These Buffalo Chicken Stuffed Peppers are a healthy and easy dinner. They take just 45 minutes to make! Made with leftover rice (or cauliflower rice for a low-carb dinner), leftover chicken, buffalo sauce, and simple pantry spices.

Stuffed peppers cooked in a white baking dish.

Stuffed peppers are easy, filling, and a family favorite. If you want to make other stuffed peppers, try my ground beef stuffed peppers (a kid favorite) or vegetarian stuffed peppers (with black beans and quinoa).


  • BUFFALO FLAVORS – I love buffalo chicken wings. This recipe is inspired by that amazing flavor.
  • QUICK & EASY – Using leftover chicken and rice allows you to get a healthy meal on the table fast!
  • MEAL PREP MADE EASY – Make the peppers for dinner and use the leftovers for lunch or dinner the next day. Or, prep the peppers on the weekend for the whole week. You can even freeze this recipe.
  • MACRO FRIENDLY – Protein (chicken), carbs (rice, peppers), healthy fats (butter, chicken), and fiber (rice, peppers) all in one meal!
Bell peppers on the counter.
Use any color bell pepper to make this recipe.

Ingredients You’ll Need

  • 3 bell peppers: red peppers, yellow peppers, green peppers, or orange peppers
  • cooking spray for baking the peppers (or more olive oil)
  • 1 tablespoon olive oil
  • 1/2 cup finely diced white onion
  • 3 garlic cloves, minced
  • 3 cups cooked, shredded chicken
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon salt + more for baking the peppers
  • 8 ounces buffalo sauce (like New Primal, Primal Kitchen, Tessemae’s, Yo Mama’s, or make homemade buffalo sauce)
  • 1/2 cup chicken stock or chicken broth (or vegetable broth)
  • 2 tablespoons unsalted butter
  • 1 1/2 cups cooked white or brown rice
  • 3/4 cup shredded cheddar cheese, colby jack cheese, or monterey jack cheese

Equipment Needed

  • 11X17 baking dish or sheet pan for baking the stuffed peppers
  • large skillet for cooking the buffalo sauce mixture
  • foil or a lid for the baking dish

Recipe Variations & Substitutions

  • Dairy-Free Peppers: Use vegan butter (ghee, if tolerated) and skip the cheese.
  • Use Poblano Peppers: Instead of bell peppers, use poblano peppers. I love the spice that poblano peppers add to fermented salsa and homemade chili, and they’re also delicious stuffed.
  • Cauliflower Rice: Make this recipe low carb using 1 1/2 cups of cauliflower rice.
  • Quinoa: Use 1 1/2 cups of cooked quinoa instead of rice.

How to Make Step By Step

Preheat the oven to 400F.

Step 1: Cut and Bake the Peppers

Cut the peppers in half, lengthwise, and discard seeds and membranes.

Place the halved peppers in a casserole dish (or sheet pan) and spritz with oil (I use an avocado oil cooking spray). Evenly sprinkle with a couple pinches of salt.

Bake, uncovered, for 15 minutes to soften the peppers.

Step 2: Cook the Buffalo Chicken Filling

Heat a skillet over medium heat and add 1 tablespoon olive oil. Saute the onion until beginning to turn translucent (2-3 minutes). Add garlic and saute a minute more. Add the shredded chicken and seasonings (pepper, paprika, salt) and stir to coat.

Pour in the buffalo sauce, chicken stock, and butter. Allow the butter to melt. Then stir in the cooked rice and mix everything until combined. Remove the from heat.

Salt Pro Tip: If you’re using seasoned shredded chicken and salted broth, you may want to reduce the salt to 1/2 teaspoon (or less). Taste the chicken and rice mixture before filling the peppers and add more salt, if needed.

Step 3: Stuff the Peppers With Filling

By this time, the peppers should be ready after their initial 15-minute bake. Spoon the chicken mixture into the softened peppers. Cover the peppers with a lid or foil.

Step 4: Bake at 350F for 25 Minutes

Reduce the oven to 350F. Bake the covered peppers for 25 minutes.

After 25 minutes, remove the foil and sprinkle the peppers with shredded cheese. Return the peppers to the oven for 5 minutes to melt the cheese.

Serve the peppers with choice of toppings (see below).

Stuffed peppers with cheese on top in a casserole dish.

