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Buffalo chicken stuffed peppers in a skillet
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5 from 3 votes

Buffalo Chicken Stuffed Peppers

If you love the flavor of classic buffalo wings, you absolutely must try these buffalo chicken stuffed peppers! They're so simple to make -- toss shredded rotisserie chicken with a quick buffalo sauce, then stuff partially baked bell peppers and top with grated cheese. Cook until the cheese has melted, then top with crumbled blue cheese and fresh chives. Dinner perfection! GF
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Keyword: buffalo chicken, buffalo sauce, gluten free stuffed peppers
Servings: 4 servings
Calories: 618kcal
Author: Ari Laing


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

  • 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


  • 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.
    Roasting peppers in a pan
  • 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.
    Homemade buffalo sauce in a sauce pan
  • Make the filling. Add pulled rotisserie chicken, scallions, and ¼ cup of grated cheese directly into the sauce pan. Toss to thoroughly combine.
    Mixing pulled chicken into buffalo sauce
  • 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.
    Stuffed buffalo chicken peppers with grated cheese in a pan
  • 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.
    Close up of buffalo chicken stuffed pepper


Calories: 618kcal | Carbohydrates: 9g | Protein: 48g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 2300mg | Potassium: 357mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4764IU | Vitamin C: 184mg | Calcium: 131mg | Iron: 1mg
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