the filling mixture.
What’s the secret to perfect Buffalo Chicken Stuffed Peppers?
The key is a balanced filling: creamy, tangy, and flavorful. Using coconut cream or dairy-free yogurt creates a luscious texture, while not overcrowding the peppers ensures even cooking. For more insights into creating delicious meals, check out our tips on therapeutic cooking.
Can I make Buffalo Chicken Stuffed Peppers ahead of time?
Absolutely! You can prepare the filling and stuff the peppers up to 24 hours in advance. Store them covered in the refrigerator and bake as directed, adding a few extra minutes if needed.
How do I avoid common mistakes with Buffalo Chicken Stuffed Peppers?
A common pitfall is watery filling; ensure your shredded chicken isn’t too moist. Also, avoid overmixing the filling, which can make the texture tough. For a milder buffalo chicken flavor, mix some dairy-free ranch or yogurt into the sauce. You can find great sauce recipes to experiment with.
Best Ways to Serve Buffalo Chicken Stuffed Peppers
These versatile buffalo chicken stuffed peppers are fantastic on their own, but they also pair wonderfully with a few simple sides. For a complete low-carb meal, try serving them alongside a crisp green salad with a light vinaigrette. The coolness of the salad is a perfect contrast to the warm, spicy peppers. If you’re looking for something a bit heartier, steamed broccoli or cauliflower rice also makes a great accompaniment. Since they are naturally gluten-free, these peppers are a crowd-pleaser for everyone at the table! Explore more delicious recipes on our site.
Nutrition Facts for Buffalo Chicken Stuffed Peppers
Here’s a look at the nutritional breakdown for each delicious serving of these buffalo chicken stuffed peppers:
- Calories: 220
- Fat: 13g
- Protein: 22g
- Carbohydrates: 6g
- Fiber: 2g
- Sugar: 3g
Nutritional values are estimates and may vary based on specific ingredients used. For more information on healthy eating, consider looking into recipes for weight loss.
How to Store and Reheat Buffalo Chicken Stuffed Peppers
These flavorful buffalo chicken stuffed peppers are fantastic for meal prep, making them a lifesaver on busy weeknights. Once they’ve cooled down completely after baking, store any leftovers in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 3 to 4 days. When you’re ready to enjoy them again, you have a couple of easy reheating options. For the best texture, I like to pop them back into a preheated oven at around 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, you can reheat them in the microwave on a microwave-safe plate for 1-2 minutes, checking for doneness. You might also enjoy our no-churn strawberry ice cream for dessert.
Frequently Asked Questions About Buffalo Chicken Stuffed Peppers
Can I use a different type of pepper for these stuffed peppers?
Absolutely! While bell peppers are classic, you can totally switch things up. Poblano peppers offer a mild heat, and even large zucchini halves can be used as a carrier for that delicious buffalo chicken filling. Just adjust baking times as needed depending on the vegetable’s density. For other vegetable ideas, explore vegan delights.
What are some other topping ideas for buffalo chicken stuffed peppers?
Beyond green onions and parsley, think about adding a dollop of dairy-free ranch or blue cheese dressing for extra creaminess and tang. A sprinkle of shredded cheddar cheese (dairy or dairy-free) before the final bake is also fantastic. Some people even like a little chopped cilantro or a few slices of avocado on top.
How can I make these stuffed peppers spicier or milder?
To dial up the heat, use a spicier buffalo sauce or add a pinch of cayenne pepper to the filling mixture. If you prefer a milder flavor, use a less spicy buffalo sauce, or balance the heat by adding more coconut cream or a tablespoon of dairy-free ranch dressing to the buffalo chicken mix. This helps tame the spice while keeping the flavor profile rich.
Variations of Buffalo Chicken Stuffed Peppers You Can Try
Looking to switch things up or cater to different dietary needs? These buffalo chicken stuffed peppers are incredibly versatile! For a different protein, try ground turkey or even crumbled firm tofu with the same buffalo sauce mixture for a plant-based option. If you’re craving a bit more heat, incorporate diced jalapeños into the filling, or serve with a spicy aioli. For a super quick meal prep idea, skip the peppers altogether and use the buffalo chicken mixture as a filling for baked sweet potatoes or portobello mushrooms. These variations keep the delicious low-carb and gluten-free appeal while offering new flavor adventures! Discover more about our culinary journey.
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Amazing Buffalo Chicken Stuffed Peppers 3 Ways
- Total Time: 50 minutes
- Yield: Serves 3-4 1x
- Diet: Gluten-Free
Description
Enjoy the bold, tangy flavor of buffalo chicken in a wholesome, low-carb stuffed pepper dish. These peppers are filled with a creamy buffalo chicken mixture and are perfect for meal prep or a healthy weeknight dinner. They are naturally gluten-free and can be customized to fit various dietary needs.
Ingredients
- 3 large bell peppers (any color), halved and deseeded
- 2 cups cooked shredded chicken
- ½ cup buffalo sauce (dairy-free if needed)
- ¼ cup canned coconut cream or unsweetened dairy-free yogurt
- 1 stalk celery, finely diced
- 2 green onions, thinly sliced (plus more for garnish)
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray. Arrange the pepper halves cut side up in the dish.
- In a large bowl, combine the shredded chicken, buffalo sauce, coconut cream (or yogurt), celery, green onions, garlic powder, onion powder, salt, and pepper. Stir until everything is fully coated and creamy.
- Spoon the buffalo chicken filling generously into each pepper half. Press down lightly so they’re fully packed.
- Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for another 10–15 minutes, until the peppers are tender and the filling is hot and slightly browned.
- Top with fresh herbs or more green onions for a burst of color and flavor. Serve hot and enjoy every bite.
Notes
- Store leftover filling separately to stuff into baked sweet potatoes or wrap into lettuce cups for a second-day meal.
- Use rotisserie chicken for convenience.
- Add dairy-free cream cheese or more coconut cream for extra creaminess.
- Use mild buffalo sauce or mix with yogurt to reduce spice.
- Add toppings like avocado slices, chopped tomatoes, or dairy-free ranch drizzle.
- Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
- Not freezer-friendly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 220
- Sugar: 3g
- Sodium: N/A
- Fat: 13g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 22g
- Cholesterol: N/A
