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Keto Chicken Buffalo Stuffed Peppers - Spicy, Creamy, and Low-Carb Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color; red or orange are slightly sweeter)
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 4 ounces cream cheese, softened
  • 1/2 cup buffalo sauce (choose a no-sugar-added brand)
  • 1/3 cup ranch or blue cheese dressing (look for low-carb options)
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup crumbled blue cheese (optional, for topping)
  • 2 tablespoons unsalted butter (optional, to enrich the buffalo sauce)
  • 2 cloves garlic, minced
  • 1/4 teaspoon onion powder
  • Salt and black pepper, to taste
  • 2 tablespoons chopped green onions or chives, for garnish
  • Olive oil, for brushing the peppers

Method
 

  1. Prep the oven and peppers: Preheat the oven to 400°F (200°C). Slice the bell peppers in half lengthwise and remove seeds and membranes. Brush the insides lightly with olive oil and season with a pinch of salt and pepper. Place them cut side up in a baking dish.
  2. Par-bake the peppers: Bake the pepper halves for 10–12 minutes to soften slightly. This helps them cook through without getting soggy once stuffed.
  3. Make the buffalo filling: In a skillet over medium heat, add the butter (if using). Stir in the garlic and cook for 30 seconds until fragrant. Add the buffalo sauce, cream cheese, onion powder, and a pinch of pepper. Stir until smooth and creamy.
  4. Stir in chicken and cheese: Add the shredded chicken and half of the cheddar. Mix until everything is coated and warmed through. Taste and season with salt if needed.
  5. Add dressing: Off the heat, fold in the ranch or blue cheese dressing. This rounds out the heat and gives the filling a rich, tangy finish.
  6. Stuff the peppers: Spoon the buffalo chicken mixture evenly into the par-baked pepper halves. Top with the remaining cheddar and, if you like, a sprinkle of blue cheese.
  7. Bake to finish: Return the dish to the oven and bake for 12–15 minutes, until the cheese is melted and bubbling and the peppers are tender.
  8. Garnish and serve: Let the peppers rest for 5 minutes. Sprinkle with green onions or chives. Serve with extra buffalo sauce and a drizzle of ranch or blue cheese dressing if you like more sauce.