Featured Reader Review
Chloe said, “Easy, quick and delicious, doesn’t get much better than that!”
Shredded Chicken Stuffed Peppers with Homemade Buffalo Sauce
I’ll just come out and say it: my husband didn’t think these were going to be very good. He actually scoffed at the idea and thought filling them with rotisserie chicken versus ground chicken was a bad idea. Joke’s on you, hubby! These buffalo chicken stuffed peppers are crazy delicious, easy to make, and have that classic buffalo wing flavor that I simply adore!
Why the recipe works:
- Buffalo wing sauce: a classic buffalo wing sauce made from Frank’s Red hot, butter, vinegar, garlic, and Kosher salt. A classic!
- Store bought rotisserie chicken: One medium chicken (about ~4 cups pulled meat) is enough for 4 servings of stuffed peppers with chicken and cheese.
- No cream cheese! I really don’t love mixing cream cheese and chicken together. It’s heavy, weighed down, and the texture can become gloppy. Instead, I like to use grated fontina. You can totally use a store-bought pre-shredded four cheese blend!
- Blue cheese! It just wouldn’t be buffalo chicken anything without blue cheese or (don’t shoot the messenger!) ranch dressing! Crumbled blue cheese adds the perfect contrast to the buffalo wing sauce!
On busy weeknights, these buffalo and rotisserie chicken stuffed peppers are a must!
Love all things with buffalo sauce? Be sure to check out my Buffalo Wingless Risotto, cheesy buffalo chicken dip, and these insanely delicious Buffalo Chicken Sliders! Or check out more of my elevated dinner recipes to inspire your meals this week.
Ingredient Notes
For the homemade buffalo sauce, you’ve gotta go with Frank’s Red Hot hot sauce (a classic!)! To this, add 1 stick of unsalted butter, white vinegar, garlic powder, and Kosher salt.
For the stuffed peppers:
- 4 bell peppers, any color
- 1 rotisserie chicken, skin discarded and meat pulled or shredded
- Scallions
- Grated cheese (could be Mexican four cheese, fontina, just something that melts easily)
Easy Instructions
- Bake the bell peppers. Preheat an oven to 375 F. Place halved bell peppers on a baking sheet or other baking dish, then drizzle with olive oil and Kosher salt. Bake until beginning to soften, about 10-12 minutes. Set aside.
- Make the buffalo sauce. Combine all sauce ingredients in a medium sauce pan. Set the heat to medium, then cook until melted and simmering, about 3 minutes.
- Make the filling. Add pulled rotisserie chicken, scallions, and ¼ cup of grated cheese directly into the sauce pan. Toss to thoroughly combine.
- Fill the peppers. Stuff the partially baked peppers evenly with the chicken mixture. Top with remaining grated cheese, then bake until melted and heated throughout, 20 minutes more.
- Serve immediately. Add a few tablespoons of crumbled blue cheese on top (as much or as little as you like), then garnish with chopped chives. Serve immediately.
Expert Tips
- Pre-cook the bell peppers! No one wants to bite into a crunchy stuffed pepper. Make sure to bake the peppers before stuffing for 10-12 minutes, then fill ’em!
- Don’t pack the chicken in! Yes, we want the stuffed peppers full, but if you pack the chicken in, they’ll lose their light texture. Just loosely fill them to the top. Totally fine if there are bits of chicken hanging over the edge of the pepper!
- Don’t skip the crumbled blue cheese! A little goes a long way. If you aren’t a fan of blue cheese, yes you can drizzle with ranch dressing!
For more stuffed pepper recipes, be sure to check out my sausage stuffed peppers and Asian stuffed peppers, the latter of which is Whole30 compliant!
While it was certainly not my intention to make these gluten-free, they are! Just think of it as an added bonus.
Not a fun of buffalo sauce? Try mixing the rotisserie chicken with your favorite barbecue sauce instead! The world is your oyster. Er, rather… the world is your stuffed pepper?
If you make these Buffalo Chicken Stuffed Peppers, please let us know by leaving a review and rating below!
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For more easy weeknight dinners, check out the following:
- Weeknight chicken milanese
- Slow baked salmon
- Shredded brussel sprouts salad
- Skirt steak with cilantro chimichurri
- Ahi tuna poké bowls
Tell Us What You Think!
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Stuffed Bell Peppers with Buffalo Chicken Filling
Video
Ingredients
For The Stuffed Peppers
- 4 sweet bell peppers halved, seeded, and stems removed (red, orange, or yellow)
- 1 Tbsp olive oil
- ½ tsp Kosher salt
- 1 rotisserie chicken skin discarded, meat pulled or shredded, about 4 cups total
- 2 scallions thinly sliced
- ¾ cup shredded cheese divided, such as fontina, cheddar, or Mexican 4-blend
- Crumbled blue cheese for serving
- 2 Tbsp chives finely chopped, for serving
For The Buffalo Sauce
- ⅔ cup hot sauce such as Frank's Red Hot
- 1 stick unsalted butter
- 1 Tbsp white vinegar
- ½ tsp garlic powder
- ½ tsp Kosher salt
Instructions
- Bake the bell peppers. Preheat an oven to 375 F. Place halved bell peppers on a baking sheet or other baking dish, then drizzle with 1 Tbso olive oil and ½ tso Kosher salt. Bake until beginning to soften, about 10-12 minutes. Set aside.
- Make the buffalo sauce. Combine all sauce ingredients in a medium sauce pan. Set the heat to medium, then cook until melted and simmering, about 3 minutes.
- Make the filling. Add pulled rotisserie chicken, scallions, and ¼ cup of grated cheese directly into the sauce pan. Toss to thoroughly combine.
- Fill the peppers. Stuff the partially baked peppers evenly with the chicken mixture. Top with remaining grated cheese, then bake until melted and heated throughout, 20 minutes more.
- Serve immediately. Add a few tablespoons of crumbled blue cheese on top (as much or as little as you like), then garnish with chopped chives. Serve immediately.
easy, quick and delicious, doesn’t get much better than that!
Yessss, Chloe! That’s what my husband said too. So easy, and love that kick of flavor. Thanks for the review! xo, Ari
Delicious and so easy! I used the pulled rotisserie chicken breast from Costco and it was perfect.
Yes, yes, yes! Rotisserie chicken makes this recipe a total breeze!!! xo, Ari