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- 4 large bell peppers (any color) - 2 cups cooked shredded chicken - 1/2 cup cream cheese, softened - 1/2 cup buffalo sauce (adjust to taste) - 1/2 cup shredded cheddar cheese - 1/4 cup green onions, chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh cilantro or parsley for garnish (optional) The heart of this dish lies in its ingredients. Each one brings a unique flavor and texture. You start with four large bell peppers. These can be red, green, yellow, or orange. Each color offers a different taste. Next, you need two cups of cooked shredded chicken. This makes the stuffing hearty and high in protein. Cream cheese is key to a creamy texture. You want half a cup, softened, to mix easily. Buffalo sauce gives that spicy kick we love. Feel free to adjust the amount to suit your taste. Shredded cheddar cheese adds richness. Half a cup will do the trick. Chopped green onions add freshness and crunch. Garlic powder and onion powder enhance the flavor. Use one teaspoon of each. Don’t forget salt and pepper to taste. Finally, for garnish, fresh cilantro or parsley adds a pop of color. This is optional but highly recommended for presentation. - Caloric breakdown per serving: Approx. 350 calories - Macronutrient profile: - Protein: 30g - Fats: 22g - Carbohydrates: 8g This dish is not only tasty but also fits well in a keto diet. Each serving packs a solid amount of protein and healthy fats. The low carb count keeps it friendly for keto lovers. With these ingredients, you create a meal that is both nutritious and satisfying. {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - Slice the tops off the bell peppers. Remove the seeds and membranes. Place them upright in a baking dish. - In a mixing bowl, combine 2 cups of cooked shredded chicken, 1/2 cup of softened cream cheese, and 1/2 cup of buffalo sauce. You can adjust the buffalo sauce to your taste. - Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste. Mix well until all ingredients blend into a creamy filling. - Gently fold in 1/2 cup of shredded cheddar cheese and 1/4 cup of chopped green onions. Reserve some green onions for later. - Carefully spoon the buffalo chicken mixture into each bell pepper. Fill them generously. - Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. - Remove the foil and bake for an additional 10 to 15 minutes. The peppers should be tender, and the tops should be golden brown. - Once done, take them out of the oven. Let them cool slightly before serving. To achieve tender peppers, choose large, firm bell peppers. They hold up well during cooking. Before baking, slice off the tops and remove the seeds. This reduces bitterness and helps them cook evenly. For a balanced flavor profile, use a good buffalo sauce. Adjust the amount to your taste. Mix in cream cheese to add richness. The garlic and onion powders boost the flavor. Always season with salt and pepper to enhance taste. Pair your stuffed peppers with a fresh salad. A crisp, green salad balances the spicy filling. You can serve them with cauliflower rice or zoodles for a complete meal. For garnishes, top with reserved green onions. Fresh cilantro or parsley adds color and freshness. A drizzle of extra buffalo sauce gives it a spicy kick. If your filling turns out dry, add more cream cheese or buffalo sauce. Both will help moisten the mix. For an overly spicy filling, add a bit of sugar. It helps to balance the heat. If your oven runs hot or cold, check the peppers at the 25-minute mark. Adjust the cooking time as needed. Always ensure the peppers are tender before serving. Pro Tips Choosing the Right Peppers: Opt for firm, vibrant bell peppers that will hold their shape during baking. Red, yellow, and orange varieties tend to be sweeter than green ones. Adjusting Spice Level: Feel free to adjust the amount of buffalo sauce to suit your heat preference. You can also mix in a bit of ranch dressing for added creaminess and flavor. Make Ahead: Prepare the filling ahead of time and stuff the peppers just before baking. This makes for a quick and easy weeknight meal. Serving Suggestions: Serve with a side of celery sticks and extra ranch or blue cheese dressing for dipping to complement the flavors of the stuffed peppers. {{image_2}} You can switch cream cheese for low-fat options. This helps cut calories while keeping it creamy. You might try Greek yogurt as a fun alternative. For hot sauce, you can use chipotle or garlic sauce. Each brings its own unique flavor to the dish. If you want it dairy-free, swap cream cheese with