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Buffalo Chicken Stuffed Peppers are an easy, flavorful dinner perfect for busy weeknights. It uses simple ingredients like cooked chicken and the fillings that make buffalo chicken dip taste great. I love using the air fryer because it roasts the peppers quickly, cooks everything evenly, and keeps cleanup simple, making this an stress-free dinner you can count on.
Why You’ll Love This Recipe
Here’s why this air fryer buffalo chicken stuffed pepper recipe stays in our regular dinner rotation:
- Simple, flexible ingredients: this recipe calls for cooked chicken. So, you can use whatever you have on hand like leftover chicken, Instant Pot Shredded Chicken, air fryer boneless chicken thighs, or even a store-bought rotisserie chicken. Plus, since there’s no rice, it’s already low-carb and keto-friendly without sacrificing flavor.
- Fast air fryer cooking: The air fryer roasts the peppers and cooks everything evenly in less time.
- Weeknight-friendly: Minimal prep, easy cleanup, and reliable results make this a go-to on busy nights.
Ingredients You’ll Need
This section shares quick notes on the ingredients you’ll need so your buffalo chicken stuffed bell peppers turn out perfectly.
Be sure to check the recipe card at the bottom of the post for exact amounts.
- Bell peppers: tri-colored peppers add variety, but any color works. I cut them in half lengthwise, remove the seeds, and leave the stems on so they hold their shape.
- Chicken: I used cooked and shredded chicken. Leftover chicken, rotisserie chicken, or my air fryer boneless chicken thighs and Instant Pot Shredded Chicken all work well.
- Hot sauce: brings classic buffalo flavor. Adjust to your heat preference.
- Mayo: keeps the filling creamy and prevents it from drying out.
- Ranch seasoning: I use my homemade recipe, but you can use store-brought too. This seasoning balances the heat.
- Cream cheese: I use softened cream cheese in the flavor onion and chive because it pairs well with the rest of the dish. But, plain works too.
- Green onions: add freshness to the filling; save the green tops for garnish.
- Sharp white cheddar cheese, shredded: melts well and adds bold flavor.
- Blue cheese crumbles: optional garnish for that classic buffalo finish.
How to Make Buffalo Chicken Stuffed Peppers
Here’s a quick, photo-friendly overview of how the recipe comes together. The full instructions are in the recipe card, but this will help you follow along as you cook.
Prep the peppers & make the filling
Slice the peppers in half and remove the seeds, leaving the stems on if you like. Set them on a wire rack and air fry until just tender, then carefully lift the rack out so they’re ready to be filled.
While the peppers are roasting, mix the chicken, hot sauce, mayo, ranch seasoning, cream cheese, and green onions until well combined.
Assemble
Spoon the mixture into the pepper halves, then finish with a generous layer of shredded cheese.
Cook & finish
Air fry until the cheese is bubbly and lightly browned.
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Before serving, add blue cheese crumbles, green onion tops, a drizzle of ranch, and extra hot sauce if you like a little more heat.
Other Tool Options
If you want to make a bigger batch or don’t want to use the air fryer, you can easily cook these buffalo chicken stuffed peppers in the oven.
Just roast the peppers and bake the stuffed peppers until tender and the cheese is bubbly. Using the oven will add about 15 extra minutes to the total time.
Pro Tips That Save Time & Add Flavor
Make these peppers easy and flavorful.
- Pick your chicken: leftover chicken, rotisserie chicken, or freshly cooked instant pot or air fryer chicken all work. I like using my air fryer boneless chicken thighs (preferred) or Instant Pot Shredded Chicken recipes for juicy results.
- Shred the chicken effortlessly: use a stand mixer with the dough hook, two forks, or meat claws to get tender, even shreds in seconds.
- Watch the cheese: start checking around 8 minutes for doneness during the last step. You’re not cooking the stuffed peppers. You’re just waiting for the cheese to get bubbly and golden.
- Extra flavor boost: sprinkle a little smoked paprika or garlic powder on the cheese before air frying for a deeper, savory finish.
- Keep it juicy: don’t overfill the peppers; a little space helps the filling heat evenly without spilling over.
Swaps & Variations
All of my recipes are tested in real kitchens and meant to adapt to your life. Here are some easy ways to make this recipe your own:
- Protein swaps: use leftover rotisserie chicken, air fryer chicken thighs, or cooked shredded chicken
- Veggie options: swap bell peppers for mini sweet peppers, poblano peppers, jalapeños (similar to Bacon Wrapped Jalapeño Poppers), or zucchini boats.
