Description
These Keto Buffalo Chicken Stuffed Peppers are a fantastic way to enjoy all the zesty, tangy goodness of buffalo chicken in a low-carb package. They’re perfect for busy evenings when you want something satisfying without a lot of fuss. Whether you’re looking for a hearty family meal or a crowd-pleasing appetizer for your next get-together, these stuffed bell peppers hit all the right notes. They’re packed with tender chicken, creamy cheese, and that unmistakable buffalo kick, all nestled inside a vibrant bell pepper shell.
Ingredients
Instructions
1. Preheat your oven to 400 F (200 C). Wash the bell peppers thoroughly, then slice them in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in a baking dish.
2. For slightly softer peppers, you can bake them empty for about 10-15 minutes before filling. This helps ensure they are tender when the filling is cooked. If you prefer a firmer pepper, you can skip this step.
3. In a large bowl, combine the shredded cooked chicken, buffalo sauce, softened cream cheese, half of the shredded cheddar cheese, crumbled blue cheese (if using), ranch dressing, garlic powder, salt, and pepper. Mix everything together until it’s well combined and creamy.
4. Spoon the buffalo chicken mixture evenly into each bell pepper half, mounding it slightly.
5. Sprinkle the remaining shredded cheddar cheese over the top of each filled pepper.
6. Bake the stuffed peppers for 20-25 minutes, or until the peppers are tender and the cheese on top is melted and bubbly, with a slight golden-brown crust.
7. Carefully remove the baking dish from the oven. Garnish with fresh chopped chives or green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: main dish
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 stuffed pepper half
Keywords: keto, buffalo chicken, stuffed peppers, low carb, chicken, peppers, easy, dinner, appetizer, meal prep