These buffalo chicken stuffed peppers are a combination of chicken, cheese and buffalo sauce for a delicious 30 minute low carb dinner.
These Keto Buffalo Chicken Stuffed Bell Peppers make a satisfying and spicy meal on their own, but you can also pair them with a side salad or some extra buffalo sauce for dipping.
This is a great recipe to make with chicken leftovers. Add the sauce and cheese and you have a quick, simple but very delicious dish.
The Chief Taster loved this so much he tucked into another portion the next day. It's on the list of dishes to make when he is hungry and I just want to cook something easy!
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What is Buffalo sauce?
Buffalo sauce is a tangy and spicy condiment typically used to coat chicken wings and other foods. It's known for its signature flavor, which combines a rich, buttery base with a kick of heat from hot sauce.
Hot sauce forms the base of buffalo sauce and provides the heat and flavor. Frank's Red Hot Sauce is the traditional choice for authentic buffalo sauce, but there are various hot sauces available, and you can choose one based on your heat preference. If you are looking for a recipe with big bold buffalo flavor, try air fryer boneless wings.
- Chicken - we used left over poached chicken breast which we shredded but any leftover roast chicken or rotisserie chicken can be used. At a push, canned chicken would work.
- Buffalo sauce - we make our own as it's simply Frank's red hot sauce with melted butter.
- Bell peppers - red, yellow and orange bell peppers are preferable for stuffing. Green bell peppers have a sharper taste.
- Cheddar cheese - use a strong flavored cheddar cheese (we prefer Mature Cheddar). Other cheeses like Pepper Jack or Mozzarella cheese could be substituted.
- Garlic powder - minced fresh garlic could be used too for a stronger flavor.
- Cream cheese - ensure that it is softened for easy mixing.
- Blue Cheese - an optional topping but does go very well with the buffalo chicken flavors.
- Green onions - another optional topping. Finely chopped red onion works well too.
How to make buffalo chicken stuffed peppers
A great simple and easy recipe to make.
Prepare the bell peppers.
Mix the fillings in a bowl.
Fill the peppers with the buffalo chicken filling and bake.
Ensure that the chicken you use is fully cooked and shredded.
Buffalo sauce can vary in heat, so choose one that suits your spice tolerance. If you prefer a milder flavor, go for a milder hot sauce or use less of it. For extra heat, you can also add a pinch of cayenne pepper to the filling.
If you prefer softer peppers, blanch them in boiling water for a few minutes before stuffing and baking. This step is optional and depends on your personal preference for the texture of the peppers.
If you have leftover stuffed peppers that you plan to eat within a few days, store them in an airtight container in the refrigerator. Be sure to let them cool to room temperature before refrigerating to avoid condensation inside the container, which can make the peppers soggy. Properly stored, they should stay fresh for up to 3-4 days.
Freezing stuffed bell peppers
If you want to prepare stuffed peppers in advance or have extra, you can freeze them before cooking. Assemble the stuffed peppers as per the recipe but don't bake them.
Place the stuffed, uncooked peppers on a baking sheet and freeze until firm.
Once frozen, transfer the peppers to an airtight container or freezer bag, placing parchment paper between them to prevent sticking. These frozen stuffed peppers can be stored for up to 2-3 months.
Reheating chicken stuffed peppers
Whether you're reheating refrigerated or frozen stuffed peppers, it's best to do so in the oven. Preheat the oven to 350°F (175°C), place the peppers in an oven-safe dish, cover with foil to prevent excessive browning, and bake until heated through (about 20-30 minutes for refrigerated peppers and 40-50 minutes for frozen ones). You can also microwave them for a quicker reheat, but the oven method will retain the best texture.
What to serve with buffalo chicken stuffed peppers
Buffalo Chicken Stuffed Peppers are a flavorful and satisfying dish on their own, but you can enhance your meal by serving them with low carb side dishes as cauliflower rice, walnut blue cheese salad, keto avocado coleslaw or jicama fries.
More keto stuffed bell pepper recipes
Stuffing bell peppers are a colorful low carb dish that can be served as a light lunch or even a side dish. Try these other low carb stuffed pepper recipes:
These 35 dinner recipes are all keto friendly, low carb and gluten-free. A delicious selection of meat and seafood dinner recipes you and the family will enjoy.
Each recipe includes a list of ingredients, clear instructions, and nutritional information to help you track your daily macronutrient intake.
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Buffalo Chicken Stuffed Peppers
- 3 medium bell peppers
- 8 oz shredded chicken
- 2 oz cream cheese, softened
- 3 oz Cheddar cheese, grated
- 2 oz Buffalo sauce
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 green onions, chopped
- 1 oz blue cheese, crumbled
- Preheat the oven to 375°F (190°C) degrees.
- Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them thoroughly under cold water.
- In a mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, shredded cheddar cheese, garlic powder, salt and pepper. Mix everything until well combined.
- Carefully stuff each bell pepper halves with the buffalo chicken mixture, pressing it down to ensure they are tightly packed.
- Place the stuffed peppers in a greased baking dish.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
- Remove the stuffed peppers from the oven, sprinkle with blue cheese crumbles and chopped green onion (optional but recommended).
The information shown is an estimate provided by an online nutrition calculator.