There’s something deeply comforting about a dish that brings together bold flavors and tender, familiar textures—Buffalo Chicken Stuffed Peppers do just that. Every time I make this recipe, I’m transported back to the cozy kitchen of my Mama Lou, where the aroma of slow-cooked chicken mingled with the bright tang of hot sauce, filling the air with warmth and love. My sister Ouma and I would eagerly wait for those spicy, cheesy bites, devouring them straight from the oven, laughing and sharing stories as the peppers softened to perfection. This dish isn’t just food; it’s a memory, a celebration of family, and a nod to those moments that linger long after the last bite.
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Why You’ll Love This Buffalo Chicken Stuffed Peppers
Buffalo Chicken Stuffed Peppers are the kind of meal that hits every note: spicy, creamy, savory, and satisfying. If you’re craving something hearty but also fresh and vibrant, this recipe is a winner. The peppers themselves become tender vessels, soaking up the flavors of tangy buffalo sauce and melty cheese, all wrapped around juicy shredded chicken. It’s a beautiful balance of comfort food and a healthy twist, thanks to the natural sweetness and crispness of the bell peppers.
For me, this recipe echoes the lessons Mama Lou taught me about cooking with intention and love. She always said, “Food connects us—feed the body, but also the soul.” Every bite of these stuffed peppers reminds me of those evenings when Ouma and I would help stuff the peppers, learning patience and the joy of creating something from scratch. It’s a dish that invites you to slow down and savor not just the food but the moments shared.
Ingredients You’ll Need for This Buffalo Chicken Stuffed Peppers
- 4 large bell peppers (red, yellow, or orange for sweetness)
- 2 cups cooked, shredded chicken (rotisserie chicken works beautifully)
- 1/2 cup buffalo hot sauce (adjust to your spice preference)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cream cheese, softened
- 1/4 cup blue cheese crumbles (optional but adds a lovely tang)
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Substitution suggestions: If you prefer a milder flavor, swap buffalo sauce for a milder wing sauce or even a barbecue sauce for a sweeter twist. For a dairy-free option, use vegan cream cheese and cheese alternatives. Ground turkey or tofu can replace chicken for a different protein base.
Nutrition Facts
- Calories: Approximately 350 per stuffed pepper
- Protein: 30g
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 6g (mainly from the peppers)
- Sodium: 850mg (varies depending on buffalo sauce brand)
These peppers are a satisfying option that balances protein and healthy fats with the natural carbs and fiber from the bell peppers. Just the kind of meal that Mama Lou would approve of—nourishing without being heavy.
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Spicy Buffalo Chicken Stuffed Peppers That Will Ignite Your Taste Buds
Learn how to make delicious Buffalo Chicken Stuffed Peppers. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 4 large bell peppers (red, yellow, or orange for sweetness)
- 2 cups cooked, shredded chicken (rotisserie chicken works beautifully)
- 1/2 cup buffalo hot sauce (adjust to your spice preference)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cream cheese, softened
- 1/4 cup blue cheese crumbles (optional but adds a lovely tang)
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Substitution suggestions: If you prefer a milder flavor, swap buffalo sauce for a milder wing sauce or even a barbecue sauce for a sweeter twist. For a dairy-free option, use vegan cream cheese and cheese alternatives. Ground turkey or tofu can replace chicken for a different protein base.
Instructions
- Preheat your oven to 375°F (190°C). While the oven warms, slice the tops off the bell peppers and carefully remove the seeds and membranes. Set the peppers aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
- Add the shredded chicken to the skillet, then stir in the buffalo sauce, smoked paprika, onion powder, salt, and pepper. Cook for 3-4 minutes, allowing the chicken to soak up the flavors.
- Remove the skillet from heat and fold in the cream cheese and half of the shredded cheddar cheese until the mixture is creamy and well combined. Stir in the green onions and, if using, blue cheese crumbles.
- Fill each bell pepper generously with the buffalo chicken mixture, pressing down slightly to pack the filling.
- Place the stuffed peppers upright in a baking dish. Sprinkle the remaining cheddar cheese over the tops.
- Cover the baking dish loosely with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is golden and bubbly.
- Once out of the oven, let the peppers rest for 5 minutes. Garnish with fresh parsley before serving.
One of my favorite memories is standing next to Ouma as we carefully filled each pepper, the kitchen filled with laughter and the spicy scent of buffalo sauce. Mama Lou would watch us fondly, reminding us to “feed the heart as much as the stomach.” It’s that spirit I hope you feel while making these peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Buffalo Chicken Stuffed Peppers
- Preheat your oven to 375°F (190°C). While the oven warms, slice the tops off the bell peppers and carefully remove the seeds and membranes. Set the peppers aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
- Add the shredded chicken to the skillet, then stir in the buffalo sauce, smoked paprika, onion powder, salt, and pepper. Cook for 3-4 minutes, allowing the chicken to soak up the flavors.
