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Our Buffalo Chicken Stuffed Peppers are an easy, flavorful, and low carb dinner that the whole family loves. I drizzled mine with ranch dressing before serving, but blue cheese is great too!
It’s no secret that we love low carb recipes or that we love buffalo chicken! And lucky for me, the two go hand in hand quite nicely!
These Buffalo Chicken Stuffed Peppers are such an easy way to get dinner on the table, and my family absolutely loves them!
Saucy chicken, a little cheese, and a drizzle of ranch (or blue cheese) makes these an instant favorite!
We keep these super easy and use our trick for softening the peppers in the oven – no need to parboil them! I’m a busy mom and I’m all about cutting out extra steps where I can. 😉
Ingredient Notes:
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Green Bell Peppers – You’ll slice these in half length-wise for stuffing with the buffalo chicken mix! See more on slicing them and why I’m using green peppers below in the how to prepare section.
Shredded Chicken – You’ll need some pre-cooked chicken for this recipe. We always have some on hand just for this sort of thing. Follow the link to try out my easy shredded and frozen chicken recipe!
Cheese – These buffalo chicken stuffed peppers are fully of creamy, cheesy flavor! You’ll add in some softened cream cheese, grated cheddar, and grated mozzarella!
Frank’s Red Hot Sauce – You could use a different brand of hot sauce for the buffalo chicken filling but I really do think Frank’s is just about perfect for this!
Ranch Seasoning Mix – Be sure to use the dry ranch seasoning mix and not the dry ranch dip mix. The dip mix has a lot more salt than the seasoning mix.
What We Love About This Recipe:
- This is the kind of low carb recipe that anyone can enjoy, even the kids!
- We love the spicy buffalo chicken flavors mixed with the creamy and cheesy ranch flavor. It’s just about perfect!
- It’s easy to make these peppers as mild or as spicy as you like! You could even do half buffalo and half BBQ if your kids really don’t like buffalo sauce!
How to Cut Bell Peppers:
You’ll notice that I cut my peppers in half length-wise rather than lopping off the top.
I do this because I think it’s easier to fill them this way. They lay down nicely and it’s easier to cover the dish with foil.
If you want to lop the top off and fill them standing up, that’s fine too. Place the pepper halves in a 9×13 baking dish and set aside for now!
Helpful Tip!
You can swap in any color of pepper, but stuffed green peppers are a bit lower in carbs than the other colors. If you’re not watching your carb intake super close, go ahead and use any color you like!
How to Make Stuffed Bell Peppers:
Filling: Add the chicken, cream cheese, hot sauce, mozzarella, and a 1/4 cup of cheddar to a bowl. Season with the ranch seasoning. Stir everything to combine – the mixture will be thick and creamy.
Slice: Cut the peppers in half from stem to tip and scrape out all of the insides. Arrange them in a 9×13 baking dish and add a tablespoon or two of water to the bottom of the pan.
Fill: Spoon the buffalo chicken filling into each of the peppers halves.
Bake: Bake in a hot oven for about 25 minutes or until the bell peppers have softened to your liking! Almost done, one last important step…
Broil: Remove the foil from the baking dish and sprinkle on the rest of the cheddar cheese! Set your oven to broil and return the dish to the oven to broil for 1 minute. This will quickly melt the cheddar cheese!
Don’t do this for than a minute or two or it will burn! You just want perfectly melty cheese, and broiling is a quick way to do it.
Serve: These keto stuffed peppers are best served hot! Sprinkle them with some chives and drizzle with some ranch or blue cheese dressing.
This keto blue cheese dressing is a great choice!
FAQs:
It’ll take about 25 minutes at 350 degrees, or until the peppers have softened! Be sure the pan is tightly covered so that the peppers can steam.
You sure can! Keep them in an airtight container for up to 3 days.
Yep! You can store them cooked or uncooked. Wrap them individually in plastic and then store in a freezer safe container.
You’ll want to thaw them overnight in the fridge before reheating or baking.
MORE STUFFED BELL PEPPER RECIPES!