Topping Ideas

  • Blue Cheese Crumbles or Feta Cheese: After baking the peppers, add 1/4 cup of crumbled blue cheese or feta cheese on top.
  • Chopped Green Onion
  • Chopped Cilantro or Parsley
  • Sour Cream
  • Plain Greek Yogurt
  • Homemade Ranch Dressing: The peppers have a spicy flavor due to the buffalo sauce. Adding ranch is the perfect combination. Spoon homemade ranch over the peppers after baking. Use the remaining dressing to make salads or pack in the kids’ lunchbox (or for snacking) later in the week.
  • Blue Cheese Dressing: Buy or make this classic dressing. It’s also the perfect compliment to the spicy buffalo filling.

What’s the Best Way to Cut The Bell Peppers?

You may use red, yellow, orange, or green bell peppers. There are two ways to cut the peppers…

  • Split the Peppers in Half Lengthwise: Cut the peppers in half, then remove the seeds and membrane inside. This is my preferred method. The peppers are cooked on their side. This also makes the stuffed peppers easier to eat.
  • Cut Off The Tops: Just below the stem, slice off the top of the peppers. Then scoop out the membranes and seeds. The peppers are cooked “standing up.” This method is best when making stuffed peppers in the slow cooker or Instant Pot.

Bell Pepper Storage Tip: Bell peppers rot quickly if not properly stored. Store in the crisper drawer and they’ll stay fresh for up to 2 weeks. Learn how to store whole or cut bell peppers and how to freeze them.

Removing the membranes and seeds from the bell peppers.
The best way to cut the peppers: in half, lengthwise.

What Kind of Chicken Should You Use?

This easy recipe is made with pre-cooked, shredded chicken. That’s what makes this recipe such an easy weeknight meal.

Here are a few ways to prep the chicken for this recipe…


CHICKEN Tips

  • Rotisserie Chicken: From the grocery store. Shred the chicken with a knife and two forks, store the meat in the fridge until ready to use.
  • Store-Bought, Pre-Cooked Chicken: Packaged, pre-cooked chicken strips usually found near the lunch meat. Chop the chicken strips into small pieces with a knife before using in this recipe.
  • Roast a Whole Chicken: Purchase a raw chicken (whole) and cook your own chicken. Make slow cooker whole chicken, Instant Pot whole chicken, or roasted chicken in the oven. Shred the chicken and store in an airtight container for up to 4 days in the fridge. Use some of the meat to make this recipe.
  • Cook Chicken Breasts or Thighs: On the grill or in the oven. Make this easy grilled chicken recipe for dinner one night, doubling the chicken amount . Use leftover meat to make the buffalo chicken mixture later in the week. That’s what I call “cook once, eat twice.”
  • Canned Chicken: Use drained chicken from a can! An easy, frugal pantry ingredient that requires no cooking!

What Kind of Rice Should You Use?

Here are a few different ways to prepare the rice for this recipe…


RICE Tips

  • Buy Frozen Cooked Rice: Most grocery stores sell pre-cooked rice in the freezer section. The only ingredients should be rice and salt. A great way to always have cooked rice on hand.
  • Make Instant Pot Rice: Make a big batch of Instant Pot rice on the weekend, enjoy some for dinner (maybe with this favorite beef and broccoli recipe), then store the leftovers in the fridge to make this recipe later in the week.
  • Make Stove-Top Rice: Of course, there’s always the stove-top method. Here’s how to cook brown rice and how to cook white rice.

How to Make Low Carb Chicken Stuffed Peppers

If you’re on a low carb diet or carb cycling, you can easily swap out the rice for cauliflower rice (found in the fresh produce aisle or freezer section). Or, make your own cauliflower rice by pulsing cauliflower florets in a food processor for a few seconds until crumbled.

Giving the cauliflower rice a quick saute will give you the best results. Here’s how to make this swap…

  • Heat the skillet, add oil, then add the onion, garlic, and 1 1/2 cups cauliflower rice once the skillet is hot.
  • Saute for about 5-7 minutes. Then add the remaining ingredients.

Meal Prep Pro Tips

  • Cook the chicken (or buy pre-cooked chicken), shred, and store in the fridge for up to 4 days in an airtight container. You may also freeze cooked chicken.
  • Cook the rice up to 5 days in advance. I use the Instant Pot to make a big batch of rice on the weekend. Store the rice in an airtight container in the fridge. You can also freeze rice in individual bags so it’s always ready to use.
  • Cut the Peppers up to 3 days in advance and store in a bag or airtight container in the fridge.
  • Meal Prep Lunch or Dinner: Divide the cooked peppers into meal-prep containers. Store in the fridge for up to 4 days and reheat in the microwave, oven, or toaster oven for lunch or dinner.
Cooked stuffed bell peppers in a casserole dish with melted cheese on top.

Storage & Reheating Tips

Store leftover cooked peppers in an airtight container in the fridge for up to 4 days.

