Keto buffalo chicken stuffed peppers are a delicious low-carb dish that combines spicy buffalo chicken with crunchy bell peppers. Each one gets stuffed with a mixture of shredded chicken, buffalo sauce and cheese, then baked until hot and bubbly. This dish works with lots of keto meal plans and avoids breaded layers or dense carbs. They just used green, red or yellow peppers for flavor or because that’s what they had on hand. The following sections delineate simple guidelines and advice.
About the Dish
Keto buffalo chicken stuffed peppers blend together spicy buffalo chicken and low-carb bell peppers for a flavor and nutrition packed dish. The mix does well for anyone looking to dine without sacrificing flavor or going hungry afterwards. With just the perfect balance of protein, fat, and carbs, this dish suits keto eaters and those looking for something lighter.
Fusion of Buffalo Chicken and Keto Stuffed Peppers
Buffalo chicken is flavorful, tangy, with a bit of a spicy kick – typically from a combination of hot sauce and butter. Paired with crisp sweet bell peppers and you have a deliciously bold and satisfying dish. The peppers serve as a natural cradle, capturing the chicken and sauce goodness while contributing their own subtle sweetness. This combo trims carbs, replaces breads or wraps and provides that same comforting goodness as traditional buffalo wings. The stuffing typically consists of shredded chicken, cream cheese and a touch of cheddar, each picked for creaminess and keeping it within keto boundaries.
Hearty Yet Healthy Meal Option
I love stuffed peppers – they fill you up without weighing you down. Not only do they provide just the right amount of protein and fat to keep you satiated for hours, but the peppers themselves contribute fiber and vitamins to the mix. Because the stuffing leverages lean chicken breast or thigh it’s a fantastic way to hit your protein goals. Cream cheese or ranch dressing offers up a creamy, smooth bite, whereas the hot sauce maintains a lively pace. It’s a nourishing meal that’s comforting but not heavy or greasy.
Keto-ers need keto-friendly meals that hit the deep-flavored food crave. Buffalo chicken stuffed peppers tick that box while staying low on net carbs, generally under 8 grams per serving. It serves us well for the macro counters, or those simply looking to cut sugar and starch. No need to give up a beloved food—this recipe keeps plan adherence a breeze.
Versatile for Main Course or Appetizer
I love that this dish is versatile to many occasions. For an entrée, 2 stuffed pepper halves constitute a complete meal in ONE PAN! For parties or entertaining, mini bells are perfect for bite-sized appetizers. The bright appearance of the red, yellow or green peppers add color to the plate, and captivate guests and family. Toppings such as sliced green onions or a drizzle of blue cheese dressing add an extra layer of flavor and really make that plate pop.
You can change-up the protein—replace chicken with turkey, or even a plant-based chicken alternative for those different guests. It melds into meal prepping and lunch boxes and potlucks, making it a real lifesaver during hectic weeks.
Simple and Quick Preparation
For the bulk of the week, dinner is ready in 30 minutes. Cooked rotisserie chicken speeds up the prep, and the rest of the steps are basic: mix, fill, and bake.
Cleanup is easy. No rare ingredients.
Just a handful of kitchen staples, a baking dish and an oven.
Weeknight dinners don’t get much easier.
Ingredients
From the ingredients of keto buffalo chicken stuffed peppers are selected to keep the carbs low and the flavors bold. This list tackles the essentials, with a handful of add-ons for those desiring more crunch, color, or creaminess. All of the ingredients, except for two, can be found in most local grocery stores in Los Angeles, or any urban area with a great produce and deli section. Convenience is the key here, as using pre-cooked or rotisserie chicken reduces prep time and keeps things straightforward — so this recipe accommodates hectic lifestyles without sacrificing taste and quality.