- Lasagna Stuffed Peppers
- Chicken Stuffed Peppers
- Stuffed Pepper Soup
- Air Fryer Stuffed Peppers
- Sloppy Joe Stuffed Peppers
Buffalo Chicken Stuffed Peppers
Ingredients
- 4 green bell peppers sliced in half length-wise
- 2 cups cooked shredded chicken
- 8 ounces cream cheese softened
- 1/2 cup grated cheddar divided
- 1/4 cup grated mozzarella
- 1/3 cup Frank’s Red Hot Sauce
- 1 tablespoon ranch seasoning mix
- 1 tablespoon chives
- Ranch or blue cheese dressing for serving
Instructions
- Preheat oven to 350 degrees.
- Place the pepper halves in a 9×13 baking dish and set aside.
- Add the chicken, cream cheese, 1/4 cup of cheddar, mozzarella, hot sauce, and ranch to a mixing bowl and stir well combine.
- Spoon the chicken mixture evenly into the peppers.
- Add one tablespoon of water to the bottom of the baking dish and cover pan tightly with foil.
- Bake for 25 minutes or until peppers have softened to your liking.
- Remove the foil, sprinkle with the remaining cheddar, and set your oven to broil. Broil for 1 minute to melt the cheese.
- Sprinkle with chives just before serving. Drizzle with ranch or blue cheese dressing, if desired.
Tara says
I made these last night, they were so delicious!!
Susan says
The foil part.. do you cover the completely or just set the peppers on top of foil?
Bridget says
Made these tonight and they were good! Definitely something different. Thank you!
Karly says
Glad you enjoyed them! 🙂
Anji says
Making these now…I cooked for 25 minutes but the peppers are not soft yet…turned oven up to 375° for 10 more minutes and then up to 400° for 10 more…hopefully this is going to work…they are smelling good
Karly says
Hope they softened up for you!
Anja Michaelis says
Made it tonight, husband and I loooove it! Thanks for the recipe
Karly says
Glad to hear that! 🙂
Susan says
My daughter shared ur recipe with me last night and I made them tonight for dinner. Loved them!
Karly says
That’s awesome, Susan! 🙂
Danielle says
Can we use canned chicken for the shredded chicken?
Jean Chvala says
Can you use canned chicken
Patty says
Can’t wait to try and make tonight!! They look so yummy!!
Karly says
Hope you loved them!
Matt says
These things look awesome! I can totally be down with easy dinners! Anything to make life a little easier. Plus the tons of cheese to turn it up a notch! Pinning these bad boys for later. Thanks fr sharing! 🙂
Sally Budack says
Looks incredibly delicious, but the salt content keeps me from even trying it. I’m bummed.
Karly says
Frank’s and ranch seasoning both have a high sodium content. I’m sure you could figure out some low sodium options if you wanted. 🙂
Rachel Kovalovszki says
just make your own ranch seasoning mix…easy peasy
Virginia says
We love this recipe! I make it very often! Tonight, I added crumbled bacon on top with the cheddar, even more awesome! Thank you for this great recipe ?
Karly says
Great addition!
Dee says
We’re going away for a couple days, can this be prepped a day or 2 in advance do we can just throw it in the oven later?
Karly says
I haven’t tried that, but I think it would likely work.
Christina says
YASSS! I love this recipe! Seriously, buffalo anything is my favorite food. Gah, I’m drooling all over my desk as we speak, this recipe looks incredible!
Albert Bevia says
I´m a huge fan of stuffed peppers, these look so amazing, love that touch of ranch dressing at the end…great video too!
Karly says
Thank you! 🙂
Taylor says
OMG these peppers are right up my alley! I’m always down for buffalo chicken everything!
Ivory says
This looks, “take my breath away yummy”, and I can hardly wait to make it. Yum!
Karly says
Hope you love them, Ivory! 🙂
Colleen McCann says
I made these tonight for dinner…(because we’re Keto, I didn’t use the ranch seasoning.) Oh my goodness!!! They are delicious! I reduced the recipe for 4 and we’ll have another serving for tomorrow’s lunch or dinner. I’ll be making these again!
Thank you!!
Ronnie Neece says
Tonight will be the 2nd time to make these. When I made these previously, they were so delicious! We are looking forward to enjoying this dish again. Thank you so much!
Karly says
Thanks for the review, Ronnie!
Sylvanna says
This is my new favorite recipe, these are bomb, my family loves them.
Karly says
Love to hear that!