These easy, Creamy Buffalo Chicken Stuffed Peppers are bursting with flavour and ready for the oven in 20 minutes! Perfect for a family-friendly weeknight meal. Or how about a potluck? They also freeze beautifully so are great for planning ahead for busy days when you don't have time to cook.
This was inspired by my Crispy Baked Buffalo Wings recipe and would be delicious paired with my Cumin & Lime Slaw recipe.
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Ingredients
The ingredients for this recipe are simple and easy to find. I've included a recipe for both the Buffalo Sauce and Blue Cheese Dressing but you can use store-bought versions to make this dish come together even faster!
- bell peppers
- rotisserie chicken
- Frank's Original hot sauce
- Sambal Olek (chili garlic sauce)
- Worchesershire sauce
- apple cider vinegar
- garlic powder
- sour cream
- mayonnaise
- plain yogurt
- Danish blue cheese
- onion powder
- cheddar cheese
- green onions (optional)
See recipe card for quantities.
Instructions
- Cut peppers in half lengthwise and remove the core and seeds. Arrange, cut side up, in a baking dish or a foil lined tray. Set aside.
- Shred or chop rotisserie chicken and place in a bowl.
- In a seperate bowl mix together the Buffalo sauce ingredients and add to the chicken. Mix with a whisk unil well combined.
- Season peppers with salt and pepper. Stuff with chicken filling and top with shredded cheese.
- Bake in a 350°F oven for 30 minutes or until peppers have softened and filling is bubbling.
- Top with blue cheese dressing and sliced green onions (optional).
Hint: If your peppers are falling to the side, slice a small piece from the bottom to create a flat surface to keep them upright. Or place in a pan that fits them snuggly together so they can hold each other up.
Substitutions
A few things can be switched up for this recipe.
- Large bell peppers - use mini bell peppers or jalapenos for a fun party snack or appetizer.
- Rotisserie chicken - any leftover or cooked chicken will work. If you want to cook your own chicken bring a pot of water to a boil and poach approximately 1 kg (2 lbs) of chicken breasts for 15 to 20 minutes or until internal temperature reaches 165° F or chicken is no longer pink in the center.
- Sour Cream - plain Greek yogurt can be used instead.
- Sambal Oelek - use any chili garlic sauce you like or substitute with Sriratcha.
- Blue Cheese - not a fan of blue cheese? try using feta instead. My Spicy Ranch Dressing would also be delicious
- Vegetarian - replace the chicken with black beans, chickpeas, tofu or tempeh. You can also add in cooked veggies like cauliflower, zucchini, peas, corn etc.
- Dairy Free or Vegan - leave out the sour cream in the Buffalo sauce or replace with a dairy free plain yogurt or sour cream alternative. Also omit the shredded cheese topping and blue cheese dressing or replace with a dairy free alternative.
Variations
- Turn up the heat! - add chopped jalapeno peppers and/or tobasco sauce to the chicken mixture.
- Turn down the heat - increase the sour cream and decrease the hot sauces.
- Deluxe - jazz these peppers up by adding some cooked veggies, fresh herbs, and/or chopped greens.
Equipment
No fancy equipment is needed here but if you are interested in checking out the baking dish I used, you can find it here Le Creuset Braiser (affiliate link).
Storage
Store the leftovers in an airtight container for 3 to 4 days. Reheat in a 350 °F oven or in the microwave.
Freeze in an airtight container or wrapped well individually for up to 3 months. To defrost - bake from frozen at 350 degrees F for half an hour or until warmed inside.
Top tip
Depending on the size of the peppers, you may be able to fill 8 halves without adjusting the recipe. You can also stuff them less to fill 2 extra halves. Turn an ordinary salad into a Buffalo chicken salad by topping it with any extra filling you may have.
For the Livy Method
This is a great recipe for dinner when following the Livy Plan. For lunch serve with a side salad or extra veggies & greens.
If you want a softer texture to the peppers you could cook them partially before stuffing.
To avoid sogginess try not to overcook the stuffed peppers. Also not using too much liquid in the filling will prevent sogginess.
Yes you can. However, bell peppers are best because of their size and thickness.
Serve with:
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📖 Recipe
Creamy Buffalo Chicken Stuffed Peppers
Ingredients
- 3 large bell peppers
- salt and pepper
- 4 cups rotisserie chicken (1 whole chicken)
- 1 cup old cheddar cheese, shredded
- 2 sliced green onions, optional
Buffalo Sauce
- ⅓ cup Frank's Original Hot Sauce
- 2 tablespoon Sambal Oelek, or other chili garlic sauce
- ½ teaspoon Worchestershire Sauce
- 1 teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- ¼ cup sour cream or plain Greek yogurt
Blue Cheese Dressing
- ½ cup mayonnaise
- ½ cup plain yogurt
- ½ cup Danish blue cheese crumbled
- ½ teaspoon onion powder
Instructions
- Pre-heat oven to 350 °F
- Cut peppers in half lengthwise and remove the core and seeds. Place in a baking dish just big enough to fit the pepper halves or on a foil-lined tray. Sprinkle with salt and pepper and set aside.
- Shred or chop rotisserie chicken and place in a bowl.
- For the Buffalo sauce, mix together hot sauce, chili garlic sauce, Worcestershire vinegar, garlic powder, and sour cream until smooth. Stir into chicken until fully combined.
- Stuff pepper halves with chicken mixture. Top with cheese and bake for 30 minutes.
- Meanwhile, make the blue cheese dressing, Crumble blue cheese into a bowl. Add the mayonnaise, yogurt, and onion powder. Stir to combine well. If it's too thick for your liking add small amounts of water at a time to reach desired thickness. Set aside. You can also mix it in a blender or with a hand blender.
