If you love buffalo chicken dip, you’ll want to try our Buffalo Chicken Stuffed Peppers! Creamy, cheesy, spicy chicken all stuffed inside bell peppers and baked until hot and melty!
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Stuffed peppers are a classic dish and so simple to make into a low carb meal!
Sure, you’ll often find rice in stuffed peppers, but it’s easy to come up with low carb fillings, like with these Buffalo Chicken Stuffed Peppers, made with shredded chicken, our own keto buffalo sauce, and lots of cream cheese and shredded cheese!
We like to serve these with a big drizzle of our keto ranch dressing or our keto blue cheese dressing for extra yumminess!
Other favorite stuffed pepper recipes include our keto stuffed peppers that are filled with Italian-inspired goodness and loads of flavor, and of course our taco stuffed peppers are perfect for Mexican night!
How To Cut Peppers For Stuffing:
I always cut peppers into halves and then remove the seeds and membranes. The classic method is to cut the top off and then scoop out the seeds and membrane, but I prefer slicing them into halves for a few reasons:
1.) Peppers do contain carbs and by cutting them in half, you’re really maximizing the amount of filling per pepper and making it a whole lot easier to eat half of a pepper rather than a full pepper.
2.) It’s a heck of a lot easier to fill and cook a pepper laying down on it’s side than it is to get them to stand up on their ends. Some peppers are weirdly shaped on the bottom and just don’t want to stand up for you, ya know?
3.) They cook faster and more evenly when you cut them into halves!
Buffalo Chicken Stuffed Peppers
Ingredients
- 4 bell peppers any color
- 1 tablespoon olive oil
- 2 cups cooked, shredded chicken
- 8 ounces cream cheese room temperature
- 3/4 cup shredded cheddar divided
- ¼ cup shredded mozzarella
- ⅓ cup buffalo sauce
- 1 tablespoon ranch seasoning
- 1 tablespoons chopped green onion
- Ranch or blue cheese for serving
Instructions
- Preheat oven to 425 degrees.
- Slice the peppers in half from top to bottom and remove the seeds and membranes from the peppers.
- Place the peppers cut side up in the baking dish and drizzle with oil.
- Bake for 20 minutes and then remove from the oven. Use a paper towel to carefully blot up any excess liquid pooling in the peppers.
- While the peppers are baking, add the chicken, cream cheese, ¼ cup of cheddar, mozzarella, buffalo sauce, and ranch seasoning to a small bowl and use a fork to mash this mixture together to combine.
- Divide the mixture evenly between the pepper halves.
- Sprinkle the peppers with the remaining cheddar and return to the oven for 15 minutes.
- Sprinkle with green onions and drizzle with ranch or blue cheese just before serving.
Tips & Notes:
Nutrition Information:
Ingredient Notes:
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Bell Peppers – You can use any color of bell pepper that you like. The red bell peppers are sweeter and are higher in carbs than green bell peppers, but it’s a pretty minor difference and we like the flavor of the reds more than green!
Shredded Chicken – I’m starting with already cooked shredded chicken. We usually make some ahead of time for recipes like this. Most grocery stores sell cooked shredded chicken too, or just use a rotisserie chicken!
Cream Cheese – Start with a room temperature cream cheese for easy mixing.
Shredded Cheese – We’re using a mix of shredded cheddar cheese and shredded mozzarella cheese for stuffing these peppers. They’ll get nice and melty and they taste great with the buffalo chicken flavors!
Buffalo Sauce – You can use the bottled kind or try our buffalo chicken sauce that starts with Frank’s Red Hot and enhances it with a few other ingredients. It’s perfect for making buffalo chicken!
Ranch Seasoning – You can use any brand of ranch seasoning that you prefer when making these stuffed peppers. We’re fans of Hidden Valley.
Other – A few additional ingredients include olive oil, chopped green onion, and ranch or blue cheese for serving! Blue cheese crumbles would make a good addition too.
- Stuffed peppers are a simple way to enjoy lots of dishes without the carbs and you can customize them with all your favorite ingredients!
- Buffalo chicken is a simple way to use up any leftover shredded chicken or rotisserie chicken that you have. Or just make some ahead of time!
How To Make Buffalo Chicken Stuffed Peppers:
- Peppers – To get started you’ll prepare the peppers by slicing them in half from top to bottom. Remove the seeds and membranes from the peppers. Place the pepper halves cut side up in a baking dish, drizzle with the oil, and bake for 20 minutes to get the cooking process started.
- Buffalo Chicken Filling – While the peppers roast add shredded chicken, cream cheese, mozzarella, 1/4 cup of cheddar, the buffalo sauce, and ranch seasoning to a small bowl and mash together with a fork to combine.
- Stuff – Divide the buffalo chicken mixture for stuffing each of the pepper halves. Finally, sprinkle on the remaining cheddar cheese to top!
- Bake – Return the pan to the oven and bake uncovered for 15 minutes. You don’t need to cover these with foil since you’ve pre-roasted the peppers. The cheese will get nice and melty!
- Serve – When the buffalo chicken stuffed peppers have finished baking you can sprinkle on some green onions and maybe a drizzle of ranch or blue cheese and serve them while they’re hot!
You can easily switch up the ingredients or the way you prepare these stuffed peppers. Try cutting the cream cheese in half and add some roasted cauliflower rice!
What To Serve With Stuffed Peppers:
These buffalo chicken stuffed peppers are best served with either my keto ranch dressing or my keto blue cheese dressing!
But there’s lots of other ways you can enjoy these too. Celery sticks would go nicely with the buffalo chicken flavors, and you can dip them in the ranch too!
My cauliflower mac and cheese would be a great side to go with this as well. The cheesy cauliflower will taste great with the spicy buffalo chicken!
A simple side salad would also make an excellent choice!
FAQ’s:
I like to roast the peppers first to soften them up instead of parboiling. I think roasting adds more flavor! But, you can parboil them first if you prefer.
If you’ve got leftovers you can keep them stored in an airtight container in the fridge for about 3 to 4 days. They can be reheated in the oven or the microwave.
The buffalo sauce or hot sauce is the only spicy component of this recipe and you can make that as hot or mild as you prefer! We use Frank’s Red Hot and we don’t think it is very spicy.
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