Description

Buffalo Chicken Stuffed Peppers are a flavorful, spicy twist on a classic favorite. Bell peppers are halved and filled with a tangy, creamy mixture of shredded chicken, hot sauce, Greek yogurt, and cheese, then baked until tender. Topped with crumbed feta and green onions, this dish offers a satisfying combination of textures and bold flavors perfect for a hearty weeknight dinner.

Ingredients

Scale

Vegetables

3 bell peppers (any colors you like; a mix of red and green is recommended)
1/4 cup finely chopped green onions

Chicken Filling

2 cups cooked, shredded chicken
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 additional for serving)
3/4 cup shredded provolone cheese or mozzarella cheese (a 50/50 blend is recommended, divided)
1/2 cup crumbed feta cheese or blue cheese

Instructions

Coat the baking dish: Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray to prevent sticking during baking.
Prepare the peppers: Slice the bell peppers in half lengthwise, from top to bottom. Remove all seeds and membranes carefully. Arrange the pepper halves cut side up in the prepared baking dish to prepare for stuffing.
Make the 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 completely, then remove from heat to avoid overcooking.
Mix the chicken filling: Immediately stir the shredded cooked chicken into the warm sauce until well coated. Then add the nonfat plain Greek yogurt and 1/4 cup of the shredded provolone cheese, mixing thoroughly to incorporate all ingredients.
Stuff the peppers: Spoon the buffalo chicken mixture into the pepper halves, mounding the filling inside each one evenly. Sprinkle the remaining 1/2 cup of provolone cheese evenly over the tops of all stuffed peppers.
Bake the stuffed peppers: Pour a small amount of water into the bottom of the baking dish—just enough to barely cover the pan’s surface—to help steam the peppers and keep them moist. Carefully place the dish in the preheated oven and bake uncovered for 30 to 35 minutes, or until the peppers are fork-tender and the cheese on top is melted and bubbly.
Add finishing touches and serve: Remove the stuffed peppers from the oven. Immediately sprinkle crumbed feta (or blue cheese) and the chopped green onions on top for a burst of tangy flavor and freshness. Serve hot, optionally adding extra Greek yogurt on the side for creaminess.

Notes

You can use any colored bell peppers based on your preference or what’s available.
To make this dish less spicy, adjust the amount of hot sauce or use a milder sauce.
For a richer flavor, consider substituting part of the Greek yogurt with sour cream.
If you prefer a crispier top, broil the stuffed peppers for an additional 2-3 minutes after baking.
This recipe works well with leftover cooked chicken or rotisserie chicken for convenience.
Adding a splash of water to the baking dish helps keep the peppers moist and tender during baking.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: Buffalo chicken, stuffed peppers, baked peppers, spicy chicken recipe, easy dinner