Keto Buffalo Chicken Stuffed Peppers – Easy, Spicy, and Satisfying

If you love bold flavor and simple weeknight dinners, these Keto Buffalo Chicken Stuffed Peppers will quickly become a favorite. They’re creamy, spicy, and cheesy, with that classic Buffalo kick—without the carbs. The peppers turn tender in the oven, the filling gets bubbly, and every bite tastes like game day comfort food.

Plus, the recipe is flexible, so you can make it mild or extra hot. It’s a great way to use leftover chicken and still feel like you cooked something special.

Print Recipe

Keto Buffalo Chicken Stuffed Peppers - Easy, Spicy, and Satisfying

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 4 servings

Ingredients

• 4 large bell peppers (any color, halved and seeds removed)
• 2 cups cooked shredded chicken (rotisserie works well)
• 1/2 cup Buffalo hot sauce (Frank’s-style)
• 4 oz cream cheese, softened
• 1/2 cup sour cream or plain Greek yogurt (lower carb: stick with sour cream)
• 1 cup shredded mozzarella, divided
• 1/2 cup shredded cheddar
• 2 tbsp butter, melted (optional, for a richer Buffalo sauce)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 2 tbsp chopped green onions or chives (for garnish)
• Ranch or blue cheese dressing (optional drizzle)

Instructions

• Preheat the oven to 375°F (190°C). Line a baking sheet or 9x13-inch dish with parchment for easy cleanup.
• Prep the peppers: Slice each bell pepper in half lengthwise and remove seeds and membranes.Place cut-side up on the baking sheet. Sprinkle with a little salt and pepper.
• Soften the peppers (optional for extra tenderness): Bake the empty pepper halves for 10 minutes while you make the filling.
• Make the filling: In a large bowl, mix shredded chicken, Buffalo sauce, cream cheese, sour cream, melted butter, garlic powder, onion powder, 1/2 cup mozzarella, and cheddar. Season with salt and pepper.
• Fill the peppers: Spoon the Buffalo chicken mixture evenly into each pepper half.Top with the remaining 1/2 cup mozzarella.
• Bake for 18–22 minutes, until the cheese is melted and the peppers are tender but not mushy. If you like a browned top, broil for 1–2 minutes at the end.
• Finish and serve: Let cool for 5 minutes. Garnish with green onions and a light drizzle of ranch or blue cheese dressing, if desired.

What Makes This Special

These stuffed peppers take familiar Buffalo chicken flavors and tuck them into a wholesome, low-carb vessel: bell peppers. They’re keto-friendly, meal-prep friendly, and ready in under an hour.

You get a satisfying mix of protein, fat, and fiber that keeps you full without weighing you down. Best of all, the ingredients are easy to find, and the method is simple enough for a busy night.

What You’ll Need

• 4 large bell peppers (any color, halved and seeds removed)
• 2 cups cooked shredded chicken (rotisserie works well)
• 1/2 cup Buffalo hot sauce (Frank’s-style)
• 4 oz cream cheese, softened
• 1/2 cup sour cream or plain Greek yogurt (lower carb: stick with sour cream)
• 1 cup shredded mozzarella, divided
• 1/2 cup shredded cheddar
• 2 tbsp butter, melted (optional, for a richer Buffalo sauce)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 2 tbsp chopped green onions or chives (for garnish)
• Ranch or blue cheese dressing (optional drizzle)

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet or 9×13-inch dish with parchment for easy cleanup.
2. Prep the peppers: Slice each bell pepper in half lengthwise and remove seeds and membranes.

   Place cut-side up on the baking sheet. Sprinkle with a little salt and pepper.

3. Soften the peppers (optional for extra tenderness): Bake the empty pepper halves for 10 minutes while you make the filling.
4. Make the filling: In a large bowl, mix shredded chicken, Buffalo sauce, cream cheese, sour cream, melted butter, garlic powder, onion powder, 1/2 cup mozzarella, and cheddar. Season with salt and pepper.
5. Fill the peppers: Spoon the Buffalo chicken mixture evenly into each pepper half.

   Top with the remaining 1/2 cup mozzarella.

6. Bake for 18–22 minutes, until the cheese is melted and the peppers are tender but not mushy. If you like a browned top, broil for 1–2 minutes at the end.
7. Finish and serve: Let cool for 5 minutes. Garnish with green onions and a light drizzle of ranch or blue cheese dressing, if desired.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Wrap individually and freeze up to 2 months.

  Thaw in the fridge overnight.

• Reheat: Oven at 350°F for 10–15 minutes, or microwave in 30-second bursts until hot. Add a fresh drizzle of sauce after reheating to brighten flavor.

Why This is Good for You

These stuffed peppers are low in carbs but big on protein and healthy fats, which helps keep blood sugar stable and cravings in check. Bell peppers add vitamin C and fiber without loading up on starch.

Using real cheese and cream cheese gives you satiating fats, so a modest portion feels satisfying. It’s comfort food that supports a keto or low-carb lifestyle without feeling restrictive.

Common Mistakes to Avoid

• Overbaking the peppers: They should be tender with a little bite. Too long in the oven makes them watery.
• Skipping the cream cheese: It’s the key to a creamy, cohesive filling that doesn’t dry out.
• Using too much hot sauce: Start with 1/2 cup; you can always add more after baking.

  Too much liquid makes the filling runny.

• Underseasoning: Taste the filling before stuffing and adjust salt and pepper.
• Crowding the pan: Give peppers space so they roast rather than steam.

Alternatives

• Protein swaps: Use ground chicken or turkey (cook and drain first), canned chicken, or leftover shredded pork.
• Cheese variations: Try Monterey Jack, pepper jack for extra heat, or crumbled blue cheese stirred into the filling.
• No dairy option: Use dairy-free cream cheese and shredded cheese alternatives; add a tablespoon of mayo for creaminess.
• Milder version: Mix Buffalo sauce with more sour cream or a little ranch to soften the heat.
• Extra veggies: Fold in finely chopped celery or sautéed cauliflower rice to bulk it up while keeping it low-carb.

FAQ

Can I make these ahead?

Yes. Assemble up to one day in advance, cover, and refrigerate. Bake straight from the fridge, adding 5 extra minutes, or until heated through.

Are these spicy?

They have a medium kick with standard Buffalo sauce.

For mild, use less hot sauce and more sour cream. For hot, add extra Buffalo sauce or a pinch of cayenne.

What kind of chicken works best?

Shredded rotisserie chicken is easy and flavorful, but any cooked chicken works—poached, roasted, or leftover grilled chicken. Just shred or chop into small pieces.

Can I use mini peppers for appetizers?

Absolutely.

Use mini sweet peppers, fill them, and bake for 10–12 minutes. They make great party bites.

How do I keep the filling from getting watery?

Don’t overbake the peppers, and avoid excess sauce. If your chicken is very moist, pat it dry before mixing.

Pre-baking the pepper halves for 10 minutes also helps.

Is this strictly keto?

Yes, as written. Check labels on hot sauce and dressings to avoid added sugars. Stick with sour cream instead of yogurt for fewer carbs.

In Conclusion

Keto Buffalo Chicken Stuffed Peppers deliver big flavor with minimal effort.

They’re creamy, spicy, and comforting while staying low-carb and weeknight-friendly. Keep this recipe in your rotation for easy meal prep, game day spreads, or a fun twist on classic chicken dinners. Simple ingredients, reliable results, and a satisfying kick—what’s not to love?