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.
Tara says
I made these last night, they were so delicious!!
Susan says
The foil part.. do you cover the completely or just set the peppers on top of foil?
Bridget says
Made these tonight and they were good! Definitely something different. Thank you!
Karly says
Glad you enjoyed them! 🙂
Anji says
Making these now…I cooked for 25 minutes but the peppers are not soft yet…turned oven up to 375° for 10 more minutes and then up to 400° for 10 more…hopefully this is going to work…they are smelling good
Karly says
Hope they softened up for you!
Anja Michaelis says
Made it tonight, husband and I loooove it! Thanks for the recipe
Karly says
Glad to hear that! 🙂
Susan says
My daughter shared ur recipe with me last night and I made them tonight for dinner. Loved them!
Karly says
That’s awesome, Susan! 🙂
Danielle says
Can we use canned chicken for the shredded chicken?
Jean Chvala says
Can you use canned chicken
Patty says
Can’t wait to try and make tonight!! They look so yummy!!
Karly says
Hope you loved them!
Matt says
These things look awesome! I can totally be down with easy dinners! Anything to make life a little easier. Plus the tons of cheese to turn it up a notch! Pinning these bad boys for later. Thanks fr sharing! 🙂
Sally Budack says
Looks incredibly delicious, but the salt content keeps me from even trying it. I’m bummed.
Karly says
Frank’s and ranch seasoning both have a high sodium content. I’m sure you could figure out some low sodium options if you wanted. 🙂
Rachel Kovalovszki says
just make your own ranch seasoning mix…easy peasy
Virginia says
We love this recipe! I make it very often! Tonight, I added crumbled bacon on top with the cheddar, even more awesome! Thank you for this great recipe ?
Karly says
Great addition!
Dee says
We’re going away for a couple days, can this be prepped a day or 2 in advance do we can just throw it in the oven later?
Karly says
I haven’t tried that, but I think it would likely work.
Christina says
YASSS! I love this recipe! Seriously, buffalo anything is my favorite food. Gah, I’m drooling all over my desk as we speak, this recipe looks incredible!
Albert Bevia says
I´m a huge fan of stuffed peppers, these look so amazing, love that touch of ranch dressing at the end…great video too!
Karly says
Thank you! 🙂
Taylor says
OMG these peppers are right up my alley! I’m always down for buffalo chicken everything!
Ivory says
This looks, “take my breath away yummy”, and I can hardly wait to make it. Yum!
Karly says
Hope you love them, Ivory! 🙂
Colleen McCann says
I made these tonight for dinner…(because we’re Keto, I didn’t use the ranch seasoning.) Oh my goodness!!! They are delicious! I reduced the recipe for 4 and we’ll have another serving for tomorrow’s lunch or dinner. I’ll be making these again!
Thank you!!
Ronnie Neece says
Tonight will be the 2nd time to make these. When I made these previously, they were so delicious! We are looking forward to enjoying this dish again. Thank you so much!
Karly says
Thanks for the review, Ronnie!
Sylvanna says
This is my new favorite recipe, these are bomb, my family loves them.
Karly says
Love to hear that!