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Buffalo Chicken Stuffed Peppers

Close-up of baked yellow bell peppers stuffed with buffalo chicken and melted cheese.
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Enjoy these flavorful low-carb Buffalo Chicken Stuffed Peppers, a perfect keto-friendly dinner featuring tender bell peppers filled with spicy shredded chicken and melted cheese, baked to perfection.

Ingredients

Scale
  • 2 large bell peppers, halved lengthwise and seeded
  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup buffalo sauce
  • 1/4 cup ranch dressing
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup chopped celery (optional)
  • 1/4 cup chopped green onions (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Place the halved bell peppers cut-side up in a baking dish.
  3. In a bowl, combine shredded chicken, buffalo sauce, ranch dressing, and softened cream cheese. Mix well.
  4. Stir in 1/2 cup of cheddar cheese and 1/4 cup of Monterey Jack cheese.
  5. Add chopped celery and green onions if using.
  6. Spoon the chicken mixture evenly into the bell pepper halves.
  7. Top with the remaining cheddar and Monterey Jack cheeses.
  8. Add about 1/4 inch of water to the bottom of the baking dish.
  9. Cover the dish with foil.
  10. Bake for 30 minutes.
  11. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  12. Let cool slightly before serving.

Notes

  • For a spicier kick, add a pinch of cayenne pepper to the chicken mixture.
  • You can use pre-cooked rotisserie chicken for a quicker preparation.
  • Serve with extra ranch dressing or blue cheese dressing for dipping.

Nutrition

Find it online: https://spoonsprout.com/buffalo-chicken-stuffed-peppers/