I Make This 5-Ingredient Chicken Dinner Every Week in the Summer

Buffalo is a noun of course; referring to a city in New York or its namesake sassy, spicy sauce. But these days, we also like to think of it like a verb. Of course you can “Buffalo” wings, but that’s just the beginning; our 50 foods to Buffalo is proof. 

To date, creative Allrecipes members have inspired us to Buffalo everything from dips and Dutch babies to casseroles and calzones. But we’ve yet to publish a recipe that celebrates my latest go-to quick and easy high-protein dinner: Buffalo Chicken Stuffed Peppers.

What Are Buffalo Stuffed Peppers?

In the mood for some brewpub fare, I scrolled back through my saved posts on Instagram and the collection I’ve built on MyRecipes. I realized a Buffalo riff was right on target for what I was craving after I spotted Erin Clarke’s Buffalo Chicken Stuffed Peppers on social and Allrecipes’ Buffalo Chicken Stuffed Shells tucked away in my “Try Soon” MyRecipes category. Taking inspiration from both of those dishes, I created my own streamlined supper. It’s so streamlined, in fact, that I had the “recipe” memorized after making it twice.

It’s a cinch: Simply toss rotisserie chicken with a mixture of Buffalo sauce and plain Greek yogurt. (The latter balances out the heat and amps up the protein a bit.) Stuff bell pepper halves with the Buffalo chicken mixture, then bake. Just before serving, top with crumbled blue cheese as a nod to the blue cheese dressing that’s often served with classic Buffalo chicken wings.

The Secret Ingredient For Buffalo Stuffed Pappers

It took me 36 years to step foot into a Costco, but I was quickly a convert. The biggest selling points that convinced me the membership was worth it, even as a household of one? A solid deal on a Ninja CREAMi I had been lusting over for months, the surprisingly high-quality produce, and the MVP: Rotisserie chicken.

Unlike many other store-bought rotisserie birds, I’m more than happy to enjoy Costco’s chicken as-is. The day of my stock-up shop, I often carve a piece from the breast or thigh to pair with side dishes like roasted vegetables and sourdough bread. But after that first serving, I crave a little variety. “Day two” rotisserie chicken, in fact, was the key ingredient that inspired me to initially whip up this easy weeknight dinner.

How To Make Buffalo Stuffed Peppers

You need just five ingredients to bring this meal to life: Shredded rotisserie chicken (or leftover if you made roast chicken yourself), bell peppers of any color you like, crumbled blue cheese (I love Maytag), plain Greek yogurt, and Buffalo sauce. For that sauce, feel free to make Buffalo Wing Sauce from scratch if you’re feeling ambitious. I prefer to hit the “easy” button and opt for store-bought. The 365 by Whole Foods Market Organic Buffalo Wing Sauce is my all-time favorite, but Primal Kitchen Original Buffalo Sauce, which is available at my Costco, is solid, too.

This stuffed pepper recipe serves two to four people, depending on your appetite. To round out the meal and really drive home the Buffalo wing vibes, I often add a side of carrot and celery sticks. 

For the past three months, I’ve made this Buffalo Chicken Stuffed Pepper recipe once per week as my reliable leftover rotisserie chicken remix. Come football season, I look forward to trying these for my tailgate contribution as Mini Stuffed Peppers.

Ingredients

• 1 ½ cups shredded rotisserie chicken
• ⅓ cup plain Greek yogurt
• ⅓ cup Buffalo sauce 
• 2 bell peppers, halved, stems and seeds removed
• ⅓ cup crumbled blue cheese 
• Optional: Carrot and celery sticks

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a medium bowl, toss chicken with buffalo sauce and Greek yogurt until evenly coated.
3. Evenly distribute the chicken mixture among the bell pepper halves. 
4. Coat a medium baking dish with cooking spray, then add the stuffed peppers. Pour in ¼-inch water to allow the peppers to steam.
5. Transfer the pan to the oven and bake, uncovered, for about 30 minutes or until the peppers are tender and the filling is warm throughout.
6. Remove from the oven, top with blue cheese, and enjoy with carrot and celery sticks on the side, if desired.

Lucky enough to have leftovers? Transfer them to an airtight container and refrigerate for up to 4 days after the date you purchased or cooked the chicken. Reheat in a 350 degree F (175 degree C) oven for about 15 minutes, or until the filling reaches 165 degrees F (75 degrees C).