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    Home » Recipes

    Buffalo Chicken Stuffed Peppers

    Published: Sep 13, 2022 by Katelyn | With Sweet Honey · This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe

    These Buffalo Chicken Stuffed Peppers are made with only a few simple ingredients and are packed with that beloved tangy buffalo flavor! They are perfect for a quick weeknight meal or celebratory game day food. Stuffed peppers are a family favorite and they’re even gluten free, low carb and can be made paleo friendly!

    buffalo chicken stuffed peppers lined up in a glass baking pan

    Buffalo Stuffed Bell Peppers

    These buffalo chicken stuffed peppers are so vibrant! I love the colorful peppers with the bright orange of the buffalo chicken filling. Don’t get me wrong though, I love the delicious flavor of this dish too. They are also super easy to make! Buffalo chicken stuffed peppers have quickly become one of my family's favorite meals and I’m not surprised. They are perfect to make on busy weeknights or weekend game days because they can be made in about 35 minutes and are low-carb and gluten free.

    buffalo chicken stuffed peppers lined up on a glass baking pan

    What’s in Buffalo Chicken Stuffed Peppers?

    These buffalo chicken stuffed peppers are made with only a few ingredients but don’t let that fool you, they are seriously flavorful. The bell peppers make the perfect healthy serving vessel for the buffalo chicken. 

    Here’s what you’ll need to make this recipe:

    • bell peppers
    • cooked shredded chicken
    • ghee
    • hot sauce (I used Frank’s RedHot)
    • coconut aminos
    • cayenne pepper
    • paprika
    • mozzarella cheese (optional)

    How to make Buffalo Chicken Stuffed Peppers

    Preheat the oven to 375°F. Place the bell pepper halves in a 9x13-inch baking dish. Arrange so the cut side is up. Fill the bottom of the dish with a small amount of water, just enough to cover the bottom.

    In a medium skillet over medium heat, stir together the ghee, hot sauce, coconut aminos, cayenne pepper, and paprika. Remove from heat once the ghee is melted.

    shredded chicken in a small glass mixing bowl
    shredded chicken mixed with buffalo sauce in a small glass mixing bowl

    Add the shredded chicken and stir until it is coated with the sauce.

    bell pepper halves lined up in a glass baking pan
    bell pepper halves stuffed with shredded buffalo chicken
    stuffed bell pepper halves lined up on a glass baking pan and topped with shredded cheese

    Divide the buffalo chicken between the bell pepper halves. Bake the peppers for 30 minutes. Remove from the oven then top with mozzarella cheese and bake for another 5 minutes, or until the cheese is melted and peppers are tender. Remove from the oven and top with green onions, blue cheese, or feta.

    stuffed bell peppers in a glass baking pan stuffed with chicken and topped with cheese and green onion

    How to make this recipe paleo friendly?

    Skip the mozzarella cheese to make this Buffalo Chicken Stuffed Peppers paleo friendly. Also double check that your shredded chicken, ghee and hot sauce are made with approved paleo ingredients.

    How to make this recipe dairy free?

    There is dairy in this recipe but you could make some substitutions to make it dairy free. For example, you could skip the ghee and just add more hot sauce to your buffalo sauce base. Additionally, you could use a dairy free mozzarella cheese for the top or skip the cheese all together. Let me know in the comments if you make any substitutions to make this recipe dairy free, I'd love to hear how it turned out.  

    How to store stuffed peppers

    Store the leftovers in an airtight container for up to 4 days in the refrigerator.

    How to reheat

    You can either reheat the peppers in an oven safe baking dish at 350°F or use the microwave.

    stuffed buffalo chicken peppers with melted cheese on top and chopped green onion

    Recipe Tips

    • If you want to add more cheesy flavor to this dish, you could also add about ½ cup of mozzarella to the buffalo chicken mixture before filling the peppers. This would add more creaminess to the buffalo chicken filling. Of course if dairy is an issue for you, skip this step.
    • You can use whatever color bell peppers you want in this recipe. I used red, orange and yellow but any color combination will work.
    • I think shredded chicken tastes best with this recipe but if you don’t have that on hand you could also try ground turkey or beef instead. Let me know in the comments if you try any substitution, I’d love to hear!
    • I usually top these buffalo chicken stuffed peppers with green onion and mozzarella but alternatively you could try blue cheese, feta, ranch or sour cream.

    More Meal Ideas

    • Easy Spicy Honey Garlic Shrimp
    • Slow Cooker Chicken Fajitas
    • Easy Hamburger Vegetable Soup
    • Sesame Ginger Chicken
    • Stuffed Sweet Potato Tacos

    Stay in touch!

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    This post contains affiliate links. Thank you for supporting With Sweet Honey!

    buffalo chicken stuffed peppers lined up in a glass baking pan

    Buffalo Chicken Stuffed Peppers

    These Buffalo Chicken Stuffed Peppers are made with only a few simple ingredients and are packed with that beloved tangy buffalo flavor! Perfect for a quick weeknight meal or celebratory game day food.
    Print Pin Rate
    Course: Dinner, Lunch, Main Course
    Cuisine: American
    Keyword: buffalo chicken recipes, gluten free dinner, stuffed peppers
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 6 pepper halves
    221 Katelyn | With Sweet Honey

    Ingredients

    • 3 bell peppers, halved and seeds removed
    • 3 cups cooked shredded chicken
    • ¼ cup ghee
    • ½ cup hot sauce (I used Frank's RedHot)
    • 2 tbsp coconut aminos
    • ½ tsp cayenne pepper
    • ½ tsp paprika
    • 1 cup shredded mozzarella cheese (optional, I used dairy free)

    Instructions

    • Preheat the oven to 375°F. Place the bell pepper halves in a 9x13-inch baking dish. Arrange so the cut side is up. Fill the bottom of the dish with a small amount of water, just enough to cover the bottom.
    • In a medium skillet over medium heat, stir together the ghee, hot sauce, coconut aminos, cayenne pepper, and paprika. Remove from heat once the ghee is melted.
    • Add the shredded chicken and stir until it is coated with the sauce.
    • Divide the buffalo chicken between the bell pepper halves. Bake the peppers for 30 minutes. Remove from the oven then top with mozzarella cheese and bake for another 5 minutes, or until the cheese is melted and peppers are tender. Remove from the oven and top with green onions, blue cheese, or feta.

    Notes

    How to store: Store the leftovers in an airtight container for up to 4 days in the refrigerator.
    How to reheat: You can either reheat the peppers in an oven safe baking dish at 350°F or use the microwave.
    Tried this recipe?Tag @withsweethoney on Instagram!

    Nutrition

    Serving: 6half peppers | Calories: 221kcal | Carbohydrates: 6.2g | Protein: 22.4g | Fat: 11.7g | Saturated Fat: 6.4g | Cholesterol: 78mg | Sodium: 587mg | Fiber: 1g | Sugar: 3.3g | Calcium: 20mg | Iron: 1mg
    « Gluten Free Oatmeal Raisin Cookies
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    Hi, I'm Katelyn! I create gluten-free, dairy-free, and paleo recipes that are easy and delicious. Food should make you feel good, and I hope my recipes inspire you to try something new. Happy cooking!

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