- Budget-friendly tip: leftover cooked chicken or rotisserie chicken keeps this meal quick and affordable.
What to Serve With This
Here are some of my favorite recipes to serve with these buffalo chicken dip stuffed peppers:
FAQs
The biggest mistake is overcooking the peppers. They can get too soft and watery. Another is under-seasoning the filling. Before stuffing, taste a small spoonful of the mixture and add a little extra salt, pepper, hot sauce, or ranch seasoning until it has the flavor you love.
I like to lightly air fry the peppers first, which makes them tender without getting mushy. You can skip this step if you like firmer peppers, but just bake them a little longer once they’re stuffed so everything cooks through.
They’re great alongside a simple salad, roasted veggies, or classic celery and carrot sticks. A drizzle of ranch or blue cheese on top or on the side adds extra flavor.
You can stick with the creamy chicken mixture like in this recipe. But, generally stuffed peppers can include use ground beef or sausage, vegetables and cheese, or even cooked rice or grains, depending on your preferences.
Storage & Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Some people freeze stuffed peppers, but I don’t recommend it. The peppers can turn watery and lose their texture.
- Reheat: The air fryer (375°F for 3–5 minutes) or oven (350°F for 10–12 minutes) keeps the cheese bubbly and peppers firm. The microwave works too, but the peppers may become softer and a bit watery.
Printable Recipe Card
Buffalo Chicken Stuffed Peppers
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Recommended Equipment
Ingredients
- 3 large Bell Peppers, I prefer tri-colored, cut in half lengthwise with the seeds removed, leave the stem
Buffalo Chicken Filling
- 1 lb Chicken, cooked and shredded, about 4 cups. I'm using air fryer boneless chicken thighs (click for the recipe)
- 3/4 cup Frank's Red Hot Sauce
- 1/4 cup Mayonnaise
- 1 tbsp Homemade Ranch Seasoning Mix, click for the recipe
- 4 oz Cream cheese, onion and chive or plain, softened
- 1/2 cup Green onions, save some of the green parts for garnish
- 1 cup Sharp white cheddar cheese, shredded
Optional Toppings
- 1/4 cup Blue Cheese crumbles, optional, for garnish
- Ranch Dressing, optional, for garnish. Blue Cheese dressing also works
Instructions
Pre-roast the peppers in the Ninja Foodi
- Cut the peppers in half lengthwise and remove the seeds. You can leave the stem for presentation and to give the peppers some support.
- Add the pepper halves to the Ninja Foodi wire rack. This makes it easier to remove the cooked peppers later.
- Air fry the pepper halves at 375 °F for 8 minutes.
- Carefully, lift the rack out with two tongs so that you can stuff the peppers. You can place the peppers on a cutting board to prepare to stuff them.
Make the filling
- While the peppers roast, make the filling: Add the cooked chicken, hot sauce, mayo, ranch seasoning, cream cheese and green onions to a bowl. Mix to incorporate.
Assemble the stuffed peppers
- Divide the chicken mixture between the pepper halves.
- Top the peppers with the cheese and place the peppers back on the wire rack.
- Air fry the stuffed peppers at 400 °F for 8-12 minutes. You want the cheese to brown and get bubbly. Please start checking for doneness (in terms of browned and bubbly) around the 8 minute mark.
- Add optional toppings: Top the peppers with blue cheese crumbles, the green parts from the green onions, ranch dressing drizzle and more hot sauce before serving.
SAVE THIS RECIPE
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Recipe Notes
- Pick your chicken: leftover chicken, rotisserie chicken, or freshly cooked instant pot or air fryer chicken all work. I like using my air fryer boneless chicken thighs (preferred) or Instant Pot Shredded Chicken recipes for juicy results.
- Shred the chicken effortlessly: use a stand mixer with the dough hook, two forks, or meat claws to get tender, even shreds in seconds.
- Watch the cheese: start checking around 8 minutes for doneness during the last step. You’re not cooking the stuffed peppers. You’re just waiting for the cheese to get bubbly and golden.
- Extra flavor boost: sprinkle a little smoked paprika or garlic powder on the cheese before air frying for a deeper, savory finish.
- Keep it juicy: don’t overfill the peppers; a little space helps the filling heat evenly without spilling over.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used.
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