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Spicy & Creamy Buffalo Chicken Stuffed Peppers

Low-carb bell peppers stuffed with creamy, spicy buffalo chicken and melted cheese for a bold and satisfying dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Peppers
  • 4 large bell peppers halved and seeded
Filling
  • 2 cups cooked shredded chicken
  • 0.5 cup buffalo sauce
  • 4 oz cream cheese softened
  • 0.5 cup ranch or blue cheese dressing
  • 1 cup shredded cheddar or mozzarella
  • 2 green onions sliced
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 0.5 tsp smoked paprika optional

Equipment

  • Baking dish
  • Mixing bowl
  • Oven
  • Spoon

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
  2. Slice bell peppers in half lengthwise, remove seeds, and arrange in the baking dish cut-side up.
  3. Mix shredded chicken, buffalo sauce, cream cheese, dressing, garlic powder, pepper, and paprika until smooth.
  4. Stir in half of the shredded cheese and green onions.
  5. Fill each pepper half evenly with the buffalo chicken mixture.
  6. Top with remaining cheese and bake 20–25 minutes until peppers are tender and cheese is melted.
  7. Garnish with extra buffalo sauce and green onions before serving.

Notes

For extra crispness, broil for 2–3 minutes at the end of baking.