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

Buffalo Chicken Stuffed Peppers

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These Buffalo Chicken Stuffed Peppers are a healthy, high-protein and macro-friendly recipe that's perfect for meal prep.
Course dinner, lunch
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4 servings
Calories 248
Author Lindsay Viker


  • 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