- Remove the skillet from heat and fold in the cream cheese and half of the shredded cheddar cheese until the mixture is creamy and well combined. Stir in the green onions and, if using, blue cheese crumbles.
- Fill each bell pepper generously with the buffalo chicken mixture, pressing down slightly to pack the filling.
- Place the stuffed peppers upright in a baking dish. Sprinkle the remaining cheddar cheese over the tops.
- Cover the baking dish loosely with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is golden and bubbly.
- Once out of the oven, let the peppers rest for 5 minutes. Garnish with fresh parsley before serving.
One of my favorite memories is standing next to Ouma as we carefully filled each pepper, the kitchen filled with laughter and the spicy scent of buffalo sauce. Mama Lou would watch us fondly, reminding us to “feed the heart as much as the stomach.” It’s that spirit I hope you feel while making these peppers. Learn more: Taste the Southwest: Tex-Mex Chicken Chopped Salad Fiesta
Tips for Making the Best Buffalo Chicken Stuffed Peppers
- Choose fresh, firm peppers: They should hold their shape during baking without becoming mushy.
- Use rotisserie chicken: It saves time and adds a layer of flavor from the seasoning already on the bird.
- Adjust heat levels: Start with half the buffalo sauce and add more if you want extra spice. Remember, you can always add hot sauce at the table.
- Don’t skip the cream cheese: It balances the heat and adds a luscious creaminess that makes the filling irresistible.
- Make ahead: You can prepare the filling a day before and stuff the peppers just before baking. It’s perfect for busy weeknights or entertaining guests.
- For extra flavor: Toasting the spices before adding the chicken brings out deeper aromas—Mama Lou swore by this trick for all her savory dishes.
Serving Suggestions and Pairings
Buffalo Chicken Stuffed Peppers make a complete meal on their own, but pairing them thoughtfully can elevate your dining experience. When I serve these at family gatherings, I like to offer crisp, refreshing sides that balance the heat and richness.
- A simple mixed green salad with a light vinaigrette to cut through the creaminess
- Cool cucumber and celery sticks with a side of ranch or blue cheese dressing, echoing the classic wings experience
- Roasted sweet potatoes or a quinoa salad for a wholesome, hearty accompaniment
- A chilled glass of crisp white wine or a sparkling water with lemon to refresh the palate
These pairings remind me of the feasts Mama Lou would prepare during holidays—simple, fresh, and made with care so everyone left the table happy and full.
Storage and Reheating Tips
Like many of Mama Lou’s recipes, Buffalo Chicken Stuffed Peppers taste even better the next day, once the flavors have melded. Here’s how to keep and reheat them perfectly:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For reheating, cover the peppers with foil and warm in a 350°F (175°C) oven for 15-20 minutes until heated through. This helps retain moisture and keeps the peppers tender.
- Alternatively, microwave on medium power for 2-3 minutes, but be careful not to overheat or the peppers can become soggy.
- If freezing, wrap individual peppers tightly in plastic wrap, then place them in a freezer bag. Thaw overnight in the refrigerator before reheating.
Whenever I reheat leftovers, I think about those slow Sunday afternoons with Ouma, when we’d share a quiet meal and catch up on life, the comfort of Buffalo Chicken Stuffed Peppers warming our hands and hearts alike.
Frequently Asked Questions
What are the main ingredients for Buffalo Chicken Stuffed Peppers?
The main ingredients for Buffalo Chicken Stuffed Peppers include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Buffalo Chicken Stuffed Peppers?
The total time to make Buffalo Chicken Stuffed Peppers includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Buffalo Chicken Stuffed Peppers ahead of time?
Yes, Buffalo Chicken Stuffed Peppers can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Buffalo Chicken Stuffed Peppers?
Buffalo Chicken Stuffed Peppers pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Buffalo Chicken Stuffed Peppers suitable for special diets?
Depending on the ingredients used, Buffalo Chicken Stuffed Peppers may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Buffalo Chicken Stuffed Peppers are more than just a recipe—they’re a bridge between past and present, a dish that brings family together around the table. Every time I prepare this meal, I’m reminded of Mama Lou’s warmth, her stories, and the way food was her language of love. Sharing these stuffed peppers with you feels like inviting you into that circle, to experience the magic of simple ingredients transformed by care and tradition.
Whether you’re cooking for a busy weeknight or a special gathering, this recipe offers comfort, spice, and a touch of nostalgia. I hope it becomes a favorite in your home, just as it is in mine, carrying with it the spirit of family, flavor, and fond memories.
