These Keto Buffalo Chicken Stuffed Peppers are spicy, cheesy, and loaded with flavor—without the carbs.
Perfect for weeknight dinners or game-day meals, they offer a balanced mix of protein and healthy fats in a convenient, single-serving format.
Stuffed bell pepper with buffalo chicken and melted cheese
Great for both keto beginners and experienced low-carb eaters.
Nutrition Facts (per serving):
- Calories: 360
- Net Carbs: 5g
- Protein: 32g
- Fat: 22g
- Serving Size: 1 stuffed pepper half
Ingredients:
- 2 large bell peppers (halved and seeds removed)
- 2 cups shredded cooked chicken (rotisserie or poached)
- 1/2 cup full-fat cream cheese (e.g., Philadelphia)
- 1/2 cup shredded mozzarella
- 1/4 cup buffalo hot sauce (e.g., Frank’s RedHot)
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp chopped green onion or parsley for garnish (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- Place halved bell peppers in a baking dish, cut side up.
- In a large bowl, mix chicken, cream cheese, hot sauce, garlic powder, paprika, salt, and pepper until well combined.
- Spoon the mixture into each bell pepper half and top with shredded mozzarella.
- Cover dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and slightly golden.
- Garnish with green onion or parsley and serve hot.
Tips & Variations:
- Spice Level: Adjust hot sauce to preference or add cayenne for extra heat.
- Cheese Variations: Use blue cheese crumbles for a classic buffalo pairing.
- Storage: Refrigerate up to 3 days or freeze tightly wrapped for 1 month.
- Vegetarian Option: Replace chicken with riced cauliflower or sautéed mushrooms.
Why It’s Great for Keto:
This dish delivers high protein and healthy fat without the carbs of traditional stuffed peppers.
The cream cheese and buffalo sauce combo ensures satiety and flavor, while the bell peppers add volume and nutrients without kicking you out of ketosis.
FAQ:
Q: Can I make this dairy-free? Yes, use dairy-free cream cheese and skip the mozzarella or use a vegan cheese alternative.
Q: Can I prep this in advance? Absolutely. Assemble the peppers and refrigerate for up to 24 hours before baking.