InMain Dishes, Recipes

Buffalo Chicken Stuffed Peppers

These Buffalo Chicken Stuffed Bell Peppers are the best Spicy Chicken Stuffed Peppers you will ever eat. This recipe is low-carb, the peppers are soft with a little crunch, spicy with every bite, and oozing with cheese. Meal prep approved and a crowd-pleasing win!

Y’all you can find me adding hot sauce to just about everything. I LOVE some good spice on my food. From eggs, to rice, to dips like buffalo chicken dip, it is a must-have for me.

We make buffalo chicken dip a lot. I also love bell peppers as a low-carb substitute. After dipping my bell peppers in buffalo chicken dip I knew what recipe was coming next, Spicy Chicken Stuffed Peppers.

spicy-chocken-stuffed-peppers

THE BEST WAY TO CUT A BELL PEPPER

There are a few ways to cut bell pepper, but that all depend on what you are making. Here are the best top three ways to cut bell pepper.

  1. CUT OFF THE PEPPER TOP: This is my most preferred way to cut a bell pepper when it comes to stuffing them, especially this Spicy Chicken Stuffed Peppers recipe.
    • Simply cut off the top, scoop out the seeds, rinse and repeat until all of your peppers are cut.
  2. CUT THE PEPPER IN HALF, LENGTHWISE: This is another great way if you are stuffing peppers or if you want big chunks to dip, you can find my healthy buffalo chicken dip by clicking here.
    • Remove the stem by cutting as close to the bell pepper top as possible, then cut lengthwise down the middle, remove the seeds, rinse and repeat until all peppers are cut.
  3. CUT THE PEPPER IN QUARTERS: This is another great way for stuffing peppers especially if you are making Bell Pepper Nachos, you can find my recipe here.
    • Cut the pepper into quarters, discard any seeds on the inside, remove the top, rinse and repeat until all peppers are cut.
spicy-chicken-stuffed-peppers

WHAT GOES IN SPICY CHICKEN STUFFED PEPPERS

  • Bell Peppers
  • Chicken Breast
  • Buffalo Sauce
  • Jalapeno
  • Cheese
  • Cream Cheese
  • Greek Yogurt
  • Parmesan Cheese
  • Olive Oil
spicy-chicken-stuffed-peppers

HOW TO MAKE THE BEST BUFFALO CHICKEN STUFFED BELL PEPPERS

  • Preheat the oven to 375 F.
  • Cook your chicken breast until well done, juices run clear, if you haven’t done so already (Bake 350 F for 45 mins to 1 hour until internal temp of 165 F is reached).
  • Cut the tops off of your bell peppers, remove seeds, rinse and pat dry.
  • Line a baking sheet with parchment paper. Add bell peppers, and drizzle with olive oil, inside and out, brush them evenly with a kitchen brush.
  • Bake for 12 minutes.
  • In a medium-sized mixing bowl, mix together using a hand mixer, cream cheese, and greek yogurt.
  • Blend in your buffalo sauce, jalapeno, half of the shredded cheese, and parmesan cheese.
  • Add your chicken and stir until well combined.
  • Remove peppers from the oven.
  • Give them 10-15 minutes to cool.
  • Use kitchen tongs, if you need to, to help hold the peppers while you stuff them about 3/4 full.
  • Top with remaining cheese.
  • Bake for 15 min uncovered until the cheese has browned.
spicy-chicken-stuffed-peppers

HOW TO STORE SPICY CHICKEN STUFFED PEPPERS

Storing Spicy Chicken Stuffed Peppers is easy:

  • You can refrigerate them for up to 3 days in an airtight container. Reheat in the microwave or oven. Oven 350 F for about 10-12 minutes.
  • You can freeze Spicy Chicken Stuffed Peppers wrapped in press-n-seal tightly, and place them in a freezer-safe bag for up to 3 months.

SPICY CHICKEN STUFFED PEPPER EXTRAS

If you are looking to add extras to your Spicy Chicken Stuffed Peppers here are some ideas:

  • Diced Tomatoes
  • Chopped Celery
  • Black Beans
  • Chopped Mushrooms
  • Avocado
  • Feta Cheese
spicy-chicken-stuffed-peppers

PS. Here are some of the trending recipes on here:

Yield: 4

Spicy Chicken Stuffed Peppers

spicy-chicken-stuffed-peppers

These Buffalo Chicken Stuffed Bell Peppers are the best Spicy Chicken Stuffed Peppers you will ever eat. This recipe is low-carb, the peppers are soft with a little crunch, spicy with every bite, and oozing with cheese. Meal prep approved and a crowd-pleasing win!

Prep Time 10 minutes
Cook Time 27 minutes
Additional Time 15 minutes
Total Time 52 minutes

Ingredients

  • 4 large bell peppers
  • 3 Chicken breast, cooked and shredded
  • 4 tbsp buffalo sauce
  • 2 tbsp Jalapeno, finely chopped
  • 1 cup Cheese, grated
  • 1/2 block Cream cheese, low-fat, softened
  • 3/4 cup Greek yogurt, plain
  • 1/4 cup Parmesan cheese
  • 2 tbsp Olive oil

Instructions

  1. Preheat the oven to 375 F.
  2. Cook your chicken breast until well done, juices run clear, if you haven't done so already (Bake 350 F for 45 mins to 1 hour until internal temp of 165 F is reached).
  3. Cut the tops off of your bell peppers, remove seeds, rinse and pat dry.
  4. Line a baking sheet with parchment paper. Add bell peppers, and drizzle with olive oil, inside and out, brush them evenly with a kitchen brush.
  5. Bake for 12 minutes.
  6. In a medium-sized mixing bowl, mix together using a hand mixer, cream cheese, and greek yogurt.
  7. Blend in your buffalo sauce, jalapeno, half of the shredded cheese, and parmesan cheese.
  8. Add your chicken and stir until well combined.
  9. Remove peppers from the oven.
  10. Give them 10-15 minutes to cool.
  11. Use kitchen tongs, if you need to, to help hold the peppers while you stuff them about 3/4 full.
  12. Top with remaining cheese.
  13. Bake for 15 min uncovered until the cheese has browned.
  14. Let cool for 10 minutes before serving.
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