These low carb stuffed peppers are filled with buffalo chicken for a spicy low carb recipe! I drizzled mine with ranch dressing before serving, but blue cheese is great too!
Hi friends!
I’m back with another low carb recipe for you this week and I think you’re going to LOVE this one!
I mean, how can you possibly go wrong with buffalo chicken stuffed green peppers? Impossible.
If I’m watching my carbs, I still want foods that are big and bold in flavor, so buffalo chicken is always a win for me.
And, obviously, I always want recipes that are simple. I’m a busy mom, running a business, homeschooling two kids, and trying to get dinner on the table every night.
Easy is where it’s at in my household.
I love this stuffed bell pepper recipe because you don’t need to parboil the peppers before cooking. They get perfectly soft in the oven, so long as you cover the dish with foil and add a tablespoon of water to the bottom of your baking dish.
I love that trick, because who has time to boil peppers before stuffing them with good stuff? Nobody.
Anyway, these easy stuffed peppers are filled with what is basically buffalo chicken dip.
You’ll want some shredded chicken, cream cheese, Frank’s, cheddar and mozzarella. I always season my buffalo chicken dishes with ranch seasoning, because the two flavors just go together for me.
You can totally omit it if you’re a purist. You can also swap in some blue cheese for the cheddar and/or mozzarella.
Personally, I’m not a fan of blue cheese, but I know some of y’all are very insistent that the only right cheese for buffalo chicken is blue cheese. So, you do you.
These easy stuffed peppers are filled with buffalo chicken dip!
You’ll also 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.
Again, you do you. If you want to lop the top off and fill them standing up, that’s fine too.
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!
The nutrition information presented below was calculated using My Fitness Pal. It’s not guaranteed to be accurate and is just there as a courtesy. I always recommend calculating your own nutrition facts if this is important to you. 🙂
You should also be sure to pop over and check out these lasagna stuffed peppers and chicken stuffed peppers. Both are low carb and full of flavor! This stuffed pepper soup is looking amazing, too!
Clearly, I have a love for stuffing low carb foods inside peppers. It’s just a perfect combo and I can usually count on my kids to go for their veggies this way.
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 9x13 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.
Blue says
I made the recipe but tweaked it to work for me. I made riced cauliflower and put that in the peppers too just to add more veggies. Love it that way
Karly says
Sounds delicious! Thanks for sharing!
Rachel P says
This is a staple recipe in my household. I’ve been making it since 2018 and it has carried me through a pandemic. If you haven’t already you must try it.
Karly says
Ah, so happy to hear you like the recipe so much! 🙂
Kathleen Paganis says
I love these stuffed peppers. I have found if peppers bug your stomach .cut them in half and boil them first and thats the trick.
You will not have stomach problems or burping.
Karly says
Great tip, thanks!
Aaron Bizzell says
I love this recipe! I make it every couple of weeks. The only difference is I use ground chicken instead of shredded chicken and I use Sweet Baby Ray’s Buffalo sauce. So good!
Karly says
Sounds delicious with the ground chicken. Thanks for sharing!
Kelly says
Super easy to make and so good!! 2 picky teenagers in the house and no leftovers! This is a new favorite for them
Karly says
Love to hear that! Thanks, Kelly!
Nikki Slade says
This is my favorite pepper recipe! So yummy!!
Karly says
Thanks, Nikki!
Beth Doyle says
We enjoyed this recipe, and will try it again. The peppers were definitely not soft enough at the time and temp listed. I turned the oven up to 400 and cooked another 20 minutes, but probably should have baked a little longer still.
Terry says
i am making this asap…. ppl need to read what you wrote as for the pepper not cooked you said catherbyook for 25 mins or until peppers have softened to your liking….
Karly says
Hope you enjoy the recipe, Terry! 🙂
Clp says
This was like eating Buffalo chicken dip. The peppers were not done and the recipe was followed to the T. Sorry I was disappointed. Will have to cook the peppers next time and cut back on the cream cheese.
Phyllis says
Have not tried yet!
Taylor says
I just made this for dinner tonight! And I am obsessed! My boyfriend hates vegetables and I can never get enough of them lol I try so hard to get him to eat veggies. I made him try these and he loved them! thank you so much for sharing! ?
Karly says
Thanks, Taylor! Glad you got some veggies in him. 🙂
Cp says
These were very delicious and super easy! Once it reached 25 minutes in the oven they were not done enough for me so I put it up to 400 degrees for probably another 20 minutes. Will definitely make again!
Happyabs says
I made this and the filling is great however the pepper halve is raw and very crunchy. Next time I’ll cook peppers prior to stuffing them
Jen Murray says
Soooo good!! Used yellow peppers as I am not a fan of green. Left in the broiler too long but made the cheese crispy and even more delicious!!