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Buffalo Chicken Stuffed Peppers

Spicy, cheesy, and low-carb, these Buffalo Chicken Stuffed Peppers are the ultimate comfort food. Perfect for weeknight dinners, meal prep, or game day, they combine tender bell peppers with a creamy buffalo chicken filling.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Low-Carb, Main Dish
Cuisine: American, Comfort Food, Keto-Friendly
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers halved and seeded
  • 2 cups shredded cooked chicken rotisserie chicken works well
  • 1/2 cup hot sauce Frank's RedHot or preferred brand
  • 1/2 cup cream cheese softened
  • 1/2 cup shredded cheddar cheese or mozzarella
  • 2 green onions thinly sliced, for garnish
  • Ranch or blue cheese dressing optional, for serving

Equipment

  • Baking dish
  • Mixing bowl
  • Spoon
  • Knife

Method
 

  1. Preheat oven to 375°F (190°C). Prepare a baking dish to hold the peppers.
  2. In a large mixing bowl, combine shredded chicken, hot sauce, cream cheese, and half of the shredded cheddar cheese. Mix until evenly combined.
  3. Spoon the buffalo chicken mixture evenly into each bell pepper half. Sprinkle remaining cheese on top.
  4. Bake in the preheated oven for 20–25 minutes, until the peppers are tender and the cheese is melted and golden.
  5. Remove from oven and garnish with sliced green onions. Serve with ranch or blue cheese dressing if desired.

Notes

For meal prep, store cooked stuffed peppers in the refrigerator for up to 3 days. Reheat in the oven to maintain melty cheese and tender peppers. Adjust spice level to suit kids by using mild hot sauce or reducing the amount.