There’s something magical about that first bite—sweet roasted pepper meets creamy, spicy buffalo chicken, all wrapped in comforting warmth from the oven.
These Buffalo Chicken Stuffed Peppers are my weeknight secret weapon.
They taste indulgent, but they’re packed with real-food ingredients and tons of flavor.
Why I Love This Recipe
Bold flavor – That buffalo sauce and creamy mayo combo is addictive.
Protein-packed – Great way to use up cooked chicken and fuel the day.
Whole30 & Paleo-friendly – Clean ingredients with zero compromise.
Customizable – Mild or spicy, cheesy or dairy-free—make it your own.
No mess – Everything goes in one dish, then straight into the oven.
What You’ll Need (Ingredient Highlights)
Bell peppers – Choose your favorite color, halved for easy stuffing.
Cooked shredded chicken – Rotisserie chicken makes it extra simple.
Paleo mayo – Adds creaminess and binds the filling.
Buffalo sauce – Frank’s Red Hot or a Whole30-friendly option brings the heat.
Garlic & onion powder – For savory depth.
Nutritional yeast (optional) – Adds a cheesy, umami flavor without dairy.
Green onions – Fresh bite and pop of color.
Ranch dressing & herbs – The perfect cooling finish on top.
Pro Tips Before You Start
Use a large skillet or casserole dish – So the peppers stay upright and don’t fall over.
Pack the filling firmly – You want every bite to be loaded with flavor.
Adjust spice to taste – Add more or less hot sauce based on your preference.
Don’t skip the garnish – That ranch drizzle and fresh herbs elevate everything.
Meal prep friendly – Make the filling ahead, stuff and bake when ready.
How to Make Buffalo Chicken Stuffed Peppers
Step 1: Preheat and Prep
Preheat the oven to 400°F (200°C).
Cut bell peppers in half lengthwise, remove seeds, and place cut-side up in a greased baking dish or oven-safe skillet.
Step 2: Mix the Filling
In a large bowl, combine shredded chicken, paleo mayonnaise, buffalo sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and sliced green onions.
Mix until evenly combined. Taste and adjust seasoning if needed.
Step 3: Fill the Peppers
Spoon the buffalo chicken mixture into the pepper halves, pressing down slightly to pack it in.
Step 4: Bake Covered
Cover the baking dish with foil and bake for 30 minutes to soften the peppers and heat through.
Step 5: Uncover and Finish Baking
Remove foil and bake another 20 minutes, until the peppers are tender and the filling is bubbling and browned in spots.
Step 6: Garnish and Serve
Top each pepper with a drizzle of Whole30 ranch dressing, extra green onions, and chopped herbs.
Serve hot and enjoy!
What to Serve It With
Roasted sweet potatoes or cauliflower rice
Crisp romaine salad with lemon vinaigrette
Sautéed green beans or zucchini
Smashed potatoes with olive oil and herbs
Carrot and celery sticks for that classic buffalo combo
Variations / Substitutions
No spice? – Use a mild hot sauce or mix with more mayo.
Add cheese – If not on Whole30, top with shredded cheddar before the final bake.
No nutritional yeast? – Just skip it or swap for grated Parmesan (non-paleo).
Extra protein – Stir in chopped bacon or turkey.
Make it vegetarian – Use cooked lentils or mashed chickpeas instead of chicken.
Storage & Leftovers
Fridge – Store leftovers in an airtight container for up to 4 days.
Reheat – Warm in the oven at 350°F or in the microwave.
Freeze – Stuffed peppers freeze well; wrap tightly and freeze up to 2 months.
Meal prep – Assemble in advance and bake when ready to serve.
FAQs
Can I use rotisserie chicken?
Yes! It’s perfect for this and saves a lot of time.
What kind of mayo works best?
A good-quality paleo or avocado oil mayo gives the best flavor and consistency.
Is this recipe spicy?
It has some kick from the buffalo sauce, but you can tone it down by adding more mayo or using a mild hot sauce.
Do I need to pre-cook the peppers?
Nope! Baking covered first softens them nicely.
Can I skip the nutritional yeast?
Yes, it’s optional. It adds a cheesy depth but isn’t necessary.
What’s a good dairy-free ranch?
There are great Whole30 or cashew-based ranch dressings available, or you can make your own.
Can I make it ahead?
Absolutely—just prep the filling and peppers, then bake when ready.
Final Thoughts
These Buffalo Chicken Stuffed Peppers are a flavor-packed meal that’s perfect for busy nights, meal prep Sundays, or anytime you want something bold and comforting without going off track.
I keep coming back to this recipe because it’s so easy, flexible, and downright delicious.
Full Recipe Card
Spicy Buffalo Chicken Stuffed Peppers
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Arrange halved and de-seeded bell peppers cut-side up in a greased baking dish or large skillet.
- In a large bowl, combine shredded chicken, mayonnaise, buffalo sauce, garlic powder
- Onion powder, salt, pepper, nutritional yeast, and green onions. Mix well.
- Fill each bell pepper with the buffalo chicken mixture, pressing gently to pack it in.
- Cover and bake for 30 minutes.
- See full steps with tips & photos → https://theboatshedcafe.com/buffalo-chicken-stuffed-peppers/
Notes
- Want it milder? Use less hot sauce or add more mayo to tone down the heat.
- No paleo mayo? Sub with Greek yogurt if not doing Whole30.
- Add extra veggies by mixing in chopped celery or shredded carrots.
