There’s something about stuffed peppers that feels like a warm hug from the inside out. Growing up, stuffed peppers often made an appearance at our family table during chilly fall evenings. It was the kind of meal that made you linger a little longer at the dinner table, sharing stories while the comforting scent of baked peppers and savory filling wrapped around you.

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This Buffalo Chicken Stuffed Peppers recipe is a new spin on a beloved classic. It brings the nostalgic comfort of stuffed peppers but with an exciting twist – that irresistible, zesty Buffalo flavor. Perfect for game days, cozy weeknight dinners, or even meal prep, these stuffed peppers are packed with protein, big on flavor, and wonderfully satisfying without feeling heavy.

Whether you grew up on hearty comfort foods or are simply looking for something that balances health with indulgence, this recipe is a celebration of both. Plus, it’s Whole30, paleo, gluten-free, and low carb – making it a go-to for anyone wanting a delicious meal that fits into mindful eating habits.

Why You’ll Love This Recipe:

It’s packed with bold, spicy flavor but balanced by the natural sweetness of roasted peppers.
Super satisfying without being heavy or greasy.
Perfect for meal prepping – it stores and reheats like a dream.
It’s made with wholesome, clean ingredients you can feel good about.
It’s an easy, one-dish wonder that feels special but doesn’t take hours to make.

INGREDIENTS YOU’LL NEED:

4 large bell peppers, halved and seeds removed
2 tablespoons avocado oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 pound cooked shredded chicken
½ cup buffalo sauce
2 tablespoons nutritional yeast
2 tablespoons coconut cream
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon black pepper
Chopped green onions and ranch dressing (Whole30 compliant) for serving

HOW TO MAKE BUFFALO CHICKEN STUFFED PEPPERS:

STEP-BY-STEP INSTRUCTIONS:

Start by setting the scene: preheat your oven to 400°F. While it warms up, take a moment to slice your peppers in half and gently scoop out the seeds and membranes. Line them up snugly in a baking dish like colorful little boats ready for their filling.

In a large skillet, heat the avocado oil over medium heat. Add the chopped onion and let it cook until it’s beautifully soft and just starting to caramelize – about 5 minutes. The smell will instantly warm up your kitchen, setting the tone for this cozy meal. Toss in the minced garlic and let it dance in the heat for another minute, just until fragrant.

Now, stir in your shredded chicken along with the buffalo sauce, coconut cream, nutritional yeast, and all those lovely spices. Give it a good stir so every bite of chicken is coated in creamy, spicy goodness. Taste and adjust the seasoning if you want a little extra kick or salt.

Once the filling is hot and well mixed, generously spoon it into each pepper half. Don’t be shy here – pile it high! The peppers should look delightfully overstuffed.

Pop the stuffed peppers into the oven and bake uncovered for 25-30 minutes, until the peppers are tender and the filling is bubbly. The edges might get a little golden, which just adds to the flavor.

Before serving, sprinkle with chopped green onions and drizzle with a Whole30-compliant ranch dressing if you like. It adds a creamy coolness that pairs perfectly with the spicy buffalo flavor.

HELPFUL TIPS:

Use pre-cooked chicken to save time – rotisserie chicken (check for compliant ingredients if doing Whole30) or leftover grilled chicken works perfectly.
Adjust the heat level by using a milder buffalo sauce or adding extra coconut cream to mellow the spice.
Don’t overbake the peppers – you want them tender but still holding their shape.
Get creative with toppings – sliced avocado, extra nutritional yeast, or even diced celery for crunch.

DETAILS:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Whole30, Paleo, Gluten-Free, Low Carb

NOTES:

These peppers are super customizable – try adding chopped spinach or cauliflower rice to the filling for extra veggies.
They can be made ahead and reheated, making them a great option for busy nights.

NUTRITIONAL INFORMATION:

(Approximate per serving)

Calories: 290
Protein: 28g
Fat: 18g
Carbohydrates: 8g
Fiber: 2g

FREQUENTLY ASKED QUESTIONS:

Can I make these peppers ahead of time?
Absolutely! You can prepare them completely and store them in the fridge for up to 3 days before baking. Just pop them in the oven when you’re ready to eat.

What if I don’t like too much spice?
No problem! Use a mild buffalo sauce and add a bit more coconut cream to tone down the heat.

Can I freeze Buffalo Chicken Stuffed Peppers?
Yes! Once baked, let them cool completely, then wrap them individually and freeze. Reheat in the oven for best results.

STORAGE INSTRUCTIONS:

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. To reheat, bake at 350°F until warmed through, or microwave for a quick option. For freezing, wrap each pepper tightly and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cozy and delicious ideas:

Teriyaki Pineapple Chicken Rice Stuffed Peppers
Dragon Chicken
Beef Black Pepper Udon

CONCLUSION

Buffalo Chicken Stuffed Peppers are a dish that brings a little excitement to the comfort of classic stuffed peppers. They’re bold, flavorful, and just the thing to spice up your dinner routine without straying from healthy eating goals. Whether you’re making them for a weeknight dinner, meal prepping for busy days ahead, or just craving something hearty and satisfying, this recipe is one you’ll come back to again and again. So go ahead, grab some peppers, crank up the oven, and enjoy this cozy, spicy, feel-good meal!