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Keto Buffalo Chicken Stuffed Mini Peppers - Bold, Easy, Low-Carb Bites

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound mini sweet peppers, halved lengthwise and seeded
  • 2 cups cooked shredded chicken (rotisserie works great)
  • 4 ounces cream cheese, softened
  • 1/3 cup Buffalo hot sauce (like Frank’s RedHot or your favorite)
  • 1/2 cup shredded mozzarella or Monterey Jack
  • 1/4 cup crumbled blue cheese (optional but classic)
  • 2 tablespoons ranch or blue cheese dressing (optional, for extra creaminess)
  • 2 tablespoons chopped green onions or chives
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 tablespoon olive oil, for brushing the peppers
  • Extra hot sauce, ranch, or blue cheese dressing for serving (optional)

Method
 

  1. Prep the peppers: Heat your oven to 400°F (200°C). Line a baking sheet with parchment. Slice mini peppers in half lengthwise, remove seeds and membranes, and place them cut-side up. Brush lightly with olive oil and sprinkle with a pinch of salt.
  2. Warm the cream cheese: In a medium bowl, soften cream cheese until spreadable. If it’s too firm, microwave it for 10–15 seconds to make mixing easier.
  3. Make the filling: Add shredded chicken, Buffalo sauce, mozzarella (or Jack), blue cheese (if using), ranch or blue cheese dressing (if using), garlic powder, onion powder, green onions, and a small pinch of salt and pepper. Mix until evenly combined and creamy.
  4. Taste and tweak: Try a small spoonful. Add more hot sauce for heat, more dressing for creaminess, or a pinch of salt if needed.
  5. Stuff the peppers: Spoon the buffalo chicken mixture into each pepper half, mounding slightly. Don’t overfill to the point of spilling; a snug scoop works best.
  6. Bake: Place the stuffed peppers on the lined baking sheet and bake for 12–15 minutes, until the peppers are slightly tender and the filling is warmed through and melty.
  7. Finish and serve: Let them cool for 3–5 minutes. Drizzle with more hot sauce or a little ranch/blue cheese dressing. Garnish with extra green onions and serve warm.