Low Carb Buffalo Chicken Stuffed Peppers Recipe (2024)

5 from 2 votes

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Servings: 8 peppers

Stuffed Peppers

• ▢ 4 large green bell peppers halved and deseeded
• ▢ 1.5 lbs. cooked shredded chicken or rotisserie chicken about 4 cups lightly packed, ½ cup per pepper
• ▢ 1 cup mozzarella cheese or dairy free cheese of choice
• ▢ 1/2 cup buffalo sauce I used Franks
• ▢ 1 4 oz. can green chilies optional
• ▢ 1 small onion diced
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon onion powder
• ▢ Salt and pepper to taste

Garnish

• ▢ Sliced green onions
• ▢ Ranch dressing for drizzle

• Prepare Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish. (Or if you want to cook the peppers quicker, Fill a large pot with water and bring it to a boil over high heat. Place the peppers in the boiling water and let them cook for 3-4 minutes, or until they are slightly softened. Use tongs to remove the peppers from the boiling water and place them on a plate lined with paper towels to drain any excess water.

• Make Chicken Mixture: In a skillet, heat olive oil over medium heat. Add diced onion and cook until softened about 3-4 minutes. Add minced garlic and cook for another minute until fragrant. Add the shredded chicken to the skillet along with the green chilies and buffalo sauce. Stir to combine and let it simmer for a couple of minutes until heated through—season with salt, pepper, and onion powder. Remove the skillet from heat and stir in half of the shredded mozzarella cheese.

• Stuff Peppers: Spoon the buffalo chicken mixture into each bell pepper until they are filled to the top. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes. 10 minutes before they are finished cooking, remove from the oven and top with the remaining cheese. Place back in the oven and cook until the peppers are tender if you did not do the boiling method with the peppers. If you boil the peppers first, they will be ready in 10-15 minutes.

• Garnish: Once cooked, remove the foil and optionally broil the peppers for 2-3 minutes until the cheese is bubbly and golden brown. Garnish with chopped green onions and ranch dressing if desired, and serve hot.

Expert Tips

• • Make chicken ahead of time: Boil the chicken the night before and store it in the fridge. This will take about 15 minutes of the cooking process to make it an even quicker meal. Or just pick up a rotisserie chicken.

• • Boil the peppers for quicker cooking time: Fill a large pot with water and bring it to a boil over high heat. Place the peppers in the boiling water and let them cook for 3-4 minutes, or until they are slightly softened. Use tongs to remove the peppers from the boiling water and place them on a plate lined with paper towels to drain any excess water.

• • Drench in Ranch: Click here for my homemade ranch recipe. It is by far my favorite of all my sauces. Drizzling each pepper with my homemade ranch and green onions, take them over the top.

How to Cut Bell Peppers!

Option 1

Slice off the top of each pepper just below the stem and scrape out the membrane and seeds through this newly cut hole. Once the inside is cleaned out, slice vertically down the middle. You will now have two pepper slices.

Option 2

Slice the top of the pepper just below the stem. Cut the pepper vertically in half. Once cut in half, remove the membrane and seeds from each pepper half.

Serving Tips

You can serve these Buffalo Chicken Stuffed Peppers by themselves, drenched in my homemade ranch dressing, or with a side.

Storage Tips

• • Storage: Refrigerate peppers in an airtight storage container for no longer than 4 days.

• • How to Reheat: Reheat leftovers in a baking dish in the oven at 300F or heat in a microwave.

• • How to Freeze. Freeze peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.