Buffalo Chicken Stuffed Peppers — Spicy, Cheesy & Low Carb
Craving something spicy, cheesy, and satisfying without the carbs? These Buffalo Chicken Stuffed Peppers bring bold buffalo sauce flavor into tender bell peppers, packed with shredded chicken and gooey cheese. Perfect for a quick low-carb dinner or meal prep.
Why You’ll Love This Recipe:
- Flavor-packed with spicy buffalo sauce and creamy cheese.
- Low-carb and gluten-free friendly.
- Easy to customize heat level and cheese variety.
- A one-dish meal that’s both filling and nutritious.
Ingredients:
- 4 large bell peppers, halved and seeded
- 2 cups shredded cooked chicken (rotisserie or cooked breast)
- ½ cup hot sauce (Frank’s RedHot or favorite brand)
- ½ cup cream cheese, softened
- ½ cup shredded cheddar cheese (or mozzarella)
- 2 green onions, sliced
- Ranch or blue cheese dressing for serving (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- Mix the filling: In a bowl, combine shredded chicken, hot sauce, softened cream cheese, and half of the shredded cheddar cheese. Mix well.
- Stuff the peppers: Spoon the buffalo chicken mixture evenly into each pepper half.
- Bake: Arrange stuffed peppers in a baking dish. Sprinkle the remaining cheddar cheese on top. Bake for 20–25 minutes until peppers are tender and cheese is bubbly.
- Serve: Garnish with sliced green onions. Serve with ranch or blue cheese dressing if desired.
Tips & Variations:
- Adjust hot sauce to taste for milder or spicier filling.
- Add cooked bacon bits or shredded mozzarella for extra flavor.
- Use poblano peppers instead of bell peppers for a smoky twist.
- Serve with celery sticks for a classic buffalo flavor combo.
