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!
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.
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.
- 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.
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 stuffed peppers?
You can either reheat the peppers in an oven safe baking dish at 350°F or use the microwave.
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.
Other weeknight meal ideas:
I love sharing easy meal ideas with you guys. If you have any suggestions on what recipes you’d like to see next, let me know! Reach out on instagram @withsweethoney or fill out my contact form here. As always, if you’ve tried one of my recipes and loved it, it would make my day to hear from you. Leave a comment and rating below!
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Buffalo Chicken Stuffed Peppers
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
Nutrition
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