Low Carb Buffalo Chicken Stuffed Peppers Recipe

5 from 2 votes
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These Buffalo Chicken Stuffed Peppers feature tender bell peppers stuffed with a buffalo chicken filling, shredded cheese, and green chilies, then topped with a drizzle of ranch dressing! An easy, filling, and satisfying low-carb meal or appetizer for any occasion or busy weeknights! Low-carb, gluten-free, and has a dairy-free option.

buffalo chicken stuffed peppers in a baking dish

What Makes This Recipe Great

These Buffalo Chicken Stuffed Peppers are absolutely delightful. Delicious, tender bell peppers stuffed with a buffalo chicken filling, cheese, and chilies, then drenched in ranch dressing! They will easily become your go-to weekly family recipe– both kid and adult-approved! If you love this recipe, you’ve got to try my Healthy Buffalo Chicken Bowls.

They’re super simple and can be whipped up and ready in no time at all. Even better, they’re low-carb, gluten-free, and have a dairy-free option. This recipe is full of flavor and is the perfect quick dinner for any busy weeknight, easy appetizer, or even meal prepping! 

Ingredients Notes

recipe ingredients in small bowls and labeled
  • green bell peppers: I used green peppers, but you could opt for red pepper or yellow pepper if desired.
  • cooked shredded chicken breast: Leftover rotisserie chicken, cooked ground chicken, or even ground turkey would work as well. 
  • mozzarella cheese: Use dairy-free cheese of choice if desired. You can also use cream cheese instead. I prefer shredded cheese, but any type of cheese will work. 
  • Frank’s Red Hot Buffalo Sauce: You can use a different brand of hot sauce depending on what you have on hand! 
  • can green chilies
  • onion
  • minced garlic: You can swap for garlic powder if that’s all you have on hand. 
  • onion powder
  • salt and pepper to taste
  • garnish: Sliced green onions and ranch dressing for drizzle.

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe

Steps 1-2

  1. Prepare Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish or baking sheet pan lined with parchment paper. (Or, if you want to cook the peppers quicker, Fill a large pot with water and bring it to a boil over high heat. Place the peppers in the boiling water and let them cook for 3-4 minutes or until they are slightly softened. Use tongs to remove the peppers from the boiling water and place them on a plate lined with paper towels to drain any excess water.
  2. Make Chicken Mixture: In a skillet, heat olive oil over medium heat. Add diced onion and cook until softened about 3-4 minutes. Add minced garlic and cook for another minute until fragrant. Add the shredded chicken to the skillet along with the green chilies and buffalo sauce. Stir to combine and let it simmer for a couple of minutes until heated through—season with salt, pepper, and onion powder. Remove the skillet from heat and stir in half of the shredded mozzarella cheese.

Steps 3-4

  1. Stuff Peppers: Spoon the buffalo chicken mixture into each bell pepper until they are filled to the top. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes. 10 minutes before they are finished cooking, remove from the oven and top with the remaining cheese. Place back in the oven and cook until the peppers are tender if you did not do the boiling method with the peppers. If you boil the peppers first, they will be ready in 10-15 minutes.
  2. Garnish: Once cooked, remove the foil and optionally broil the peppers for 2-3 minutes until the cheese is bubbly and golden brown. Garnish with chopped green onions and ranch dressing if desired, and serve hot.

Quick Cook Option (See Step 1)

step by step photos showing how to quick cook bell peppers

Mac’s Pro Tips

Expert Tips

  • Make chicken ahead of time: Boil the chicken the night before and store it in the fridge. This will take 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 at 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 and then heating them together at the end makes for a moist, delicious chicken.
  • Drench in Ranch: Click here for my homemade ranch recipe. It is by far my favorite of all my sauces. Drizzling each pepper with my homemade ranch and green onions, take them over the top.

How to Cut Bell Peppers!

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 cleaned out, slice vertically down the middle. You will now have two pepper slices.

Option 2

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

Serving Tips

You can serve these Buffalo Chicken Stuffed Peppers by themselves, drenched in my homemade ranch dressing and garnished with green onions.

Storage Tips

  • Storage: Refrigerate the pepper halves in an airtight container for no longer than 4 days.
  • How to Reheat: Reheat leftovers in a baking dish in the oven at 300F or reheat in the microwave.
  • How to Freeze. Freeze peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator then reheat for an easy weeknight dinner.
an overhead shot of buffalo chicken stuffed peppers in a baking dish

Recipe FAQs

What kind of buffalo sauce works best for this recipe?

Any store-bought buffalo sauce will work, or you can make your own by combining hot sauce, melted butter, and a splash of vinegar. I love the brand Franks.

How do I prevent the peppers from becoming too soggy?

