overhead shot of buffalo chicken stuffed peppers — Makes: *5 Servings*
Per Serving: *37g Protein | 307 Cal*

Jump to Recipe

I don’t know about you, but I’m always looking for new “template” recipes that I can whip up on a busy weeknight, make for a group, or meal prep for the week ahead. If you’ve been around for a bit, you already know I love using chicken salad as a jumping off point and making variations on the classic, but there are other great options too. This time, we’re riffing on stuffed peppers and using a completely delicious buffalo chicken filling to give them a bit of a fresh feel.

This gluten-free, low-carb, and protein-packed meal is perfect for throwing dinner together on a busy weeknight or meal prepping ahead of time to make sure you always have something healthy on hand. Packable, customizable, and a real crowd-pleaser, these buffalo chicken stuffed peppers are one dish you won’t be able to stop making.

Why You’ll Love This Buffalo Chicken Stuffed Peppers Recipe

High in protein: Each serving boasts 37g of protein to help keep you feeling fuller for longer.
Macro-friendly: With just 12g of carbs, it’s a great choice for anyone counting their macros.
Great for meal prep: These stuffed peppers reheat beautifully and are easy to make in a big batch. Make them on Sunday and then you’ve got healthy meals for days. Eas
Tons of flavor: Like a healthy buffalo chicken dip stuffed into peppers, this meal is big on flavor. It’s creamy, spicy, cheesy, and savory, with just a little sweetness from the tender bell peppers.

close-up of 2 buffalo chicken stuffed peppers on a plate

Ingredients

5 large bell peppers
1 lb cooked shredded chicken breast (leftover rotisserie chicken works great here)
3/4 cup plain 2% Greek yogurt
1/2 cup buffalo hot sauce
1/2 cup reduced-fat shredded mozzarella cheese (plus more for topping)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and black pepper to taste
Green onions or cilantro for garnish
Optional: feta or blue cheese crumbles for that classic buffalo vibe

Instructions

Preheat the oven and prep the peppers: Preheat the oven to 400 degrees F. Lightly grease a large baking dish. Slice each pepper in half lengthwise and remove the seeds and membranes inside the peppers. Put the pepper halves cut side up in the baking dish.
Mix the buffalo chicken filling: Add the shredded chicken, Greek yogurt, buffalo sauce, half of the mozzarella cheese, garlic powder, onion, powder, salt, and black pepper to a large bowl. Stir well to combine.
Fill the peppers: Place a spoonful of the buffalo chicken mixture into each pepper half. Divide the filling evenly between them. Sprinkle the filled pepper halves with the rest of the mozzarella and the feta or blue cheese if you’re using it.
Bake the peppers: Cover the baking dish loosely with foil and transfer the dish to the preheated oven. Bake for about 20 minutes, then pull the foil off the dish and bake for another 10-12 minutes, or until the peppers are tender and cooked through and the cheese is melted and bubbly.
Garnish and serve: Garnish each pepper half with sliced green onions and chopped cilantro. Drizzle your pepper with a little extra buffalo sauce or even a bit of light ranch dressing or blue cheese dressing. Serve and enjoy!

Nutrition Information (Per Serving - Makes 5 Servings)

Calories: 307
Protein: 37g
Carbs: 12g
Fat: 12g

Swaps & Substitutions

Add a kick: You can add more buffalo sauce to the filling, add extra after the peppers are done baking, or even add a little cayenne pepper or red pepper flakes to the filling for a spicier kick.
Cut the spice: If you’re making these peppers for kids, or you just don’t tolerate spicy food very well, you can make the stuffed peppers a little bit milder by using half the amount of buffalo sauce and mixing in a little extra Greek yogurt to temper the heat.
Add more veggies: Mix some cauliflower rice into the filling or top with thinly sliced crunchy celery.
Swap the shredded chicken: Use ground chicken or ground turkey instead, use leftover shredded turkey, or even try making this with tofu, tempeh, chickpeas, or cannellini beans for a vegetarian twist.
Make them for meal prep: Want to meal-prep this recipe? No problem! These buffalo chicken stuffed peppers are basically made for meal prep. Store the prepared peppers in an airtight container in the fridge for up to 3-4 days. When you’re ready to eat, reheat gently in the microwave, oven, or air fryer, garnish, and serve.

FAQs

You sure can! Prep the peppers completely, cover them with foil, and store in the fridge overnight before baking. Alternatively, you can bake them ahead of time, then store in an airtight container in the fridge and reheat when you’re ready to eat.
If you’re looking for a super fast way to shred chicken, use your stand mixer or hand mixer on low speed. You can also use two forks or clean, dry hands.
Yes, but cooked chicken or rotisserie chicken will be better in terms of flavor and texture. If you must use canned chicken, make sure you drain it thoroughly and season well before using so you get the best possible results.
It all depends on the buffalo sauce you choose to use and how much you’re using. If you want the dish to come out a little more mild, use a mild buffalo sauce, use less than the full amount called for in the recipe, and add a little extra Greek yogurt to help tone down the spice and add creaminess.
There are so many simple sides you could serve with this dish. Try serving alongside a side salad, roasted sweet potatoes, air-fried zucchini fries, roasted or air-fried carrots, a crunchy slaw, or even a little seasonal fruit.

You can’t go wrong with these buffalo chicken stuffed peppers. Easy to make, healthy, protein-packed, and big on flavor, these peppers are the perfect dinner for when you’re looking for something totally delicious, but still macro-friendly.