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These buffalo chicken stuffed peppers transform a classic gameday flavor into a complete meal that's perfect for weeknight dinners or entertaining. The tender bell peppers cradle a creamy, spicy chicken filling that delivers that beloved buffalo kick without any guilt.
I first created these stuffed peppers when looking for a way to use leftover rotisserie chicken that would excite my family more than another chicken salad. Now they request these peppers specifically, asking me to buy a rotisserie chicken just to make them.
Ingredients
- Bell peppers: select firm peppers with flat bottoms that will stand upright when halved
- Shredded chicken: using rotisserie chicken saves time and adds extra flavor
- Paleo mayonnaise: creates creaminess without dairy good quality mayo makes a difference
- Hot sauce or buffalo sauce: Frank's RedHot provides that classic buffalo flavor
- Garlic powder: adds depth without the work of mincing fresh garlic
- Onion powder: provides aromatic flavor that distributes evenly throughout
- Kosher salt: enhances all the flavors without being as harsh as table salt
- Black pepper: adds subtle heat that complements the buffalo sauce
- Nutritional yeast: optional but adds a subtle cheesy flavor while keeping dairy free
- Green onions: provide fresh flavor and beautiful color contrast
Step-by-Step Instructions
- Prep the Peppers:
- Cut peppers lengthwise making sure to keep the halves even for stable vessels. Remove all seeds and white membrane for a clean interior that will hold more filling. Arrange them cut side up in your baking dish with a tiny bit of olive oil to prevent sticking.
- Mix the Buffalo Filling:
- Combine your shredded chicken with mayonnaise ensuring every piece is coated for maximum creaminess. Add the hot sauce gradually so you can adjust to your preferred heat level. Sprinkle in seasonings and green onions ensuring they are evenly distributed throughout the mixture. The filling should be moist but not runny substantial enough to hold its shape.
- Stuff and Bake:
- Pack the filling firmly into each pepper half using the back of a spoon to press it in and create a slightly domed top. Fill them generously as the filling will shrink slightly during baking. Cover tightly with foil for the first portion of baking to cook the peppers through without burning the tops.
- Finish and Garnish:
- Remove the foil for the final baking time which allows the tops to develop a light golden crust. The peppers should be tender but still hold their shape when serving. Add a drizzle of ranch dressing just before serving for that classic buffalo chicken flavor pairing.
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My favorite thing about this recipe is how the bell peppers soften just enough to complement the filling without becoming mushy. I discovered this perfect timing after several test batches where I learned that covering them initially is crucial for that ideal texture.
Storage and Reheating
These stuffed peppers store beautifully in the refrigerator for up to four days in an airtight container. The flavors actually continue to develop and meld together making day two possibly even better than day one. When reheating use the microwave for individual portions or cover with foil and warm in a 350°F oven until heated through about 15 minutes.
Customizing Your Heat Level
The beauty of this recipe lies in its adaptability to your spice preference. For mild buffalo flavor use just 1/4 cup of hot sauce and increase the mayo slightly. For true heat lovers increase the hot sauce to 3/4 cup and add a dash of cayenne pepper to the mix. Remember you can always add more hot sauce at the table but you cannot remove it once mixed in.
Making It Ahead
These peppers work wonderfully as a make ahead meal. Prepare everything up to the baking step then cover tightly and refrigerate for up to 24 hours. When ready to serve allow the dish to sit at room temperature for 30 minutes before baking and add an extra 5 minutes to the covered baking time to ensure they heat through properly.
Frequently Asked Questions
- → What type of chicken works best for stuffed peppers?
Pre-cooked shredded chicken, such as rotisserie chicken, is ideal for this recipe as it saves time and blends well with the sauces and seasonings.
- → Can I use different sauces instead of buffalo sauce?
Yes, you can substitute buffalo sauce with other hot sauces or even barbecue sauce for a milder option.
- → How do I ensure the bell peppers are tender?
Bake the peppers covered for the first 30 minutes to lock in moisture, then uncover to finish baking until tender and slightly browned.
- → What are some garnish options for this dish?
You can garnish with sliced green onions, fresh herbs like parsley, and a drizzle of Whole30 ranch dressing for added flavor.
- → Can this dish be made Whole30 compliant?
Yes, by using Whole30-compatible buffalo sauce and mayonnaise, this dish can easily fit into a Whole30 meal plan.