Hello! Brighten your week with these Buffalo Chicken Stuffed Bell Peppers — a flavorful, family-friendly dinner that turns classic buffalo chicken into a satisfying stuffed-pepper meal.
This lighter version uses Greek yogurt instead of cream cheese and combines tender rotisserie chicken, rice, melty cheese, and bold buffalo sauce for a simple, crowd-pleasing dish that’s easy to prep and perfect for weeknights or casual gatherings.
If you enjoy stuffed peppers, try other pepper-based meals like spicy quinoa-stuffed peppers, sausage-and-peppers pasta, or a sausage, peppers & rice skillet — all great one-pan or vegetarian options depending on the recipe you choose.
These bell peppers are:
- A quick make-ahead weeknight dinner
- Loaded with creamy buffalo chicken and melty cheese
- Easy to turn into an appetizer by using mini peppers
- Big on flavor while staying simple to prepare
- Low fuss for easy prep and quick cleanup
Ingredients you will need
See the recipe card below for exact quantities and full ingredient list.
- Rotisserie chicken: shredded rotisserie chicken makes this recipe fast and flavorful. Use whatever roast chicken you prefer.
- Buffalo sauce: any buffalo-style hot sauce works — homemade or bottled.
- Greek yogurt: plain Greek yogurt lightens the filling while adding creaminess and protein.
- Mozzarella & cheddar: freshly shredded block cheese melts better than pre-grated varieties.
- Rice: jasmine or any long-grain white rice; instant rice or leftover cooked rice saves time.
- Bell peppers: choose large peppers for a hearty main course or mini peppers for bite-sized appetizers.
Step-by-step directions
Full recipe and measurements are in the recipe card below.
- Pre-cook the pepper halves briefly to soften them and avoid a crunchy interior once stuffed.
- Sauté onion and garlic in a skillet until translucent and fragrant.
- Mix shredded chicken, cooked rice, sautéed onion and garlic, Greek yogurt, mozzarella, and buffalo sauce to make the filling.
- Fill each pepper half, top with cheddar, cover loosely with foil, and bake until hot and bubbly.
Tips and tricks
- Pre-cook the peppers: roasting the pepper halves for 15–20 minutes before stuffing softens them and shortens the final bake time.
- Swap the grains: use brown rice or quinoa instead of white rice for a different texture or whole-grain option. Omit rice for a lower-carb version.
- Use leftover or instant rice: both are excellent time-savers.
- Make ahead: stuff the peppers and refrigerate up to 1 day; add 10–15 minutes to the baking time if they are chilled.
- Cutting options: slice peppers in half for faster cooking and easier filling, or leave them whole by removing tops for a classic presentation.
- Shredding chicken: warm cooked chicken shreds faster and more cleanly; a mixer can speed this up if desired.
Frequently Asked Questions
What can I serve with these peppers?
They’re satisfying on their own or served with a simple green salad, roasted vegetables (like cauliflower or broccoli), sweet potato fries, garlic bread, or steamed asparagus.
Do I have to pre-cook the bell peppers?
Pre-cooking improves tenderness. If you skip it, the peppers may remain quite crisp.
Which bell pepper is best?
Use whatever you prefer — red, yellow, orange, or green. Red and orange peppers are sweeter, while green have a slightly earthier flavor.
Can I freeze stuffed peppers?
Yes. Cool completely, freeze briefly on a tray, then transfer to a freezer bag for up to 3 months. Thaw in the refrigerator before reheating and bake until warmed through (about 30 minutes).
Buffalo Chicken Stuffed Peppers
These Buffalo Chicken Stuffed Peppers are an easy weeknight dinner: pepper halves filled with shredded rotisserie chicken, rice, Greek yogurt, cheese, and buffalo sauce, finished with cheddar and optional garnishes like green onion or bleu cheese.
Ingredients
- 3–4 large bell peppers, halved and seeded
- 3–4 Tbsp olive oil, divided
- Salt and pepper, to taste
- 1/2 white onion, diced
- 2 tsp minced garlic
- 1 rotisserie chicken, about 3–4 cups shredded
- 1 1/2 cups cooked jasmine rice (instant or leftover works)
- 1 1/2 cups shredded mozzarella
- 1 cup plain Greek yogurt
- 1 cup buffalo sauce
- 1/2 cup shredded cheddar cheese
- Garnish ideas: green onions, ranch, bleu cheese crumbles, extra hot sauce
Instructions
- Preheat the oven to 350°F (175°C). Drizzle about 1 Tbsp olive oil into a casserole dish.
- Cut peppers in half lengthwise, remove seeds and membranes, rub with a bit of olive oil, season with salt and pepper, and place cut-side up in the dish. Bake 15–20 minutes to soften.
- While peppers roast, heat 1–2 Tbsp olive oil in a nonstick skillet over medium heat. Sauté the diced onion and minced garlic until tender, about 5 minutes.
- In a large bowl, combine shredded chicken, cooked rice, sautéed onion and garlic, mozzarella, Greek yogurt, and buffalo sauce. Stir until evenly mixed.
- Spoon the filling into each pepper half, mounding as needed, and top with shredded cheddar.
- Cover the dish with foil (spray the foil’s underside with cooking spray if desired to prevent sticking) and return to the oven for about 20 minutes, or until peppers are tender and filling is hot.
- Remove foil, add desired garnishes — green onions, bleu cheese crumbles, ranch drizzle, or extra hot sauce — and serve warm.
Notes
- About ½ cup dry rice yields 1½ cups cooked rice if you need to prepare rice from dry grain.
- Pre-cooking peppers ensures tenderness and prevents a too-crisp texture in the finished dish.
- Make ahead: stuff peppers and refrigerate up to one day; bake a bit longer if baking from chilled.
- Store leftovers in an airtight container for up to 4 days.
Nutrition (per serving, approximate)
Calories: 591 kcal • Carbs: 45 g • Protein: 44 g • Fat: 26 g • Sodium: 1826 mg
Nutrition estimates are approximate and can vary with ingredient brands and portions.