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Easy Buffalo Chicken Stuffed Peppers for a Healthy Weeknight Dinner

Two baked green bell peppers filled with cheesy buffalo chicken stuffing, served on a white plate.
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Make these simple Buffalo Chicken Stuffed Peppers for a high-protein, low-carb meal that tastes like game day dip. This recipe is quick to prepare and great for busy weeknights or meal prep.

Ingredients

Scale
  • 4 large bell peppers, halved lengthwise and seeded
  • 1 pound cooked, shredded chicken breast
  • 1/2 cup buffalo sauce (low-carb friendly)
  • 1/2 cup cream cheese, softened (use dairy-free alternative for Whole30/Dairy-Free)
  • 1/4 cup Greek yogurt or mayonnaise (optional, for creaminess)
  • 1/2 cup shredded cheddar or Monterey Jack cheese (omit for Dairy-Free/Whole30)
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional topping: Ranch dressing or blue cheese crumbles

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the pepper halves.
  2. Place the pepper halves cut-side up in the prepared baking dish.
  3. In a medium bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, Greek yogurt (if using), and garlic powder. Mix until the chicken is fully coated and the mixture is creamy. Season with salt and pepper.
  4. Spoon the buffalo chicken mixture evenly into each pepper half, mounding it slightly.
  5. If using cheese, sprinkle the shredded cheese over the top of the filling in each pepper.
  6. Bake for 20 to 25 minutes, or until the peppers are tender-crisp and the filling is heated through and bubbly. If you added cheese, bake until it is melted and lightly golden.
  7. Remove from the oven. Drizzle with ranch dressing or sprinkle with blue cheese crumbles, if desired, before serving.

Notes

  • For a Whole30 or dairy-free option, substitute the cream cheese with a compliant dairy-free cream cheese alternative or use an extra 1/4 cup of full-fat coconut cream mixed with the buffalo sauce for creaminess. Omit the shredded cheese topping.
  • You can use rotisserie chicken to save time on weeknights.
  • These stuffed peppers are excellent for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://miameal.com/buffalo-chicken-stuffed-peppers-recipe/