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Buffalo Stuffed Peppers

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.
4.73 from 11 votes
Course: Main Course
Cuisine: American
Keyword: Chicken, Peppers
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 2 servings
Calories: 507kcal
Author: Laura


  • 2 peppers (red pointed peppers or bell peppers)
  • 1/4 tsp salt divided
  • 1 1/2 cup shredded chicken breast
  • 4 oz cream cheese softened
  • 1/2 cup shredded cheddar cheese divided
  • 3 tbsp Frank's Buffalo Wing Sauce divided


  • Preheat the oven to 400 degrees F (205 degrees 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.


  • 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 interchangably.


Calories: 507kcal | Carbohydrates: 8g | Protein: 38g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 171mg | Sodium: 1420mg | Potassium: 555mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1528IU | Vitamin C: 96mg | Calcium: 284mg | Iron: 2mg

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.