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Description
Enjoy these flavorful Buffalo Chicken Stuffed Peppers, a keto-friendly delight. This recipe combines the spicy kick of buffalo chicken with the mild sweetness of bell peppers for a satisfying and healthy meal.
Ingredients
Scale
- 4 bell peppers (various colors), halved and seeded
- 1.5 lbs cooked chicken, shredded
- 1/2 cup buffalo wing sauce (keto-friendly)
- 4 oz cream cheese, softened
- 1/2 cup cheddar cheese, shredded
- 1/4 cup ranch dressing (keto-friendly)
- 2 tablespoons chopped green onions
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, buffalo wing sauce, softened cream cheese, 1/4 cup cheddar cheese, ranch dressing, and green onions. Season with salt and pepper.
- Drizzle olive oil inside the bell pepper halves.
- Fill each bell pepper half with the buffalo chicken mixture.
- Place the stuffed peppers in a baking dish.
- Sprinkle the remaining cheddar cheese over the top of the peppers.
- Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- For extra flavor, broil the peppers for the last 2 minutes to brown the cheese.
- You can use pre-cooked rotisserie chicken to save time.
- Adjust the amount of buffalo sauce to your preferred level of spiciness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg