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Low Carb Buffalo Chicken Stuffed Peppers - Spicy, Satisfying, and Simple

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color; red and yellow are sweetest)
  • 3 cups cooked, shredded chicken (rotisserie works great)
  • 1/2 cup Buffalo hot sauce (like Frank’s RedHot; adjust to taste)
  • 4 oz cream cheese, softened
  • 1/3 cup ranch or blue cheese dressing (low carb, if desired)
  • 1 cup shredded mozzarella
  • 1/2 cup shredded sharp cheddar
  • 1/4 cup crumbled blue cheese (optional but classic)
  • 2 stalks celery, finely diced
  • 1/4 small red onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp butter (optional, to mellow the hot sauce)
  • 1 tbsp olive oil
  • Salt and black pepper, to taste
  • Chopped fresh parsley or chives, for garnish

Method
 

  1. Preheat the oven: Set your oven to 375°F (190°C). Line a baking dish with parchment or lightly grease it.
  2. Prep the peppers: Slice each bell pepper in half lengthwise and remove seeds and membranes. Brush the cut sides with olive oil and sprinkle with a pinch of salt and pepper. Place them cut side up in the baking dish.
  3. Soften the aromatics: In a small skillet over medium heat, warm the olive oil (if you didn’t use it on the peppers, add a splash here). Sauté the red onion and garlic for 2–3 minutes until fragrant and slightly softened. Remove from heat.
  4. Make the Buffalo sauce base: In a small saucepan, warm the Buffalo hot sauce with the butter until melted and combined. This step smooths the sauce and rounds out the heat. If you like it extra spicy, skip the butter.
  5. Mix the filling: In a large bowl, add the shredded chicken, cream cheese, ranch or blue cheese dressing, sautéed onion and garlic, diced celery, half the mozzarella, and half the cheddar. Pour in the warmed Buffalo sauce. Stir until everything is evenly coated and creamy. Taste and adjust salt and pepper.
  6. Stuff the peppers: Spoon the filling into each pepper half, mounding slightly. Top with the remaining mozzarella and cheddar. Sprinkle blue cheese crumbles on top, if using.
  7. Bake: Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes, until the peppers are tender and the cheese is melted and bubbly with light golden spots.
  8. Finish and serve: Let the peppers rest for 5 minutes. Garnish with chopped parsley or chives. Drizzle with a little extra Buffalo sauce or ranch if you like.