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Close-up view of roasted red and green Buffalo Chicken Stuffed Peppers Recipe, drizzled with creamy sauce and garnished with sliced green onions and herbs, showing melted, slightly charred edges.

Buffalo Chicken Stuffed Peppers

These Buffalo Chicken Stuffed Peppers are a delicious, low-carb way to satisfy your spicy cravings with a cheesy twist!
5 from 1 vote
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Course: Main Course
Cuisine: American, Comfort Food
Keyword: buffalo chicken, Buffalo Chicken Stuffed Peppers, Keto, low carb, stuffed peppers
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Total Time: 1 hour 40 minutes
Servings: 8
Calories: 215kcal
Cost: $10

Ingredients

  • 3 bell peppers Any color; a mix of red and green adds color and sweetness
  • ⅔ cup classic hot sauce Such as Frank's RedHot for authentic flavor
  • 1 tablespoon unsalted butter For a rich creamy texture
  • ½ teaspoon kosher salt For seasoning
  • ½ teaspoon garlic powder Adds a savory depth
  • ½ teaspoon onion powder Enhances flavor
  • 2 cups cooked shredded chicken From about 2 medium breasts; use leftover chicken for easy prep
  • ½ cup nonfat plain Greek yogurt A creamy and healthy substitute for sour cream
  • ¾ cup shredded provolone cheese Or Mozzarella; 50/50 blend gives great melt
  • ½ cup crumbed feta cheese Or blue cheese for more tang
  • ¼ cup finely chopped green onions For garnish and a mild onion flavor

Instructions

  • Preheat the oven to 375°F (190°C) and lightly coat a 9x13-inch baking dish with nonstick spray.
  • Slice the bell peppers in half vertically and remove the seeds and membranes. Arrange them cut-side up in the prepared baking dish.
  • In a medium saucepan over medium heat, combine the hot sauce, butter, salt, garlic powder, and onion powder. Stir until the butter is fully melted, then remove from heat.
  • Add the shredded chicken to the saucepan, mixing well to coat with the sauce.
  • Stir in the Greek yogurt and ¼ cup of provolone cheese until everything is well combined.
  • Spoon the buffalo chicken mixture into the bell pepper halves. Sprinkle the remaining provolone cheese over the top of each stuffed pepper.
  • Add a little water to the bottom of the baking dish, just enough to cover the base. Transfer the dish to the oven and bake uncovered for 30–35 minutes, or until the peppers are tender and the cheese has melted.
  • Once done, remove from the oven and sprinkle with crumbled feta cheese and chopped green onions. Serve immediately while hot.

Notes

These stuffed peppers are perfect for meal prepping or a cozy dinner. With the spicy kick of buffalo sauce and creamy filling, they're a flavorful way to enjoy a low-carb meal!

Nutrition

Serving: 1Peppers | Calories: 215kcal | Carbohydrates: 5g | Protein: 20g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 63mg | Potassium: 286mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2138IU | Vitamin C: 76mg | Calcium: 214mg | Iron: 1mg