Buffalo Chicken & Quinoa Stuffed Peppers

by Erin

Take that buffalo chicken wing and stick it in a bell pepper. These buffalo chicken and quinoa stuffed bell peppers are the best of both worlds.

Buffalo Chicken & Quinoa Stuffed Peppers

If my childhood self could see me now, I would be in disbelief in the things I eat today. Tacos with more than meat and cheese inside of them, salad or rather any vegetable that isn’t carrots or corn, and stuffed peppers!? The horror! To make things even worse these are Buffalo chicken wing inspired and childhood me could not handle spicy foods (although I imagine I was not alone in this as a child). Thankfully my taste buds have grown up along with the rest of me over the years because these stuffed bell peppers taste just like they were stuffed with buffalo chicken dip, along with some celery, carrots, and quinoa.

Buffalo Chicken & Quinoa Stuffed Peppers 2

I baked these in one of the pans from a new 4-piece Baker’s Secret Bake & Serve set, which comes in 3 colors (mine’s blue) and includes a 2 quart square pan, 3 and 4 quart rectangle pans, and a 9″ pie pan. And now you can have a set of your own cause I’m giving one away! It goes from oven to table eliminating the need for another dirty dish, has durable non-stick coating, is lightweight, nests together, is oven and dishwasher safe, and comes with a lifetime warranty. Use the Rafflecopter widget located at the end of this post to enter. Open to residents of the U.S. and Canada.

Buffalo Chicken & Quinoa Stuffed Peppers 2

Two years ago: Spinach Dip

Three years ago: Bananas Foster Pancakes

Four years ago: Christmas Red Velvet Mug Cake

Five years ago: Spinach Artichoke Dip


Serves 4


1/2 cup uncooked quinoa

4 medium bell peppers, assorted colors, tops sliced off and seeds removed

2 Tbsp unsalted butter

1/2 large yellow onion, diced

2 garlic cloves, minced

2 celery stalks, diced

2 large carrots, peeled and diced

1/2 lb. ground chicken breast

Salt and pepper to taste

4 oz. reduced fat cream cheese

1/4 cup hot cayenne pepper sauce

1/4 cup Ranch dressing

1/4 cup crumbled blue cheese, plus more for serving

1 cup water

1 green onion, sliced


  1. Preheat oven to 375 degrees.
  2. In a medium pot, cook quinoa according to package directions. Once done, remove from heat and set aside.
  3. In a large pan over medium-high heat, heat the butter until melted. Add onion and cook for 3-4 minutes or until softened. Add garlic and cook for 1 minute. Add celery and carrot and cook 4 more minutes. Remove from pan and set aside.
  4. Return pan to heat and add the remaining tablespoon of butter. Add chicken and crumble. Season with salt and pepper and cook until no longer pink. Return the vegetables to the pan. Stir in cream cheese, hot sauce, and dressing, and cook for another 2 minutes. Remove from heat and stir in the quinoa and blue cheese.
  5. Place the peppers in a 2.5 quart baking dish. Divide filling equally between the peppers, replace lids, and pour water into the bottom of the dish.
  6. Bake for 50-60 minutes or until most of the water has evaporated and the peppers are starting to brown. Serve topped with green onion and additional blue cheese.

Source: Adapted from Greek Stuffed Peppers.

Disclosure: I was compensated for this post by 3rd Floor Social on behalf of Baker’s Secret and World Kitchen. All thoughts and opinions remain my own.
a Rafflecopter giveaway

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[…] Buffalo Chicken & Quinoa Stuffed Peppers […]

Meghan Finley December 11, 2016 - 10:26 pm

I’d make stuffed peppers! Although I don’t eat chicken so probably a modified version of this recipe.

Leslie December 11, 2016 - 10:06 am

If I am lucky and win, I will probably make a nut-free dessert for my father. He likes all manner of desserts.

Marty December 8, 2016 - 10:31 am

I’d make enchiladas :-)

I’m a little scared by the ranch dressing in the stuffed peppers, because I really, really dislike ranch. Can you taste it in the final product? I guess I could bump up the cream cheese or substitute mayo…?

spiffycookie December 8, 2016 - 10:46 am

I don’t think it’s a strong flavor but that’s personal preference I think. What about blue cheese dressing? If you like buffalo chicken dip then I think you’ll like these!

Christina December 7, 2016 - 10:03 pm

Oh these look so good!

spiffycookie December 7, 2016 - 10:20 pm

Thanks Christina, I hope you try them!

Lisa W December 5, 2016 - 7:30 pm

Yum… I think I would make these stuffed peppers and then a batch of homemade cheesecake bars or peanut butter blondies. (Need to temper the healthy with the not so healthy, lol.)

spiffycookie December 6, 2016 - 8:18 am

I love it! That’s exactly how I think the world should work.

Susan December 5, 2016 - 10:59 am

I grew up on the Hungarian version of stuffed peppers, and they were okay, but I haven’t had any desire for them in years. I think they actually turned me off to cooked bell peppers. This recipe is the first time I’ve been tempted to consider making stuffed peppers in quite a few years (I think I might have made them once sometime in the last 8 years, but it was at least several years ago). It has just occurred to me that this buffalo chicken stuffing would be nice in acorn squash. That I might try (and get my husband to enjoy).

spiffycookie December 5, 2016 - 3:39 pm

Yea I grew up with Slovak stuffed peppers and did not enjoy them. I bet this would be good stuffed inside just about anything.


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