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Buffalo Chicken Stuffed Peppers are piled with an easy-to-make, creamy, low-carb filling that tastes like everyone’s favorite buffalo chicken wings. Healthy chicken stuffed peppers are made by swapping deep fried chicken for lean chicken breast, cheese and that addictive buffalo chicken sauce.
Stuffed buffalo chicken peppers come together quickly and can be made in advance and baked just before serving. Satisfy your cravings in a healthy way with these incredible gluten free and keto friendly buffalo chicken stuffed peppers that are overflowing with bold flavor. Pile everything into healthy bell peppers for an easy meal that’s big on flavor and high in protein.
If you love buffalo chicken, try my Crispy Buffalo Chicken Salad, Buffalo Chicken Mac and Cheese or Buffalo Cauliflower Wings.
Table of Contents
Why You’ll Love This Healthy Chicken Stuffed Peppers
- It’s healthy. This low carb meal is perfect for anyone on the Keto diet, and it’s also gluten free.
- It’s simple. The prep work for this recipe takes just minutes, and you can easily prep everything in advance and bake it when ready.
- It’s got incredible flavor. Everyone loves buffalo chicken, and this will satisfy all of your cravings without adding chips or deep fried chicken into the mix.
Stuffed Buffalo Chicken Peppers Ingredients
- Bell Peppers: use tri-color bell peppers, cut in half lengthwise with seeds removed for lots of color in this dish.
- Rotisserie Chicken: Grocery store rotisserie chickens are flavorful, affordable, and the perfect kitchen shortcut. Feel free to roast your own chicken or shred chicken breast.
- Mayonnaise: Use your favorite brand of mayo. Substitute lite mayo if preferred.
- Hot Sauce: Use your favorite brand of hot sauce, such as Frank’s Hot Sauce. Adjust the amount to control the heat.
- Cream Cheese: Bring cream cheese to room temperature for easy blending. Use low-fat cream cheese if preferred
- Seasonings: A combination of onion powder, garlic powder, salt and black pepper add flavor to the chicken mixture.
- Mozzarella Cheese: use freshly shredded cheese when possible.
- Ranch Dressing: to serve.
- Blue Cheese: crumbled to garnish.
- Chives: to garnish.
How To Make Buffalo Chicken Stuffed Peppers
- Prepare the equipment and arrange the peppers. Preheat the oven to 400 degrees F. Add a splash of water to a rectangular baking dish and arrange the bell peppers and keep it aside.
- Prepare the chicken mixture. In a large bowl, combine the cooked shredded chicken, mayonnaise, hot sauce, cream cheese, onion powder, garlic powder, salt, and pepper. Mix it well.
- Fill the peppers. Fill the bell peppers with the prepared chicken mixture and sprinkle a layer of cheese on top of the bell peppers.
- Cover and bake. Cover the aluminum foil over the baking dish and bake the peppers for 20 minutes. Remove the cover and bake further for 15 minutes until the cheese has melted and the peppers are cooked through.
- Garnish and serve. Once done, drizzle the ranch dressing over the stuffed peppers and garnish with blue cheese and chives and serve.
Tips To Make this Keto Stuffed Peppers with Chicken
- I prefer to cut the peppers in half vertically, but you can cut the tops off if you prefer that presentation.
- Want to speed things up? Precook the peppers in the oven while you prepare the chicken filling.
- Save yourself time and purchase a rotisserie chicken from the grocery store.
- Cooked shredded chicken can be kept in the fridge for up to 4 days, so make it in advance for easy meal prep.
- Use mini snacking peppers and serve this as an appetizer.
- Frank’s Hot Sauce is a traditional choice for all things buffalo but use your favorite hot sauce.
- Adjust the heat level by increasing or decreasing the amount of hot sauce.
- Add a pinch of cayenne pepper or crushed red pepper flakes for even more heat.
- Broil the peppers for 3-4 minutes just before serving for golden, bubbly cheese.
- Drizzle with ranch dressing and top with crumbled blue cheese.
Frequently Asked Questions
Tri-color peppers have a mild, sweet flavor, but you can also use green bell peppers. If you like things even spicier use poblano or anaheim peppers. For a fun appetizer, try using mini snacking peppers.
Stuffed peppers are the perfect make-ahead meal. Prepare the filling and stuff the peppers up to 48 hours in advance, and bake when you are ready to serve.
Refrigerate leftover peppers in an airtight storage container for up to 4 days. Reheat in a baking dish in 350 degrees F oven.
Prepare the filling and freeze for up to 3 months. Thaw overnight in the fridge, stuff fresh peppers, and bake as directed.
Top your peppers with ranch dressing and crumbled blue cheese, and serve them with cauliflower rice for a complete meal.
More Stuffed Peppers and Chicken Recipes
- Healthy Stuffed Peppers
- Fajita Stuffed Chicken
- Philly Cheesesteak Stuffed Peppers
- Mushroom Stuffed Chicken Breast
- Pesto Stuffed Chicken
I hope you enjoy all the recipes I share with you, including this delicious Healthy Buffalo Chicken Stuffed Peppers recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Buffalo Chicken Stuffed Pepper
Ingredients
- 3 medium tri-color bell peppers, cut in half lengthwise and seeds removed
- 3 cups rotisserie chicken, shredded
- ½ cup mayonnaise
- ½ cup hot sauce
- 4 oz cream cheese, at room temperature
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup mozzarella cheese, shredded
- ⅓ cup crumbled blue cheese, to garnish
- Ranch dressing, to serve
- Chives, to garnish
Instructions
- Preheat the oven to 400 degrees F. Add a splash of water to a rectangular baking dish and arrange the bell peppers and keep it aside.
- In a large bowl combine the cooked shredded chicken, mayonnaise, hot sauce, cream cheese, onion powder, garlic powder, salt, and pepper. Mix it well.
- Fill the bell peppers with the prepared chicken mixture and sprinkle a layer of cheese on top of the bell peppers.
- Cover the aluminum foil over the baking dish and bake the peppers for 20 minutes, remove the cover and bake further for 15 minutes until the cheese has melted and the peppers are cooked through.
- Once done, drizzle the ranch dressing over the stuffed peppers and garnish with blue cheese and chives and serve.
Notes
- I prefer to cut the peppers in half vertically, but you can cut the tops off if you prefer that presentation.
- Want to speed things up? Precook the peppers in the oven while you prepare the chicken filling.
- Save yourself time and purchase a rotisserie chicken from the grocery store.
- Cooked shredded chicken can be kept in the fridge for up to 4 days, so make it in advance for easy meal prep.
- Use mini snacking peppers and serve this as an appetizer.
- Frank’s Hot Sauce is a traditional choice for all things buffalo but use your favorite hot sauce.
- Adjust the heat level by increasing or decreasing the amount of hot sauce.
- Add a pinch of cayenne pepper or crushed red pepper flakes for even more heat.
- Broil the peppers for 3-4 minutes just before serving for golden, bubbly cheese.
- Drizzle with ranch dressing and top with crumbled blue cheese.
