Dinner

Buffalo Chicken Stuffed Bell Peppers Recipe

ByAiden Wells October 27, 2025October 27, 2025

Introduction

Buffalo Chicken Stuffed Peppers offer a flavorful twist on a classic favorite. These vibrant bell peppers are filled with spicy buffalo chicken, creamy yogurt, and melted cheese for a delicious, satisfying meal.

The image shows a white baking dish filled with six stuffed bell pepper halves, three red and three green. Each pepper half has a solid base layer of an orange filling, topped with a melted, creamy white cheese layer that covers most of the filling, with small chunks of white crumbled cheese sprinkled on top. There are small green onion pieces sprinkled over the cheese on each pepper half, giving a fresh green touch. The white baking dish sits on a black wire rack, with a small wooden bowl of white cheese and some green onions placed nearby on a white marbled surface. A small glass container filled with a reddish-orange sauce is also visible in the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 bell peppers (any colors you like; a mix of red and green works well)
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
2 cups cooked, shredded chicken
1/2 cup nonfat plain Greek yogurt (plus additional for serving)
3/4 cup shredded provolone cheese or Mozzarella cheese (50/50 blend recommended, divided)
1/2 cup crumbled feta cheese or blue cheese
1/4 cup finely chopped green onions

Instructions

Step 1: Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray.
Step 2: Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange the pepper halves cut side up in the prepared baking dish.
Step 3: In a medium saucepan over medium heat, stir together the hot sauce, butter, salt, garlic powder, and onion powder until the butter melts. Remove from heat.
Step 4: Stir the shredded chicken into the sauce, coating it evenly. Then stir in the Greek yogurt and 1/4 cup of the provolone cheese.
Step 5: Spoon the buffalo chicken filling into the pepper halves, mounding it inside each one. Sprinkle the remaining 1/2 cup provolone cheese over the tops.
Step 6: Pour a small amount of water into the bottom of the baking dish—just enough to barely cover the base. Carefully transfer to the oven and bake uncovered for 30 to 35 minutes, until the peppers are fork-tender and the cheese is melted.
Step 7: Remove from the oven and sprinkle crumbled feta (or blue cheese) and chopped green onions over the stuffed peppers. Serve hot, with extra Greek yogurt if desired.

Tips & Variations

For milder heat, reduce the amount of hot sauce or substitute with a milder wing sauce.
Use rotisserie chicken for a quick shortcut.
Try swapping the provolone with mozzarella or cheddar for different flavors.
Add some chopped celery or carrots into the filling for extra crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. For best texture, avoid overcooking when reheating.