- 4 large bell peppers (any color), halved and seeded
- 2 cups (about 280 g) cooked chicken breast, shredded
- 1/2 cup (120 ml) keto-approved buffalo sauce
-
1/2 cup (60 g) shredded cheddar cheese (search for full-fat, low-carb varieties)
-
1/2 cup (60 g) shredded mozzarella cheese (full-fat, low-carb)
- 2 tablespoons (30 g) cream cheese, softened
- 1 tablespoon (15 ml) olive oil
- 1/4 teaspoon (1.5 g) garlic powder
- 1/4 teaspoon (1.5 g) onion powder
- 1/4 teaspoon (1.5 g) salt
- 1/4 teaspoon (0.5 g) black pepper
Optional add-ons for extra flavor and texture:
- 2 green onions, chopped (about 20 g)
- 1/4 cup (25 g) diced celery
- 2 tablespoons (30 ml) ranch dressing (keto-friendly)
- 1 tablespoon (4 g) chopped fresh parsley
- 1 tablespoon (4 g) chopped fresh cilantro
Bell peppers serve as the vessel and provide a touch of natural sweetness, which complements the assertive buffalo taste. Select firm, clean peppers for best results. Chicken breast is the standard, but rotisserie chicken saves time and adds a bit more flavor from the slow-roast. For our plant-based readers, cooked jackfruit or a keto-friendly meat alternative will do the trick, though it will warp the flavor and bite a bit.
Buffalo sauce is essential. Not all brands are keto, so peek at the label for added sugar and stay with simple ingredients like cayenne, vinegar and butter. Utilizing a blend of two cheeses—sharp cheddar and mozzarella—provided the sharpness and ooey-gooeyness. Cream cheese ties it all together and maintains a filling richness and smoothness.
Olive oil coats the peppers to assist in even roasting and prevent sticking. Garlic and onion powders, salt, and pepper complete the base flavors with no added carbs. Salt & pepper to taste, this balance works well for most.
Optional bits really help give the dish some character. Green onions and celery provide both color and crunch, while ranch dressing adds creaminess to the filling and brings in those classic buffalo wing flavors. Fresh herbs spruce up the dish and make it look fresh on the plate.
Preparation Techniques
A few simple prep tips for keto buffalo chicken stuffed peppers to ensure they cook evenly and deliciously. Every step of the way there are little things that really impact the end product.
Checklist for Pepper and Filling Prep
Begin with choosing hard, medium sized peppers with smooth skin. Rinse peppers well under cold water and dry with a paper towel. Place the peppers on a cutting board and chop off the tops. With a small, sharp knife, work around the stem, pulling out the core. Invert the pepper and knock out any loose seeds. Inside, white ribs or membranes can render the pepper bitter and occupy valuable space. Scrape these off with a spoon or your fingers for a cleaner pit. This provides more space for the filling and assists the peppers to cook evenly. Place the hollowed peppers aside on a parchment or foil lined baking tray.
When preparing the filling, utilize cooked chicken breast or rotisserie chicken for optimal consistency. With two forks or your hands, shred the chicken into fine, stringy pieces. Big pieces won’t stick to the luscious sauce and might turn the filling lumpy. For the luscious base, introduce softened cream cheese in a medium bowl. Pour in buffalo sauce and stir with a spatula or hand mixer. Pulse until no streaks remain and the sauce looks smooth. Add the shredded chicken, mixing well so every strand is coated. For additional zest, add garlic powder, onion powder or a dash of smoked paprika.
Hollowing Out Bell Peppers
Hollowing out the bell peppers is more than taking out the seeds. Cut about a half inch beneath the stem end to form a nice, wide opening. Pull out the core and shake out seeds, but use a spoon to scrape the inner ribs. These white ribs tend to retain moisture and can make the pepper soggy during baking. Taking them out keeps the peppers crisp-tender. This open space will contain the buffalo chicken filling without spilling over and guarantees a cleaner, more gratifying bite post-bake.
