5 from 42 votes
Cheesy Buffalo Chicken Stuffed Peppers
Cheesy Buffalo Chicken Stuffed Peppers combine shredded chicken with hot sauce, cream cheese, pepper jack, and Greek yogurt to create a creamy, spicy filling inside baked bell pepper halves. Optional jalapeño adds extra heat, while toppings like ranch, blue cheese, or green onions let you customize each serving. This hearty, flavorful dish is great for using leftover chicken and makes for a satisfying meal when baked until bubbly and melty.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
pepper halves
Calories:
249 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 cups chicken cooked, shredded
- 2 bell pepper any color, large
- 1 jalapeño (optional but tasty!)
- 1 cup pepper jack cheese plus a little extra for topping, grated, or mozzarella cheese
- ⅓ cup hot sauce plus extra to taste, Frank’s Red Hot Sauce brand
- ¼ cup Greek yogurt or sour cream
- 2 TBSP cream cheese
- salt to taste
- black pepper to taste
CHOOSE YOUR FAVORITE TOPPINGS:
- green onion chopped
- extra hot sauce
- ranch dressing or blue cheese dressing
- blue cheese or feta cheese, crumbled
- Pickled red onion
- sour cream
Instructions
- Pre-heat oven to 400°F.
- For this recipe you can use shredded or chopped rotisserie chicken or leftover/meal-prepped chicken. You can also freshly cook up some chicken thighs or breast to make this dish. Add to a medium-large bowl and set aside.
- Remove the stems from the bell peppers and slice in half. Use a spoon to hollow out the peppers and scoop out the seeds.
- Lay pepper halves on a baking sheet. Bake for 10 minutes.
- While the peppers cook prep your filling.
- Cut jalapeño in half and scoop out the seeds. Cut into strips and finely mince. The jalapeno in the recipe adds a little extra heat and is 100% optional.
- Add greek yogurt (or sour cream), cream cheese, grated cheese, jalapeno pepper, and hot sauce to the chicken. Mix well and season with salt and pepper to taste.
- Stuff your peppers to the brim with filling and top with ra little extra cheese.
- Return peppers to the oven and bake for an additional 10-15 minutes until hot and melty. Cook 10 minutes for al-dente peppers with a little bit of crunch to them still or 15-20 minutes for softer more traditional stuffed peppers. The choice is yours!
- Lastly top with your choice of toppings from the list above and dig in! Enjoy!
- I personally love mine with chopped green onion (scallions) and a drizzle of sour cream or ranch. SO GOOD!
Cup of Yum
Notes
- Leftover or rotisserie chicken can be used, or cook fresh chicken by any preferred method including grilling, baking, or poaching.
- Both chicken thighs and breasts work well for this recipe.
- The recipe's nutrition facts are estimates and do not include customizable toppings; adjust accordingly.
Nutrition Information
Calories
249kcal
(12%)
Carbohydrates
5g
(2%)
Protein
30g
(60%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
90mg
(30%)
Sodium
870mg
(36%)
Potassium
362mg
(8%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
2203IU
(44%)
Vitamin C
80mg
(89%)
Calcium
177mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 pepper halves
Amount Per Serving
Calories 249
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 30g | 60% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 90mg | 30% |
| Sodium | 870mg | 36% |
| Potassium | 362mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2203IU | 44% |
| Vitamin C | 80mg | 89% |
| Calcium | 177mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.