These buffalo chicken stuffed peppers are bold, spicy, and packed with flavor while staying low in sugar and carbs. Tender bell peppers are filled with a creamy, tangy buffalo chicken mixture and baked until perfectly melty and satisfying. It’s a healthier twist on classic buffalo wings—no breading, less mess, and just as addictive. Perfect for meal prep, quick dinners, or a protein-packed snack that doesn’t compromise on taste.
Ingredients
- 4 large bell peppers (halved and seeds removed)
- 2 cups cooked shredded chicken
- ½ cup cream cheese (softened)
- ¼ cup plain Greek yogurt
- ⅓ cup buffalo sauce (no added sugar)
- ½ cup shredded mozzarella cheese
- ¼ cup crumbled blue cheese (optional)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- Salt to taste
For topping (optional):
- Chopped green onions
- Extra buffalo sauce drizzle
Instructions
Step 1: Preheat the oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
Step 2: Prepare the peppers
Cut the bell peppers in half lengthwise and remove seeds. Place them cut-side up in the baking dish.
Step 3: Make the filling
In a large bowl, mix shredded chicken, cream cheese, Greek yogurt, buffalo sauce, garlic powder, onion powder, black pepper, and a pinch of salt. Stir until fully combined and creamy.
Step 4: Stuff the peppers
Spoon the buffalo chicken mixture evenly into each pepper half. Top with shredded mozzarella and blue cheese if using.
Step 5: Bake
Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes, until cheese is melted and slightly golden.
Step 6: Garnish and serve
Remove from the oven and let cool slightly. Top with chopped green onions or a drizzle of buffalo sauce if desired. Serve warm.