Buffalo Chicken Stuffed Peppers -- An easy and gluten-free dinner recipe that's perfect for football season. Takes just a few simple ingredients to make & comes together in less than an hour!
This recipe was originally published in 2017, but has since been updated.
If you're a buffalo chicken aficionado like me, you've come to the right place. I will find any and all the reasons to add buffalo chicken to the menu, especially in forms that are ready to go as soon as you pull it from the oven. Enter: stuffed peppers.
What makes these buffalo chicken stuffed peppers delicious & healthy
- red bell peppers
- olive oil
- yellow onion
- lean ground chicken
- cooked brown rice
- buffalo sauce
- shredded mozzarella cheese
- green onion or parsley
How to make these stuffed peppers
Start by preheating your oven to 375°F (190°C). Cut the tops off of 6 red bell peppers, scoop out the seeds and membranes, and set aside in an 11x9 baking dish.
Next, heat a large skillet over medium heat, and add 1 teaspoon of olive oil. Add in 1 small chopped yellow onion, and cook for 3-5 minutes, or until softened. Next, add 2 cloves of minced garlic, and 1 pound of lean ground chicken, and cook until chicken in cooked through and no longer pink. Stir in 1 ½ cups cooked brown rice, and ½ cup of buffalo sauce. Stir to combine. Remove from heat.
Bring a large pot of water to a boil, and add peppers. Then, cook peppers for 2 minutes, before carefully removing from the water with tongs. Stand each pepper cut side up in 11x9 baking dish.
Add chicken mixture to prepared peppers, cover with foil, and bake in preheated oven for 15 minutes.
Remove peppers from oven, remove foil, and sprinkle with 1 cup of shredded mozzarella cheese. Return to oven (without foil) for another 10 minutes, or until cheese is melted. Remove from oven, and sprinkle each with chopped green onion or parsley before serving. Serve with extra buffalo sauce if desired.
- I love to use leftover brown rice for these, or even the quick-cooking brown rice if I don't have any leftovers. This makes these come together much faster.
- For a little extra spice, add ½ teaspoon of crushed red pepper flakes to the chicken and rice mixture.
- If you need something to cut the heat a little bit, I love serving these with a dollop of sour cream or plain Greek yogurt on top.
Can you freeze these stuffed peppers?
I haven't tried firsthand to freeze these, so I can't say for certain that they freeze well. Baking Kneads has a great post on freezing and reheating stuffed peppers that can be super helpful if that's something you want to do.
How long do these stuffed peppers last?
If storing in the refrigerator, covered, these peppers can last up to 4 days after being cooked. If storing uncooked, I would keep for up to 2 days.
Money-Saving Tips for these Buffalo Chicken Stuffed Peppers
Buy in bulk. Purchase items like onions, brown rice, and garlic in bigger size containers for a more cost-effective option than buying in singles or smaller sizes. This only applies if these are items you use regularly to keep them from going bad before you can use them.
more buffalo chicken recipes
Did you make this recipe? Leave me a comment and rating to let me know how they came out!