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Buffalo Chicken Stuffed Peppers

Spicy, creamy, and healthy stuffed peppers packed with buffalo chicken. A perfect low-carb, Whole30, and Keto-friendly dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Peppers
  • 4 large bell peppers (red or green) halved and seeded
  • 1 tbsp olive oil
  • pinch salt and pepper
Buffalo Filling
  • 3 cups cooked chicken shredded
  • 0.5 cup buffalo sauce Frank's RedHot
  • 0.5 cup mayonnaise or dairy-free cream cheese
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried dill
Toppings
  • 2 tbsp ranch dressing dairy-free/compliant
  • 2 tbsp green onions sliced

Equipment

  • Baking Dish or Sheet
  • Mixing bowls
  • Chef Knife

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Cut peppers in half lengthwise, remove seeds. Rub with oil, salt, and pepper. Bake for 15-20 mins until slightly soft.
  3. In a bowl, mix shredded chicken, buffalo sauce, mayo/cream cheese, and spices until creamy.
  4. Remove peppers from oven and fill generously with the chicken mixture.
  5. Bake for another 15-20 minutes until heated through and peppers are tender.
  6. Remove from oven, drizzle with ranch dressing and top with green onions before serving.

Notes

Ensure all sauces are compliant if following Whole30.