Whether you’re new to the Traeger grill like us or an advanced smoker, we think you’ll find these smoked buffalo chicken stuffed peppers to have an overwhelming surplus of diggity. They’re easy to make, with a one-pan creamy buffalo chicken filling and the option to use pulled rotisserie chicken. You should be able to get them in the smoker in about 20 minutes or less!
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Ingredients for Buffalo Chicken Stuffed Peppers
Here’s a look at everything you’ll need, grouped together by recipe stages:
- bell peppers
- olive oil, diced onion, minced garlic, and ranch seasoning
- cream cheese, buffalo sauce, and chicken broth
- pulled rotisserie chicken or cooked/shredded chicken
- shredded cheddar jack and gorgonzola
The recipe calls for a rotisserie chicken to save some time but if you wanted to smoke your own chicken, you could do something like these Traeger smoked chicken breasts or whole Traeger grilled chicken. We love pressure cooking around here and have made these smoked peppers with our Instant Pot buffalo chicken dip as well.
Making the Buffalo Chicken Filling
To get rolling, you’ll want to preheat your smoker to 350ºF with the lid closed while you prep the filling. It will only take around 10 minutes to prep, 10 minutes to cook, and another 5 minutes or so to stuff the peppers.
Sauté diced onion and minced garlic in olive oil before adding ranch seasoning.
Some color on the onion is okay, but you’re really just looking to soften them before adding the garlic and cooking for about a minute until fragrant. Then the ranch seasoning goes in.
Add buffalo sauce and chicken broth to the skillet.
Use the sauce mixture to deglaze your pan and get any fond stuck off the bottom.
Add cream cheese and some cheddar jack to the skillet, stirring to fully incorporate.
To make faster work of this, we like to break or cut the cream cheese into smaller pieces before going in the pan.
Add pulled rotisserie chicken to the buffalo cream sauce.
If you’re working a bit slower and notice your sauce start to thicken too much or stick to the pan, get it off the heat.
Assembling and Smoking the Buffalo Chicken Stuffed Peppers
Be sure to slice the peppers in half through the stem. Since you’ll smoke the peppers directly on the grill grates, it’s pretty much impossible to get them to stand upright.
We found six perfectly flat bottomed bell peppers and still had a few tip over during smoking. Nobody wants creamy buffalo chicken all over their Traeger! This means buying the longer, more narrow bell peppers is your best bet for these smoked peppers.
Fill bell pepper halves with the buffalo chicken filling.
We found this amount of buffalo chicken filling to be perfect for six bell peppers, but you may want to buy an extra pepper or two in case you’re using smaller peppers. We’d hate for you to end up with extra filling that you have to shovel in your mouth with chips or something.
Smoke for 45 minutes at 350ºF before adding cheese and smoking an additional 10 minutes.
You’re looking for a soft pepper with some grill marks and slight wrinkling. Once you’ve got that going on, it’s time for the cheese. We think gorgonzola or the controversial blue cheese goes great with buffalo chicken, but cheddar jack or something similar is always a safe bet.
Dismount tip: We found using a large spatula to transfer the smoked peppers from the Traeger worked better than tongs.
And in case you’re wondering, we use the baseline Traeger Pro Series 575 model.
Top your smoked peppers with green onion or parsley and serve!
As for what to serve with your buffalo chicken stuffed peppers, Traeger has a recipe for crispy no-fry potatoes that would go well. We have an air fryer potato wedges recipe that you could whip up right before your peppers come off the smoker, or you could go with something like these smoked vegetables or grilled carrots.
Whatever you end up serving with your smoked buffalo chicken stuffed peppers, we’d love to hear about it! Let us know what you think about this recipe in the comments or with a recipe review. If you have a question about the recipe, you can leave it there as well. And if you have more leftover smoked meats like brisket, check out our leftover brisket fried rice recipe next!
- 1 Tbsp (16g) Olive Oil
- 1 large (350g) Onion, diced
- 5-6 cloves Garlic, minced
- 2 Tbsp Ranch Seasoning
- 1/2 C (120g) Frank's RedHot Buffalo Sauce
- 1 C (240g) Chicken Broth
- 8 oz Cream Cheese, cut into small pieces
- 4 oz Shredded Cheddar Jack, divided
- 4 oz Gorgonzola
- 6 large Bell Peppers
- 20 oz Pulled Rotisserie Chicken (no skin)*
For the Filling
- Heat the olive oil in a large skillet over medium-high heat before adding the onion. Cook until the onion begins to soften, about 5 minutes, before adding the garlic. Cook another 30-60 seconds until fragrant.
- Add the ranch seasoning to the onion and garlic, stirring everything together, before adding the buffalo sauce and broth. Be sure to deglaze the pan before reducing to a low heat.
- Add the cream cheese pieces and stir everything together until evenly incorporated. Fold in 2 oz of the cheddar jack next, followed by the pulled chicken. Remove from the heat and set aside.
For the Smoked Peppers
- Preheat a smoker to 350ºF lid closed.
- Cut the bell peppers in half lengthwise (through the center of the stem) and remove any seeds and membranes.
- Add the filling to the peppers and place them directly on the grill grates. Cook for 40-45 minutes before topping with the remaining cheese and cooking an additional 10 minutes until the cheese is fully melted. Top with green onion or parsley and enjoy!
*I used a large rotisserie chicken. Some smaller chickens may only yield 14-16 oz of pulled chicken. The recipe should work fine with slightly less chicken or you can use a second. You can also use any smoked or pulled chicken to make these stuffed peppers.
Nutrition Information:Yield: 12 Stuffed Peppers Serving Size: 1 Pepper
Amount Per Serving: Calories: 245Total Fat: 14gCarbohydrates: 11gProtein: 19g