Description

These Buffalo Chicken Stuffed Peppers combine the zesty heat of classic buffalo sauce with tender shredded chicken, creamy Greek yogurt, and melty cheese, all nestled inside colorful bell peppers. This easy, wholesome baked dish is perfect for a flavorful weeknight dinner or casual gathering. With a perfect balance of spicy, tangy, and savory flavors, these stuffed peppers deliver a comforting bite that’s both satisfying and nutritious.

Ingredients

Vegetables

3 bell peppers (any colors you like; red and green recommended)
1/4 cup finely chopped green onions

Buffalo Chicken Mixture

2/3 cup classic hot sauce (such as Frank's RedHot)
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups cooked, shredded chicken
1/2 cup nonfat plain Greek yogurt (plus additional for serving)
3/4 cup shredded provolone cheese or mozzarella cheese (50/50 blend suggested, divided)
1/2 cup crumbled feta cheese or blue cheese

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Instructions

Preheat and Prepare Peppers: Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom, removing seeds and membranes. Arrange them cut side up in the baking dish.
Make Buffalo Sauce: In a medium saucepan over medium heat, combine the hot sauce, butter, kosher salt, garlic powder, and onion powder. Stir occasionally until the butter has melted and the sauce is smooth, then remove from heat.
Mix Chicken with Sauce: Stir the cooked shredded chicken into the hot sauce mixture, ensuring all the chicken is well coated.
Add Creaminess: Mix in the nonfat plain Greek yogurt and 1/4 cup of the shredded provolone cheese into the chicken mixture to add creaminess and flavor.
Stuff the Peppers: Spoon the buffalo chicken filling evenly into each pepper half, mounding the filling up as needed. Sprinkle the remaining 1/2 cup of shredded provolone cheese over the tops of the stuffed peppers.
Prepare for Baking: Pour a small amount of water into the baking dish—just enough to barely cover the bottom to help steam and keep the peppers moist during baking.
Bake: Carefully place the baking dish in the preheated oven and bake uncovered for 30 to 35 minutes, until the bell peppers are fork-tender and the cheese is melted and bubbly.
Finish and Serve: Remove from the oven and immediately sprinkle crumbled feta or blue cheese and chopped green onions over the top of the stuffed peppers. Serve hot, with additional Greek yogurt on the side if desired.

Notes

You can use any variety or color of bell peppers based on your preference or what’s in season.
For a milder version, reduce the amount of hot sauce or substitute with a milder sauce.
Crumbled blue cheese can be swapped for feta depending on your flavor preference.
Leftover stuffed peppers keep well refrigerated for up to 3 days and reheat nicely in an oven or microwave.
To make this recipe gluten free, verify that your hot sauce is gluten free.