Buffalo Chicken Stuffed Peppers
Ingredients
- 3 bell peppers
any colors you like; I used a mix of red and green
- 2/3 cup classic hot sauce
such as Frank's RedHot
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups cooked
shredded chicken
- 1/2 cup nonfat plain Greek yogurt
plus additional for serving
- 3/4 cup shredded provolone cheese or Mozzarella cheese
I used a 50/50 blend, divided
- 1/2 cup crumbed feta cheese or blue cheese
- 1/4 cup finely chopped green onions
Directions
- 1
Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
- 2
Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
- 3
In a medium saucepan over medium heat, stir together the hot sauce, butter, salt, garlic powder, and onion powder, until the butter melts. Remove from the heat.
- 4
Stir in the shredded chicken, coating with the sauce.
- 5
Stir in the Greek yogurt and 1/4 cup of the provolone.
- 6
Mound the filling inside of the peppers. Sprinkle the remaining 1/2 cup provolone over the top.
- 7
Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Carefully transfer to the oven and bake uncovered for 30 to 35 minutes, until the peppers are fork tender and the cheese is melted.
- 8
Remove from the oven. Top with feta and chopped green onions. Enjoy hot.
Buffalo Chicken Stuffed Peppers
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Ratings & Reviews
Based on 32 ratings
Rating Breakdown
About this Recipe
Craving that zesty, spicy kick of classic Buffalo chicken but looking for a lighter, low-carb option? These Buffalo Chicken Stuffed Peppers deliver all the authentic flavor you love in a wholesome, satisfying package that’s perfect for any night of the week.
Why This Recipe Works
This recipe shines by transforming the beloved Buffalo chicken into a healthy, low-carb, and gluten-free meal without sacrificing an ounce of flavor. Using vibrant bell peppers as a natural, edible bowl, it provides a tender counterpoint to the creamy, spicy chicken filling. The thoughtful combination of classic hot sauce, savory spices, and a blend of cheeses creates a rich, comforting dish that’s remarkably easy to prepare and caters to a keto lifestyle.
What to Expect
You're in for a treat that perfectly balances a gentle heat with rich, cheesy goodness. Each bite offers the sweet tenderness of roasted bell pepper, giving way to a creamy, savory filling packed with shredded chicken. The hot sauce provides that iconic Buffalo tang, mellowed by the yogurt and melting cheese, while a hint of garlic and onion powder rounds out the savory profile. It’s a hearty, satisfying dish that feels indulgent, yet aligns perfectly with your healthy eating goals.
Customization & Variations
Feel free to experiment with the cheeses to match your preference; a blend of provolone or mozzarella delivers a classic melt, while feta or blue cheese crumbles add a sharp, piquant finish. You can also use any color of bell peppers you prefer—red and green are a vibrant mix, but orange or yellow peppers would also be delicious. For an extra pop of freshness, don’t skimp on the finely chopped green onions.
Serving & Context
These Buffalo Chicken Stuffed Peppers make for a complete and incredibly satisfying meal on their own, ideal for busy weeknights or game day gatherings. Serve them fresh from the oven, perhaps with an extra dollop of nonfat plain Greek yogurt on the side for a cooling counterpoint.