Oh hi! I’m spicing up your week with these Buffalo Chicken Stuffed Bell Peppers!
We are loving this healthy family meal made with creamy buffalo chicken and rice. This recipe transforms your favorite appetizer dip and turns it into an easy dinner so what’s not to love?!
These bell peppers are:
- A simple make-ahead weeknight meal
- Full of delicious buffalo chicken
- Easily made into an appetizer too using mini bell peppers
- Big on flavor!
- Simple to prep and clean up!!
Table of contents
This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
Ingredients you will need:
- Rotisserie Chicken: this meal comes together easily with thanks to a rotisserie chicken I like to take some shortcuts to make things a little easier so I picked up a whole roasted chicken from Sprouts! This month they actually have a fun flavor it’s pickle brined it’s tangy and downright delicious and goes perfectly in this recipe. I feel really good about buying roasted chickens from Sprouts because I know that they have no antibiotics and the chickens are humanely raised!
- Buffalo sauce: you can either make a homemade buffalo sauce or you can buy a bottled buffalo sauce such as Frank’s or we also really like that buffalo sauce from Primal Kitchen which can be found at Sprouts as well.
- Greek yogurt: using a plain Greek yogurt not only adds a little bit more protein to this meal and is a healthier alternative to cream cheese.
- Mozzarella and cheddar cheese: be sure to buy a block of cheese and shred yourself instead of purchased pre-grated. The block cheese will melt better than the packaged cheeses!
- Jasmine rice: any long grain white rice will do! This is also great if you have some leftover rice in the fridge you need to use. I usually like to buy instant rice for this recipe because it just takes 90 seconds in the microwave to cook instead of taking ~20-25 minutes on the stove to prepare the rice.
- Bell peppers: you can use your favorite colored bell peppers for this recipe. Be sure that the bell peppers are a decent size to make this a hearty meal. If you want to turn this dinner idea into an appetizer you can buy the mini bell peppers and use those! Since the mini bell peppers are smaller you can skip the pre-cooking step and just go ahead stuff them and bake for 20 minutes.
- Pre-cook the bell peppers first this helps the bell peppers from becoming soggy and helps create a tender bell pepper there’s nothing worse than a crisp stuffed bell pepper.
- While the peppers cook sauté the onions with garlic and olive oil in a nonstick skillet.
- Then you can make the filling. In a large bowl combine the shredded rotisserie chicken with the onions, the cooked jasmine rice, Greek yogurt, mozzarella cheese, and buffalo sauce.
- Fill each bell pepper half. Cover with foil and bake until hot and bubbly.
Tips and tricks:
- Pre-cook your bell peppers: this is a fun trick to shorten the overall cook time and helps to prevent soggy bell peppers.
- You can replace the white rice with brown rice or quinoa if you prefer. Or you can leave it out all together for a low carb meal.
- Use instant rice or any leftover rice you may have on hand to make prepping this meal a breeze.
- Prep the bell peppers a day in advance for an easy weeknight meal. Keep them in the refrigerator until you’re ready to bake and add about 10 to 15 minutes of cooking time to the recipe since the bell peppers are now chilled.
- Two ways to cut your bell peppers: as you can see in the photos I chose to slice them in half this helps to cut down on the cook time And they’re easier to staff this way. However you can keep the bell peppers hole and just simply slice off the tops. I be sure to save the tops of the bell peppers And you can either dice up the bell peppers and use it as part of the filling or you can keep them hall and use it to top off your bell peppers to make a beautiful presentation.
- Shred chicken with a stand mixer: if you’re using leftover chicken breasts you can use the flat better attachment on your stand mixer to easily shred your chicken and 30 seconds. This works well when the chicken is warm so be sure to warm it up in the microwave before shredding.
Frequently asked questions:
You can eat them as is or you can pair with a dinner salad, roasted vegetables such as cauliflower or broccoli, sweet potato fries or your favorite French fry, garlic bread, sautéed mushrooms, asparagus etc.
I recommend doing so because if you skip that step the bell peppers tend to stay quite crispy.
I think that this comes down to personal preference. This recipe is flexible and you can use a variety of colored bell peppers red, green, yellow, or orange. If you have a preference of bell pepper go ahead and use your favorite!
Yes you can! Allow the bell peppers to cool completely and then place them in the freezer. Freeze for 1-2 hours, then transfer to a plastic freezer bag and store in freezer for up to 3 months. To bake, thaw completely in your refrigerator (this will take about 24 hours). Then, bake for ~30 minutes or until warm.
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Buffalo Chicken Stuffed Peppers
- 3-4 large bell peppers, cut in half lengthwise and seeds removed (any color, we like red and green!)
- 3-4 Tbsp. olive oil, separated
- salt and pepper, to taste
- 1/2 white onion, diced
- 2 tsp. garlic, minced
- 1 Rotisserie Chicken, ~3-4 cups shredded (I used the Pickle Brined chicken from Sprouts)
- 1 1/2 cups cooked Jasmine rice (using instant rice works well for this recipe)
- 1 1/2 cups shredded mozzarella cheese
- 1 cup Greek yogurt, plain
- 1 cup buffalo sauce
- 1/2 cup shredded cheddar cheese
- Garnish ideas: green onions, ranch dressing, bleu cheese crumbles, more hot sauce
- Preheat the oven to 350°F.
- Drizzle ~1 Tbsp. olive oil in an oven safe casserole dish.
- Cut bell peppers in half lengthwise and remove the seeds and membrane. Drizzle the bell peppers with a little olive oil and rub the olive oil on all sides to coat. Season with a pinch of salt and pepper. Place peppers cut side up in the casserole dish and bake for 15-20 min.
- Meanwhile, in a small nonstick skillet over medium heat, heat ~1-2 Tbsp. olive oil. Add onion and garlic and cook until tender, about 5 minutes. Stirring so garlic doesn’t burn.
- In a large bowl, combine the shredded chicken with the onions, jasmine rice, mozzarella cheese, Greek yogurt and buffalo sauce. Mix well.
- Stuff the peppers to the brim with the filling and top each half with shredded cheddar. (You might have enough filling for more than 6 halves).
- Spray one side of a large sheet of foil with cooking spray and place the sprayed side down over the peppers and cover. Return the peppers to the oven and bake for another 20 minutes or until peppers are soft.
- Top each stuffed pepper with desired garnishes: green onions, bleu cheese crumbles, drizzle of ranch dressing, chives, etc.
- ~½ cup of dry rice cooked will yield 1 ½ cups cooked rice if you don’t have instant rice.
- Pre-cooking the bell peppers ensures they are cooked well. If not, they can be quite crisp still so I don’t recommend skipping that step! This also helps to prevent them from being soggy.
- Make ahead: the peppers can be stuffed and refrigerated up to 1 day ahead. When ready to bake add ~10-15 minutes baking time.
- Leftovers can be stored in an air-tight container for up to 4 days.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie