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Buffalo Chicken-Stuffed Peppers

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Updated Nov 26, 2024
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From our Make It in One cookbook, this stuffed pepper recipe makes an incredible dinner option. Red, orange, yellow, or green sweet bell peppers can be used to hold the savory buffalo chicken filling. Sometimes, kids have an aversion to green bell peppers, so here, you can choose a kid-friendly pepper color that they’ll like!

A quick creamy buffalo sauce is made in the microwave before stirring in cooked chicken, green onion, chopped jalapeño chile, and some of the mozzarella cheese. You’re in the driver’s seat, with the heat of these flavorful, self-contained dinners, by the heat level of the buffalo wing sauce you choose, and whether or not you add the jalapeño. Make it as mild or as spicy as you like!

With just 20 minutes of prep you can pop these cuties into the oven, to bake up for tender pepper cups with ooey, gooey, melty cheese-topped buffalo chicken filling. It’s a cheerful and fun way to eat more veggies, when the “cup” is edible, and just happens to be a vegetable. You could even prep the peppers through Step 3 earlier in the day if you like; cover and refrigerate them until you’re ready to bake them. They may need a few extra minutes in the oven to make up for them starting cold, to get the cheese melted and the veggies crisp-tender but will still have the same delicious results.

Buffalo Chicken-Stuffed Peppers

  • Prep Time 20 min
  • Total 1 hr 15 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 4 large (any color) bell peppers
  • 4 oz cream cheese, cubed
  • 1/4 cup buffalo wing sauce
  • 1/4 teaspoon garlic powder
  • 3 cups chopped cooked chicken
  • 2 stalks celery, diced (1 cup)
  • 12 medium green onions, thinly sliced (3/4 cup)
  • 1 small jalapeño chile, seeded, chopped
  • 1 1/3 cups shredded mozzarella cheese
  • 1/4 cup crumbled blue cheese

Instructions

  • Step 
    1
    Heat oven to 425°F. Line 18x13-inch rimmed sheet pan with cooking parchment paper. Cut each bell pepper in half lengthwise. Remove seeds and membranes; place peppers, cut side up, on sheet pan.
  • Step 
    2
    In large microwavable bowl, mix cream cheese, 3 tablespoons of the buffalo wing sauce and the garlic powder. Microwave on High 45 to 60 seconds, until smooth, stirring every 15 seconds. Stir in chicken, celery, green onions, jalapeño chile and 1 cup of the mozzarella cheese.
  • Step 
    3
    Divide mixture evenly between peppers (peppers will be full). Spray one side of foil piece with cooking spray; cover pan with foil, sprayed side down.
  • Step 
    4
    Bake 45 minutes. Uncover; top with remaining 1/3 cup mozzarella cheese. Bake 5 to 10 minutes longer, until cheese is melted and peppers are crisp-tender when pierced with fork. Let stand 5 minutes before serving.
  • Step 
    5
    Just before serving, drizzle with remaining 1 tablespoon buffalo sauce. Top peppers with crumbled blue cheese.

Nutrition

540 Calories
32g Total Fat
44g Protein
19g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
290
Total Fat
32g
49%
Saturated Fat
15g
74%
Trans Fat
1 1/2g
Cholesterol
150mg
50%
Sodium
1090mg
45%
Potassium
920mg
26%
Total Carbohydrate
19g
6%
Dietary Fiber
5g
21%
Sugars
11g
Protein
44g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
190%
190%
Calcium
40%
40%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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