If you’ve ever found yourself staring into your fridge at 6 PM, wondering what magical meal you can whip up with “what’s left,” then this easy keto buffalo chicken stuffed peppers recipe is about to be your new best friend. Packed with hearty shredded chicken, gooey cheese, and that bold buffalo flavor we all crave, this dish is the perfect solution when you need something fast, filling, and fabulously low-carb.
Plus, let’s be real: anything smothered in buffalo sauce automatically earns bonus points, right?
Why You’ll Love This Easy Keto Buffalo Chicken Stuffed Peppers Recipe
First off, this recipe practically screams “comfort food,” but without the carb crash. Whether you’re sticking to a keto lifestyle, trying to lighten things up, or simply want something the whole family will devour (yes, even the picky eaters), these stuffed peppers check all the boxes.
They’re spicy, creamy, cheesy, and just the right amount of messy — kind of like a good backyard barbecue, minus the cleanup.
Ingredients You’ll Need
Here’s what you’ll be grabbing from your pantry and fridge — and why each one matters:
- Bell Peppers: Your edible, colorful bowls! Pick large ones for maximum filling space.
- Cooked, Shredded Chicken: The hearty, protein-packed base that soaks up all that Buffalo goodness.
- Shredded Cheddar Cheese: For that ooey-gooey meltiness we live for.
- Mayonnaise: Adds creaminess to keep the filling rich without being too heavy.
- Frank’s Buffalo Sauce: The VIP of flavor here — spicy, tangy, and totally addictive.
- Homemade Ranch Seasoning Mix: Brings in that herby, slightly tangy background note.
- Salt: Only if needed — taste and adjust because Buffalo sauce already brings some salt to the party.
- Blue Cheese Crumbles: For those dreamy little pockets of creamy, salty surprise.
Optional but highly recommended:
- Extra Buffalo Sauce: Because there is no such thing as “too much.”
- Blue Cheese or Ranch Dressing: Drizzle it over the top and watch the magic happen.
Note: For exact measurements and a printable recipe card, scroll down to the bottom!
How to Make Easy Keto Buffalo Chicken Stuffed Peppers
Step 1: Prep Those Peppers
Preheat your oven to 375°F. Halve and deseed the bell peppers, setting them cut side up in a 9×13-inch dish or sheet pan. Cover with foil and pop them into the oven while it preheats. Once at temperature, let them bake for another 7–10 minutes to soften.
(Pro tip: Drain any water that pools inside them — nobody wants a soggy bottom!)
Step 2: Make the Flavor Bomb Filling
In one bowl, season your shredded chicken with ranch seasoning. In another, whisk together the mayonnaise, Buffalo sauce, and salt (if using) until smooth. Then, pour that saucy goodness over the chicken and stir until well coated. Fold in 1½ cups of cheddar cheese.
Step 3: Stuff, Sprinkle, and Bake
Generously spoon the chicken mixture into each pepper half. Top with the remaining cheddar cheese. Cover loosely with parchment, foil on top, and bake for 15–20 minutes until everything is hot, melty, and making your kitchen smell like absolute heaven.
Step 4: Garnish and Glory
After baking, give your stuffed peppers a final drizzle of extra Buffalo sauce, a sprinkle of blue cheese crumbles, or a ranch dressing swirl. Serve immediately and prepare to feel like a dinner hero.
Cooking Tips for Perfect Stuffed Peppers
- Shortcut City: Use a store-bought rotisserie chicken if you’re short on time.
- Custom Heat Level: Like it super spicy? Add a few dashes of hot sauce to the filling.
- Make Ahead Magic: Assemble these earlier in the day, then just bake when you’re ready.
And if the filling “accidentally” overflows? Don’t stress. That’s what tortilla chips are for.
A Little Backstory…
Growing up, buffalo chicken anything was a “special occasion” food — game days, birthdays, random Tuesdays that felt harder than usual. Once I nailed this easy keto buffalo chicken stuffed peppers recipe, it quickly became a weekday staple. It’s got all the flavor and excitement of wings, but in a way that’s way easier to clean up (and you don’t need 15 napkins per person).
FAQs About Easy Keto Buffalo Chicken Stuffed Peppers Recipe
Can I substitute the chicken?
Absolutely! Cooked turkey or even shredded rotisserie chicken work perfectly here.
How can I store leftovers?
Pop them into an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F or microwave gently until warmed through.
Can I use different cheeses?
Oh, 100%! Mozzarella, Monterey Jack, or even Pepper Jack (for more spice) would all be delicious.
Ready to spice up your dinner routine? This easy keto buffalo chicken stuffed peppers recipe is here to save your weeknights, your taste buds, and maybe even your sanity. Give it a whirl — your future hungry self will thank you.
Print
Easy Keto Buffalo Chicken Stuffed Peppers Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This easy keto buffalo chicken stuffed peppers recipe is a cheesy, spicy, low-carb comfort dish that’s perfect for busy weeknights or casual gatherings. Ready in under an hour and packed with flavor, it’s a keto-friendly favorite the whole family will love.
Ingredients
3 large bell peppers, halved and deseeded
1 pound cooked, shredded chicken (about 4 cups lightly packed)
2 cups shredded cheddar cheese
3 tablespoons mayonnaise
½ cup Frank’s Buffalo Sauce
1 tablespoon homemade ranch seasoning mix
¼ teaspoon salt (omit if using ranch seasoning from a packet)
3 tablespoons blue cheese crumbles
Optional:
Extra Buffalo Sauce
Blue cheese or ranch dressing for drizzling
Instructions
Prep the Peppers
Preheat the oven to 375°F. Halve and deseed the bell peppers. Arrange them cut side up in a baking dish, cover with foil, and bake while the oven preheats. Once preheated, continue baking for 7–10 minutes to soften. Drain any excess water from inside the peppers.Mix the Filling
In a medium bowl, toss the shredded chicken with ranch seasoning. In another bowl, whisk together the mayonnaise, Buffalo sauce, and salt (if needed). Combine both mixtures and stir in 1½ cups of shredded cheddar cheese.Stuff the Peppers
Spoon the chicken mixture into the pre-baked pepper halves. Sprinkle the remaining cheddar cheese over the top.Bake
Loosely cover the dish with parchment and foil. Bake for 15–20 minutes until bubbly and golden.Garnish and Serve
Drizzle with extra Buffalo sauce, blue cheese or ranch dressing, and a sprinkle of blue cheese crumbles if desired. Serve immediately!
Notes
Use rotisserie chicken to save time.
Swap cheddar with mozzarella or Pepper Jack for a different flavor profile.
Make it ahead: Prepare the filling and stuff the peppers earlier in the day, then just pop in the oven before serving.
For even lower carbs, use smaller peppers or reduce cheese slightly.
Want it dairy-free? Use a vegan mayo and omit cheese—still tasty!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Easy Chicken Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320
- Sugar: 3g
- Sodium: 880mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 80mg
Keywords: easy keto buffalo chicken stuffed peppers recipe, keto stuffed peppers, buffalo chicken, low carb dinner, stuffed bell peppers, keto weeknight dinner, chicken recipes, gluten free, healthy spicy chicken
