3-Ingredient Buffalo Chicken Stuffed Peppers Are Irresistible

Name: 3-Ingredient Buffalo Chicken Stuffed Peppers Are Irresistible
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 large bell peppers; 2 cups cooked chicken, shredded; 1/2 cup buffalo sauce; 1 cup shredded cheddar cheese; 1/2 cup cream cheese; 1/4 cup blue cheese crumbles; 1/4 cup green onions, chopped

Author: lia

Published: October 16, 2025

Updated: October 18, 2025

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You know those nights when you’re craving something spicy, cheesy, and downright comforting? That’s when these Buffalo Chicken Stuffed Peppers swoop in to save dinner. I stumbled upon this recipe during football season – my husband begged for wings, but I wanted something with a bit more substance. What started as a desperate kitchen experiment turned into our new favorite meal.

These peppers pack all the fiery punch of buffalo wings without the messy fingers (though I can’t promise you won’t lick your plate clean). The magic happens when tangy buffalo sauce meets creamy cheeses and tender chicken stuffed inside sweet bell peppers. My kids surprisingly gobble them up too – just go lighter on the hot sauce for little ones!

What I love most? They’re ridiculously easy to make with leftover rotisserie chicken. In under an hour, you’ve got a complete meal that looks fancy enough for company but simple enough for Tuesday nights. Trust me, once you try these, regular stuffed peppers will taste downright boring!

Everything You’ll Need for Killer Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers - detail 1

Gather these simple ingredients – I bet you’ve got most in your fridge already! The beauty of this recipe is how everyday items transform into something spectacular. Just promise me one thing: don’t skimp on the cheese. I learned that lesson the hard way during my “healthy phase” – tragic mistake.

4 large bell peppers (any color, but I’m partial to red for that sweet contrast)
2 cups cooked chicken, shredded (rotisserie chicken is my weeknight hero)
1/2 cup buffalo sauce (Frank’s RedHot or your favorite brand)
1 cup shredded cheddar cheese (sharp cheddar makes all the difference)
1/2 cup cream cheese, softened (this is the magic binder)
1/4 cup blue cheese crumbles (optional but oh-so-worth it)
1/4 cup green onions, chopped (for that fresh pop at the end)

Pro tip: If you’re like me and can never remember to soften cream cheese, just microwave it for 15-second bursts until spreadable. Crisis averted!

How to Make Buffalo Chicken Stuffed Peppers

Alright, let’s get these beauties in the oven! I swear, the hardest part is waiting for them to bake while that incredible buffalo aroma fills your kitchen. Follow these simple steps, and you’ll have a meal that looks like you spent hours on it (our little secret – it’s crazy easy).

Preparing the Peppers

First things first – grab those gorgeous bell peppers. I like to pick ones that can stand upright on their own – makes for a prettier presentation. Slice about 1/2 inch off the tops (save those for garnish if you’re feeling fancy) and scoop out all the seeds and membranes. A spoon works great for this messy job – just scrape until you see clean walls.

Pro tip: If your peppers are wobbly, shave a tiny bit off the bottom to level them. No one wants a pepper rolling over and spilling its delicious contents in the oven!

Mixing the Buffalo Chicken Filling

Now for the good stuff! In a big bowl, combine your shredded chicken with that glorious buffalo sauce. I use about 1/2 cup, but you do you – more sauce for extra kick, less if you’re spice-shy. Add in the softened cream cheese (this is KEY for creaminess) and half of your shredded cheddar.

Here’s where I get hands-on – literally. I ditch the spoon and mix with my fingers to really work that cream cheese into every nook and cranny of chicken. The mixture should hold together when squeezed – if it’s too dry, add another tablespoon of buffalo sauce. Too wet? A sprinkle more cheese will fix it right up.

Baking Buffalo Chicken Stuffed Peppers

Time to stuff those peppers! Pack the filling in tightly – I mean really mound it up because they’ll settle a bit while baking. Top with the remaining cheddar and those optional but highly recommended blue cheese crumbles. The blue cheese melts into the most incredible pockets of tangy goodness.

Pop them in a baking dish (no need to grease it) and bake at 375°F for 25-30 minutes. You’ll know they’re done when the cheese is gorgeously bubbly and the pepper walls have softened but still hold their shape. Let them cool for 5 minutes – I know it’s torture, but this helps the filling set. Finish with a sprinkle of fresh green onions, and prepare for compliments!

