Buffalo Chicken-Stuffed Peppers
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Crunchy bell peppers serve as the perfect individual serving containers for just about anything that you can think to stuff in them – baked eggs, pizza toppings, Mexican rice, lasagna filling, etc. Today, I’m sharing one of my daughter’s favorite lunch box meals – Buffalo Chicken Stuffed Peppers.
Buffalo Chicken Stuffed Peppers Recipe
Stuffed Peppers are one of my favorite ways to incorporate more veggies into our day.
We started off by offering sliced peppers as an option to dip into my daughter’s favorite dips, and then we slowly expanded it to offer stuffed bell peppers, and now it’s an easy veggie option to incorporate into lunch boxes or busy weeknights.
(She actually requests stuffed peppers regularly.)
Buffalo Chicken Stuffed Peppers is a flavorful and protein-packed lunch box option that works wonderfully for an light lunch or a hearty main dish, depending on how many you enjoy as a serving.
They could also be served at a party or game night as a hearty, healthy appetizer.
These Buffalo Chicken Stuffed Peppers are cheesy with tangy heat from the buffalo sauce that is slightly tempered by the addition of zesty blue cheese dressing. (You can alternatively use ranch dressing, if preferred.) The juicy bell peppers are a delightful contrast to the toothsome chicken and rice filling and the ooey gooey melted cheese throughout the filling.
Buffalo Chicken Stuffed Bell Peppers Variations:
- Make these stuffed peppers low-carb by using cauliflower rice instead of regular rice
- Swap out the blue cheese dressing for ranch dressing, if preferred
- Add additional veggies to the filling mixture, such as corn, jalapenos, broccoli, etc.
- For smaller servings, you can cut the peppers down the center (through the stem area) and fill each half as one serving
- For some added heat, use poblano or jalapeno peppers instead of bell peppers
- Or, add some hot sauce to the filling mixture to amp up the heat
Buffalo Chicken Peppers FAQs
To make these buffalo chicken-stuffed peppers in advance, prepare the chicken and rice mixture and fill the peppers but do not top with shredded cheese. Cover and refrigerate until ready to make, then preheat oven while you top with shredded cheese.
To freeze buffalo chicken-stuffed peppers, prepare them (with or without the cheese topping) then freeze in single layers in a ziptop freezer bag or your favorite freezer containers. (This set of freezer containers is a crazy bargain.) Thaw overnight in the fridge before baking as directed.
More Stuffed Pepper Recipes
- Mexican Rice Stuffed Peppers
- Crockpot Moroccan Stuffed Peppers
- Cream Cheese-Stuffed Baby Bell Peppers
- Taco-Stuffed Bell Peppers
- Mexican Chille Relano from Mexico in my Kitchen
- Sausage Stuffed Mini Peppers from Kylee Cooks
Ingredients for Buffalo Chicken Stuffed Bell Peppers
- Chicken Breasts
- Salt and Pepper, to taste
- Buffalo Wing Sauce
- Jasmine Rice, cooked
- Cream Cheese, softened
- Blue Cheese Dressing <– grab our recipe for homemade blue cheese dressing here
- Shredded Cheddar Cheese, plus more for topping
- Sweet Bell Peppers
Scroll down to the printable recipe card for full measurements.
Tip: If you have issues with your peppers not sitting perfectly on the baking sheet, create a little stand for them using crumbled tin foil.
Tip #2: swap out the blue cheese dressing for ranch dressing, if desired.
Kitchen Tools You May Find Helpful
- Cast Iron Skillet <– I love the versatility of a good cast-iron pan – you can make everything from eggs to dessert in them and they transition easily from the stove to the oven. This one is pre-seasoned and great for even heating
- Measuring Cups and Spoons
- Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty
- Cheese Grater
- Baking Tray
- Cutting Board
- Sharp Kitchen Knife
How to Make Buffalo Chicken Stuffed Peppers
Place the chicken in a saucepan. Season with salt and pepper, then pour the buffalo sauce overtop.
Place the saucepan over medium heat and cook until the chicken reaches an internal temperature of 165F, flipping the chicken over halfway through cooking, about 12-15 minutes.
Once the chicken is fully cooked through, remove to a cutting board. Set aside for 5 minutes.
Preheat oven to 350F.
In a large bowl, combine the cream cheese, blue cheese dressing and the remaining buffalo sauce from the pan.
Stir in the rice, then set aside.
Shred the chicken and add to the bowl with the rice. Add the shredded cheddar cheese and stir to combine.
Use a paring knife to remove the core from each bell pepper and empty of all membranes and seeds.
Fill each bell pepper with the chicken and rice mixture and then place in a casserole dish.
Cover the bell peppers with tinfoil and bake for 10 minutes.
Remove the tinfoil and continue to bake for 10 more minutes, then remove from the oven and add a bit of additional shredded cheese. Bake for a final 5 minutes to melt the cheese for a total of 25 minutes.
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Buffalo Chicken Stuffed Peppers
Buffalo Chicken Stuffed Peppers are cheesy with tangy heat from the buffalo sauce that is slightly tempered by the addition of zesty blue cheese dressing. The juicy bell peppers are a delightful contrast to the toothsome chicken and rice filling and the ooey gooey melted cheese throughout the filling.
Ingredients
- 3 Chicken Breasts, approximately 1/2 lb
- Salt and Pepper, to taste
- 1/3 cup Buffalo Wing Sauce
- 3 cups Jasmine Rice, cooked
- 4 oz Cream Cheese, softened
- 1/4 cup Blue Cheese Dressing
- 1 cup Shredded Cheddar Cheese, plus more for topping
- 4-5 Sweet Bell Peppers
Instructions
- Place the chicken in a saucepan. Season with salt and pepper, then pour the buffalo sauce overtop.
- Place the saucepan over medium heat and cook until the chicken reaches an internal temperature of 165F, flipping the chicken over halfway through cooking, about 12-15 minutes.
- Once the chicken is fully cooked through, remove to a cutting board. Set aside for 5 minutes.
- Preheat oven to 350F.
- In a large bowl, combine the cream cheese, blue cheese dressing and the remaining buffalo sauce from the pan.
- Stir in the rice, then set aside.
- Shred the chicken and add to the bowl with the rice. Add the shredded cheddar cheese and stir to combine.
- Use a paring knife to remove the core from each bell pepper and empty of all membranes and seeds.
- Fill each bell pepper with the chicken and rice mixture and then place in a casserole dish.
- Cover the bell peppers with tinfoil and bake for 10 minutes.
- Remove the tinfoil and continue to bake for 10 more minutes, then remove from the oven and add a bit of additional shredded cheese. Bake for a final 5 minutes to melt the cheese for a total of 25 minutes.
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Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 461Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 88mgSodium: 791mgCarbohydrates: 37gFiber: 2gSugar: 5gProtein: 25g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family enjoys these buffalo chicken stuffed peppers as much as mine does!
For more ways to enjoy chicken, check out our full chicken recipe collection here:
For more ways to make veggies delicious, check out our full vegetable recipe collection here:
For more great lunch ideas, check out our full lunch box recipe collection here:
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