Buffalo Chicken Stuffed Peppers {Keto + Whole30}

These Keto Buffalo Chicken Stuffed Peppers are the perfect healthy family meal or even a great appetizers. Green peppers stuffed with creamy buffalo chicken and topped with homemade ranch and green onions.  Keto, Paleo, Whole30 and Gluten/Dairy Free. Only 3 NET carbs per pepper!

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Watch the How-To Video Below!

These Buffalo Chicken Stuffed Peppers are absolutely delightful. They will easily become your go to weekly family recipe. They are super simple and can be whipped up and ready in no time at all. In addition, they are family approved along with being Whole30, Keto, Paleo and dairy/gluten free. Only 3 NET carbs per pepper!

An overhead shot of all the peppers in the baking dish with ranch and green onion drizzled over the top

Tips & Tricks for these Buffalo Chicken Stuffed Peppers

  • Make chicken ahead of time: Boil the chicken the night before and store in the fridge. This will take off about 15 minutes of the cooking process to make it an even quicker meal.
  • Cook the peppers first: I always bake the peppers in the oven on 375F for 10 minutes before adding the buffalo chicken. This ensures the peppers are cooked well enough before adding in the chicken. If you cook the chicken too long in the oven, it will become dry. Cooking the peppers before adding the chicken then heating together at the end makes for moist delicious chicken.
  • Drench in ranch: My homemade ranch dressing is by far my favorite of all my sauces. Drizzling each pepper with my homemade ranch and green onions take them over the top.
Ranch dressing

How to serve these Buffalo Chicken Stuffed Peppers?

You can serve these Buffalo Chicken Stuffed Peppers by themselves drenched in my homemade ranch dressing or with a side. Below are some side dish ideas that pair well with these peppers.

Buffalo Chicken Stuffed Peppers  Pinterest Pin

How to cut the pepper correctly?

Option 1

 Slice off the top of each pepper just below the stem and scrape out the membrane and seeds through this newly cut hole. Once the inside is clean out, slice vertical down the middle. You will now have two pepper slices.

Option 2

Slice the top off the pepper just below the stem. Cut the pepper vertical in half. Once cut in half, remove the membrane and seeds from each pepper half.

Storage Tips:

  • Storage: Refrigerate peppers in an airtight storage container no longer than 4 days.
  • How to Reheat: Re-heat leftovers in a baking dish in the oven at 300F.
  • How to Freeze. Freeze peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before re-heating.
A close up photo of the stuffed peppers with ranch and green onions

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Buffalo Chicken Stuffed Peppers


  • Author: Ashley McCrary
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 peppers 1x
  • Diet: Gluten Free

Description

These Keto Buffalo Chicken Stuffed Peppers are the perfect healthy family meal or even a great appetizers. Green peppers stuffed with creamy buffalo chicken and topped with homemade ranch and green onions.  Keto, Paleo, Whole30 and Gluten/Dairy Free. Only 3 NET carbs per pepper!


Scale

Ingredients

  • 4 large green bell peppers, halved and deseeded
  • 2 lbs. cooked, shredded chicken (about 5  cups lightly packed)
  • 1/2 cup ranch dressing
  • 1/2 cup Franks Hot Sauce
  • 1 (4 oz.) can green chilies
  • 1 (12 oz.) bag cauliflower rice, cooked
  • 2 tablespoons mayo 
  • Salt and pepper to taste

Garnish 

  • Sliced green onions 
  • Ranch dressing for drizzle

Instructions

  1. Preheat oven to 375F. Oil a baking pan and cut each green pepper in half and hollow out. Place the peppers to where the open side is face up. Bake the peppers for 10 minutes or until tender.
  2. Place 2 pounds of chicken in a big pot of water and bring to a boil for about 10 minutes or until the internal temp reaches 165F. 
  3. Once the chicken is cooked, drain from the water and shred. (For a quicker way to shred, use a hand held mixer on medium speed). 
  4. Mix the shredded chicken, cauliflower rice, Franks Hot Sauce, green chilies, ranch and mayo together. Mix really well with a wooden spoon until combined. 
  5. Remove the peppers once they are tender and add a heaping spoonful of the buffalo chicken to each pepper. 
  6. Cover and bake in 375F for 15-20 minutes.
  7. Garnish with my homemade ranch dressing and green onions. 

Notes

  • 3 NET Carbs per pepper
  • Storage: Refrigerate peppers in an airtight storage container no longer than 4 days.
  • How to Reheat: Re-heat leftovers in a baking dish in the oven at 300F.
  • How to Freeze. Freeze peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before re-heating.
  • Click here for homemade mayo recipe
  • Click here for my homemade ranch recipe
  • Category: Main Dish/Appetizer
  • Method: Oven/Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 peppers
  • Calories: 220
  • Sodium: 680
  • Fat: 12
  • Carbohydrates: 5
  • Fiber: 2
  • Protein: 28
  • Cholesterol: 88

Keywords: Buffalo Chicken Stuffed Peppers, Whole30, Keto, Gluten Free, Dairy Free

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