Description
Indulge in these Keto Buffalo Chicken Stuffed Peppers, a bold and satisfying low-carb meal featuring shredded chicken tossed in a spicy, creamy buffalo sauce. Perfectly roasted bell peppers act as the ideal vessel for this protein-packed filling, topped with melted sharp cheddar for a rich finish. It is an easy, flavorful weeknight dinner that mimics the classic taste of game-day wings without the gluten or excessive carbohydrates, making it a staple for anyone following a ketogenic or high-protein lifestyle.
Ingredients
3 large bell peppers (red, yellow, or orange)
1 pound shredded chicken (rotisserie or poached)
2 cups shredded sharp cheddar cheese
3 tbsp mayonnaise
1/2 cup buffalo sauce
1 tbsp ranch seasoning
3 tbsp blue cheese (optional garnish)
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Wash the bell peppers, cut them in half vertically, and remove seeds and membranes.
In a large mixing bowl, combine the shredded chicken, mayonnaise, buffalo sauce, and ranch seasoning.
Fold 1.5 cups of the shredded cheddar cheese into the chicken mixture.
Stuff each pepper half generously with the buffalo chicken mixture.
Arrange peppers in a baking dish and bake for 30 minutes.
Top with remaining cheddar cheese and bake for an additional few minutes until melted and bubbly.
Optionally garnish with blue cheese before serving.
Notes
Substitute mayonnaise with sour cream for a tangier profile. Ensure your buffalo sauce is alcohol-free and does not contain added sugars to maintain keto compliance. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American/Keto