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buffalo chicken stuffed peppers
Natacha

Keto Buffalo Chicken Stuffed Peppers

Tender sweet bell peppers loaded with spicy buffalo chicken dip and melted cheddar.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 483
Ingredients Equipment Method Notes

Ingredients
  

Stuffed Peppers
  • 4 large bell peppers (red or orange), halved and seeded 240 g
  • 3 cups cooked shredded chicken breast 420 g
  • 4 oz cream cheese, softened 115 g
  • ⅓ cup Frank's RedHot buffalo sauce 80 g
  • ¼ cup ranch dressing 60 g
  • 1.5 cups sharp cheddar cheese, shredded 170 g
  • 2 stalks green onions, thinly sliced 30 g

Equipment

  • 9×13 inch baking dish
  • Mixing Bowl
  • Chef knife
  • Cutting board
  • Spatula

Method
 

  1. Heat oven to 375 degrees Fahrenheit and grease a 9x13-inch baking dish.
  2. Arrange halved bell peppers cut-side up in prepared dish.
  3. Beat cream cheese, buffalo sauce, and ranch dressing in a bowl until smooth.
    4 oz cream cheese, softened, 1/3 cup Frank's RedHot buffalo sauce, 1/4 cup ranch dressing
  4. Fold shredded chicken and half the cheddar cheese into the buffalo cream.
    3 cups cooked shredded chicken breast, 1.5 cups sharp cheddar cheese, shredded
  5. Spoon chicken filling evenly into pepper cavities.
  6. Top peppers with remaining shredded cheddar cheese.
  7. Bake 28 to 30 minutes until peppers soften and cheese bubbles golden.
  8. Garnish with sliced green onions and serve warm.
    2 stalks green onions, thinly sliced

Notes

Select bell peppers with flat sides so they rest level in the baking dish.
Let cream cheese soften at room temperature before beating for a smooth filling.