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Buffalo Chicken Stuffed Peppers

Spicy, creamy, and low-carb, these Buffalo Chicken Stuffed Peppers are the perfect healthy alternative to wings. Packed with protein and flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers halved and seeded (any color)
  • 3 cups cooked chicken shredded (rotisserie works well)
  • 0.75 cup buffalo sauce Frank's RedHot or compliant brand
  • 4 oz cream cheese softened (or almond cream cheese for Paleo)
  • 1 tsp onion powder
  • 1 tsp garlic powder
Toppings
  • 0.25 cup ranch dressing or blue cheese dressing
  • 2 tbsp green onions chopped
  • 1 tbsp fresh parsley optional

Equipment

  • Baking dish or Cast Iron Skillet
  • Mixing bowls
  • Knife and cutting board

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Slice bell peppers in half lengthwise and remove seeds/membranes. Place in a baking dish, drizzle with a little oil, and pre-bake for 10-15 minutes to soften.
  3. While peppers are baking, mix shredded chicken, buffalo sauce, softened cream cheese, onion powder, and garlic powder in a large bowl until well combined.
  4. Remove peppers from oven and fill each half generously with the chicken mixture.
  5. Return to oven and bake for another 15-20 minutes until the filling is hot and peppers are tender.
  6. Remove from oven, drizzle with ranch dressing, and garnish with green onions before serving.

Notes

For a strictly Whole30/Paleo version, ensure your buffalo sauce is sugar-free and use a compliant cashew-based queso or mayo instead of cream cheese.