A low carb dinner that’s ready in 45 minutes — all the buffalo wing flavor, none of the mess.
You know that feeling when you want buffalo wings but you don’t want to deal with bones, napkins, and the ten minutes of hand washing afterward?
That’s exactly why I started making these.
Buffalo chicken stuffed peppers give you all that spicy, tangy, cheesy flavor you love, packed into a bell pepper instead of a wing. No mess. No bones. Just a fork and a plate.
I make these on busy weeknights when I want something that feels indulgent but isn’t going to wreck my whole evening in the kitchen. They come together in under an hour, and most of that time is the oven doing the work.
Let’s get into it.
What You’ll Need
- 4 large bell peppers (any color works, I like red or yellow for sweetness)
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 3/4 cup buffalo sauce, divided
- 4 oz cream cheese, softened
- 1/2 cup ranch or blue cheese dressing
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup shredded mozzarella
- 2 green onions, sliced
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Optional: crumbled blue cheese for topping
Tools You’ll Need
- Large mixing bowl
- 9×13 baking dish
- Sharp knife for halving the peppers
- Measuring cups
Pro Tips
Substitutions and Variations
| Original | Swap | Notes |
|---|---|---|
| Bell peppers | Poblano peppers | Adds a mild smoky heat |
| Ranch dressing | Blue cheese dressing | Classic buffalo pairing |
| Cheddar cheese | Monterey Jack | Milder, melts smooth |
| Rotisserie chicken | Ground chicken, cooked | Cook and crumble before mixing |
| Buffalo sauce | Half buffalo, half BBQ | Mellows the heat a bit |
| Cream cheese | Greek yogurt | Lighter, slightly tangier |
Make Ahead Tips
You can assemble these up to a day ahead. Stuff the peppers, cover the dish tightly, and refrigerate. When you’re ready to bake, add about 5 to 10 extra minutes to the cook time since you’re starting cold.
You can also make the filling on its own up to 3 days ahead and store it separately. Stuff the peppers right before baking.
Nutritional Breakdown
Per serving (1 stuffed pepper half), approximate values.
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 24g |
| Fat | 20g |
| Carbohydrates | 8g |
| Fiber | 2g |
| Sodium | 680mg |
Meal Pairings
These peppers are rich, so I like to balance them with something light.
- A simple green salad with a light vinaigrette
- Cauliflower rice for extra low carb bulk
- Celery and carrot sticks for that classic buffalo wing feel
- A cold cucumber salad to cool things down
How to Make Buffalo Chicken Stuffed Peppers
1Preheat the oven.
Preheat your oven to 375°F. Lightly grease a 9×13 baking dish.
2Prep the peppers.
Slice each bell pepper in half lengthwise through the stem. Remove the seeds and white membrane. Arrange the halves cut side up in the baking dish.
3Pre-bake the peppers.
Bake for 10 minutes to soften them slightly. Remove from the oven.
4Make the filling.
In a large bowl, mix the shredded chicken, softened cream cheese, 1/2 cup of the buffalo sauce, ranch dressing, garlic powder, 1 cup of the cheddar cheese, and half the green onions. Stir until fully combined. Season with salt and pepper.
5Stuff the peppers.
Divide the filling evenly among the pepper halves, packing it in gently.
6Top with cheese.
Sprinkle the remaining cheddar and the mozzarella over each stuffed pepper.
7Bake.
Return the dish to the oven and bake for 25 to 30 minutes, until the peppers are tender and the cheese is bubbly and golden.
8Finish and serve.
Drizzle the remaining buffalo sauce over the top. Sprinkle with the rest of the green onions and blue cheese crumbles if using. Serve hot.
Leftovers and Storage
Store leftover stuffed peppers in an airtight container in the fridge for up to 4 days.
To reheat, place them in a 350°F oven for about 15 minutes, or microwave individual portions for 1 to 2 minutes until warmed through.
These also freeze well. Wrap each pepper half tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQ
Yes. Assemble everything the night before, refrigerate, and bake right before your guests arrive.
Yes, with around 8g of carbs per serving, these fit comfortably into most low carb and keto plans.
You can, just make sure it’s fully cooked and thawed before shredding and mixing it into the filling.
Franks RedHot is the classic choice, but any buffalo sauce you enjoy for wings will work here.
Swap the cream cheese, cheddar, and mozzarella for dairy free alternatives. The texture will be slightly different but still tasty.
Some peppers release liquid as they bake. Letting them rest for a few minutes after baking helps some of that liquid reabsorb, and patting the pepper halves dry before stuffing can help too.
Wrapping Up
Buffalo chicken stuffed peppers hit that spicy, cheesy, comfort food craving without any of the wing night cleanup. They’re easy enough for a random Tuesday and good enough to serve when people come over.
Give them a try this week and let me know how they turn out in the comments. I’d love to hear if you added your own twist.
