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Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers

  • Total Time: 45 minutes
  • Yield: 8 people 1x


These Buffalo Chicken Stuffed Peppers are a great Low Carb option to satisfy your cravings and not extend your waist line.


  • 4 Bell Peppers (sliced length-wise and de-seeded )
  • 2 cups shredded Chicken ((can use rotisserie) )
  • 8 oz brick of Cream Cheese (softened)
  • ½ cup Cheddar cheese (shredded)
  • ½ cup Mozzarella cheese (shredded)
  • ⅓ cup Franks Hot Sauce
  • 1 oz packet dry Ranch Dip Mix
  • 3 Green Onions (chopped)
  • Ranch or Blue Cheese for serving


  1. Preheat the oven to 350°F
  2. Cut the Peppers in half, remove the stem and seeds within. Place the Peppers into a 9×13 baking dish and set aside.
  3. In a large mixing bowl stir together the cream cheese, cheddar, mozzarella, hot sauce and ranch mix first to get a creamy consistency. Then add in your chicken and stir until fully coated.
  4. Spoon the Buffalo Chicken mixture into your prepared peppers that were set aside. Pour 1 cup water into the base of your baking pan and cover with tin foil. Bake 35 minutes.
  5. Serve with a little drizzle of Ranch or Blue Cheese Dressing and the chopped green onions.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Cuisine: American


  • Calories: 307

Keywords: low carb, quick and easy