Buffalo-Lime Chicken Stuffed Anaheim Peppers
Roasted Anaheim peppers filled with shredded chicken, Greek yogurt, buffalo sauce, and fresh lime create a protein-packed meal with bold, tangy flavors. The creamy filling balances the mild heat of the peppers, while diced avocado adds richness both mixed in and as a fresh topping. Perfect for casual dinners or meal prep, these stuffed peppers offer a healthier twist on buffalo chicken with the brightness of cilantro and lime. The Greek yogurt keeps the filling light while still delivering that classic buffalo taste everyone loves.
Ingredients
- 6 small Anaheim, Pasilla, or Poblano peppers, cut in half, seeds and membranes removed
- 2 cups shredded cooked chicken breast
- ½ cup finely diced white onion
- 1 jalapeño pepper, diced very small(optional)
- ¼ cup fresh cilantro leaves, packed, chopped
- ½ cup plain Greek yogurt
- 4 Tbsp Buffalo flavor sauce
- ¼ tsp garlic powder or 1-2 fresh minced garlic cloves
- 1 Tbsp fresh lime juice, squeezed
- 2 small avocados, diced, divided
- sea salt and freshly ground pepper, to taste, about 1/8 teaspoon each
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Boil large pot of lightly salted water
- 3
Place pepper halves in boiling water for 3 minutes
- 4
Remove promptly and drain peppers well, pat dry
- 5
Combine chicken, onion, jalapeño, cilantro, Greek yogurt, buffalo sauce, garlic powder, lime juice, half the avocado, salt and pepper in large bowl
- 6
Stir to combine well and stuff peppers evenly
- 7
Bake for 20-25 minutes
- 8
Garnish with remaining fresh avocado and additional cilantro if desired
- 9
Serve with lime wedges
Tips
Blanching the peppers for exactly 3 minutes softens them just enough to stuff easily while keeping them from getting mushy during baking.
Reserve half the diced avocado to add fresh after baking for better texture and color contrast against the cooked filling.
Use rotisserie chicken for convenience, or substitute leftover grilled or baked chicken breast for similar results.
Good to Know
Refrigerate assembled unbaked peppers up to 1 day covered, or baked peppers up to 3 days.
Prepare filling and blanch peppers up to 1 day ahead, assemble and bake when ready to serve.
Serve immediately while peppers are hot, with lime wedges and extra cilantro on the side.
Common Mistakes
Blanch peppers exactly 3 minutes to avoid mushy texture.
Pat peppers completely dry to prevent watery filling.
Reserve half the avocado to add fresh after baking to maintain color and texture.
Substitutions
Dairy-Free Swaps
General Alternatives
milder heat, mix well
FAQ
Can I make these ahead of time?
Yes, assemble the stuffed peppers and refrigerate up to 24 hours before baking. You may need to add 5-10 extra minutes to the baking time if starting from cold.
What if I cannot find Anaheim peppers?
Poblano or Pasilla peppers work well as substitutes with similar mild heat. Bell peppers can be used for a completely mild version, though the flavor will be sweeter.
How long will leftovers keep?
Baked stuffed peppers will keep refrigerated for up to 3 days. Reheat gently in a 300°F oven for 10-15 minutes or microwave until heated through.