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Buffalo Chicken Stuffed Peppers

These Buffalo Chicken Stuffed Peppers make for an easy weeknight dinner. The bell pepper halves are stuffed with a buffalo chicken mixture using a shredded rotisserie chicken, jasmine rice and lots of buffalo hot sauce. You’ll love this lightened up version using Greek yogurt instead of cream cheese!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 halves
Calories: 591 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3-4 large bell peppers, cut in half lengthwise and seeds removed (any color, we like red and green!)
  • 3-4 Tbsp. olive oil, separated
  • salt and pepper, to taste
  • 1/2 white onion, diced
  • 2 tsp. garlic, minced
  • 1 Rotisserie Chicken, ~3-4 cups shredded (I used the Pickle Brined chicken from Sprouts)
  • 1 1/2 cups cooked Jasmine rice (using instant rice works well for this recipe)
  • 1 1/2 cups shredded Mozzarella cheese
  • 1 cup Greek yogurt, plain
  • 1 cup buffalo sauce
  • 1/2 cup shredded cheddar cheese
  • Garnish ideas: green onions, ranch dressing, bleu cheese crumbles, more hot sauce

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. Drizzle ~1 Tbsp. olive oil in an oven safe casserole dish.
  3. Cut bell peppers in half lengthwise and remove the seeds and membrane. Drizzle the bell peppers with a little olive oil and rub the olive oil on all sides to coat. Season with a pinch of salt and pepper. Place peppers cut side up in the casserole dish and bake for 15-20 min.
  4. Meanwhile, in a small nonstick skillet over medium heat, heat ~1-2 Tbsp. olive oil. Add onion and garlic and cook until tender, about 5 minutes. Stirring so garlic doesn’t burn.
  5. In a large bowl, combine the shredded chicken with the onions, jasmine rice, mozzarella cheese, Greek yogurt and buffalo sauce. Mix well.
  6. Stuff the peppers to the brim with the filling and top each half with shredded cheddar. (You might have enough filling for more than 6 halves).
  7. Spray one side of a large sheet of foil with cooking spray and place the sprayed side down over the peppers and cover. Return the peppers to the oven and bake for another 20 minutes or until peppers are soft.
  8. Top each stuffed pepper with desired garnishes: green onions, bleu cheese crumbles, drizzle of ranch dressing, chives, etc.

Notes

  • ~½ cup of dry rice cooked will yield 1 ½ cups cooked rice if you don’t have instant rice.
  • Pre-cooking the bell peppers ensures they are cooked well. If not, they can be quite crisp still so I don’t recommend skipping that step! This also helps to prevent them from being soggy.
  • Make ahead: the peppers can be stuffed and refrigerated up to 1 day ahead. When ready to bake add ~10-15 minutes baking time.
  • Leftovers can be stored in an air-tight container for up to 4 days.

Nutrition Information

Serving 1serving Calories 591kcal (30%) Carbohydrates 45g (15%) Protein 44g (88%) Fat 26g (40%) Saturated Fat 9g (45%) Trans Fat 1g Cholesterol 130mg (43%) Sodium 1826mg (76%) Potassium 324mg (9%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 2853IU (57%) Vitamin C 106mg (118%) Calcium 270mg (27%) Iron 1mg (6%)

Nutrition Facts

Serving: 6halves

Amount Per Serving

Calories 591

% Daily Value*

Serving 1serving
Calories 591kcal 30%
Carbohydrates 45g 15%
Protein 44g 88%
Fat 26g 40%
Saturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 130mg 43%
Sodium 1826mg 76%
Potassium 324mg 7%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 2853IU 57%
Vitamin C 106mg 118%
Calcium 270mg 27%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.