Nutrition Facts
Servings: 4 ServingCalories:480kcalTotal Fat:43gSaturated Fat: 16gTotal Carbohydrate:6gDietary Fiber: 2gSugars: 3gProtein:42g
Buffalo Chicken Stuffed Peppers
Buffalo chicken is one of those flavors we never get tired of—it’s bold, spicy, and packed with that irresistible tangy heat. These Buffalo Chicken Stuffed Peppers take everything we love about buffalo chicken and turn it into an easy, keto-friendly meal that’s perfect for weeknights.
Instead of loading up on carbs from bread or wraps, we stuff this creamy, cheesy buffalo chicken mixture into fresh bell peppers, roasting them until they’re tender and slightly caramelized. The result? A savory, protein-packed meal with just the right amount of spice. We love how the natural sweetness of the bell peppers balances out the heat, making every bite absolutely delicious.
If you’re a fan of buffalo wings but want something more filling and keto-friendly, these stuffed peppers are the way to go!
Description
This dish brings together shredded chicken, creamy buffalo sauce, and melted cheese, all baked inside roasted bell peppers for the perfect keto-friendly meal. It's quick to prepare, packed with protein, and delivers a spicy, tangy kick in every bite!
Ingredients
- 4 large bell peppers, halved and seeds removed
- 2 cups shredded cooked chicken (rotisserie works great)
- 1/2 cup buffalo sauce (adjust to taste)
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp ranch dressing (optional, for extra creaminess)
- 1 tbsp butter, melted
- 2 tbsp chopped green onions (for garnish)
- 1/4 cup crumbled blue cheese (optional, for topping)
For the Stuffed Peppers:
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the bell peppers in half, removing seeds and stems. Place them cut-side up in a baking dish.
- Brush with melted butter and roast for 10 minutes while preparing the filling.
- In a large bowl, combine the shredded chicken, buffalo sauce, cream cheese, mozzarella, cheddar, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- If using, stir in ranch dressing for extra creaminess.
- Remove the peppers from the oven and evenly distribute the buffalo chicken mixture into each pepper half.
- Return to the oven and bake for 15 minutes, or until the cheese is melted and bubbly.
- Optional: Broil for 2-3 minutes at the end for a golden, crispy top.
- Remove from the oven and sprinkle with chopped green onions and crumbled blue cheese, if using.
Step 1: Prep the Bell Peppers
Step 2: Make the Buffalo Chicken Filling
Step 3: Assemble & Bake
Note
Substitutions & Variations
- Make it dairy-free: Use dairy-free cream cheese and omit the shredded cheese.
- Adjust the heat: Use mild buffalo sauce or add extra hot sauce for a spicier kick.
- Swap the protein: Ground chicken or turkey work well in place of shredded chicken.
- Extra crunch: Top with crushed pork rinds before baking for added texture.
These Buffalo Chicken Stuffed Peppers bring all the flavor of buffalo wings without the carbs. The creamy, cheesy, spicy filling inside roasted bell peppers is an absolute keto win. Let us know if you give them a try!