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Ground Chicken Buffalo Stuffed Peppers - A Spicy, Satisfying Weeknight Dinner

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (red, orange, or yellow preferred)
  • 1 pound ground chicken
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup cooked rice or cauliflower rice (for low-carb)
  • 1/2 cup Buffalo wing sauce (mild, medium, or hot)
  • 2 tablespoons unsalted butter (optional, for classic Buffalo richness)
  • 1/4 cup plain Greek yogurt or softened cream cheese
  • 1/2 cup shredded mozzarella or Monterey Jack
  • 1/4 cup crumbled blue cheese (optional, but highly recommended)
  • 2 green onions, thinly sliced
  • 1 celery stalk, finely diced (for crunch and Buffalo vibe)
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • Ranch or extra Buffalo sauce, for serving

Method
 

  1. Prep the peppers: Heat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. If they don’t stand upright, shave a thin slice from the bottoms to steady them. Place in a baking dish, cut side up.
  2. Soften the peppers (optional but helpful): Add a splash of water to the dish and cover tightly with foil. Bake for 10 minutes to jump-start tenderizing. Set aside.
  3. Sauté the aromatics: Heat olive oil in a large skillet over medium. Add onion and celery with a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  4. Brown the chicken: Add ground chicken, breaking it up with a spoon. Season with smoked paprika, cayenne (if using), salt, and pepper. Cook until the chicken is no longer pink, 5–7 minutes.
  5. Make it Buffalo: Lower the heat. Stir in Buffalo sauce and butter. Simmer 1–2 minutes until glossy. Fold in Greek yogurt or cream cheese to add a little creaminess and help the filling set.
  6. Add the base: Stir in cooked rice or cauliflower rice and half the green onions. Taste and adjust salt, pepper, and heat. The filling should be saucy but not runny.
  7. Stuff the peppers: Spoon the Buffalo chicken mixture into each pepper, packing it in gently. Top with mozzarella or Jack.
  8. Bake: Return the dish to the oven and bake 15–20 minutes, until the peppers are tender and the cheese is melted and lightly browned.
  9. Finish with tang: Sprinkle with blue cheese crumbles and remaining green onions. Let rest 5 minutes so the filling sets slightly.
  10. Serve: Drizzle with a little extra Buffalo sauce or ranch. Plate with a crisp side salad, cucumber sticks, or roasted potatoes.