cashew cream. Blend soaked cashews with lemon juice for a creamy texture. For vegan options, use shredded jackfruit instead of chicken. This adds a nice texture without meat. You can also adjust this recipe for Paleo or Whole30 diets. Just skip the cheese and use compliant hot sauce. Adding veggies can boost the filling. Try chopped spinach or diced tomatoes for extra nutrients. You can also mix in some corn or black beans. If you like heat, choose jalapeño or serrano peppers. They add spice without overpowering the dish. Adjust the amount based on your taste. To keep your Keto Buffalo Chicken Stuffed Peppers fresh, place leftovers in the fridge. Use airtight containers to prevent moisture loss. This keeps the peppers juicy and tasty. Make sure to cool them down to room temperature first. Storing them right away helps maintain flavor and texture. If you want to save them for later, freezing is a great option. Wrap each stuffed pepper in plastic wrap. Then, place them in a freezer-safe bag or container. Make sure to label with the date. To reheat, let them thaw in the fridge overnight. Then, warm them in the oven at 350°F (175°C) until heated through. In the fridge, your stuffed peppers stay fresh for about 3 to 5 days. Look for any signs of spoilage. If they have an off smell or the peppers feel slimy, it’s time to toss them. Proper storage helps you enjoy this dish longer without losing quality. Can I use fresh chicken instead of cooked? Yes, you can use fresh chicken. However, you need to cook it first. I recommend boiling or baking the chicken until it's fully cooked. Once cooked, shred it before mixing with the other ingredients. This way, you still get that tasty flavor. How can I make this recipe spicier? To boost the heat, add more buffalo sauce to the filling. You can also mix in diced jalapeños or cayenne pepper for extra spice. Just remember, start slow and taste as you go. You can always add more heat! Can I air fry these stuffed peppers? Absolutely! Air frying gives them a nice crisp. Simply prep the peppers as usual, then place them in your air fryer. Cook at 375°F (190°C) for about 15-20 minutes. Check for doneness and adjust time if needed. What if I don’t have buffalo sauce? No buffalo sauce? No problem! You can use hot sauce mixed with melted butter for a similar taste. Alternatively, try a spicy BBQ sauce or a mix of sriracha and mayonnaise for a unique flavor twist. Can these be made in advance? Yes, you can prepare these stuffed peppers ahead of time. Just fill the peppers and store them in the fridge. Cover them tightly with foil or plastic wrap. They will stay fresh for up to two days. How do I heat them up after they've been stored? To reheat, place the stuffed peppers in an oven set to 350°F (175°C). Cover with foil to keep them moist. Heat for about 20 minutes or until warm throughout. You can also use a microwave, but the oven keeps them crispier. You’ve learned how to make delicious stuffed peppers using simple ingredients. We covered the key steps: from preparation to baking, ensuring great flavor and texture. I shared tips for handling common issues and offered variations to suit different diets. Remember, you can adjust ingredients to match your taste. This recipe is flexible, making it perfect for any meal. Enjoy making this dish and experimenting with your unique touches. Happy cooking!

Keto Buffalo Chicken Stuffed Peppers

Delicious stuffed bell peppers filled with buffalo chicken for a low-carb meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 2 cups cooked shredded chicken
  • 0.5 cup cream cheese, softened
  • 0.5 cup buffalo sauce
  • 0.5 cup shredded cheddar cheese
  • 0.25 cup green onions, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • optional fresh cilantro or parsley for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
  • In a mixing bowl, combine the shredded chicken, cream cheese, buffalo sauce, garlic powder, onion powder, salt, and pepper. Mix well until all the ingredients are thoroughly incorporated.
  • Gently fold in the shredded cheddar cheese and the chopped green onions, reserving some green onions for garnish.
  • Carefully spoon the buffalo chicken mixture into each empty bell pepper until they are generously filled.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are browned.
  • Once done, remove from the oven and let cool slightly before serving.
  • Garnish with the reserved green onions and fresh cilantro or parsley if desired.

Notes

Adjust buffalo sauce to taste for desired spiciness.
Keyword buffalo chicken, keto, stuffed peppers