Buffalo Chicken Stuffed Peppers with shredded chicken, rice and cheese are an all-in-one meal idea. Each bell pepper is first baked in the oven, then stuffed with a taco-flavored ground beef rice mixture, and topped with cheese. This is an easy healthy option that can be frozen for future meals.
Be sure to try my stuffed peppers with ground beef recipe next!
Buffalo Chicken Stuffed Bell Peppers
Despite its impressive appearance, stuffed bell peppers are actually quite easy to make. Just roast the bell peppers, mix the filling, toss it with buffalo sauce, stuff, and bake again! These peppers taste great drizzled with a bit of ranch dressing!
This recipe will make a batch of six which can be served for a family dinner, meal prepped for upcoming lunches, or frozen individually in aluminum foil for future meals.
Be sure to also try my stuffed peppers with ground beef (a classic option), delicious taco-stuffed spaghetti squash, the filling unstuffed bell pepper casserole, and delicious stuffed acorn squash.
Recipe Ingredients
For The Bell Peppers:
- 6 bell peppers - I used 2 green - 2 yellow and 2 red peppers. You can use any colors you'd like.
- olive oil - or vegetable oil
- salt and pepper
For The Stuffing:
- 4 cups shredded rotisserie chicken - or chicken breast
- 1 ½ cups white long grain rice - uncooked
- 1 cup mayonnaise - or Greek yogurt
- ½ cup buffalo hot sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp ground black pepper
- ½ cup chopped green onion
- 1 cup shredded cheddar cheese - divided in half
- Ranch dressing - for drizzling on top
How To Make Chicken Buffalo Stuffed Peppers
Follow the steps below or see the full ingredients and instructions in the recipe card at the bottom of this blog post.
STEP ONE: Preheat the oven to 375°F.
STEP TWO: Slice the tops of six bell peppers off. Scoop the insides of each bell pepper out with a metal spoon. Rinse them with water then pat dry with a paper towel.
STEP THREE: Place each bell pepper in a baking dish together so that they are all standing up and fit snugly. Then lightly drizzle with olive oil and season each one with salt and pepper. Cover with aluminum foil and bake for 25 minutes, then remove and set aside.
STEP FOUR: While the bell peppers are baking, cook 1 cup of white rice the way you prefer (I used minute rice). You will need 1 ½ cups of cooked rice for the recipe.
STEP FIVE: Shred the 4 cups of rotisserie chicken or make your own using cooked chicken breast and our easiest way to shred chicken.
STEP SIX: Add these ingredients to a large bowl: 4 cups shredded chicken, 1 ½ cups mayonnaise, ½ cup buffalo sauce, ½ cup chopped green onion, ½ cup shredded cheddar cheese, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, ½ tsp ground black pepper. Mix everything together evenly.
STEP SEVEN: Once bell peppers have finished baking, remove them from the oven and divide the buffalo chicken filling into each bell pepper. Sprinkle the last ½ cup shredded cheddar cheese on top.
STEP EIGHT: Bake for an additional 15-18 minutes uncovered, until bell peppers are softened and the chicken mixture has been warmed through.
STEP NINE: Remove from oven and drizzle the tops with ranch dressing just before serving.
Recipe Tips
- I used 2 green, 2 yellow, and 2 red bell peppers. You can use any color of bell peppers you'd like. Look for ones that are wide in shape and would be easy to stuff filling into. Make sure to choose crisp bell peppers that are firm and have smooth skin. If you need to, you can slice off a small piece of the bottom so that the bell pepper sits flat.
- To ensure that the peppers are cooked through and tender, I like to bake them before stuffing.
- Too much filling may cause the peppers to collapse during the baking process. Instead, leave a little room at the top of each one to allow room to expand.
- Pre-shredded cheese contains added fillers to prevent it from clumping. It won't melt as smoothly as a regular block of cheese that is freshly grated and home.
How To Store Leftovers
- Refrigerate: Once the stuffed bell peppers have cooled down, transfer them to an airtight container and refrigerate for up to 3-4 days.
- To Freeze: These freeze beautifully! Just wrap each pepper individually in plastic wrap or aluminum foil and place them all in a freezer-safe container or large freezer bag. They can last up to 4 months in the freezer for maximum freshness. Wrap them well to help prevent freezer burn.
- To Reheat: Preheat the oven to 350°F and place them in an oven-safe dish. Cover the dish with foil and bake for 20-25 minutes or until the bell peppers are heated through. You can also thaw and heat them in the microwave. First, remove the plastic wrap or aluminum foil then add to a microwave-safe plate and heat for 2-4 minutes.
Tools For This Recipe
(Amazon affiliate links) - Check out all of my kitchen essentials here.
- 9×13 Casserole Dish - Similar to the white ceramic one that I have in the pictures. It's perfect for making these stuffed bell peppers as they stay snug together and don't fall apart.
- Cheese Grater - I always use a block of cheese and grate it myself because it melts better than the pre-shredded store-bought stuff. I like this box grater because it comes with a storage container.
- Ninja NeverDull Premium Knife Set - This knife set has premium sharp blades and a built-in sharpener. Perfect for chopping and slicing.
- Magnetic Measuring Spoons - I love these magnetic ones which stay nice and organized together when storing them
Try These Next
Buffalo Chicken Stuffed Peppers
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Ingredients
For The Bell Peppers:
- 6 bell peppers - 2 green - 2 yellow, 2 red
- olive oil
- salt and pepper
For The Stuffing:
- 4 cups shredded rotisserie chicken - or chicken breast
- 1 ½ cups white long grain rice - uncooked
- 1 cup mayonnaise - or greek yogurt
- ½ cup buffalo hot sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp ground black pepper
- ½ cup chopped green onion
- 1 cup shredded cheddar cheese - divided in half
- Ranch dressing - for drizzling on top
Instructions
- Preheat the oven to 375°F.
- Slice the tops of six bell peppers off. Scoop the insides of each bell pepper out with a metal spoon. Rinse them with water then pat dry with a paper towel.
- Place each bell pepper in a baking dish together so that they are all standing up and fit snugly. Then lightly drizzle with olive oil and season each one with salt and pepper. Cover with aluminum foil and bake for 25 minutes, then remove and set aside.
- While the bell peppers are baking, cook 1 cup of white rice the way you prefer (I used minute rice). You will need 1 ½ cups of cooked rice for the recipe.
- Shred the 4 cups of rotisserie chicken or make your own using cooked chicken breast and our easiest way to shred chicken.
- Add these ingredients to a large bowl: 4 cups shredded chicken, 1 ½ cups mayonnaise, ½ cup buffalo sauce, ½ cup chopped green onion, ½ cup shredded cheddar cheese, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, ½ tsp ground black pepper. Mix everything together evenly.
- Once bell peppers have finished baking, remove them from the oven and divide the buffalo chicken filling into each bell pepper. Sprinkle the last ½ cup shredded cheddar cheese on top.
- Bake for an additional 15-18 minutes uncovered, until bell peppers are softened and the chicken mixture has been warmed through.
- Remove from oven and drizzle the tops with ranch dressing just before serving.
Notes
- Once the stuffed bell peppers have cooled down, transfer them to an airtight container and refrigerate up to 3-4 days.
- These freeze beautifully. Just wrap each pepper individually in plastic wrap or aluminum foil and place them all in a freezer-safe container or large freezer bag. They can last up to 2-3 months in the freezer for maximum freshness. Wrap them well to help prevent freezer burn.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
