My easy-to-make Buffalo chicken stuffed peppers are a healthy dinner that actually hits the spot! I stuff crunchy green bell peppers with a creamy Buffalo chicken filling and top them with tons of cheese. I love that this meal is low in carbs and high in protein, nutrients, and mouthwatering Buffalo flavor. These keto-friendly stuffed peppers are a staple at my house!
Green Bell Peppers Stuffed with Buffalo Chicken
Going low carb doesn’t have to mean sacrificing flavor, and stuffed peppers are proof of that! This cheesy, flavor-packed dinner has everything I love about shredded Buffalo chicken, stuffed inside a vibrant green bell pepper. So every bite is fresh, spicy, and creamy all in one!
These buffalo stuffed bell peppers are sure to convince every picky eater at your table to eat their veggies. It’s hard not to when that veggie is stuffed with cheesy Buffalo chicken! This is one of my favorite keto chicken recipes for weeknights, and helps me stick to my health goals while still making every member of my family happy.
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Soften the Bell Peppers
I like that hearty crunch that fresh bell peppers offer. But if you like your stuffed peppers on the softer side, start by boiling them for about 3 minutes, then transfer to an ice bath to cool before stuffing them.
Buffalo Chicken Stuffed Peppers Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
- 3 green bell pepper (*)
- 8 ounces cream cheese (1 brick, room temperature**)
- ½ cup Buffalo sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup crumbled blue cheese
- 6 green onions (sliced)
- 3 cups shredded cooked chicken (***)
- 6 slices Provolone cheese (****)
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch baking pan with nonstick spray. Set aside.
- Slice the peppers in half lengthwise. Remove the seeds and core. Set aside.3 green bell pepper
- In a large bowl, stir the cream cheese until smooth.8 ounces cream cheese
- Add the hot sauce, onion powder, garlic powder, salt, and pepper. Whisk to thoroughly combine.½ cup Buffalo sauce, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Stir in the blue cheese and onions.½ cup crumbled blue cheese, 6 green onions
- Add the shredded chicken and mix well.3 cups shredded cooked chicken
- Fill each bell pepper half with the creamy chicken mixture. Place into the prepared pan.6 slices Provolone cheese
- Top each stuffed pepper with a slice of provolone cheese.
- Bake for 30-35 minutes or until the cheese is bubbly and has started to brown on top. Serve with freshly chopped green onions and a drizzle of hot sauce.
Notes
- Make sure your green bell peppers are nice and fresh! There should be no soft or sunken spots on the peppers, and keep an eye out for discoloration.
- For softer bell peppers, parboil them for 2-3 minutes, then immediately submerge in an ice bath.
- Too much buffalo sauce will make the filling too thin and runny. So if you want them to be spicier, I recommend simply adding extra hot sauce when serving. You can also mix some cayenne pepper into the filling.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Buffalo Chicken Stuffed Bell Peppers Step by Step
Prep: Gather the list of ingredients for this buffalo stuffed peppers recipe. Preheat the oven to 375°F, then spray a 9×13-inch baking pan with nonstick spray and set it aside. Bring a brick of cream cheese to room temp and cut it into cubes. This will make it easier to combine with the other ingredients.
Cut the Peppers: Next, slice 3 green bell peppers in half lengthwise, then remove the seeds and core. Set them aside.
Mix the Filling: In a large bowl, stir 8 ounces (1 brick) of room-temperature cream cheese until smooth. Then add ½ cup of Buffalo sauce, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper. Whisk to thoroughly combine into a smooth and creamy consistency.
Add the Chicken: Stir in ½ cup of crumbled blue cheese and 6 sliced green onions. Then add 3 cups of shredded cooked chicken and mix well.
Stuff the Peppers: Evenly distribute the creamy buffalo shredded chicken mixture into each bell pepper half. Then place the peppers into the prepared pan, and top each one with a slice of Provolone cheese.
Bake the Peppers: Bake stuffed peppers at 375°F for 30-35 minutes; or until the cheese is bubbly and has started to brown on top.
Serve: Serve shredded chicken stuffed peppers with freshly chopped green onions and a drizzle of hot sauce, or your preferred garnishes.
How to Store and Reheat
Store Buffalo chicken stuffed peppers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat in a 350°F oven for 20-30 minutes, or until warmed through. If frozen, defrost in the fridge before reheating.
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