Buffalo Chicken Stuffed Peppers - detail 2

Why You’ll Love Buffalo Chicken Stuffed Peppers

Listen, I’m not saying these will change your life… but they might just change your weeknight dinner game forever. Here’s why these beauties have become my go-to:

Spice that sings – All the fiery buffalo flavor you crave, balanced perfectly with cool, creamy cheeses
Easy peasy – 15 minutes of prep (most of it just stuffing peppers!) and your oven does the rest
Leftover magic – Turns boring rotisserie chicken into something spectacular
No breadcrumbs needed – The cream cheese binds everything together beautifully
Customizable heat – Make it mild for kids or crank up the Scovilles for spice lovers
One-dish wonder – Protein, veggies, and dairy all in one neat little package

Seriously, what’s not to love? Even my picky nephew asks for seconds – and that kid lives on chicken nuggets!

Tips for Perfect Buffalo Chicken Stuffed Peppers

After making these dozens of times (okay, maybe hundreds), I’ve picked up some tricks to take your stuffed peppers from good to “oh-my-gosh-can-I-have-the-recipe” amazing. First – the spice level. Start with 1/4 cup buffalo sauce if you’re nervous, then taste and add more. Remember, you can always add heat but you can’t take it away! And here’s my secret: a drizzle of honey at the end can tame any accidental spice overload.

Always check that your chicken is fully cooked before mixing – nothing ruins dinner like undercooked poultry. If using raw chicken, I like to sauté it with a bit of the buffalo sauce first for extra flavor. And for picture-perfect peppers? Choose ones with flat bottoms – they won’t tip over in the oven. One last thing – let them rest 5 minutes after baking. I know it’s hard to wait, but this keeps all that cheesy goodness inside instead of on your baking dish!

Variations for Buffalo Chicken Stuffed Peppers

One of my favorite things about this recipe? How easily you can mix it up! When I’m feeling fancy, I’ll swap half the buffalo sauce for ranch dressing – it creates this incredible cool-and-spicy combo that’s downright addictive. Not a blue cheese fan? Try crumbled feta or goat cheese instead – the tang still shines through beautifully.

For my vegetarian friends, shredded jackfruit makes a shockingly good chicken substitute (just squeeze out excess liquid first). And if you’re like my sister who can’t handle any heat, use barbecue sauce instead of buffalo – same technique, totally different flavor profile. The possibilities are endless!

Serving Suggestions for Buffalo Chicken Stuffed Peppers

Now let’s talk about what to serve with these flavor bombs! I always keep it simple – after all, these peppers are practically a whole meal themselves. A crisp celery stick salad with blue cheese dressing on the side is my go-to. It’s like having wings and celery sticks… but classier!

On game days, I’ll whip up some garlic-parmesan roasted potatoes for carb lovers. For lighter meals, just add a simple green salad with ranch dressing – the coolness balances the heat perfectly. And here’s my little secret: leftover peppers make AMAZING sandwich fillers the next day – just chop ’em up and pile on crusty bread!

Keeping Your Buffalo Chicken Stuffed Peppers Fresh & Delicious

Here’s the beautiful thing about these peppers – they might be even better the next day! Let them cool completely before storing (about 30 minutes), then pop them in an airtight container in the fridge. They’ll stay perfect for 3-4 days – if they last that long!

When reheating, I’ve found two foolproof methods. For crispy cheese lovers, use the oven at 350°F for 15 minutes (cover loosely with foil if they’re browning too fast). In a hurry? The microwave works too – just zap them for 1-2 minutes at medium power to prevent rubbery peppers. Pro tip: sprinkle a teeny bit of water on top before microwaving to keep everything moist.

Nutritional Information

Just so you know what you’re diving into, here’s the scoop on one stuffed pepper: about 350 calories, 25g protein, and 12g carbs. But let’s be real – these numbers can change based on your cheese choices and exact buffalo sauce brand. My nutritionist friend always reminds me: “The best meals nourish your soul first!”

Questions About Buffalo Chicken Stuffed Peppers

Can I make these less spicy? Absolutely! Start with just 1/4 cup buffalo sauce – you can always add more. For super mild versions, I sometimes mix equal parts buffalo sauce and ranch dressing. My kids love it when I sprinkle a little brown sugar on top before baking to balance the heat.

What cheese works besides blue cheese? Oh honey, I’ve tried them all! Feta gives a similar tangy punch, while Monterey Jack melts beautifully. My weird-but-wonderful discovery? A spoonful of ricotta mixed into the filling makes it extra creamy. Cheese haters (do those exist?) can just skip it altogether.

Can I prep these ahead? You bet! Stuff the peppers up to a day in advance and refrigerate them uncovered – this prevents soggy bottoms. Just add 5 extra minutes to the baking time since they’ll be cold from the fridge. The filling actually tastes better after the flavors mingle overnight!

Why did my peppers collapse? Usually means they were overbaked or the walls were too thin. Stick to thick-walled peppers and check at 25 minutes – they should be tender but still hold their shape. If all else fails, just call them “deconstructed buffalo chicken bowls” and serve with pride!

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