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Easy Buffalo Chicken Stuffed Peppers (Low-Carb Friendly)

Two baked buffalo chicken stuffed peppers topped with bubbly, melted cheese on a white plate.
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I’m Alex, and I believe great food should be simple. These Buffalo Chicken Stuffed Peppers deliver bold, spicy flavor packed into tender bell peppers. This recipe is quick enough for a weeknight dinner and satisfying enough for game day. It works well for low-carb and gluten-free diets.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 pound cooked, shredded chicken breast
  • 1/2 cup Frank’s RedHot Sauce (or your favorite buffalo sauce)
  • 1/4 cup cream cheese, softened (use dairy-free alternative for dairy-free)
  • 1/4 cup Greek yogurt or sour cream (use dairy-free alternative for dairy-free/Whole30)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar or Monterey Jack cheese (use dairy-free cheese or omit for Whole30/Dairy-Free)
  • Optional garnish: Ranch dressing, blue cheese crumbles, chopped green onions

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish.
  2. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in the prepared baking dish.
  3. In a medium bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, Greek yogurt, garlic powder, salt, and pepper. Mix until the chicken is evenly coated and the mixture is creamy.
  4. If you are following a Whole30 or strict dairy-free plan, skip the cheese in the filling and use a compliant dairy-free cream cheese substitute.
  5. Spoon the buffalo chicken mixture evenly into the bell pepper halves, mounding it slightly.
  6. If using cheese, sprinkle the shredded cheese over the top of the filling in each pepper.
  7. Bake for 20 to 25 minutes, or until the peppers are tender and the filling is heated through and the cheese is melted and bubbly.
  8. Remove from the oven. Drizzle with ranch or blue cheese dressing and sprinkle with green onions, if desired. Serve immediately.

Notes

  • For meal prep, assemble the peppers completely (without baking) and store them covered in the refrigerator for up to 3 days. Bake when ready to eat.
  • To make this a keto stuffed peppers meal, ensure you use full-fat dairy or compliant dairy-free substitutes and skip any added rice or grains.
  • You can cook this in an air fryer at 375 degrees Fahrenheit for 12-15 minutes, checking for doneness.

Nutrition

Find it online: https://www.purecookingjoy.com/buffalo-chicken-stuffed-peppers-recipe/

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