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