Low Carb Buffalo Chicken Stuffed Peppers Recipe
These buffalo chicken stuffed peppers turn your favorite game day dip into a healthy dish for the whole family. The tender peppers are full of creamy, spicy buffalo chicken and topped with bubbling cheese.
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Servings: 4 servings
INGREDIENTS
- 4 bell peppers any color
- 1 Tablespoon olive oil
- 1 small yellow onion diced
- 3 ribs celery diced
- 1 pound cooked shredded chicken (Note 1)
- 1/4 cup ranch dressing
- 1/2 cup buffalo sauce more or less to taste (Note 2)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1-2 cups freshly shredded sharp cheddar cheese divided
- 1/2 cup plain greek yogurt or mayonnaise (Note 3)
- Sliced green onion, sour cream, ranch, or blue cheese crumbles for serving
INSTRUCTIONS
- Preheat oven 375°F. Grease a 9x13-inch casserole dish with cooking spray.
- Slice the peppers in half lengthwise from stem to bottom and pull out the seeds and white membranes. Place them cut-side-up in the casserole dish.
- Heat the oil in a large skillet over medium heat. Saute the onion and celery until soft and translucent, 2-3 minutes. Turn the heat down to low and add the chicken, ranch dressing, hot sauce, garlic powder, onion powder, salt, 1 cup of cheese, and greek yogurt. Stir to combine until the chicken is coated and the cheese melts. Taste and add more hot sauce as needed.
- Spoon the buffalo chicken mixture evenly into the bell peppers. Top with the remaining shredded cheese. Bake in the preheated oven for 30 minutes, until the cheese is melted and bubbling. Serve with a drizzle of ranch, green onions, and blue cheese crumbles.
Notes
Storage: store leftover buffalo chicken stuffed peppers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight and rewarm in the oven or air fryer at 375 until heated through.
Note 1. Chicken. I like to use leftover rotisserie chicken or baked chicken. You could use ground chicken if you have that on hand. Just brown it after the onion and celery cooks.
Note 2. Buffalo Sauce. This is hot sauce with melted butter and extra spices. We used Primal Kitchen (love the clean ingredients!). I also tested this with Franks's Red Hot sauce, instead of buffalo sauce, and it was great!
Note 3. Yogurt. I tested this with plain Greek yogurt, but I love mayonnaise as a dairy-free alternative. For a really rich and creamy texture, use 4 ounces of full fat cream cheese.
Air Fryer Buffalo Chicken Stuffed Peppers: Preheat the air fryer to 400°F for 5 minutes. Cut the peppers and place the halves in the air fryer basket. Air fry for 6 minutes while you make the buffalo chicken filling. Fill the pepper halves with the filling and air fry for 5 minutes then top with cheese and air fry for another 5 minutes, until the cheese is melted and golden.
Nutrition
Serving: 1serving | Calories: 462kcal | Carbohydrates: 13g | Protein: 39g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 118mg | Sodium: 1634mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4076IU | Vitamin C: 155mg | Calcium: 264mg | Iron: 2mg
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