- Serve the blue cheese dressing drizzled on top or on the side. Top with sliced green onions if desired.
Notes
Food safety
- Cook chicken to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
LP says
Loved it!! Definitely will be adding this one to our regular rotation!!
Arlene B says
I made these for our Labour Day weekend family potluck. They are sooooooo good!!! Thank you so much Andrea. The only things I did differently from the recipe was I made 10 half-peppers instead of 6 half-peppers, and used 5 measuring cups of rotisserie chicken instead of 4 cups, (that's 20 oz by weight, instead of 15 oz), but I did not increase the amount of Buffalo Sauce. They were plenty spicy enough for my family. In the sauce I used lactose-free OIKOS 0% Greek Yogurt instead of sour cream. They were a huge hit. Everyone wanted the recipe, and I will definitely make these again.
I actually made them the night before so I was able to allow them to cool completely, then one at a time I tipped them sideways to drain any excess liquid out of them. I placed paper towels in the bottom of a big dish and I poked the bottom of each pepper with a fork so that any excess watery liquid would drain out overnight in the fridge. I covered the dish with tin foil.The next day I was able to put them into it a clean baking dish to bring to the potluck, and they were perfect. And they reheated beautifully in a 350° oven for 15 minutes.
Andrea says
I love this so much! Thank you for providing such a detailed description of how you made them ahead! I'm sure many readers will find it helpful!
Arlene B says
Aw, thanks. Love you lady. 🙂
Barbara Barraclough says
Hi Andrea! I always love your recipes! I tried this one tonight and I really loved it but my husband has sensitive taste buds and didn’t enjoy the heat! Too bad for him! Lol. The only problem I had with this recipe was the time to cook the peppers. It took 65 minutes for the peppers to be cooked. Keep the awesome recipes coming! I love them all!
Andrea says
Hi Barbara! If you prefer your peppers to be softer you might try partially baking them before filling and finishing. That way the filling and cheese won't get over baked. Hope that helps and happy you enjoyed the peppers regardless.
Melissa says
I’ve wanted to try this recipe for a while now and I finally got the chance tonight. This is by far my new favourite stuffed pepper recipe! The flavours were amazing and I really enjoyed the blue cheese dressing. Thank you for sharing!
Andrea says
Hi Melissa!
I'm so happy you enjoyed the peppers! The blue cheese dressing may become a staple in your house! 😄 Thanks so much for your comment
Marylynn says
Delicious and still good as a leftover. Good site for recipes as I just started G. Livy
Thanks
Judy Leishman says
Really enjoyed this. Lots of my favourite flavours. Always appreciate the easiness , alternatives, and storage suggestions you attach to your recipes.
Andrea says
Thanks Judy! I'm happy you enjoyed the peppers and find the posts informative! I want to make sure everyone can make them perfectly every time! Thanks for commenting!
Molly says
I’m new to the program. Looking for recipes that don’t mix meats (chicken, turkey or beef) or use shell fish with dairy products. My kitchen is kosher. I have never cooked with tofu or plant based products before.
Andrea says
Hi Molly!
Welcome! I'm not well versed in how a Kosher kitchen works but I think you can find many recipes that will work!
Deb Smith says
This was a hit with my whole family! They especially loved your sauce 🙂
Andrea says
Yay! So happy you all enjoyed it Deb!
Julie Ferguson says
Hi Andrea. I certainly miss you at the Livy Method but loving your new recipes! I would like to make this for a friend for dinner, however not a huge fan of blue cheese. Could I use an already prepared blue cheese dressing, something like Renees, for her to use on the side? Or is there a substitute for the cheese in the dressing? Also wondering if rather than using a pre-cooked rotisserie chicken, could I bake some chicken breasts, thighs and legs and substitute that in place of? I love all of your recipes, so easy to follow and absolutely delicious🥰
Andrea says
Hi Julie!
I miss it too but I am really enjoying having the time now to do what I love and do best!
You absolutely can use a pre-made dressing and you can also use feta cheese in place of the blue cheese if you'd like to make it for yourself. Ranch also goes well with it if you prefer. Also, you can cook your own chicken for this recipe. Hope you both enjoy the peppers!
Julie says
Thank you thank you for this amazing recipe! It is absolutely delicious, I have made it twice for company in the last week so very little leftovers, but making again tonight just for me and my freezer! Everybody raves about it, and so quick and easy to make. The blue cheese dressing compliments the peppers so well and adds great flavour to this meal. My new favourite recipe🥰
Andrea says
Hi Julie! I am thrilled that you are living the peppers! Thank you so much for your lovely comment! ❤️
Bev Atkinson says
Made this today. Delicious . I love the heat. I was surprised by the dressing. A little sweeter then I would have imagined but pairs so well with the heat. Another keeper. My freezer is full of leftovers and soups from your recipes. Keep it coming…….
Andrea says
Hi Bev! I'm so happy you enjoyed the peppers! A stocked freezer is a thing of beauty!!
Debra Fine says
Winner winner chicken dinner.
Delicious Andrea. I had some ground chicken that needed to be used up. It worked great. Also had some bagged coleslaw that needed to be used (are you listening RRZ coleslaw Queen?) so I made the blue cheese dressing and used it on the slaw. Awesome pairing. Can’t wait for your next recipe.
Andrea says
Hi Debra!
I'm so happy you enjoyed it and it worked well with the ground chicken. Thanks for commenting!
Debra Fine says
And I didn’t have to wait long. I woke up this morning and there was salmon and kale waiting to greet me.
Andrea says
😀