Finely Shredded Chicken for the Filling
As for the chicken, tear it as shredded as you can for this recipe. With two forks, shred the meat into strings. This aids the chicken in absorbing the creamy buffalo sauce, creating a more uniform flavor throughout each bite. If you’re using store-bought rotisserie chicken, be sure to strip the skin and any fatty bits away before shredding so the filling remains light. The small grind also facilitates completely filling the peppers and avoids air pockets that can interfere with cooking.
Blending Cream Cheese and Buffalo Sauce
Cream cheese at room temperature for smooth mixing. Drop it into a bowl and douse it with the buffalo sauce. Use a spatula or hand mixer to whip together until velvety and smooth. These lumps of cold cream cheese will cause the filling to be uneven and cold spots in the peppers. Once the sauce base is smooth, stir in the shredded chicken and fold together until every piece is coated. If the mixture appears too dry, mix in a tablespoon of heavy cream or a splash of broth to loosen. We’re aiming for a thick, smooth filling that sticks together but is also easy to spoon into the peppers.
Cooking Instructions
Cooking keto buffalo chicken stuffed peppers is all about achieving the perfect balance of tender peppers and delicious stuffing. Which allows each pepper to stand up nicely, with a golden cheese top and just a bit of chewiness left in the pepper. The technique is straightforward but does require some attention for optimal outcome.
Preheat the Oven
First, preheat your oven to 375F degrees. This temp is especially good for stuffed peppers because it simultaneously cooks the filling through, softens the peppers and melts the cheese without burning it. So preheating is key—an even, steady heat gives a uniform bake, so the peppers don’t end up tough or mushy. Ovens in LA run hot or cold depending on the model and weather, so an oven thermometer can help make sure the temp is right before you begin.
Fill the Peppers
Stuff each halved bell pepper with the buffalo chicken mix. Spoon the filling in, pressing it down gently so there aren’t any air pockets. Go too much, and cheese or sauce will tarry out while baking, too little and the pepper goes floppy, and the bites unbalanced. Try to get a nice mound over the top but don’t let it spill down the sides. As for LA grocery stores, bell peppers can be red, yellow or orange. This is a nice point to throw some shredded cheese on top for a traditional finish.
Bake and Watch for Doneness
Arrange the stuffed peppers in a baking dish. Bake them uncovered on the center rack. The standard bake time is 25 to 30 minutes, but this may vary according to the size of the peppers or your oven’s heat. When that cheese turns golden and bubbly, and the pepper edges begin to soften, they are done. If you like the peppers with more bite, check them at 20 minutes. For a tender outcome, bake to 35 minutes, but be careful that the filling doesn’t dry out. If the cheese browns too quick, tent a foil over the top.
Monitor Cooking Closely
Watch the dish for the final 5 minutes. Peppers can turn from perfectly cooked to overcooked in a hurry, and once they start to collapse, the filling starts to fall out. A quick fork test near the stem will reveal if the pepper is tender but still holds its form. Place the dish on a rack and cool a few minutes so the filling solidifies.
Taking the peppers at just the right time keeps the base crisp, cheese oozy and filling juicy.
Serving Suggestions
Keto buffalo chicken stuffed peppers are perfect for a weeknight dinner or even a casual get together. Their assertive taste and simple preparation make them a convenient option for anyone looking to reconcile flavor with clean eating ambitions. Serving these peppers with the appropriate sides and add-ons can really take this dish up a notch and round out a meal.
-
Serve alongside a fresh, olive oil & lemon dressed light green salad.
-
Serve with celery sticks and carrot sticks on the side for crunch and color.
-
Garnish with roasted cauliflower or steamed broccoli – low-carb, hearty vegetables.
-
Sprinkle with a few slices of avocado or a dollop of guacamole for healthy fat.
-
Add a mini side of cauliflower rice or mashed cauliflower if you’re feeling extra hearty.
