Crispy Buffalo Chicken Stuffed Peppers
Crispy Buffalo Chicken Stuffed Peppers are the perfect quick and easy meal that’s better than takeout. After making this many times, I’ve discovered the trick to a crispy pepper shell is to broil them first. This dish is filled with juicy chicken, melted cheese, and has a kick of buffalo sauce that’s sure to please. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Toffee Bits Recipe and Cowboy Butter Roasted Corn.
Why This Crispy Buffalo Chicken Stuffed Peppers Is Pure Comfort
- Crispy pepper shell with juicy chicken inside
- Easy to make with simple ingredients
- Better than takeout with a homemade twist
- Perfect for meal prepping and freezes well
What You'll Need for Crispy Buffalo Chicken Stuffed Peppers
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 3 large bell peppers
- 1 lb boneless, skinless chicken breasts
- 1/2 cup buffalo sauce
- 1 cup shredded cheddar cheese
- Optional: Ranch dressing
- Optional: Chopped green onions
- Optional: Blue cheese crumbles
📝 Ingredient Notes
- bell peppers: Any color works, but red and orange have a sweeter flavor.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks chicken perfectly → See on Amazon
- Food Processor — Makes quick work of chopping chicken → See on Amazon
How to Make Crispy Buffalo Chicken Stuffed Peppers
- Prepare the peppers: Cut the tops off the peppers and remove the seeds and membranes. Broil for 5 minutes to soften and char the skin.
- Cook the chicken: Chop the chicken into small pieces and cook in a pan until browned. Add buffalo sauce and cook for another 2 minutes.
- Stuff the peppers: Fill each pepper with the chicken mixture and top with shredded cheese.
- Bake: Bake at 375°F (190°C) for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Cook's Tips for Perfect Crispy Buffalo Chicken Stuffed Peppers
- Common mistake and fix: Don't overstuff the peppers. They'll be harder to close and may overflow in the oven.
- Pro tip: For a milder version, use BBQ sauce instead of buffalo sauce.
- Pro tip: To make ahead, assemble the peppers and refrigerate for up to 24 hours before baking.
Storing & Reheating Crispy Buffalo Chicken Stuffed Peppers
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: You can assemble the peppers up to 24 hours ahead of time.
Freezing Crispy Buffalo Chicken Stuffed Peppers
Freeze uncooked stuffed peppers for up to 3 months. Thaw before baking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then finish in the oven for 5 minutes.
Recipe Notes
- Chef tip: For a vegetarian version, use cooked quinoa or rice instead of chicken.
- Best substitution: Use ground turkey or beef instead of chicken.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the peppers are still firm after baking, cover them with foil and bake for an additional 10 minutes.
Want to level up this recipe?
Cast Iron Skillet — Even heat distribution for perfect cooking → Check price on Amazon
Crispy Buffalo Chicken Stuffed Peppers
Ingredients
Main Ingredients
- 3 large bell peppers
- 1 lb boneless, skinless chicken breasts
Seasonings
- 1/2 cup buffalo sauce
- 1 cup shredded cheddar cheese
Optional Toppings
- Ranch dressing
- Chopped green onions
- Blue cheese crumbles
Instructions
- Prepare the peppers: Cut the tops off the peppers and remove the seeds and membranes. Broil for 5 minutes to soften and char the skin.
- Cook the chicken: Chop the chicken into small pieces and cook in a pan until browned. Add buffalo sauce and cook for another 2 minutes.
- Stuff the peppers: Fill each pepper with the chicken mixture and top with shredded cheese.
- Bake: Bake at 375°F (190°C) for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Notes
- Chef tip: For a vegetarian version, use cooked quinoa or rice instead of chicken.
- Best substitution: Use ground turkey or beef instead of chicken.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the peppers are still firm after baking, cover them with foil and bake for an additional 10 minutes.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze uncooked stuffed peppers for up to 3 months. Thaw before baking.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then finish in the oven for 5 minutes.
- Make ahead: You can assemble the peppers up to 24 hours ahead of time.
Nutrition Per Serving
- Calories: 320
- Protein: 27g
- Fat: 14g
- Carbs: 22g
- Fiber: 3g
- Sugar: 4g
- Sodium: 780mg
- Cholesterol: 75mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Buffalo Chicken Stuffed Peppers FAQs
Yes, you can assemble the peppers up to 24 hours ahead of time. Store them in the refrigerator until ready to bake.
If the peppers are still firm after baking, cover them with foil and bake for an additional 10 minutes. This will help them soften.
Yes, you can cook these in the air fryer at 375°F (190°C) for 10-12 minutes, or until the peppers are tender and the cheese is melted and bubbly.
For a milder version, use BBQ sauce instead of buffalo sauce.
Yes, you can freeze uncooked stuffed peppers for up to 3 months. Thaw before baking.
A Warm Final Note
I can’t wait for you to try Crispy Buffalo Chicken Stuffed Peppers and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
