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Buffalo Chicken Stuffed Peppers

A delicious, low-carb, and keto-friendly dinner featuring tender bell peppers generously stuffed with spicy, creamy shredded buffalo chicken and drizzled with cool ranch.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Produce & Meat
  • 4 large bell peppers any color, halved and cored
  • 3 cups cooked chicken shredded
Sauce & Seasoning
  • 0.75 cup buffalo sauce compliant brand if doing Whole30
  • 0.25 cup mayonnaise avocado oil mayo for paleo/whole30
  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
  • 1 pinch salt and pepper to taste
Garnish
  • 0.25 cup ranch dressing for drizzling
  • 2 tbsp green onions finely sliced
  • 1 tbsp fresh parsley chopped

Equipment

  • Large mixing bowl
  • Baking dish or large cast iron skillet
  • Cutting board
  • Paring Knife

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a large baking dish or skillet.
  2. Cut bell peppers in half lengthwise and carefully remove the seeds and membranes. Place them cut-side up in the prepared dish.
  3. In a large bowl, mix the shredded cooked chicken, buffalo sauce, mayonnaise, garlic powder, onion powder, salt, and pepper until evenly coated.
  4. Generously scoop the buffalo chicken filling into the hollowed-out bell pepper halves.
  5. Bake uncovered for 25-30 minutes, or until the peppers are tender and the filling is hot.
  6. Remove from oven. Drizzle heavily with ranch dressing and top with sliced green onions and parsley before serving.

Notes

For a drier pepper, pre-bake the empty halves for 10 minutes before stuffing.