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High Protein Buffalo Chicken Stuffed Peppers - Spicy, Satisfying, and Meal-Prep Friendly

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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 (red, yellow, or orange), halved lengthwise and seeded
  • 3 cups cooked shredded chicken (rotisserie or poached)
  • 1/2 cup buffalo wing sauce (choose your favorite heat level)
  • 1/3 cup plain nonfat Greek yogurt or 4 oz light cream cheese, softened
  • 1/2 cup shredded part-skim mozzarella
  • 1/4 cup crumbled blue cheese (optional, but classic)
  • 1/3 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley or chives, for garnish
  • Light ranch or extra buffalo sauce for drizzling (optional)

Method
 

  1. Preheat your oven to 400°F (205°C). Line a baking sheet or 9x13 baking dish with parchment or lightly grease it.
  2. Prepare the peppers: Slice each bell pepper in half lengthwise, remove seeds and membranes, and rub the cut sides with 1 tablespoon olive oil. Place them cut side up on the baking sheet.
  3. Par-bake the peppers for 10 minutes to soften slightly. This helps them cook evenly without becoming soggy.
  4. Make the filling: In a large bowl, combine shredded chicken, buffalo sauce, Greek yogurt or light cream cheese, garlic, onion powder, smoked paprika (if using), celery, red onion, and a pinch of salt and pepper. Stir until creamy and well coated.
  5. Taste and adjust: Add more buffalo sauce for heat or more yogurt for creaminess. Season with additional salt and pepper if needed.
  6. Fill the peppers: Spoon the chicken mixture evenly into each par-baked pepper half, packing it in so it mounds slightly.
  7. Top with cheese: Sprinkle mozzarella over the stuffed peppers. Add blue cheese crumbles on top if you like that classic buffalo pairing.
  8. Bake for 18–22 minutes, until the cheese is melted and lightly golden and the peppers are tender but still hold their shape.
  9. Rest and garnish: Let the peppers rest for 5 minutes. Sprinkle with fresh parsley or chives. Drizzle with a little ranch or extra buffalo sauce if you want more punch.
  10. Serve warm with a simple side salad, carrot and celery sticks, or roasted potatoes.