Air Fryer Buffalo Chicken Stuffed Peppers – Addictive!

Oh my gosh, you have to try these air fryer buffalo chicken stuffed peppers! They’re my secret weapon for those nights when I’m starving but don’t want to spend forever in the kitchen. Picture this: juicy shredded chicken coated in tangy buffalo sauce, mixed with creamy cheese, all stuffed into sweet bell peppers that get perfectly tender in the air fryer. The first time I made these, my husband actually stopped mid-bite to say, “Wait, this is healthy?!” Now they’re our go-to when we’re craving something spicy, satisfying, and ready in under 30 minutes. Game. Changer.

Why You’ll Love These Air Fryer Buffalo Chicken Stuffed Peppers

Seriously, what’s not to love? Here’s why these stuffed peppers have become my weeknight superhero:

• Lightning fast: Just 25 minutes from fridge to table—even my toddler can’t whine “I’m hungry” fast enough
• Flavor bomb: That spicy buffalo kick paired with cool, melty cheese? *Chef’s kiss*
• Low-carb magic: All the buffalo chicken wing vibes without the guilt (or sticky fingers)
• Easy cleanup: One bowl, one air fryer basket—I’m done before the episode of my show finishes

Trust me, these will ruin you for boring chicken dinners forever. Love stuffed peppers? Try these hearty Air Fryer Stuffed Peppers. They’re cheesy, filling, and make a satisfying dinner in no time.

Ingredients for Air Fryer Buffalo Chicken Stuffed Peppers

Grab these simple ingredients – I bet you’ve got most already! The magic happens when they all come together:

• 4 large bell peppers (any color, but red ones are my favorite for sweetness)
• 2 cups cooked chicken, shredded (rotisserie chicken saves SO much time)
• 1/2 cup buffalo sauce (I use Frank’s RedHot, but any brand works)
• 1/2 cup cream cheese, softened (leave it out for 30 minutes – trust me, it mixes WAY better)
• 1/4 cup shredded cheddar cheese (the melty glue that holds everything together)
• 1/4 cup blue cheese crumbles (optional, but so good if you’re a blue cheese fan!)
• 1/4 tsp garlic powder & 1/4 tsp onion powder (our flavor secret weapons)
• Salt and pepper to taste (don’t skip – it balances the heat perfectly)

See? Nothing fancy – just real ingredients making unreal flavor!

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How to Make Air Fryer Buffalo Chicken Stuffed Peppers

Okay, let’s get cooking! These babies come together so easily, you’ll wonder why you ever ordered takeout. Just follow these simple steps – I’ll walk you through each one like we’re cooking together in my kitchen.

Step 1: Prepare the Peppers

First, grab those beautiful bell peppers. Lay them on their sides and slice off the tops about 1/2 inch down – save those tops! They make perfect little “lids” if you want to get fancy. Now scoop out all the seeds and white membranes (a spoon works great for this). Try to make them as even as possible so they cook at the same rate. Pro tip: If any peppers won’t sit flat, just slice a tiny bit off the bottom to stabilize them. Nobody likes a wobbly pepper!

Step 2: Mix the Filling

In a big bowl, toss in your shredded chicken. Here’s where the magic happens! Add that softened cream cheese (see why we let it warm up first?) and use a sturdy spoon to really mash it in until no white streaks remain. Now pour in your buffalo sauce – start with 1/2 cup, but feel free to add more if you like it extra spicy! Toss in the cheddar, garlic powder, onion powder, and a pinch of salt and pepper. Mix until everything’s coated in that gorgeous orange sauce. Taste it! Need more heat? More cheese? This is your moment to customize.

Step 3: Air Fry to Perfection

Preheat your air fryer to 375°F (190°C) – this helps get that perfect crisp-tender texture. Stuff your peppers generously with the chicken mixture (pack it in there!) and carefully place them in the basket. Don’t overcrowd – they need space for the hot air to circulate. Cook for 12-15 minutes. At the 12-minute mark, do the fork test – peppers should be tender but still have some bite. If you’re using blue cheese, sprinkle it on in the last 2 minutes just to warm through. That’s it! You’ve just made the easiest, tastiest stuffed peppers ever.

Tips for the Best Air Fryer Buffalo Chicken Stuffed Peppers

After making these dozens of times (yes, we’re obsessed), here are my hard-earned tricks:

• Rotisserie chicken is your BFF – Saves at least 15 minutes and adds amazing flavor. I grab one every Sunday just for recipes like this!
• Adjust the heat – Start with 1/3 cup buffalo sauce if you’re spice-shy, then add more after tasting. My kids like it mild, so I keep a bottle of ranch dressing handy for them.
• Keep peppers crisp-tender – Don’t skip preheating the air fryer, and check at 12 minutes. Overcooked peppers turn sad and mushy.

Bonus tip: If your filling seems too wet, add an extra sprinkle of cheddar to soak up excess moisture. Works like a charm!

Variations for Air Fryer Stuffed Peppers

Listen, I love the classic version, but sometimes you gotta mix it up! Here are my favorite twists when I’m feeling adventurous:

• Turkey swap: Use ground turkey instead of chicken – just brown it first with the spices
• Ranch rebels: Swap half the buffalo sauce for ranch dressing for a milder kick
• Rice it up: Add 1/2 cup cooked rice to the filling to stretch it further (perfect for bigger appetites!)

The best part? You really can’t mess this up. Make it yours!

Serving Suggestions

Oh, let’s talk about the perfect partners for these spicy little beauties! I always serve mine with crisp celery sticks and cool ranch dip – that classic buffalo wing combo is just *chef’s kiss*. For a heartier meal, toss together a simple green salad with blue cheese dressing (see a theme here?). And if it’s game day? Just line ’em up on a platter with extra buffalo sauce for dipping. Easy, delicious, and absolutely no silverware required!

Storage and Reheating

Here’s the beautiful thing about these stuffed peppers – they make amazing leftovers! Just pop them in an airtight container (I love my glass ones with the snap lids) and they’ll keep for up to 3 days in the fridge. When you’re ready for round two, reheat them in the air fryer at 350°F (175°C) for about 5 minutes – they’ll come out tasting just as delicious as the first time! The peppers stay surprisingly crisp, and that cheesy filling gets all gooey again. Honestly? Sometimes I make extras just for the leftovers!

Nutritional Information

Just a heads up – these numbers are estimates per stuffed pepper and will vary based on your exact ingredients (especially how generous you are with the cheese – no judgment here!). Each pepper packs about 320 calories, 18g fat, 28g protein, and 12g carbs. Not too shabby for something that tastes this indulgent! The peppers themselves add a nice 3g fiber boost too.

For more creative air fryer meals and weeknight dinner ideas, explore our Pinterest boards filled with trending recipes you’ll want to make again and again.

FAQ About Air Fryer Buffalo Chicken Stuffed Peppers

I get questions about these all the time – here are the answers to everything you might wonder before making them:

Try this recipe and share your twist in the comments! Did you add bacon? Swap the cheeses? I want to hear all about your kitchen experiments!