Buffalo Chicken Stuffed Peppers

These Buffalo Chicken Stuffed Peppers are a tasty low-carb way to enjoy the flavor combination of chicken, cream cheese, and Buffalo sauce.

4.77 from 13 votes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 2 servings

Calories: 507kcal

Author :Laura Lynch

Ingredients

2 peppers (red pointed peppers or bell peppers)
1/4 teaspoon salt divided
1 1/2 cup shredded chicken breast
4 ounces cream cheese softened
1/2 cup shredded cheddar cheese divided
3 tablespoons Frank's Buffalo Wing Sauce divided
1/4 cup blue cheese dressing for garnish

Instructions

Preheat the oven to 400° F (205° C)
Slice the peppers lengthwise and place them in a large baking dish. Season with half the salt. Bake for 5 minutes, then remove from the oven.
Meanwhile, combine the shredded chicken, cream cheese, half the cheddar cheese, half the buffalo wing sauce, and the remaining salt in a bowl. Stir to combine.
Stuffed the peppers evenly with the filling. Top with the remaining cheddar cheese. Bake for 15 minutes, until the cheese has melted and is bubbly on top.
To finish, transfer 2 halves to each plate. Drizzle with remaining buffalo sauce and blue cheese dressing.

Notes

There are 6 net grams of carbs in each serving (2 pepper halves). To lower the carb count, use a smaller pepper or add more filling to one half instead of two halves.
You can use any type of pepper you like. We mostly use red pointed peppers, bell peppers, poblanos, and Anaheim peppers.
You can use Frank's red hot sauce or Frank's buffalo wing sauce interchangeably.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.