Buffalo Chicken Stuffed Peppers Recipe

These delicious Buffalo Chicken Stuffed Peppers have all the flavor of Buffalo Chicken neatly packaged in a sweet bell pepper half. While everyone will enjoy, each stuffed pepper also only comes in at 4 net carbs!

The recipe is a great way to transform a store bought rotisserie chicken or some leftover chicken into a fabulous low carb entrée the family will love.

How to Make Buffalo Chicken Stuffed Peppers

Now let's make the easy recipe. Follow along here for step-by-step directions, complete with pictures, or hop down to the printable recipe card.

The recipe makes 6 servings.

Prep Time: 15 minutes | Bake Time: 45 minutes | Total Time: 1 hour

Ingredients

Here is all you will need to make these delicious low carb stuffed peppers:

• 3 large bell peppers
• 4 cups cooked shredded rotisserie chicken
• 1 cup mayonnaise
• ½ cup buffalo hot sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons nutritional yeast (optional)
• 1 bunch of thinly sliced green onions
• Ranch Dressing
• crumbled blue cheese
• Freshly sliced green onions and chopped cilantro

Step by Step Instructions

Preheat oven to 400 degrees F.

Set bell peppers on a cutting board, cut the peppers lengthwise and core out the seeds. Arrange the bell peppers skin side down onto a large non-stick skillet or baking dish.

Add shredded chicken, mayonnaise, buffalo sauce, garlic powder, onion powder, salt, pepper, nutritional yeast, and sliced green onions to a medium bowl and mix well.

Spoon the Buffalo chicken filling into the bell pepper halves.

Cover the peppers with an oven safe pot lid or some aluminum foil and bake for 30 minutes. Then, uncover the bell peppers and bake for 15 additional minutes.

Garnish the stuffed bell peppers with ranch, blue cheese crumbles, green onions, and chopped cilantro if desired. Serve immediately.

Variations on the Stuffed Bell Pepper Recipe

The stuffed peppers turn out great as shown, but there are so many ways to adjust or enhance the dish to suite your own family's preferences. Here are a few ideas.

• Top the Buffalo Chicken Peppers with shredded cheese rather than dressing. Shredded cheddar cheese would be my recommendation, but others like Monterey Jack or mozzarella cheese will work..
• For a lower fat, higher protein twist on the recipe, swap out half of the mayo for plain Greek yogurt. This will add a tangy flavor too. A low fat cream cheese or sour cream would also work.
• Drizzle the top with blue cheese dressing rather than Ranch. You may need to thin it down a little with milk or cream.
• Make a Jalapeño popper type appetizer by swapping Jalapenos for the bell peppers. I recommend reducing the hot sauce in the chicken filling by half and topping with cheese to even out the heat from the hotter peppers. Use sweet mini peppers if you aren't looking for extra heat.

Serving

Serve the stuffed peppers alone or with sides.

Low Carb Sides

• Green tossed salad with copycat Chick-fil-a Avocado Lime Ranch dressing, blue cheese or a simple vinaigrette.
• Mexican Cauliflower Rice is a great side to pair with these peppers.
• A side of sauteed vegetables or roasted cauliflower or broccoli are also good low carb options.
• Serve a nice big dollop of guacamole or sour cream with the peppers, or a few slices of avocado.

Other sides

• Brown rice or Spanish rice
• Air fryer sweet potato fries
• A nice bowl of vegetarian chili or copycat Wendy's chili
• Dill Pickle Pasta Salad or Potato Salad with Mayonnaise
• Corn Casserole or Corn and Tomato salad
• Mexican Stuffed Zucchini Boats (Vegetarian)

Storage 

To store leftovers, or prepped stuffed peppers for meal planning, seal the cooled peppers in an airtight container. They will last in the fridge for 3-4 days or can be frozen for up to 3 months if well packaged.

Reheating is easy in a microwave, Simply cook until the tines of a fork inserted in pepper feel a bit hot to touch.