Buffalo Chicken Stuffed Bell Peppers Recipe for Easy Lunch

Ever found yourself craving something bold, spicy, and packed with flavor, but also easy to whip up for lunch? These Buffalo Chicken Stuffed Bell Peppers might just become your new favorite meal! Picture this: tender bell peppers filled with juicy shredded chicken tossed in tangy buffalo sauce, topped with melty cheese, and baked to perfection. Sounds irresistible, right?

This recipe combines the zesty kick of buffalo chicken with the natural sweetness of roasted bell peppers. It’s a healthier twist on traditional buffalo chicken wings but just as satisfying. Whether you’re meal prepping for the week or looking for a quick lunch idea, these stuffed peppers are a winner. Plus, they’re naturally gluten-free and easy to adapt to your dietary needs. Let’s dive in!

The Story Behind Buffalo Chicken Stuffed Bell Peppers

Buffalo chicken is an all-time favorite for game days, parties, and comfort food cravings. But let’s be honest—sometimes we want those flavors without the deep-fried guilt or sticky fingers. That’s where this recipe comes in! By swapping out the typical breaded wings for fresh bell peppers, you get all the taste of buffalo chicken in a more wholesome package.

I first experimented with this recipe during football season. My husband is a huge buffalo sauce fan (the spicier, the better), and I wanted to create something that satisfied his cravings but still felt light and nutritious. Enter the humble bell pepper. It acts as the perfect edible bowl, holding all the saucy goodness while adding its own subtle sweetness to the dish.

Over time, this recipe has become a go-to for busy weekdays and meal prep. It’s quick, easy to customize, and perfect for using up leftover chicken. Plus, it’s a great way to sneak in some extra veggies—especially if you’ve got picky eaters at home. Trust me, once you try these buffalo chicken stuffed peppers, you’ll never look at plain old bell peppers the same way again!

Breaking Down the Ingredients

Let’s talk about what makes these Buffalo Chicken Stuffed Bell Peppers so special. Each ingredient plays a key role in creating the perfect balance of flavors and textures.

• Bell Peppers: Choose firm, fresh peppers with shiny skin. Red, yellow, and orange peppers are sweeter and pair beautifully with the bold buffalo sauce. Green peppers work too, but they have a slightly more bitter flavor.
• Shredded Chicken: Leftover rotisserie chicken is a lifesaver here. You can also cook and shred chicken breasts or thighs if you prefer. For a shortcut, canned chicken works in a pinch.
• Buffalo Sauce: The star of the show! I love using Frank’s RedHot Buffalo Sauce for its tangy, spicy kick, but feel free to use your favorite brand.
• Cream Cheese: This adds a creamy, indulgent texture to the filling. Make sure it’s softened for easy mixing.
• Cheddar Cheese: Shredded cheddar melts beautifully on top. You can also experiment with mozzarella, Monterey Jack, or a dairy-free alternative.
• Ranch or Blue Cheese Dressing: Optional for drizzling, but highly recommended for that classic buffalo chicken flavor combo!

Pro Tip: If you’re following a keto or low-carb diet, double-check the ingredients in your buffalo sauce and dressings to avoid hidden sugars.

Equipment You’ll Need

Good news: you don’t need any fancy gadgets for this recipe. Here’s what you’ll need:

• Knife and Cutting Board: For slicing the bell peppers and prepping the chicken.
• Mixing Bowl: A medium-sized bowl works perfectly for combining the filling.
• Baking Dish: Use a dish large enough to hold all your stuffed peppers snugly. Glass or ceramic works best.
• Aluminum Foil: For covering the peppers during the first part of baking to keep them tender.

If you don’t have a baking dish, a sheet pan lined with parchment paper works in a pinch. Just make sure the peppers stay upright to keep the filling intact.

