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.
Chasta says
Omgoodness so good! I followed the recipe exactly and I wouldn’t change a thing! I’ll be making these often.
Karly says
Thanks, Chasta!
Bean says
Oh my gosh my son-in-law made these over the Fourth of July and they are so delicious he gave me the recipe and I’m going to make it a staple in my Hi weekly meal choices it is that good and everybody eat them. Even no leftovers
Cindy says
Theses look delicious. I’m not a real spicy person what can I use instead of the hot sauce?
Karly says
Hi Cindy! You could use any sauce you like…these are buffalo chicken, so they’re definitely going to have a bit of a kick, but you could turn them into something else with a different sauce.
Brittany says
I normally don’t write reviews, but this recipe warranted one. It’s delicious! Our family of four really enjoyed it. If you’re cooking for children, you may want to add less hot sauce. It was the perfect amount of spice for my husband and I though. Definitely going in our meal rotations!
Karly says
Thanks for sharing, Brittany!
Ann Rust says
tried a few different ones… this is the best!!
Rhonda says
Made these tonight. Hubby and I both loved them. This will be a weekly dinner at our house. Thanks for the recipe!
Erica says
After trying this recipe, Id make a few adjustments. I put the peppers in early and season with Oliver oil salt and pepper so they soften. 25 minutes with the stuffing isn’t enough time. I’d adjust the cheese to chicken ratio more cheddar less cream cheese and more chicken. Also could’ve used more spiciness IMO.
Joseph Kenney says
This was amazing to make we used Franks Buffalo instead but other than that stuck to your recipe. Thank you for the awesome dinner. This will be made AGAIN
THIS WEEK !!!!
Joe
Massachusetts
Nicole says
Made these tonight I cooked them at 400° for 40 minutes to help soften them a bit more. They were amazing! I also only used 8oz of cream cheese to make them a bit healthier. I will be making them again thank you for sharing this amazing recipe .
Natasha says
I am making these today. I substituted the cream cheese for light organic cream cheese and put 5 ounces in instead of 8. I also used yellow, orange, and a green bell pepper.
C says
Thank you for the great recipe! Do you know if they freeze well? Thanks!
Karly says
I’ve never tried freezing these, but I think they’d freeze fine. 🙂
Denise Cottrell says
Peppers usually get very soft after being froozen so im guessing after cooking they should be very very soft. Otherwise i think they’ll be fine
Patricia says
Can you red or yellow bell peppers for these? I don’t care for green peppers.Patrr
Karly says
Yep, that works fine.
Maddy Hamm says
Delicious! This very well may become my new go-to. Like others, I also found the pepper to still be too firm at the above time. I did 350 for 25 minutes and then 20 minutes at 425, then a few minutes of broil. PERFECT
Chef Mike Cooper says
Cooked these as recipe indicated. After 20 minutes, the peppers were still not as soft as I would like. Turned oven up to 425 and cooked for another 20 minutes. Then I topped with cheese and broiled on Hi for 5 minutes
Amanda says
Looking for a sub for the hot sauce. I realize that the recipe is for Buffalo-style, but my hubby can’t handle a lot of heat. Is there a gentle heat version or something that could give some flavor but not be super spicy?
Karly says
You could just use less hot sauce.
LAURIE MORRIS says
You could add melted butter to the Frank’s to make a mild sauce. That’s what we do in Buffalo for our wings.