Buffalo Chicken Stuffed Peppers are packed with a creamy, low-carb filling that delivers the bold, tangy flavor of classic buffalo wings without the deep frying. By using lean shredded chicken, cream cheese, mozzarella, and your favorite hot sauce, these healthy stuffed peppers become a satisfying, protein-rich meal that’s both gluten-free and keto friendly.
This recipe comes together quickly and can be assembled ahead of time and baked when you’re ready to serve. The filling is creamy and well seasoned, so each pepper half becomes a flavorful, low-carb meal. Use tri-color bell peppers for a bright presentation or swap in poblano or anaheim peppers for more heat. Mini sweet peppers can even be used as bite-sized appetizers.
Why You’ll Love These Healthy Chicken Stuffed Peppers
- Healthy and low carb. This recipe is suitable for keto and gluten-free diets while still feeling indulgent.
- Quick to prepare. The filling mixes in minutes, and you can stuff peppers ahead of time to save evening prep.
- Big flavor. The buffalo-style sauce, cream cheese, and melted mozzarella deliver the familiar tang and richness of buffalo chicken without frying.
Stuffed Buffalo Chicken Peppers Ingredients
- Bell peppers: 3 medium tri-color bell peppers, halved lengthwise and seeds removed. Green bell peppers work, too.
- Rotisserie chicken: 3 cups shredded rotisserie chicken (or cooked, shredded chicken breast).
- Mayonnaise: 1/2 cup—regular or light, depending on preference.
- Hot sauce: 1/2 cup (adjust to taste; Frank’s-style buffalo sauce is traditional).
- Cream cheese: 4 oz, at room temperature for easy mixing.
- Seasonings: 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper.
- Mozzarella cheese: 3/4 cup shredded, for topping.
- Ranch dressing: to drizzle when serving.
- Blue cheese: 1/3 cup crumbled, to garnish.
- Chives: chopped, to garnish.
How To Make Buffalo Chicken Stuffed Peppers
- Preheat and prepare the pan. Preheat your oven to 400°F (200°C). Add a splash of water to a rectangular baking dish to create steam while the peppers bake, then arrange the pepper halves in the dish, cavity side up.
- Make the filling. In a large bowl, combine the shredded chicken, mayonnaise, hot sauce, room-temperature cream cheese, onion powder, garlic powder, salt, and pepper. Stir until fully combined and creamy. Taste and adjust the heat or salt as needed.
- Stuff the peppers. Spoon the chicken mixture into each pepper half, pressing lightly to fill. Sprinkle shredded mozzarella evenly over the tops.
- Bake covered, then uncovered. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 15 minutes, or until the cheese is melted and the peppers are tender. For a golden top, broil 2–4 minutes at the end—watch closely to avoid burning.
- Garnish and serve. Drizzle with ranch dressing and sprinkle crumbled blue cheese and chopped chives over the stuffed peppers. Serve hot.
Tips for the Best Keto Buffalo Chicken Stuffed Peppers
- Cut peppers in half lengthwise for an easy boat-style presentation, or remove the tops and keep them whole—either works.
- Precook peppers for 5–10 minutes if you prefer a more tender pepper before stuffing.
- Using rotisserie chicken saves time, but leftover shredded chicken or quickly roasted breasts are great substitutes.
- Shredded chicken keeps in the fridge up to 4 days—make the filling ahead for quick weeknight meals.
- Adjust heat with more or less hot sauce, or add a pinch of cayenne or red pepper flakes for extra spice.
- To make smaller appetizers, use mini sweet peppers and reduce bake time slightly.
Frequently Asked Questions
Tri-color bell peppers are mild and sweet and make an attractive plate, while green bell peppers are readily available. For more heat, use poblano or anaheim peppers. Mini peppers are perfect for appetizers.
Yes. Prepare the filling and stuff the peppers up to 48 hours before baking; keep them covered in the fridge and bake when ready to serve.
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through.
You can freeze the prepared filling for up to 3 months. Thaw overnight, stuff fresh peppers, and bake as directed. Freezing assembled peppers is possible, but texture of the peppers may change.
More Stuffed Peppers and Chicken Ideas
- Try stuffed peppers with a Mexican-inspired fajita chicken filling.
- Use buffalo cauliflower or crispy wings flavors for variations on the theme.
- Stuff chicken breasts with pesto, mushrooms, or cheese for a different stuffed-chicken entrée.
This Buffalo Chicken Stuffed Peppers recipe is a simple, flavorful option for weeknights, meal prep, or game-day snacks. The creamy buffalo filling and melty cheese pair perfectly with crisp peppers for a satisfying, protein-packed dish. Try the recipe as written, then customize the heat and toppings to suit your taste.
Buffalo Chicken Stuffed Pepper
Ingredients
- 3 medium tri-color bell peppers, cut in half lengthwise and seeds removed
- 3 cups shredded rotisserie chicken
- 1/2 cup mayonnaise
- 1/2 cup hot sauce
- 4 oz cream cheese, at room temperature
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 3/4 cup shredded mozzarella cheese
- 1/3 cup crumbled blue cheese, to garnish
- Ranch dressing, to serve
- Chives, to garnish
Instructions
- Preheat oven to 400°F. Add a splash of water to a rectangular baking dish and arrange pepper halves, cavity side up.
- In a large bowl, combine shredded chicken, mayonnaise, hot sauce, cream cheese, onion powder, garlic powder, salt, and pepper. Mix until smooth and well combined.
- Spoon the chicken mixture into each pepper half and top with shredded mozzarella.
- Cover the dish with foil and bake 20 minutes. Remove foil and bake an additional 15 minutes, until cheese is melted and peppers are tender. Optionally, broil 2–4 minutes for a golden finish.
- Drizzle with ranch, sprinkle crumbled blue cheese and chives, and serve hot.
Notes
- Cut peppers vertically for an open “boat” presentation, or cut tops off for a traditional stuffed appearance.
- Precook peppers briefly to soften them prior to stuffing if desired.
- Store cooked shredded chicken up to 4 days in the fridge for easy meal prep.
- Adjust hot sauce to control the spice level; add cayenne or red pepper flakes for extra heat.
- Use mini peppers for appetizer-sized bites and reduce baking time slightly.
Nutrition (per serving)
Calories: 371 kcal | Carbohydrates: 8 g | Protein: 41 g | Fat: 20 g | Saturated Fat: 7 g | Sodium: 1791 mg | Fiber: 1 g | Sugar: 5 g
