Buffalo Chicken Stuffed Peppers

This buffalo chicken stuffed peppers recipe is the high-protein weeknight dinner you’ve been missing — bold, spicy, and satisfying without any of the guilt. Each serving packs over 35 grams of protein, making it a go-to for anyone chasing fitness goals without sacrificing flavor.

Why You’ll Love This Recipe

Ready in under 45 minutes from start to finish — fast enough for a busy weeknight, impressive enough for guests.
Each serving delivers approximately 36 grams of protein, making this one of the highest-protein stuffed pepper recipes you’ll find.
The combination of tangy buffalo sauce, creamy cheese, and tender chicken creates a flavor payoff that genuinely satisfies cravings for takeout wings.
These peppers meal prep beautifully — make a full batch on Sunday and have lunches or dinners handled through Wednesday.

Ingredients

4 large bell peppers (any color), halved lengthwise and seeded
2 cups cooked shredded chicken breast (rotisserie works perfectly here)
½ cup Frank’s RedHot or your preferred buffalo sauce, plus more for drizzling
4 oz cream cheese, softened (full-fat or reduced-fat both work)
½ cup plain Greek yogurt (used in place of sour cream for an extra protein boost)
1 cup shredded sharp cheddar cheese, divided
½ cup shredded mozzarella cheese
2 stalks celery, finely diced (adds crunch and echoes classic buffalo wing sides)
2 green onions, sliced (for topping)
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper to taste
Optional: crumbled blue cheese or ranch dressing for serving

Serves 4 | Prep: 15 min | Cook: 28 min

How to Make Buffalo Chicken Stuffed Peppers

Preheat and prep your peppers. Set your oven to 400°F (200°C). Slice each bell pepper in half lengthwise, remove the seeds and membranes, and arrange them cut-side up in a large baking dish. Lightly brush or spray the outsides with olive oil to help them roast without drying out.
Par-bake the peppers. Place the dish in the oven uncovered and bake for 10 minutes. This softens the peppers slightly so they finish cooking perfectly alongside the filling — skip this step and the peppers can end up underdone and too crunchy.
Mix the buffalo chicken filling. While the peppers par-bake, combine the shredded chicken, buffalo sauce, softened cream cheese, Greek yogurt, garlic powder, onion powder, diced celery, and ¾ cup of the shredded cheddar in a large mixing bowl. Stir until everything is evenly coated and the cream cheese is fully incorporated. Taste and adjust salt, pepper, or buffalo sauce to your heat preference.
Stuff the peppers. Remove the par-baked peppers from the oven and carefully spoon the buffalo chicken mixture into each half, mounding it generously. Don’t pack it down — a slightly loose fill gives the best texture after baking.
Top with cheese and bake. Combine the remaining cheddar with the shredded mozzarella and sprinkle evenly over all the stuffed peppers. Return the dish to the oven and bake uncovered for 18 minutes, or until the cheese is melted and bubbling with golden spots on top.