Some rich, tangy dipping sauces complement the spicy, creamy inside of the peppers. Ranch is a classic, particularly for those who want a cooling compliment to hot buffalo sauce. Blue cheese dressing, with its punchy, creamy nuances, falls perfectly into place and contributes a touch of decadence. For a twist, a basic Greek yoghurt dip with garlic and dill can provide a lighter, yet still tasty alternative. Serve these sauces in little bowls on the table for everyone to dip, or drizzle a little over top before serving for extra flare.
Garnishing is a little touch that goes a long way, in both presentation and flavor. Chopped green onions on top bring a sharp, fresh bite that slices through the richness of the filling. Fresh parsley adds a light herbal flavor and green punch that brighten the plate. To give it a So Cal twist, something like cilantro will do for a bolder flavor that jives with the peppers. A far sprinkle of crumbled blue cheese is another possibility for those who want more depth and creaminess.
Serving the stuffed peppers hot is important. The cheese melts best and the filling stays gooey immediately post-baking, so figure to plate them right out of the oven to the table. If you’re serving a crowd, hold them warm in a low oven until the table’s set! You can serve individual peppers on small plates with a garnish and dipping sauce on the side for that restaurant flair. For informal meals, provide family-style on a giant platter so guests can dig in.
Storage and Reheating
Keto buffalo chicken stuffed peppers store well in the fridge, but proper storage and reheating are essential for food safety and optimal flavor. Mind the moisture, temperature, and sitting time to stave off spoilage or soggy peppers.
Storage Checklist
-
Allow stuffed peppers to cool to room temperature prior to refrigeration. This assists in reducing any excess moisture within the container and prevents your peppers from becoming soggy.
-
Store in airtight glass or BPA-free plastic containers. Don’t forget about the lid – it should seal tight to prevent both air and odor from entering.
-
Keep in the main fridge, not the door, for consistent cooling at 40°F (4°C) or less. This keeps the chicken protected and the peppers crisp.
-
Line the bottom of the container with parchment or paper towel if you want to absorb additional liquid.
-
Just be sure to label each container with the date you made the peppers. Most will keep well for up to four days, but beyond that, flavor and consistency begin to deteriorate.
-
Keep raw and cooked foods separate in the refrigerator. This prevents cross-contamination and maintains fresh flavors.
Best Ways to Reheat
-
The oven is great for even reheating and nice texture. Preheat to 350°F (175°C), cover peppers loosely with foil to trap moisture, and warm for 15–20 minutes. Test the interior with a food thermometer – chicken should reach a minimum of 165°F (74°C).
-
While this is all you need for quick reheating the microwave is fine. Pop one or two halves onto a microwave safe plate, cover with a damp paper towel and nuke in 45 second increments. Turn halfway for even heating. Water is crucial—this prevents the filling from drying out and the pepper from shriveling.
-
If you see extra liquid in the container, drain it prior to reheating. This prevents the bottom of the peppers from becoming soggy.
-
Don’t reheat more than one time. Taste and texture drop off each time, and food safety risk rises.
Freezing Considerations
Freezing is definitely a no-no for these peppers. Because bell peppers have so much water in them, once they’re thawed, they tend to be soft and watery. The buffalo chicken filling can get grainy or separate. If you have to freeze, wrap each cooled pepper in plastic wrap and foil, then place into a zip-top freezer bag. Even then, expect a more tender chew and more moisture once warmed.
Food Safety Reminders
Verify leftovers for spoilage before consuming. If you spot mold or sour smell/sliminess, ditch ’em. Store cooked peppers within two hours of cooking. Always use clean hands and utensils when dealing with leftovers.
Nutritional Information
Keto buffalo chicken stuffed peppers work nicely with low-carb diets, and for those aiming to eliminate grains and sugar as well. Each serving provides a nice balance of protein, fat and low carbs that aligns with keto targets and keeps meals satisfying without spiking blood sugar.
Calorie and Macronutrient Breakdown
| Nutrient | Per Serving (1 stuffed pepper half) |
|---|---|
| Calories | 320 kcal (approx.) |
| Protein | 22g |
| Fat | 23g |
| Carbohydrates | 7g |
| Fiber | 2g |
| Net Carbs | 5g |
Each serving is under 10 grams net carbs which is key for most keto diets. Calorie-wise, it’s easy for counters like us. The protein from the beef helps support muscle, and the fat from the cheese and cream cheese provides long-lasting energy.
