25-Minute Air Fryer Creamy Buffalo Chicken Stuffed Peppers Recipe

You know those nights when you want something delicious but don’t want to spend hours in the kitchen? That’s exactly how my obsession with these Air Fryer Creamy Buffalo Chicken Stuffed Peppers began. I was craving that perfect buffalo chicken flavor but needed something quick and low-carb. The first time I threw these together, my husband walked in and said, “Wow, what smells amazing?” – and that was before he even tasted them! Now they’re our go-to when we want bold flavors without the fuss. The air fryer makes the peppers perfectly tender while keeping that filling gloriously creamy. Trust me, once you try this combo of spicy buffalo sauce, melty cheeses, and sweet bell peppers, you’ll be hooked too!

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

Let me tell you why this recipe became my weeknight hero:

• Crazy fast: From fridge to table in under 25 minutes – even my hangry teenager can wait that long!
• Effortless assembly: Just mix, stuff, and let the air fryer do the magic. No babysitting required.
• That perfect kick: Cream cheese tames the buffalo sauce’s heat while blue cheese crumbles add a fancy touch.
• Low-carb win: All the buffalo chicken dip flavors you crave, but with bell peppers instead of chips.
• Air fryer magic: Gets those peppers tender-crisp while keeping the filling ooey-gooey – impossible to mess up!

Seriously, these check every box for flavor, convenience, and that “wow” factor when guests pop over unexpectedly.

Ingredients for Air Fryer Creamy Buffalo Chicken Stuffed Peppers

Here’s everything you’ll need to make these flavor-packed peppers (and yes, I’ve learned the hard way – don’t skip softening that cream cheese!):

• 4 large bell peppers – any color you like, but I’m partial to red for their sweetness (halved lengthwise with seeds and membranes removed)
• 2 cups cooked chicken – shred it yourself or grab a rotisserie chicken to save time
• 1/2 cup cream cheese – softened at room temperature (this is KEY for smooth mixing!)
• 1/4 cup buffalo sauce – use your favorite brand, but Frank’s RedHot is my go-to
• 1/4 cup shredded cheddar – sharp cheddar gives the best flavor punch
• 1/4 cup blue cheese crumbles – or leave them out if you’re not a fan
• 1/4 tsp garlic powder – trust me, this tiny amount makes a big difference
• 1/4 tsp onion powder – the secret flavor booster
• Salt and pepper – to taste, but go easy since the cheeses and sauce are already salty

How to Make Air Fryer Creamy Buffalo Chicken Stuffed Peppers

Okay, let’s get to the fun part! I promise this is so easy you’ll wonder why you haven’t been making these every week. Just follow these simple steps, and you’ll have restaurant-worthy stuffed peppers in no time.

Step 1: Prepare the Filling

First, grab a big mixing bowl – I like to use one with high sides to prevent splatters. Add your shredded chicken (pro tip: slightly warm chicken helps melt the cream cheese faster). Now plop in that softened cream cheese – this is where patience pays off! If it’s not room temp, you’ll end up with lumpy filling, and nobody wants that.

Pour in the buffalo sauce, then add both cheeses, garlic powder, and onion powder. Here’s my secret technique: use a sturdy fork to mash everything together before stirring. This helps break up the cream cheese clumps. You’re looking for a uniform mixture where all the chicken is coated – it should look like the most delicious chicken salad you’ve ever seen! Taste and adjust seasoning if needed, but remember the flavors will intensify as they cook.

Step 2: Stuff and Cook the Peppers

Now for the satisfying part! Take your pepper halves and pack that filling in there – I mean really stuff them! The filling should mound slightly above the edges (about 1/4 cup per half). Don’t worry, it settles as it cooks. Arrange them in your air fryer basket with some space between each – they shouldn’t touch or the sides won’t crisp up right.

Set your air fryer to 375°F and cook for 12-15 minutes. At 12 minutes, peek in – the peppers should be tender but still have some bite, and the cheese should be gloriously melted with some golden spots. If you like softer peppers (like my mom does), go the full 15 minutes. That’s it! Let them cool for just a minute before serving – the filling stays nuclear hot!

Tips for Perfect Air Fryer Creamy Buffalo Chicken Stuffed Peppers

After making these dozens of times (yes, we’re obsessed!), here are my can’t-miss tips:

• Room temp is your friend: That cream cheese must be soft – microwave it for 10 seconds if you forgot to take it out earlier.
• Size matters: Choose peppers with flat bottoms so they sit nicely in the air fryer without tipping over.
• Don’t overcrowd: Cook in batches if needed – proper air circulation makes all the difference!
• Spice control: Start with less buffalo sauce and add more to taste – you can always add heat but can’t take it away.
• Cheese lovers unite: For extra gooeyness, sprinkle a little extra cheddar on top during the last 2 minutes of cooking.

Follow these, and you’ll get perfect peppers every single time!

Ingredient Substitutions and Variations

One of my favorite things about this recipe is how easily you can tweak it to suit your taste! Not a blue cheese fan? Swap in ranch dressing or leave it out entirely. For a milder version, use mozzarella instead of cheddar. Vegetarian? Try chickpeas instead of chicken – just smash them slightly so they hold the creamy filling together. And if you’re out of fresh peppers, zucchini boats work surprisingly well (just reduce cook time by 2-3 minutes). The possibilities are endless!

Serving Suggestions for Air Fryer Creamy Buffalo Chicken Stuffed Peppers

These peppers shine all on their own, but I love serving them with a few classics: crisp celery sticks (of course!), extra ranch or blue cheese dressing for dipping, and maybe some carrot sticks for color. Game day? Add cold beer. Fancy dinner? A simple green salad balances the heat perfectly. Honestly, they disappear so fast I rarely need sides!

Storage and Reheating Instructions

Leftovers? (Rare in my house!) Store cooled peppers in an airtight container for up to 3 days. To reheat, pop them back in the air fryer at 350°F for 3-4 minutes – they’ll taste just-made! The microwave works too, but you’ll lose that crispy edge we love.

Nutritional Information

Here’s the nutritional breakdown per stuffed pepper half (remember, values vary slightly based on your specific ingredients and brands):

• Calories: 280
• Fat: 18g (9g saturated)
• Carbs: 8g (2g fiber, 4g sugar)
• Protein: 22g
• Sodium: 450mg

Nutrition will vary based on your exact ingredients and brands used – especially the buffalo sauce and cheeses you choose!

FAQ About Air Fryer Creamy Buffalo Chicken Stuffed Peppers

Can I use frozen bell peppers?
Fresh is best here – frozen peppers get too mushy in the air fryer. But if you’re in a pinch, thaw them completely and pat dry with paper towels first to remove excess moisture.

What if my air fryer is smaller?
No problem! Just cook in batches and keep the first batch warm in a 200°F oven. The peppers actually hold heat beautifully while waiting for their friends to finish cooking.

Can I make these ahead?
You bet! Assemble them up to 24 hours in advance and store covered in the fridge. Add 1-2 extra minutes to the cook time since they’ll be cold from the fridge.

How spicy are these really?
Totally adjustable! Start with less buffalo sauce and taste as you mix. Remember, the cream cheese mellows the heat. For kids, I sometimes use mild wing sauce instead.

Try this recipe tonight and tag me with your creations – I love seeing your spicy (or not-so-spicy) versions! You can also find more recipe inspiration on Pinterest.

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