Creamy Buffalo Chicken Stuffed Bell Peppers – Easy Keto Dinner
These creamy buffalo chicken stuffed bell peppers are a quick, easy, and keto-friendly dinner made with simple ingredients like cream cheese, shredded chicken, buffalo sauce, and bell peppers. Perfect for busy weeknights or meal prep, they deliver a luscious, spicy-savory filling that everyone loves.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 large bell peppers (red, orange, or yellow)
- 3 cups cooked chicken, shredded (e.g., rotisserie chicken)
- 8 ounces cream cheese, softened
- ½ cup buffalo sauce (e.g., Frank’s RedHot)
- 1 cup shredded cheddar cheese
- 1 tablespoon ranch dressing mix
- 3–4 green onions, sliced (for garnish)
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the bell peppers: Cut tops off about ½ inch from stem, remove seeds and membranes. Trim a tiny slice from bottom if needed so they stand upright. Place upright in a 9×13-inch baking dish.
- Make the filling: In a large bowl, combine softened cream cheese, buffalo sauce, ranch seasoning, and half of the shredded cheddar. Mix until smooth.
- Add the chicken: Fold in shredded chicken until completely coated. Season with salt and pepper to taste. If too thick, add a tablespoon of milk or chicken broth.
- Stuff the peppers: Divide filling evenly among the four peppers, packing gently but firmly. Mound slightly on top if extra.
- Top with cheese: Sprinkle remaining shredded cheddar over the tops.
- Bake: Place dish in oven and bake for 20-25 minutes, until peppers are tender and cheese is melted and starting to brown. For extra color, broil last 2 minutes.
- Rest and garnish: Let peppers sit for 5 minutes before serving. Sprinkle with sliced green onions.
Notes
For best texture, use room temperature cream cheese. If peppers are large, add 5 minutes baking time. For extra heat, add sriracha or diced jalapeños. Leftovers keep in fridge up to 4 days; reheat in oven at 350°F for 10-15 minutes.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 435
- Sugar: 4
- Sodium: 980
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 8
- Fiber: 2
- Protein: 32
Keywords: buffalo chicken stuffed peppers, keto dinner, low-carb stuffed peppers, creamy buffalo chicken, easy weeknight dinner, meal prep