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

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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 (red, yellow, or orange), halved lengthwise and seeded
  • 3 cups cooked shredded chicken (rotisserie works great)
  • 1/2 cup buffalo wing sauce (adjust to taste)
  • 4 oz cream cheese, softened
  • 1/3 cup ranch dressing or blue cheese dressing
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup crumbled blue cheese (optional, for topping or mixing)
  • 2 green onions, thinly sliced (plus extra for garnish)
  • 1 celery stalk, finely diced (optional for crunch)
  • 1 tbsp butter (optional, for a richer sauce)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper, to taste
  • Olive oil or avocado oil spray

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet or 9x13-inch baking dish with parchment or lightly grease it.
  2. Prepare the peppers: Slice bell peppers in half lengthwise and remove seeds and membranes. Place them cut-side up on the tray and lightly spray with oil. Season with a pinch of salt and pepper.
  3. Par-bake the peppers: Bake for 10–12 minutes to soften slightly. This helps them cook through without getting watery later.
  4. Make the filling: In a large bowl, mix cream cheese, buffalo sauce, ranch (or blue cheese dressing), garlic powder, onion powder, and butter if using. Stir until smooth.
  5. Add chicken and mix-ins: Fold in shredded chicken, half of the mozzarella, green onions, and celery. Taste and season with salt and pepper. Add more buffalo sauce if you like extra heat.
  6. Stuff the peppers: Spoon the buffalo chicken mixture evenly into each par-baked pepper half. Top with remaining mozzarella and crumbled blue cheese (if using).
  7. Bake: Return to the oven for 15–18 minutes, until the cheese is melted and bubbly and the peppers are tender but still hold their shape.
  8. Finish and serve: Let cool for 5 minutes. Garnish with extra green onions. Drizzle with a little ranch or blue cheese dressing if you like.