Healthy Fats and Sustained Energy
The recipe incorporates cream cheese AND shredded cheese, which, like the salmon, are sources of fats that fuel your body and help you stay satiated. Cream cheese provides a smooth texture, and cheddar or Monterey Jack cheese melts to a golden top layer. These fats slow digestion and stave off energy crashes—a major asset when following a ketogenic lifestyle.
Fats in this one are largely from dairy, which is pretty normal for keto recipes. The fat—primarily saturated and mono—fulfills the macronutrient goals of anyone wanting to remain in ketosis. These fats amplify flavor and mouthfeel, which makes the meal gratifying beyond simply being nourishing.
Absence of Grains and Added Sugars
This entree bypasses common starches like rice or breadcrumbs–both popular in old-school stuffed peppers. Think shredded chicken, buffalo sauce and cheese – all grain free, no added sugars. That makes this a great option for low carb dieters and hard core keto adherents alike.
Thanks to the absence of grains, each stuffed pepper half maintains net carbs down. Because there’s no added sugar, there’s no risk of hidden carbs sneaking in. This can come in handy for anyone needing to maintain stable blood sugar, whether that’s diabetics or people adhering to a low-carb lifestyle for other health purposes.
Practical Relevance for Los Angeles Diets
Los Angeles has a ton of different nutritional request and requirements, so keto buffalo chicken stuffed peppers is a versatile meal for many families. These peppers are readily available at local grocery and farmers markets, so you can make the dish with freshness and quality produce.
The recipe is available for weeknight warriors who don’t want to hunt down special ingredients. Regional variations—such as with Anaheim or poblano peppers—are great for those who like a twist on the flavor or simply want to use what’s in season.
Conclusion
Keto buffalo chicken stuffed peppers are an easy, delicious way to have big flavor without all the carbs. This blend of chicken, hot sauce and soft peppers packs a punch to any meal. Every single step — prep to bake — remains simple and quick. Fresh toppings like green onion or a quick drizzle of ranch add color and cool things off. Reserve additional peppers for quick dishes down the line! These stuffed peppers play nicely with most diets and are great for either lunch or dinner. For other fresh meal inspiration or kitchen hacks, explore the rest of our site. Experiment with new add-ins or trade toppings to suit your palate. Tell us your favorite variation or your own take!
Frequently Asked Questions
Are keto buffalo chicken stuffed peppers suitable for a low-carb diet?
Yep, these are keto buffalo chicken stuffed peppers! They’re made with lean chicken, cheese and buffalo sauce, all of which work well with keto and low-carb meal plans.
Can I make keto buffalo chicken stuffed peppers ahead of time?
Yup, you can make the peppers ahead of time. Keep them in the fridge for up to 3 days. Heat again before serving.
What type of chicken works best for this recipe?
Now one of the things that works best is using cooked and shredded chicken breast or thigh meat. Rotisserie chicken for time saving flavor.
Are there dairy-free options for this dish?
Yes, you can use dairy free cheese and cream options. Ensure that the replacements are unsweetened and low-carb to maintain the keto nature of the meal.
How spicy are keto buffalo chicken stuffed peppers?
The spice factor, that’s all in the buffalo sauce. Use a mild or hot sauce depending on your preference. Feel free to modify the quantity for a spicier or less spicy dish.
Can I freeze keto buffalo chicken stuffed peppers?
Yes, they freeze well after baking! Allow to cool then place in an airtight container. Warm, either from frozen or thawed in the fridge.
What sides go well with keto buffalo chicken stuffed peppers?
Fresh salad, steamed veggies, or even cauliflower rice are all great low-carby sides. These sides pair wonderfully and keep the meal keto-friendly!
