If you are looking for a meal that hits that “comfort food” craving without derailing your fitness goals, you’ve hit the jackpot. These Buffalo Chicken Stuffed Peppers are a staple in my kitchen because they deliver all the tangy, spicy goodness of buffalo wings but with a massive protein punch and way fewer calories.

Whether you’re meal prepping for a busy week or looking for a crowd-pleasing dinner that feels indulgent (but is actually secret-healthy), this recipe is a total game-changer. Let’s dive into how to make this low-carb, high-protein masterpiece!

Why You’ll Love These Buffalo Chicken Stuffed Peppers

Protein-Packed: Each serving is loaded with lean chicken breast and Greek yogurt.

Low Carb & Keto-Friendly: By swapping rice for extra veggies or just focusing on the protein, we keep the net carbs low.

Meal Prep Friendly: These reheat beautifully in the oven or air fryer.

Customizable Heat: You control the spice level with your choice of buffalo sauce.

My Secret Method for Perfect Buffalo Chicken Stuffed Peppers

Whenever I make these, the smell of buffalo sauce hitting the warm chicken always makes my mouth water. Here is how I get them perfect every single time without the fuss:

1Soften the “Shells” First I used to skip this, and my peppers were always too crunchy. Now, I always pop my halved peppers into the oven for about 10 minutes while I prep the filling. It makes them tender and easy to cut with a fork later. Trust me, don’t skip the par-bake!

Mix Up the Magic In a big bowl, I throw in my shredded chicken (rotisserie is my best friend here!) and my “secret weapon”—Greek yogurt. It gives you all that creamy goodness you’d get from mayo or sour cream but keeps the protein high and the calories low. Stir in the buffalo sauce and the cream cheese until it looks dangerously delicious.

how to make buffalo chicken stuffed peppers

Stuff ‘Em Like You Mean It Take those softened peppers out and pile that chicken mixture high. I like to really pack it in there. Then, I top each one with a generous pinch of mozzarella. You want enough so that it gets those beautiful golden-brown spots in the oven.

The Final Melt Slide the tray back into the oven. I usually wait about 15-20 minutes. You’re looking for the cheese to be bubbly and the kitchen to smell like a game-day party.

The Finishing Touch Once they’re out, I always finish mine with a sprinkle of fresh green onions and an extra tiny drizzle of buffalo sauce for that “pro-chef” look. Dig in while they’re hot!

The Ultimate High Protein Buffalo Chicken Stuffed Peppers

Course: MainDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

315

kcal

Protein

grams

Ingredients

4 Large Bell Peppers (Any color, halved lengthwise with seeds removed)
1 lb (450g) Cooked Chicken Breast, shredded or finely diced
1/2 cup Frank’s RedHot Buffalo Wings Sauce (or your favorite brand)
1/2 cup Non-fat Plain Greek Yogurt (The secret to creaminess without the mayo!)
1/4 cup Low-fat Cream Cheese, softened
1/2 cup Shredded Mozzarella Cheese (divided)
1/4 cup Green Onions, chopped
1/2 tsp Garlic Powder
Salt and Pepper to taste

Directions

Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
Par-bake the Peppers: Place the halved bell peppers in the baking dish, cut-side up. Pour about 1/4 cup of water into the bottom of the dish and cover with foil. Bake for 10-12 minutes. This ensures the peppers are tender, not crunchy, when the filling is done.
Mix the Filling: In a large mixing bowl, combine the shredded chicken, buffalo sauce, Greek yogurt, softened cream cheese, garlic powder, and half of the mozzarella cheese. Stir until well combined and creamy. Fold in the green onions.
Stuff the Peppers: Remove the peppers from the oven and drain any excess water from the dish. Spoon the buffalo chicken mixture generously into each pepper half.
Top and Bake: Sprinkle the remaining mozzarella cheese over the top of each pepper. Bake (uncovered) for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden.
Garnish and Serve: Remove from the oven and let cool for 5 minutes. Garnish with extra green onions or a drizzle of ranch/blue cheese dressing if desired.

Notes

Nutritional information is an estimate based on the specific ingredients and brands I used. Calculations may vary depending on the brands you choose, the size of your peppers, and any slight variations in measurements.

If you liked this recipe, we have another version of stuffed peppers but with beef. You can see the full recipe here.

Expert Tips for the Best Buffalo Chicken Stuffed Peppers

The Chicken Hack: Use a rotisserie chicken to save time! Just shred the breast meat and you’re ready to go.

Avoid the Sogginess: Par-baking the peppers (Step 2) is crucial. It softens the pepper walls so they cook at the same rate as the filling.

The “Kick” Factor: If you like it extra spicy, add a teaspoon of red pepper flakes or a dash of cayenne pepper to the chicken mixture.

Dipping Ideas: Serve these with celery sticks on the side and a dollop of high-protein ranch (Greek yogurt + ranch seasoning) to stay on track with your macros.