Buffalo Chicken Stuffed Peppers

April 25, 2019Laura

I love stuffed peppers! You can customize them in so many different ways, they are easy to make and everyone always enjoys them. Plus they are topped with lots of melty cheese! I have a Sloppy Joe Stuffed Pepper recipe here on the blog, but wanted to come up with a good chicken variation of them. I love buffalo anything, so I created these Buffalo Chicken Stuffed Peppers. They turned out super tasty and were full of flavor! These will definitely be a part of my regular dinner rotation from now on!

You can use any color of pepper that you like for this recipe. My favorite is green and my husband likes the red ones, so that’s what I went with. I always cut my peppers in half length wise so they are easier to fill and eat. If you prefer filling the peppers standing up, that’s fine too. I made my chicken breast in the Instant Pot and shredded it from there, but you can use a rotisserie chicken for convenience. Other than that, you just need your favorite buffalo wing sauce along with a couple of other standard pantry ingredients and you are all set. Don’t forget all the yummy cheese!

Can stuffed peppers be frozen? They sure can! Be sure to let them cool completely after being cooked before freezing them. I just wrap each pepper in plastic wrap and place them in a freezer safe container or freezer bag. I pull them out when I want a quick lunch and reheat them on 350 degrees until heated through. Pretty easy! If you make these peppers, I hope you like them as much as we do. Enjoy!

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Blackened Chicken Tenders. This recipe along with the spicy ranch dipping sauce can be found here. Be sure to follow me on InstagramΒ andΒ PinterestΒ for more low carb meal ideas. If you make this or any of my recipes, I would love it if you tagged me on Instagram so I can see your creations! If you want to get email notifications when I post a new recipe, you can subscribe to my blog at the bottom of this page.

Print Recipe

Buffalo Chicken Stuffed Peppers

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Serves: 6
  • Calories 146.8


  • 3 bell peppers, in color of choice
  • 1 Tbsp oil or butter
  • 1/2 small onion, chopped
  • 2 cups shredded chicken
  • 3/4 cup buffalo wing sauce
  • 1 cup shredded mozzarella cheese
  • 2 tsp dried chives
  • 1/4 tsp garlic powder


  • 1)

    Cook and shred chicken. I cook mine in the Instant Pot on manual/high pressure for 20 minutes. Manually release pressure and shred with two forks. You can also use a rotisserie chicken.

  • 2)

    Preheat oven to 400 degrees.

  • 3)

    Cut bell peppers in half lengthwise and remove membrane/seeds. Place in baking dish or on sheet pan. Bake for 18-20 minutes.

  • 4)

    While peppers are in oven, melt oil or butter in skillet and saute onion until tender.

  • 5)

    Mix together shredded chicken, buffalo sauce, onion, chives and garlic powder. Mix well.

  • 6)

    Remove peppers from oven and spoon chicken mixture evenly into peppers.

  • 7)

    Top with cheese and bake for 10 minutes, until cheese is melted. Garnish with more chives, if desired.

Nutrition (Per Serving)

Net Carbs3.3g
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