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 delish, easy to make, and have that classic buffalo wing flavor that we adore!
Here’s why the recipe works:
- Buffalo wing sauce: a classic buffalo wing sauce made from Frank’s Red hot, unsalted butter, vinegar, garlic, and a little Kosher salt.
- Store bought rotisserie chicken: I will find any use for a rotisserie chicken! One medium chicken (about ~4 cups pulled meat) is enough for 4 servings of buffalo chicken stuffed peppers
- No cream cheese! I really don’t love when recipes call for mixing cream cheese and chicken together. It’s heavy, weighed down, and the texture of the cream cheese is gloppy. Instead, we’re using grated fontina, but you can totally use the 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 chicken stuffed peppers are a must!
Love all things with buffalo sauce? Be sure to check out our Buffalo Wingless Risotto and these insanely delicious Buffalo Chicken Sliders!
Ingredients For Buffalo Chicken Stuffed Peppers
For the homemade buffalo sauce: 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.
If you love buffalo wing inspired recipes as much as we do, you’ll also want to check out our Buffalo Wingless Risotto! Perfect on cooler fall and winter evenings.
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)
How To Make Buffalo Chicken Stuffed Peppers
- 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 our 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.
Seriously, if you’re on the lookout for more easy weeknight recipes that require very little effort, gonna suggest you add these to your menu rotation asap!
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
Buffalo Chicken Stuffed Peppers Recipe
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