Description
These Buffalo Chicken Stuffed Peppers are a delicious, low-carb way to enjoy all the spicy, tangy flavors of your favorite wings. Tender bell peppers are filled to the brim with a creamy, cheesy chicken mixture that packs a punch, then baked until bubbly and golden. With a rich buffalo sauce and a cooling hint of Greek yogurt, this protein-packed meal is perfect for game day or a fun family dinner.
Ingredients
The Peppers & Filling
- 3 large bell peppers (any color), cut in half lengthwise, seeds removed
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1/2 cup nonfat plain Greek yogurt
- 3/4 cup shredded Provolone or Mozzarella cheese, divided
- 1/2 cup crumbled Feta or Blue cheese (for topping)
- 1/4 cup green onions, finely chopped
The Buffalo Sauce
- 2/3 cup classic hot sauce (e.g., Frank’s RedHot)
- 1 tablespoon unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
Instructions
Prep
Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick spray.
Prepare Peppers
Slice the bell peppers in half from top to bottom. Remove the seeds and white membranes. Arrange them cut-side up in the baking dish.
Make the Sauce
In a medium saucepan over medium heat, combine the hot sauce, butter, salt, garlic powder, and onion powder. Stir until the butter melts and the sauce is smooth. Remove from heat.
Combine Filling
Add the shredded chicken to the sauce and toss to coat thoroughly. Stir in the Greek yogurt and 1/4 cup of the shredded Provolone (or Mozzarella).
Stuff
Spoon the creamy chicken filling generously into the pepper halves. Sprinkle the remaining 1/2 cup of shredded Provolone over the tops.
Bake
Pour a small amount of water (about 1/4 cup) into the bottom of the baking dish just enough to cover the bottom surface. This steams the peppers. Bake uncovered for 30 to 35 minutes, until the peppers are fork-tender and the cheese is bubbly.
Serve
Remove from the oven. Top immediately with the crumbled Feta (or Blue cheese) and chopped green onions. Serve hot.
Notes
The Steam Bath: Pouring a little water into the bottom of the baking dish is a pro move. It creates steam that softens the thick walls of the peppers, ensuring they become tender without drying out the chicken filling.
Cheese Timing: Add the crumbled feta or blue cheese after baking. These cheeses don’t melt as smoothly as provolone, and their fresh, tangy texture provides a better contrast when added at the end.
Chicken Prep: Shred the chicken finely so it absorbs the sauce evenly. If using leftover grilled chicken, chop it into small cubes.
Stability: Look for peppers with a wide shape or flat sides so they sit stably in the baking dish without tipping over and spilling the delicious filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner / Lunch
- Method: Baking
- Cuisine: American / Keto-Friendly
Nutrition
- Serving Size: 1 Pepper Half
- Calories: 210
- Sugar: 4g
- Sodium: 980mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
Keywords: buffalo chicken stuffed peppers, keto dinner recipes, low carb buffalo chicken, stuffed bell peppers, healthy game day food, spicy chicken dinner, gluten free meal prep