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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.
Chasta says
Omgoodness so good! I followed the recipe exactly and I wouldn’t change a thing! I’ll be making these often.
Karly says
Thanks, Chasta!
Bean says
Oh my gosh my son-in-law made these over the Fourth of July and they are so delicious he gave me the recipe and I’m going to make it a staple in my Hi weekly meal choices it is that good and everybody eat them. Even no leftovers
Cindy says
Theses look delicious. I’m not a real spicy person what can I use instead of the hot sauce?
Karly says
Hi Cindy! You could use any sauce you like…these are buffalo chicken, so they’re definitely going to have a bit of a kick, but you could turn them into something else with a different sauce.
Brittany says
I normally don’t write reviews, but this recipe warranted one. It’s delicious! Our family of four really enjoyed it. If you’re cooking for children, you may want to add less hot sauce. It was the perfect amount of spice for my husband and I though. Definitely going in our meal rotations!
Karly says
Thanks for sharing, Brittany!
Ann Rust says
tried a few different ones… this is the best!!
Rhonda says
Made these tonight. Hubby and I both loved them. This will be a weekly dinner at our house. Thanks for the recipe!
Erica says
After trying this recipe, Id make a few adjustments. I put the peppers in early and season with Oliver oil salt and pepper so they soften. 25 minutes with the stuffing isn’t enough time. I’d adjust the cheese to chicken ratio more cheddar less cream cheese and more chicken. Also could’ve used more spiciness IMO.
Joseph Kenney says
This was amazing to make we used Franks Buffalo instead but other than that stuck to your recipe. Thank you for the awesome dinner. This will be made AGAIN
THIS WEEK !!!!
Joe
Massachusetts
Nicole says
Made these tonight I cooked them at 400° for 40 minutes to help soften them a bit more. They were amazing! I also only used 8oz of cream cheese to make them a bit healthier. I will be making them again thank you for sharing this amazing recipe .
Natasha says
I am making these today. I substituted the cream cheese for light organic cream cheese and put 5 ounces in instead of 8. I also used yellow, orange, and a green bell pepper.
C says
Thank you for the great recipe! Do you know if they freeze well? Thanks!
Karly says
I’ve never tried freezing these, but I think they’d freeze fine. 🙂
Denise Cottrell says
Peppers usually get very soft after being froozen so im guessing after cooking they should be very very soft. Otherwise i think they’ll be fine
Patricia says
Can you red or yellow bell peppers for these? I don’t care for green peppers.Patrr
Karly says
Yep, that works fine.
Maddy Hamm says
Delicious! This very well may become my new go-to. Like others, I also found the pepper to still be too firm at the above time. I did 350 for 25 minutes and then 20 minutes at 425, then a few minutes of broil. PERFECT
Chef Mike Cooper says
Cooked these as recipe indicated. After 20 minutes, the peppers were still not as soft as I would like. Turned oven up to 425 and cooked for another 20 minutes. Then I topped with cheese and broiled on Hi for 5 minutes
Amanda says
Looking for a sub for the hot sauce. I realize that the recipe is for Buffalo-style, but my hubby can’t handle a lot of heat. Is there a gentle heat version or something that could give some flavor but not be super spicy?
Karly says
You could just use less hot sauce.
LAURIE MORRIS says
You could add melted butter to the Frank’s to make a mild sauce. That’s what we do in Buffalo for our wings.