Description
These Buffalo Chicken Stuffed Peppers combine the spicy tang of classic buffalo sauce with tender bell peppers, creamy Greek yogurt, and melty provolone cheese for a flavorful, protein-packed meal. Perfect for a comforting dinner, these stuffed peppers are baked until tender and topped with crumbled feta and green onions for a fresh finish.
Ingredients
Scale
Peppers
- 3 bell peppers (any color), halved and seeded
Buffalo Sauce Mixture
- ⅔ cup classic hot sauce (such as Frank’s RedHot)
- 1 tablespoon unsalted butter
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Filling
- 2 cups cooked, shredded chicken
- ½ cup nonfat plain Greek yogurt
- ¾ cup shredded provolone cheese (or mozzarella cheese), divided
- ½ cup crumbled feta cheese (or blue cheese)
- ¼ cup finely chopped green onions
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Slice the bell peppers in half lengthwise and remove all seeds and membranes. Arrange the pepper halves cut-side up in the prepared dish.
- Make Filling: In a medium saucepan over medium heat, combine the hot sauce, unsalted butter, kosher salt, garlic powder, and onion powder. Cook, stirring occasionally, until the butter is fully melted and the mixture is combined. Remove from heat and stir in the shredded chicken, nonfat plain Greek yogurt, and ¼ cup of the shredded provolone cheese, mixing well to create a creamy, spicy filling.
- Stuff and Bake: Spoon and mound the buffalo chicken filling evenly inside each pepper half. Sprinkle the remaining ½ cup of shredded provolone cheese over the stuffed peppers. Pour a small amount of water (about 1/4 cup) into the bottom of the baking dish to keep the peppers moist during baking. Bake uncovered for 30-35 minutes or until the peppers are tender and the cheese on top is melted and bubbly.
- Serve: Remove the baking dish from the oven. Top each stuffed pepper with crumbled feta cheese and finely chopped green onions for added flavor and a fresh finish. Serve the buffalo chicken stuffed peppers hot and enjoy!
Notes
- You can substitute mozzarella cheese for provolone if preferred.
- Blue cheese can replace feta for a tangier topping.
- Use cooked rotisserie chicken or leftover chicken to save prep time.
- Adjust the amount of hot sauce for your preferred spice level.
- Adding a splash of water to the baking dish helps keep the peppers moist during baking.
