Keto Buffalo Chicken Stuffed Peppers
These Keto Buffalo Chicken Stuffed Peppers bring spicy buffalo flavor and creamy cheesy goodness into one easy low-carb meal. They feel filling, comforting, and perfect for busy weeknights. You get all the taste of buffalo chicken without extra carbs or complicated cooking.
Equipment
- Baking dish
- mixing bowl
- Spoon or spatula
- Knife
- Cutting board
- Oven
Ingredients
- 3 –4 large bell peppers halved and seeds removed
- 2 cups cooked shredded chicken
- 4 oz cream cheese softened
- ½ cup buffalo sauce
- 1 cup shredded mozzarella or cheddar cheese
- ¼ cup ranch or blue cheese dressing
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- Optional Toppings
- Chopped green onions
- Crumbled blue cheese
- Extra buffalo sauce drizzle
Instructions
- Preheat oven to 375°F (190°C).
- Cut bell peppers in half and remove seeds. Place them in a baking dish.
- Mix shredded chicken, cream cheese, buffalo sauce, dressing, seasonings, and half of the shredded cheese in a bowl.
- Spoon the mixture evenly into each pepper half.
- Sprinkle remaining cheese on top.
- Bake for 20–25 minutes until peppers soften and cheese melts.
- Let peppers rest for a few minutes before serving.
Notes
Use rotisserie chicken to save time.
Add extra cream cheese if you prefer a milder spice level.
Avoid overbaking to keep peppers tender, not mushy.
Store leftovers in the fridge for up to 4 days.