Reheat the peppers in the microwave (2 minutes), in the oven (325F for 8-10 minutes or until warmed), or in a toaster oven. I’ve also been told that you can reheat the peppers in the air fryer, at 300F for about 10 minutes.

How to Freeze Stuffed Peppers

If you want to make the whole recipe and freeze the peppers for a future meal (for busy weeknights, post-baby, etc.), here’s how…

Freeze the unbaked filled peppers (without cheese), then thaw in fridge for 24 hours before baking. Bake the peppers once thawed. Add 5 minutes to the cooking time, then add the cheese as described in the recipe instructions.

Stuffed peppers served with sour cream topping on plates.
Serve the stuffed peppers with toppings and (optional) a side dish like salad.

What to Serve With Chicken Stuffed Peppers

Cooked bell peppers in a casserole dish with melted cheese on top.
5 from 3 votes

Buffalo Chicken Stuffed Peppers With Rice

These Buffalo Chicken Stuffed Peppers are a healthy and easy dinner. They take just 45 minutes to make! Made with leftover rice (or cauliflower rice for a low-carb dinner), leftover chicken, buffalo sauce, and simple pantry spices.
Kristin Marr
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course dinner, lunch
Cuisine American
Servings 6 servings
Calories 306 kcal
Cost: $18

Equipment

  • 1 11×17 baking dish or sheet pan for baking the stuffed peppers
  • 1 large skillet for cooking the chicken and rice buffalo mixture
  • foil or lid to cover the peppers while baking

Ingredients

  • 3 bell peppers any color
  • cooking spray
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup finely diced white onion
  • 3 garlic cloves minced
  • 3 cups cooked shredded chicken
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon salt + more for baking the peppers
  • 8 ounces buffalo sauce like New Primal, Primal Kitchen, Tessemae's, Yo Mama's, or make homemade buffalo sauce
  • 1/2 cup chicken broth or chicken stock or vegetable broth
  • 2 tablespoons unsalted butter
  • 1 1/2 cups cooked rice brown or white
  • 3/4 cup shredded cheddar cheese or colby jack cheese or monterey jack cheese

Instructions

  • Cut the peppers in half, lengthwise, and discard seeds and membranes. Place the halved peppers in a casserole dish (or sheet pan) and spritz with oil spray. Evenly sprinkle with a couple pinches of salt. Bake, uncovered, for 15 minutes to soften the peppers.
    Cut peppers, removing the seeds and membranes.
  • Heat a skillet over medium heat and add 1 tablespoon olive oil. Saute the onion until beginning to turn translucent (2-3 minutes). Add garlic and saute a minute more. Add the shredded chicken and seasonings (pepper, paprika, salt) and stir to coat.
    Saute the onions in a skillet.
  • Pour in the buffalo sauce, chicken stock, and butter. Allow the butter to melt. Then stir in the cooked rice and mix everything until combined. Remove the from heat.
    Add the buffalo sauce to the skillet.
  • By this time, the peppers should be ready after their initial 15-minute bake. Spoon the chicken mixture into the softened peppers. Cover the peppers with a lid or foil.
    Spooning the chicken and rice filling into the peppers.
  • Reduce the oven to 350F. Bake the covered peppers for 25 minutes.
  • After 25 minutes, remove the foil and sprinkle the peppers with shredded cheese. Return the peppers to the oven for 5 minutes to melt the cheese.
  • Serve warm with choice of toppings (see notes below).

Notes

  • The nutritional info is for 1/2 a pepper with filling = 1 serving.
  • See suggested ways to cook chicken in the post above. 
  • I love cooking rice in the Instant Pot for this recipe.
Topping Ideas: 
  • Blue Cheese Crumbles or Feta Cheese: After baking the peppers, add 1/4 cup of crumbled blue cheese or feta cheese on top.
  • Chopped Green Onion
  • Chopped Cilantro or Parsley
  • Sour Cream
  • Plain Greek Yogurt
  • Homemade Ranch Dressing: The peppers have a spicy flavor due to the buffalo sauce. Adding ranch is the perfect combination. Spoon homemade ranch over the peppers after baking. Use the remaining dressing to make salads or pack in the kids’ lunchbox (or for snacking) later in the week.
  • Blue Cheese Dressing: Buy or make this classic dressing. It’s also the perfect compliment to the spicy buffalo filling.

Nutrition

Calories: 306kcalCarbohydrates: 17gProtein: 23gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 77mgSodium: 1768mgPotassium: 353mgFiber: 2gSugar: 3gVitamin A: 2317IUVitamin C: 78mgCalcium: 127mgIron: 1mg
Tried this recipe?Let me know how it was!
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