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Keto Buffalo Chicken Stuffed Peppers

Two halves of keto buffalo chicken stuffed peppers, baked with a bubbly, browned cheese topping, served on a white plate.
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Make these flavorful, low-carb stuffed bell peppers filled with spicy buffalo chicken and cream cheese. This easy keto dinner idea bakes up perfectly for a satisfying weeknight meal.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 pound cooked, shredded chicken breast
  • 4 ounces cream cheese, softened
  • 1/2 cup keto-friendly buffalo sauce
  • 1/2 cup shredded cheddar or Monterey Jack cheese, divided
  • 1/4 cup blue cheese crumbles (optional)
  • 1/4 cup ranch or blue cheese dressing (optional, for serving)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish.
  2. Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in the prepared baking dish.
  3. In a medium bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, and half of the shredded cheese. Mix until everything is well combined.
  4. Spoon the buffalo chicken mixture evenly into the bell pepper halves, packing the filling gently.
  5. Top each stuffed pepper with the remaining shredded cheese.
  6. Bake for 25 to 30 minutes, or until the peppers are tender and the cheese topping is melted and slightly bubbly.
  7. Serve immediately. Drizzle with ranch or blue cheese dressing, if desired.

Notes

  • Use a buffalo sauce that contains no added sugar to keep this recipe strictly keto. Check labels carefully.
  • If you prefer a casserole style stuffed peppers low carb, you can chop the peppers instead of halving them and bake them in a dish covered with the filling.
  • For a gluten free stuffed peppers option, this recipe is naturally gluten free.

Nutrition

Find it online: https://delicerecipe.com/keto-buffalo-chicken-stuffed-peppers/