Buffalo chicken stuffed peppers are the low-carb dinner you’ll crave. Tender bell peppers. Spicy buffalo chicken. Creamy cheese. Baked until bubbly. All the flavor of buffalo wings — without the mess. 30 minutes. Dinner solved.
Preheat & Prep
Preheat oven to 375°F (190°C). Lightly grease a baking dish. Place pepper halves cut-side up.
Make Filling
In a bowl, mix shredded chicken, buffalo sauce, cream cheese, ¼ cup cheddar, ranch dressing, and green onions. Season with salt and pepper.
Stuff & Top
Fill each pepper half with buffalo chicken mixture. Top with remaining cheddar cheese.
Bake
Add ¼ cup water to the bottom of the baking dish (helps steam peppers). Cover with foil. Bake 20 minutes.
Uncover and bake 10-15 more minutes until peppers are tender and cheese is bubbly.
Serve
Garnish with fresh parsley or cilantro. Serve hot. Spicy, cheesy, low-carb perfection.
Summary
Prep Time: 15 min | Bake Time: 35 min | Total: 50 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
Fridge: 4 days. Reheat in oven at 350°F for 10-12 minutes or microwave. Not freezer-friendly (peppers get mushy). Great for meal prep — make the filling ahead, stuff and bake fresh.
