We are big fans of stuffed peppers around here, and have so many different yummy ways to enjoy them like our Taco Stuffed Peppers or even these One Pan Lazy Stuffed Peppers. But these Buffalo Chicken Stuffed Peppers might just be our absolute favorite. It takes one of our favorite appetizers and turns it into a healthy, high-protein and macro-friendly recipe. What could be better than that?


What’s even better is that these Buffalo Chicken Stuffed Peppers are meal prep friendly and warm up really well as leftovers. Make a big batch at the beginning of the week and enjoy them for lunch or dinner each day. Just throw a wet paper towel over the top (to keep the cheese soft) and microwave for about 2 – 3 minutes.

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Buffalo Chicken Stuffed Peppers Recipe Tips:

+ If you’re having trouble finding low fat sour cream, substitute low fat cream cheese that’s been melted down and throw in a few more pinches of ranch seasoning to get that tangy flavor.

+ Don’t have ranch seasoning on hand? Make your own with this simple mix.

Buffalo chicken stuffed bell peppers, served and ready to enjoy.

Buffalo Chicken Stuffed Peppers

These Buffalo Chicken Stuffed Peppers are a healthy, high-protein and macro-friendly recipe that's perfect for meal prep.


Yield: 4 servings
5 from 6 ratings
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  • 4 bell peppers, top cut off and insides removed
  • 1 lb boneless, skinless chicken breasts, cooked and shredded
  • 1/2 cup buffalo sauce
  • 1/2 cup low fat sour cream
  • 1 1/2 tbsp ranch dressing seasoning
  • 1 cup low fat cheddar
  • parsley, for garnish – optional
  • low fat ranch, for garnish – optional


  • Preheat the oven to 400 degrees fahrenheit.
  • In a mixing bowl, mix the cooked chicken breast, buffalo sauce, sour cream, and ranch seasoning until combined.
  • Place the hallowed bell peppers into an oven-safe baking dish. At the bottom of each pepper sprinkle 2 tbsp of the cheddar cheese.
  • Divide the chicken mixture between the 4 bell peppers. Top each stuffed pepper with another 2 tbsp of shredded cheddar.
  • Place in the oven and bake for about 25-30 minutes or until the peppers are tender.
  • Garnish with fresh parsley and a drizzle of low-fat ranch if desired.
Serving: 1bell pepper, Calories: 248kcal, Carbohydrates: 10g, Protein: 33g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 89mg, Sodium: 1253mg, Potassium: 750mg, Fiber: 3g, Sugar: 5g, Vitamin A: 3913IU, Vitamin C: 154mg, Calcium: 172mg, Iron: 1mg
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