If you’ve ever looked at a tray of stuffed peppers and thought, “Hmm, nice, but where’s the kick?”—then welcome, friend, you’re in the right place. Today we’re talking Keto Buffalo Chicken Stuffed Peppers, aka the perfect mash-up of creamy, spicy buffalo chicken dip and a healthy dinner you can actually feel good about eating. Think comfort food meets keto vibes, without the carb crash that usually follows.
And FYI: yes, this dish tastes as good as it sounds. 🙂
Why You’ll Love This Recipe
Let’s be real—keto recipes can sometimes feel a little… same-y. Lots of chicken, lots of cheese, and not a lot of excitement. But buffalo chicken stuffed peppers are different. Here’s why they rock:
- Low Carb, High Flavor: Each pepper boat is loaded with protein and creamy, cheesy buffalo chicken, but keeps the net carbs super low.
- Customizable Heat: Like it spicy? Drown it in Frank’s. Prefer mild? Go easy on the sauce.
- Meal-Prep Friendly: These babies reheat beautifully, making them great for busy weeks.
- Crowd-Pleaser: Whether it’s a game-day snack or a quick dinner, nobody complains when buffalo chicken is on the table.
Ever wondered why buffalo chicken works so well in a pepper? The sweetness of the pepper balances the spicy tang of the sauce. It’s like they were meant for each other.
Ingredients
Here’s what you’ll need to whip up keto buffalo chicken stuffed peppers. Spoiler: you probably have half this list in your fridge already.
Preferred Peppers (Bell, Mini, Sweet)
- Bell Peppers: The classic. Big enough to stuff and sturdy enough to hold up in the oven.
- Mini Peppers: Great for appetizers or party platters. Hello, buffalo chicken mini peppers!
- Sweet Peppers: A fun twist if you like a little extra natural sweetness against the spice.
Cheese & Sauce Options
- Buffalo Sauce: Frank’s RedHot is the OG, but you can use any buffalo chicken sauce brand you love.
- Cream Cheese: Gives that luscious, creamy texture.
- Shredded Cheese: Cheddar, mozzarella, or even pepper jack if you want to double down on spice.
- Optional Blue Cheese: If you’re team blue cheese dressing, crumble some on top for extra tang.
Substitutions for Dietary Needs
- Dairy-Free? Swap cream cheese for a dairy-free spread and use vegan shredded cheese.
- Low Sodium? Pick a low-sodium buffalo sauce and go light on added cheese.
- Extra Protein? Mix in cooked bacon crumbles or even shredded rotisserie turkey.
How to Make Buffalo Chicken Stuffed Peppers
Okay, enough chit-chat—let’s get to the good stuff. There are a couple of ways to cook these, depending on your mood (and whether your oven is currently being used to store pans, no judgment).
Oven Method
- Preheat oven to 375°F (190°C).
- Slice peppers in half lengthwise, remove seeds, and place them cut-side up on a baking sheet.
- In a bowl, mix shredded cooked chicken, cream cheese, buffalo sauce, shredded cheese, and a little garlic powder.
- Stuff each pepper with the mixture.
- Bake for 20–25 minutes, until peppers are tender and cheese is bubbly.
Boom. Done. Dinner served.
Air Fryer Method
Want it faster? The air fryer has your back.
- Preheat air fryer to 350°F (175°C).
- Prep peppers the same way.
- Air fry for 10–12 minutes until the tops are golden and melty.
Honestly, I sometimes prefer the air fryer because it keeps the peppers a little crisper, which IMO balances the creamy filling better.
Make-Ahead & Meal Prep Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: You can freeze them, but fair warning—the peppers might get a little soft. Still tasty, though!
- Reheat: Pop them in the oven for 10 minutes or microwave in a pinch.
Macros / Nutrition Info
One of the best parts of this recipe? The macros are totally keto-approved. Obviously, numbers vary depending on the exact ingredients, but here’s a ballpark for 1 stuffed half pepper:
- Calories: ~180
- Protein: 16g
- Fat: 11g
- Net Carbs: 3–4g
Not bad for something that tastes like cheat-day food, right?
FAQs
Can I freeze these?
Yep! Just let them cool completely before freezing. IMO they’re best fresh, but they’ll do fine for up to 2 months.
How can I reduce the spiciness?
Easy—use less buffalo sauce or mix in extra cream cheese. Ranch dressing on top also helps tame the heat.
What’s the best topping: ranch or blue cheese?
Ah, the eternal debate. Honestly, it’s personal preference. I’m team ranch when I want creamy and cooling, but team blue cheese when I’m feeling fancy.
Can I make these with ground chicken instead of shredded?
Totally. Just cook ground chicken with garlic and onion, then mix in the buffalo sauce and cheese before stuffing.
Serving Ideas & Toppings
Now comes the fun part—deciding how to serve these spicy little flavor bombs.
- Game Day Appetizers: Use mini peppers for bite-sized versions. Perfect with celery sticks on the side.
- Dinner Option: Pair with a simple keto salad or roasted broccoli.
- Toppings Galore: Try ranch drizzle, chopped green onions, avocado slices, or crispy bacon bits.
- Party Platter: Mix red, yellow, and green peppers for a colorful spread that looks way fancier than the effort required.
Pro tip: If you want to impress people, serve these on a platter with extra dipping sauces. Folks will think you spent all afternoon on them. (Meanwhile, you know it was like 20 minutes of actual work. Win-win.)
Final Thoughts
Keto buffalo chicken stuffed peppers check all the boxes: low-carb, full of flavor, quick to make, and flexible enough for meal prep or game-day munchies. Honestly, if you’re tired of boring chicken dinners, this is your get-out-of-jail-free card.
So next time you’re craving buffalo chicken dip but don’t want to faceplant into a bag of chips, try stuffing it into peppers instead. Your taste buds (and your keto goals) will thank you.
And hey—if you make these, let me know if you’re team ranch or team blue cheese. I promise I won’t judge… much. 😉