How to Prepare Buffalo Chicken Stuffed Bell Peppers

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). Lightly grease your baking dish with a bit of oil or non-stick spray.
2. Prepare the Bell Peppers: Slice each bell pepper in half lengthwise and remove the seeds and membranes. Lay them cut-side up in the baking dish.
3. Make the Filling: In a mixing bowl, combine 2 cups of shredded chicken, 1/2 cup of buffalo sauce, 4 ounces of softened cream cheese, and 1/2 cup of shredded cheddar cheese. Stir until everything is well mixed.
4. Stuff the Peppers: Spoon the filling evenly into each pepper half, pressing it down gently to pack it in.
5. Bake: Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil, sprinkle additional cheese on top if desired, and bake for another 10-15 minutes until the cheese is bubbly and golden.
6. Garnish and Serve: Let the peppers cool for a few minutes before serving. Drizzle with ranch or blue cheese dressing, and sprinkle with chopped green onions or cilantro for extra flavor.

That’s it! In less than an hour, you’ll have a delicious, satisfying lunch that tastes like it came straight out of a restaurant.

Cooking Tips & Techniques

Here are a few tips to ensure your Buffalo Chicken Stuffed Bell Peppers turn out perfectly every time:

• Don’t Overstuff: It’s tempting to pile on the filling, but too much might cause the peppers to split or overflow during baking.
• Adjust the Heat: If you prefer mild flavors, mix a little ranch dressing into the buffalo sauce to tone down the spice.
• Use a Meat Thermometer: If you’re cooking raw chicken for the recipe, ensure it reaches an internal temperature of 165°F (74°C) for safety.
• Roast the Peppers First: For extra sweetness, roast the peppers on their own for 10 minutes before stuffing them.

And remember, it’s okay if the peppers get a little charred around the edges—it adds to the flavor!

Variations & Adaptations

This recipe is super versatile. Here are a few ideas to make it your own:

• Keto-Friendly: Swap the cream cheese for full-fat Greek yogurt and use a sugar-free buffalo sauce.
• Vegetarian Option: Replace the chicken with cooked quinoa or black beans for a protein-packed meatless version.
• Extra Veggies: Add diced zucchini, spinach, or mushrooms to the filling for a nutrient boost.
• Spicy Lovers: Mix in some diced jalapeños or a pinch of cayenne pepper for extra heat.

One of my favorite tweaks is adding a sprinkle of crumbled blue cheese to the filling for even more tangy flavor.

Serving & Storage Suggestions

These stuffed peppers are best served warm, straight out of the oven. Pair them with a fresh side salad or some roasted veggies for a complete meal. A crisp celery stick or carrot on the side also makes a fun nod to classic buffalo chicken wings.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes or microwave them in 30-second intervals until heated through. For longer storage, freeze the stuffed peppers individually and reheat directly from frozen (just add extra baking time).

Nutritional Information & Benefits

Here’s a rough estimate of the nutrition per serving (1 stuffed pepper half):

• Calories: 250-300
• Protein: 20g
• Carbohydrates: 10g
• Fat: 15g

These peppers are high in protein, low in carbs, and a great source of vitamin C thanks to the bell peppers. They’re also naturally gluten-free and can be adapted for keto or low-carb diets. Just keep an eye on the ingredients in your buffalo sauce and dressings.

Conclusion

If you’re looking for a quick, flavorful, and customizable lunch idea, these Buffalo Chicken Stuffed Bell Peppers are a must-try. They’re easy to make, packed with bold flavors, and perfect for meal prep or weeknight dinners. Plus, they’re a healthier way to enjoy your favorite buffalo chicken flavors without the mess of wings.

What’s your favorite way to enjoy stuffed peppers? Let me know in the comments below, and don’t forget to share this recipe with your friends and family. Happy cooking!

FAQs

Can I make these stuffed peppers ahead of time?

Yes! Assemble the peppers with the filling and store them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time.

What can I use instead of cream cheese?

Greek yogurt, ricotta, or even mashed avocado can work as a substitute, depending on your taste preferences.

Are these peppers spicy?

The spice level depends on the buffalo sauce you use. For a milder version, mix buffalo sauce with ranch dressing or use a mild buffalo sauce brand.

How can I make this recipe dairy-free?

Use a dairy-free cream cheese and shredded cheese alternative. There are plenty of great plant-based options available these days!

What’s the best way to shred chicken?

A fork works fine, but for super quick shredding, toss cooked chicken into a stand mixer with the paddle attachment and mix on low speed for about 30 seconds.

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