Buffalo Chicken Stuffed Bell Peppers Recipe

You definitely want to add these Buffalo Chicken Stuffed Peppers to your list of Whole30 recipes — healthy, gluten‑free, dairy‑free, and full of flavor.

Welcome to a month of Whole30 recipes on the blog. I created this series to build a collection of reliable, real‑food meals that work for weekly meal planning and for readers who follow Whole30 or who need gluten‑ and dairy‑free options. These Buffalo Chicken Stuffed Peppers are an ideal example: they’re colorful, satisfying, and straightforward to make.

How to make Buffalo Chicken Stuffed Peppers

Start by sautéing aromatic vegetables—onion, carrots, celery, jalapeño and garlic—in a little olive oil until softened. Add ground chicken and cook it through, then stir in buffalo sauce, diced tomatoes with green chilies, chili powder, paprika and cumin. Let the mixture simmer briefly so the flavors meld.

Hollow out halved bell peppers, fill them with the buffalo chicken mixture, drizzle a touch more buffalo sauce over the tops, and bake until the peppers are tender and the filling is hot. This hands‑on method delivers juicy, savory stuffed peppers with a tangy buffalo kick.

This recipe yields 14 stuffed pepper halves; 3–4 halves make a satisfying main course. It’s easy to prepare the full batch and bake half for one meal while refrigerating or freezing the rest for quick reheats later in the week. These peppers reheat well and are excellent for meal prep.

More Whole30 Recipe Ideas

If you enjoy these Buffalo Chicken Stuffed Peppers, try other Whole30‑friendly dishes that focus on real ingredients and bold flavors. A few favorites include Lemon Herb Salmon, Chipotle Lime Chicken Fajita Skewers, Italian Stuffed Portobello Mushrooms, and Turkey Taco Salad. All of these recipes are naturally free of grains, dairy and added sugar and make weeknight dinners easier and more delicious.

• Lemon Herb Salmon — bright, simple salmon perfect with a green salad.
• Chipotle Lime Chicken Fajita Skewers — flavorful skewers that make a great weeknight crowd‑pleaser.
• Italian Stuffed Portobello Mushrooms — savory turkey stuffed mushrooms for a hearty, low‑carb option.
• Turkey Taco Salad — taco flavors without the grains or dairy, great for meal prep.

Tools and pantry items to make this recipe

• Large skillet — to sauté the vegetables and brown the ground chicken.
• Rimmed baking sheet or baking dish — for roasting the stuffed pepper halves.
• Olive oil — for sautéing.
• Buffalo sauce — choose a Whole30‑approved brand that lists simple ingredients (vinegar, peppers, salt, garlic) if you’re following the program.
• Basic spices — chili powder, paprika and cumin.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 1 jalapeño, minced (optional)
• 2 cloves garlic, minced
• 2 lbs ground chicken
• ¼ cup buffalo sauce
• 10 oz diced tomatoes with green chilies
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp kosher salt
• 7 bell peppers, halved and seeded
• 2 tbsp additional buffalo sauce for drizzling

Instructions

1. Preheat oven to 350°F (175°C).
2. Heat 1 tbsp olive oil in a large skillet over medium‑high heat.
3. Add diced onion, carrots, celery, jalapeño and garlic and sauté 4–5 minutes, until softened.
4. Add ground chicken and cook until no longer pink, breaking it up as it cooks.
5. Stir in ¼ cup buffalo sauce, diced tomatoes with green chilies, chili powder, cumin, paprika, black pepper and kosher salt.
6. Reduce heat and simmer 5–10 minutes so flavors combine. Remove from heat.
7. Slice bell peppers in half lengthwise and remove seeds and membranes.
8. Spoon the buffalo chicken mixture into the pepper halves and arrange in a baking dish or on a rimmed baking sheet.
9. Drizzle the remaining 2 tbsp buffalo sauce over the filled peppers and bake 20 minutes, until peppers are tender and filling is hot.

Notes, tips and storage

• Prep ahead: You can assemble the peppers up to 5 days in advance and store them covered in the refrigerator until ready to bake.
• Reheating: Baked stuffed peppers keep 5–7 days refrigerated. Reheat in a 350°F oven for 10–15 minutes (covered with foil) or microwave individual portions for 1–2 minutes. Add an extra drizzle of buffalo sauce when reheating to prevent drying.
• Make it milder or spicier: Adjust the amount of buffalo sauce or omit the jalapeño to reduce heat, or add more sauce and a pinch of cayenne for extra kick.
• Meal prep: Double the recipe and freeze extra portions. Thaw overnight in the fridge and bake as directed.

Nutrition highlights (per stuffed pepper half)

• Calories: ≈135 kcal
• Protein: ≈12 g
• Carbohydrates: ≈7 g
• Fat: ≈6 g
• Excellent source of vitamin C and vitamin A from the peppers and vegetables

Enjoy these Buffalo Chicken Stuffed Peppers as a flavorful, Whole30‑friendly main dish. They’re perfect for family dinners, meal prep, and anyone who loves a zesty buffalo sauce twist on classic stuffed peppers.

Recipe author: Whitney Bond