First off, I apologize for the photos on this recipe. It was a very late dinner and the lighting in my kitchen wasn’t very good, but these were so good that I just had to share them with you! This simple recipe for Buffalo Chicken Stuffed Peppers is perfect for anyone on the keto diet, or that just loves buffalo chicken and sweet peppers!
I got the idea from a buffalo chicken wing dip recipe, and since I do not eat crackers, I started dipping my sliced peppers in the dip. OMG it was delicious! So I thought if I made an easier (and lower calorie) version of the buffalo chicken wing dip and stuffed it in some sweet peppers, it would be a winner. And I was right! It is a really great recipe, and super easy to prepare on a weeknight. I used left over chicken which made it even easier!
I used sweet peppers to contrast the spicy hot sauce in the chicken, but I would think this would work in any pepper. It just depends on your tolerance. Start by slicing and cleaning out the seeds of your peppers. I used 3 peppers, which made 6 servings.
Mix together your sauce for the chicken using softened cream cheese, franks hot sauce, garlic powder, onion powder, oregano and pepper (I omitted the salt due to the extreme saltiness of the hot sauce).
Once the sauce is combined, stir in your shredded chicken. I used left over dark meat, but I have also had white meat and it is also good (I just prefer dark meat in most recipes). Once the chicken and the sauce are combined, taste test for spiciness. You may want to add more hot sauce 😉
Once your filling is ready, it is as easy as stuffing it into the peppers and topping with cheese! Pop the peppers into a 350 degree preheated over and wait 40 minutes!
Buffalo Chicken Stuffed Peppers
- 3 sweet peppers
- 3 cups shredded chicken (white or dark meat works)
- 6 oz softened cream cheese
- 1 tbsp Franks Hot Sauce (or to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp oregano
- 1/2 tsp pepper
- Shredded mozzarella cheese for topping
Preheat oven to 350 degrees. Cut sweet peppers length wise and remove the seeds.
Combine softened cream cheese, hot sauce and spices until well mixed and stuff into peppers. Top with shredded mozzarella cheese and bake for 40 minutes on middle rack.
That is it! They are easy and delicious and a perfect keto recipe if you are into that. Great for reheating as well for lunch the next day. I served them with steamed cauliflower, but you can really add any side dish or salad.
I seem to be on a pepper stuffing kick lately, so stay tuned for more ideas soon!