Make sure to drain any excess liquid from the cooked buffalo meat and rice before stuffing the peppers, and avoid overcooking them in the oven.

Can I make buffalo stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers ahead of time and store them in the refrigerator until you’re ready to bake them.

Can I make these Whole30 compliant?

Yes! Remove the cheese and make sure the ranch you are using has compliant ingredients. My homemade ranch dressing is an approved recipe.

More Buffalo Chicken Recipes

buffalo chicken stuffed peppers in a baking dish

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Buffalo Chicken Stuffed Peppers Recipe

By: Ashley McCrary
5 from 2 votes
These Buffalo Chicken Stuffed Peppers feature tender bell peppers stuffed with a buffalo chicken filling, shredded cheese, and green chilies, then drenched in ranch dressing! An easy, filling, and satisfying low-carb meal or appetizer for any occasion! Low-carb, gluten-free, and has a dairy-free option.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 8 peppers

Ingredients  

Stuffed Peppers

  • 4 large green bell peppers halved and deseeded
  • 1.5 lbs. cooked shredded chicken or rotisserie chicken about 4 cups lightly packed, ½ cup per pepper
  • 1 cup mozzarella cheese or dairy free cheese of choice
  • 1/2 cup buffalo sauce I used Franks
  • 1 4 oz. can green chilies optional
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Garnish

  • Sliced green onions
  • Ranch dressing for drizzle

Instructions 

  • Prepare Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish. (Or if you want to cook the peppers quicker, Fill a large pot with water and bring it to a boil over high heat. Place the peppers in the boiling water and let them cook for 3-4 minutes, or until they are slightly softened. Use tongs to remove the peppers from the boiling water and place them on a plate lined with paper towels to drain any excess water.
  • Make Chicken Mixture: In a skillet, heat olive oil over medium heat. Add diced onion and cook until softened about 3-4 minutes. Add minced garlic and cook for another minute until fragrant. Add the shredded chicken to the skillet along with the green chilies and buffalo sauce. Stir to combine and let it simmer for a couple of minutes until heated through—season with salt, pepper, and onion powder. Remove the skillet from heat and stir in half of the shredded mozzarella cheese.
  • Stuff Peppers: Spoon the buffalo chicken mixture into each bell pepper until they are filled to the top. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes. 10 minutes before they are finished cooking, remove from the oven and top with the remaining cheese. Place back in the oven and cook until the peppers are tender if you did not do the boiling method with the peppers. If you boil the peppers first, they will be ready in 10-15 minutes.
  • Garnish: Once cooked, remove the foil and optionally broil the peppers for 2-3 minutes until the cheese is bubbly and golden brown. Garnish with chopped green onions and ranch dressing if desired, and serve hot.

Notes

Expert Tips

    • Make chicken ahead of time: Boil the chicken the night before and store it in the fridge. This will take about 15 minutes of the cooking process to make it an even quicker meal. Or just pick up a rotisserie chicken. 
    • Boil the peppers for quicker cooking time: Fill a large pot with water and bring it to a boil over high heat. Place the peppers in the boiling water and let them cook for 3-4 minutes, or until they are slightly softened. Use tongs to remove the peppers from the boiling water and place them on a plate lined with paper towels to drain any excess water.
    • Drench in Ranch: Click here for my homemade ranch recipe. It is by far my favorite of all my sauces. Drizzling each pepper with my homemade ranch and green onions, take them over the top.

How to Cut Bell Peppers!

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 cleaned out, slice vertically down the middle. You will now have two pepper slices.

Option 2

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

Serving Tips

You can serve these Buffalo Chicken Stuffed Peppers by themselves, drenched in my homemade ranch dressing, or with a side. 

Storage Tips

    • Storage: Refrigerate peppers in an airtight storage container for no longer than 4 days.
    • How to Reheat: Reheat leftovers in a baking dish in the oven at 300F or heat in a microwave. 
    • How to Freeze. Freeze peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1peppers | Calories: 223kcal | Carbohydrates: 6g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 89mg | Sodium: 908mg | Potassium: 430mg | Fiber: 2g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 67mg | Calcium: 98mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Recipe Rating




6 Comments

  1. 5 stars
    Sounds delicious. I’m making them tonight. Is the serving size 1 half pepper, or 2 halves so it’s one whole pepper? Thanks.

    1. Yes Mary Ann, cut a whole pepper in half to result in two separate servings. If you go to my blog (healthylittlepeach.com) there are photos that will also help you understand my response. Thanks so much for the message of support.

  2. 5 stars
    Made this recipe tonight for dinner…. Served it with a cauliflower casserole. My family loved it and we all agreed that it was a “keeper “. I will definitely make it again.