Make these easy, low carb buffalo chicken stuffed peppers for a spicy, satisfying keto dinner or appetizer. This recipe uses cream cheese for a rich filling.
Author:ariathompson
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:8 stuffed pepper halves (4 servings) 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
4 large bell peppers (any color)
1 tablespoon olive oil
1 pound cooked, shredded chicken breast
4 ounces cream cheese, softened
1/2 cup buffalo wing sauce (check label for low sugar/carb content)
1/4 cup blue cheese or ranch dressing (full fat, low carb variety)
1/2 cup shredded cheddar or mozzarella cheese, divided
1/4 teaspoon garlic powder
Salt and pepper to taste
Instructions
Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish.
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.
In a medium bowl, combine the shredded chicken, softened cream cheese, buffalo wing sauce, blue cheese or ranch dressing, garlic powder, salt, and pepper. Mix until everything is well combined.
Stir in half (1/4 cup) of the shredded cheese into the chicken mixture.
Spoon the buffalo chicken filling evenly into each bell pepper half, packing it down gently.
Top each stuffed pepper with the remaining 1/4 cup of shredded cheese.
Bake for 20 to 25 minutes, or until the peppers are tender and the cheese topping is melted and lightly browned.
Let cool slightly before serving.
Notes
For an extra creamy texture, use full-fat cream cheese.
If you prefer a milder spice level, start with less buffalo sauce and add more to taste before filling the peppers.
This recipe works well for low carb meal prep; store leftovers in an airtight container in the refrigerator for up to three days.