... Print

Easy Low-Carb Buffalo Chicken Stuffed Peppers (Keto & Gluten-Free Option)

Two baked buffalo chicken stuffed peppers topped with bubbly, browned cheese, served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Welcome to My Kitchen! I am sharing my recipe for Buffalo Chicken Stuffed Peppers. This dish combines tender bell peppers with a spicy, creamy buffalo chicken filling. It is a simple, high-protein weeknight dinner idea that fits low-carb and keto lifestyles.

Ingredients

Scale
  • 4 large bell peppers, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 pound cooked, shredded chicken breast
  • 1/2 cup buffalo hot sauce (use your favorite brand)
  • 4 ounces cream cheese, softened (use dairy-free alternative for dairy-free option)
  • 1/4 cup Greek yogurt or mayonnaise (use dairy-free mayo for dairy-free option)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1/2 cup shredded cheddar or Monterey Jack cheese (use dairy-free shredded cheese for dairy-free option)
  • Optional toppings: Ranch dressing, blue cheese crumbles, chopped green onions

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish large enough to hold the pepper halves in a single layer.
  2. Place the pepper halves cut-side up in the prepared baking dish. You can lightly brush the inside of the peppers with a little olive oil and sprinkle with salt and pepper.
  3. In a medium bowl, combine the shredded chicken, buffalo hot sauce, softened cream cheese, Greek yogurt (or mayo), garlic powder, and onion powder. Mix well until the chicken is fully coated and the filling is creamy.
  4. Taste the filling and add salt and pepper as needed. If you prefer more heat, add more buffalo sauce now.
  5. Spoon the buffalo chicken mixture evenly into the bell pepper halves, mounding the filling slightly.
  6. Bake the stuffed peppers for 20 minutes.
  7. Remove the dish from the oven. Sprinkle the tops of the peppers evenly with the shredded cheese.
  8. Return the peppers to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly and the peppers are tender.
  9. Remove from the oven. Let them cool slightly before serving. Drizzle with ranch dressing or top with blue cheese crumbles and green onions, if using.

Notes

  • For a quick shortcut, use pre-cooked rotisserie chicken for the shredded chicken.
  • If you want to make this a Keto Buffalo Chicken meal, skip any fillers like rice or breadcrumbs, which this recipe already avoids.
  • To make this recipe suitable for an Air Fryer Stuffed Peppers variation, cook at 375 degrees Fahrenheit for about 12-15 minutes, adding the cheese for the last 3 minutes of cooking time.
  • For Whole30 compliance, ensure your buffalo sauce contains no sugar or dairy, and use a compliant dairy-free cream cheese alternative.

Nutrition

Find it online: https://carlacooking.com/buffalo-chicken-stuffed-peppers-recipe/