Cheesy Buffalo Chicken Stuffed Peppers

Repurposing leftover rotisserie chicken is one of my favorite things to do, and these buffalo chicken stuffed peppers do just that. The recipe pairs a low fat creamy buffalo sauce, pulled rotisserie chicken, and colby jack cheese to make extra cheesy stuffed peppers that are surprisingly macro friendly. Each pepper has 27 grams of protein with just 230 calories, 13 grams of carbs, 8 grams of fat, and 4 WW SmartPoints. Not bad, right?

Buffalo Chicken Stuffed Peppers Recipe Walkthrough 

This is an easy recipe with just a handful of ingredients. I’ll run you through everything and cover ingredient substitutions and frequently asked questions as we go. And like every food blog out there, you’ll find the full recipe card at the bottom of the post.

Step 1: Remove the seeds and membranes from 6 bell peppers.

When making stuffed peppers, be sure to choose bell peppers that can stand on their own and are relatively the same height. They don’t have to be perfect, but you want relatively similar filling distribution and even cooking.

Step 2: Melt cream cheese in a blend of buffalo sauce, chicken stock, and ranch seasoning before adding pulled rotisserie chicken. 

The recipe calls for fat free cream cheese, which I find at Walmart at HEB here in Texas. It can be a little tricky to find, so I’ve included nutrition facts notes in the recipe card for using 1/3 less fat cream cheese instead.

If you have the time, you can really up the flavor by adding some diced onion and freshly minced garlic before adding the sauce and cream cheese. Check out our Traeger smoked buffalo chicken stuffed peppers for an example. I’ve also included options for making your own chicken in the recipe card below in case you don’t want to use rotisserie chicken.

For the ranch seasoning, we’re talking about the ranch dips mix or seasoning packets. I buy the stuff in bulk and use it in everything from bacon ranch chicken quesadillas to low fat ranch dip for spicy baked chicken tenderloins. If you don’t have any on hand, you could add some garlic powder, onion powder, dill, and parsley. You could also cook some freshly diced onion and garlic before adding the chicken stock and buffalo sauce.

Step 3: Add the peppers to a baking dish and fill with the cheesy buffalo chicken. 

As you’ll see in the next step, your peppers should be about 95% filled. If you need nutrition facts accuracy, you could measure how much filling goes in each pepper for even distribution.

Step 4: Cover with foil and bake for 20 minutes. 

Keep your foil off the top of the peppers to prevent the buffalo chicken filling from sticking. Depending on the size/height of your baking dish, you may be able to tightly cover with foil, which may speed up the cook time a bit.

Step 5: Uncover, add shredded cheese, and bake for an additional 15-20 minutes. 

The peppers should begin to soften after the first stint in the oven. Add the cheese and you’re on the home stretch.

Optional: Broil for the last few minutes for extra bubbly, golden brown cheese. 

Once the peppers are fork tender, you’re good to go. But if you’d like your cheese to have a bit more character like in the photo above, turn on your oven’s broil function for a few minutes at the end of baking.

And that’s a wrap!

Frequently Asked Questions

If you have a question I haven’t answered, leave a comment at the bottom of this post!

What to serve with stuffed peppers?

I’d start with a topping. A little green onion and extra buffalo sauce would be a great start. You could also add some blue cheese crumbles depending on how you plan to eat your peppers. I like to serve mine over rice. Once you cut into the pepper, you’re left with a bowl of creamy, cheesy rice that’s so satisfying. To keep it lower carb, use cauliflower rice.

Since we’re talking buffalo chicken stuffed peppers, you may also want to check out my ranch potato wedges or garlic parmesan air fryer red potatoes.

Is there any way to speed up the cook time?

You can try popping the peppers in the oven while you make your buffalo chicken filling. I used this method to save about 20 minutes in my ground chicken stuffed peppers recipe. You’ll have some extra prep time if you’re shredding your own rotisserie chicken anyway.

And like I mentioned above, tightly covering the baking dish (if you have one deep enough) can speed up the bake time.

There’s also the option of air frying. My air fryer stuffed peppers take about 20 minutes total at 375ºF, though you’d need to scale the recipe back to fit 4 peppers instead of 6 (unless you have a large air fryer).

Could I make these buffalo chicken stuffed peppers in a smoker?

You bet. I would cut 5-6 tall bell peppers in half vertically and remove all seeds and membranes before filling and smoking at 350ºF for around 40 minutes directly on the grates of the grill. Top with shredded cheddar or gorgonzola and smoke an additional 5-10 minutes and you’ll be good to go.

How do you calculate the nutrition facts for pulled rotisserie chicken?

I used pre-pulled rotisserie chicken from Sprouts. More stores are offering this option after the popularity of Costco’s pulled rotisserie chicken product. Most of these options will be primarily breast meat without skin, which is what I use for nutrition information based on the USDA’s FoodData Central.

Remove the skin and aim for breast meat if you’re using a whole rotisserie chicken. For smaller chickens, you may need to use some meat from the thighs and wings as well.

And if you’re looking for more things to make with rotisserie chicken, check out my quesadillas, chicken salad, or BBQ chicken wraps recipes next.

Okay, that should cover it. Again, if you have a question I missed, leave a comment. Otherwise, enjoy your cheesy buffalo chicken stuffed peppers! 

4.68 from 46 votes

Servings: 6 Stuffed Peppers

Cheesy Buffalo Chicken Stuffed Peppers

By Mason Woodruff

Pulled rotisserie chicken in an extra creamy, cheesy buffalo sauce stuffed inside 6 bell peppers and baked to perfection.

Prep: 5 minutes mins

Cook: 50 minutes mins

Total: 55 minutes mins

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Ingredients

• ▢ 6 large Bell Peppers
• ▢ 1/2 C 120g Chicken Stock
• ▢ 1/2 C 120g Franks’ RedHot Buffalo Sauce
• ▢ 8 oz Fat Free Cream Cheese, cut into small pieces
• ▢ 1 Tbsp Ranch Seasoning
• ▢ 12 oz Pulled Rotisserie Chicken, no skin*
• ▢ 4 oz Shredded Colby Jack

Instructions 

• Preheat an oven to 400ºF and remove the tops, seeds, and membranes from the bell peppers. Place the peppers in a 13×8 baking dish. Set aside.
• Add the chicken stock, buffalo sauce, and cream cheese to a nonstick skillet over medium-low heat. Cook for a few minutes until smooth before adding the ranch seasoning.
• Once the sauce is evenly mixed, turn off the heat and add the shredded chicken, folding everything together.
• Fill the peppers with the chicken mixture and loosely cover with foil, keeping it off the top of the peppers. Bake for 20 minutes before removing the foil and adding the shredded cheese.
• Bake an additional 15-20 minutes until the peppers are fork tender. You can use your oven’s broil function for the last 2-3 minutes for extra bubbly cheese, if desired.

Notes

Rotisserie Chicken Substitutes*

If you’d like to make your own chicken filling, check out my Instant Pot Buffalo Chicken Dip, Shredded Buffalo Chicken with Beans, or Instant Pot Shredded Buffalo Chicken recipes.

Nutrition Facts Notes

• Each buffalo chicken stuffed pepper has 4 WW SmartPoints (blue).
• With 1/3 less fat cream cheese, each pepper has 285 calories, 24g of protein, 11g of carbs, 16g of fat, and 7 SmartPoints.

Nutrition

Serving: 1Pepper, Calories: 230kcal, Carbohydrates: 13g, Protein: 27g, Fat: 8g

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