Buffalo Chicken Stuffed Sweet Peppers

Okay, I’m not subtle: I adore anything that tastes like a cozy wing joint but shows up at my table with prettier colors and fewer napkins. These Buffalo Chicken Stuffed Sweet Peppers deliver that punchy, tangy heat of buffalo sauce, a creamy, cooling counterpoint from cream cheese and Greek yogurt, and bright crunch from little sweet peppers. They pop into the oven in a snap and come out bubbling and glistening—think glossy orange tops and browned, toasty edges. I love serving them at game day or a weeknight when I want something fun without fuss. Grab your spoon and let’s make something that hums with heat, comfort, and a little bit of show-off flair.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Why This Recipe is Awesome

This recipe hits texture and flavor notes perfectly: creamy, tangy, spicy filling tucked into naturally sweet, slightly charred little peppers. It feels indulgent but uses simple pantry staples. It’s so easy even your oven can’t mess it up — just fill, bake, and watch the edges go golden. Who doesn’t love a little crunch, a little ooze, and a big pop of buffalo heat?

Ingredients

For the Main Dish:

• 12 small sweet mini bell peppers (about 1½–2 pounds), halved and seeded
• 2 cups shredded cooked chicken (about 10 oz; rotisserie works great)
• 1/3 cup buffalo sauce (Frank’s RedHot or your favorite)
• 4 oz cream cheese, softened (½ cup)
• 1/4 cup Greek yogurt or sour cream
• 1/2 cup shredded sharp cheddar
• 1/4 cup blue cheese crumbles (optional, but delicious)
• 1 celery stalk, finely diced (about 1/4 cup) for crunch
• 2 tbsp chopped green onions
• 1 tbsp olive oil (for tossing peppers)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp kosher salt and 1/8 tsp black pepper
• 1/4 cup panko (optional crunchy topping) + 1 tbsp melted butter

For the Sauce / Garnish (if applicable):

• 1/4 cup ranch or blue cheese dressing for drizzling
• 2 tbsp chopped chives or parsley for freshness
• Extra buffalo sauce for serving

How I Make It

Step 1:

Preheat the oven to 400°F. Toss the halved sweet peppers with 1 tbsp olive oil, a pinch of salt, and lay them cut-side up on a rimmed baking sheet. Roast for 8–10 minutes until the skins start to wrinkle and the peppers smell sweet and caramelized—watch the color shift to a brighter, deeper hue.

Step 2:

While the peppers roast, mix the filling. In a bowl combine the 2 cups shredded chicken, 4 oz cream cheese, 1/4 cup Greek yogurt, 1/3 cup buffalo sauce, 1/2 cup cheddar, 1/4 cup blue cheese (if using), 1 celery stalk, 2 tbsp green onions, and the seasonings. Stir with a wooden spoon until the mixture looks creamy and well-blended—don’t overwork it; keep some texture from the chicken and celery.

Step 3:

Spoon the filling into each roasted pepper, heaping it just above the rim for a nice melty top. If you want crunch, mix 1/4 cup panko with 1 tbsp melted butter and sprinkle over the filling. You’ll hear a light crackle in the oven as the tops brown and the buffalo sauce starts to bubble—such a satisfying sound.

Step 4:

Bake at 400°F for 12–15 minutes until the filling bubbles, cheese melts, and edges get golden. Look for little brown spots on the cheese and slightly blistered pepper skins; that tells you the peppers now offer a tender bite with crisped edges.

Step 5:

Remove the pan, let the peppers rest 3–5 minutes (the filling firms up and becomes easier to pick up), then drizzle with ranch or blue cheese, extra buffalo sauce, and chopped chives. Serve warm and watch people go back for seconds.

Pro Tips

• Warm the cream cheese a bit in the microwave (10–15 seconds) if it feels too firm—soft cream cheese blends faster and smoother.
• If you use rotisserie chicken, tear it by hand for better texture than finely shredding with a fork.
• For extra char, broil for 1–2 minutes at the end—stay by the oven so nothing burns.
• Make the filling ahead and stuff right before baking to avoid soggy peppers.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for shredded tofu or tempeh for a vegetarian version—marinate tofu in buffalo sauce first to amp flavor.
• Replace Greek yogurt with sour cream or mayo for richer creaminess; Greek yogurt keeps it tangier and lighter.
• Skip blue cheese for dairy-free versions and add dairy-free cream cheese and a drizzle of extra buffalo sauce.
• Use gluten-free panko or crushed cornflakes for a crunchy topping to keep things gluten-free.

Variations & Tips

• Kid-friendly: Cut the buffalo sauce to 2 tbsp and serve ranch on the side for dipping.
• Extra spicy: Add 1–2 tsp sriracha or hot honey to the filling and top with sliced pickled jalapeños.
• Southwest twist: Stir in 1/4 cup black beans and a pinch of cumin, top with pepper jack instead of cheddar.
• Crispy prosciutto: Wrap each stuffed pepper with a thin prosciutto slice before baking for a salty, crisp wrap.
• Smoky: Add 1/2 tsp smoked paprika for a campfire flavor that plays nicely with buffalo heat.
• Vegetarian “chicken”: Use chopped, seasoned jackfruit or shredded oyster mushrooms as the base.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prepare the filling and store it in the fridge up to 2 days. Roast peppers right before baking or stuff chilled peppers and add 3–5 extra minutes to the bake time. Reheat leftovers at 350°F for 10–12 minutes so the centers warm through.

Can I double the recipe?

Sure thing. Use two rimmed baking sheets and rotate them halfway through baking so everything cooks evenly. You might need an extra 3–5 minutes total if the oven gets crowded.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil when swapping—so for 1 tbsp butter, use about 3/4 tbsp oil.

How do I know it’s done?

Look for bubbling filling, melted and slightly browned cheese, and wrinkled pepper skins with browned edges. The filling should feel hot and creamy; if you want absolute safety for reheated chicken, ensure it reaches 165°F.

What if I don’t have ingredient X?

No problem—use canned chicken or leftover turkey for the chicken, swap cheddar for Monterey Jack or mozzarella, and trade panko for crushed tortilla chips for crunch.

How I Like to Serve It

I serve these stuffed peppers with crunchy celery sticks and extra ranch or blue cheese for dunking. They work as an appetizer at a party, a fun weeknight main with a simple green salad, or as finger food at a game-day spread. Pair with a cold beer or an icy lemonade depending on how spicy you go—summer or game night, these peppers fit right in.

Notes

• Store leftovers in an airtight container in the fridge up to 3 days. Reheat at 350°F until warmed through.
• If using leftover or raw chicken, always reach a safe internal temp of 165°F for poultry.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!