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Healthy Buffalo Chicken Stuffed Peppers - Easy, Flavor-Packed, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color), halved lengthwise and seeds removed
  • 3 cups cooked shredded chicken (rotisserie works great)
  • 1/2 cup buffalo hot sauce (Frank’s-style), plus more to taste
  • 1/2 cup plain Greek yogurt (2% or 0%)
  • 1/4 cup light cream cheese or Neufchâtel, softened (optional for extra creaminess)
  • 1/3 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 1/2 cup shredded part-skim mozzarella or Monterey Jack
  • 2 tablespoons crumbled blue cheese (optional)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • Fresh parsley or chives, chopped, for garnish
  • Lemon wedges or a drizzle of light ranch for serving (optional)

Method
 

  1. Prep the oven and peppers: Preheat oven to 400°F (200°C). Brush pepper halves with olive oil and a pinch of salt and pepper. Place cut side up in a baking dish.
  2. Soften the peppers (optional but recommended): Bake empty pepper halves for 8–10 minutes to jump-start cooking. This keeps them tender but not soggy.
  3. Make the buffalo chicken filling: In a large bowl, stir together buffalo sauce, Greek yogurt, and cream cheese (if using) until smooth. Add garlic powder, onion powder, smoked paprika, a pinch of salt, and black pepper.
  4. Fold in chicken and veggies: Add shredded chicken, celery, and red onion. Mix until evenly coated. Taste and adjust heat with more buffalo sauce if you like it spicier.
  5. Fill the peppers: Spoon the mixture into each pepper half, mounding slightly. Top with mozzarella and a sprinkle of blue cheese if using.
  6. Bake: Return to the oven for 15–18 minutes, until cheese is melted and peppers are tender but hold their shape.
  7. Finish and serve: Let cool 3–5 minutes. Garnish with chopped parsley or chives. Add a light drizzle of buffalo sauce or ranch, or a squeeze of lemon for brightness.