CommonGround volunteer Amy Johnson shares a recipe for Buffalo Chicken Stuffed Peppers with Pure Nebraska viewers.

Buffalo Chicken Stuffed Peppers


  • 3 large bell peppers (any color, cut in half lengthwise and seeds removed)
  • 4 cups cooked shredded chicken
  • 1 cup mayonnaise
  • 1/2 cup hot sauce or buffalo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bunch green onions (thinly sliced)


  • Preheat oven to 400 degrees.
  • Arrange cut and de-seed peppers in a lightly greased baking dish.
  • Combine pre-cooked shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, and ¾ of the green onions. Mix thoroughly. Taste and add more hot sauce or salt if desired.
  • Fill peppers with buffalo chicken mixture – make sure to pack it in the pepper.
  • Cover the baking dish and bake for 30 minutes. Remove foil and bake another 20 minutes – until peppers are tender and the stuffing is bubbling and slightly browned.
  • Top with a drizzle of ranch dressing and the rest of the thinly sliced green onion


Tried this recipe?Let us know how it was!