Keto Buffalo Chicken Stuffed Peppers

Why You’ll Love This Recipe

• Classic Buffalo chicken flavors in a tidy, low-carb pepper boat—no bun needed.
• Ultra-creamy from cream cheese with tangy pops of blue cheese and a gentle crunch of celery.
• Weeknight-friendly: uses rotisserie chicken and bakes in one pan.
• Easy to customize heat level and toppings to suit your crowd.

Grocery List

• Produce: 3 large bell peppers, 2 celery ribs, 2–3 green onions, optional celery leaves or parsley for garnish
• Dairy: Cream cheese (6 oz), sour cream, blue cheese crumbles, unsalted butter
• Pantry: Cooked shredded chicken (rotisserie or leftover), Buffalo hot sauce, avocado or olive oil, garlic powder, onion powder, smoked paprika, kosher salt, black pepper

Full Ingredients

For the peppers

• 3 large bell peppers (red, orange, or yellow), halved lengthwise and seeded
• 1 tsp avocado or olive oil (or oil spray)
• 1/4 tsp kosher salt

For the Buffalo chicken filling

• 1/2 cup Buffalo hot sauce (Frank’s-style)
• 2 tbsp unsalted butter, melted
• 6 oz cream cheese, softened
• 1/4 cup sour cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika (optional but tasty)
• 1/4 tsp kosher salt, plus more to taste
• 1/8 tsp freshly ground black pepper
• 2 1/2 cups cooked shredded chicken (about 12 oz)
• 2/3 cup finely diced celery (from about 2 ribs)
• 2 tbsp thinly sliced green onions
• 1/2 cup blue cheese crumbles (stirred into filling)

For topping and garnish

• 1/4 cup blue cheese crumbles (for topping)
• 2 tbsp sliced green onions, for garnish
• Extra Buffalo hot sauce, for drizzling (optional)
• Finely chopped celery leaves or parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep the peppers and pan

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment for easy cleanup, or use a 9×13-inch baking dish. Halve the bell peppers lengthwise through the stems; remove seeds and white ribs. Lightly coat the cut sides with the oil and sprinkle with the 1/4 teaspoon salt. Arrange cut-side up on the pan.

Step 2: Par-roast the peppers

Roast the peppers for 10 minutes to soften them slightly. This step ensures the peppers are tender by the time the filling is hot and bubbly. Remove from the oven and set aside while you make the filling.

Step 3: Make the Buffalo sauce

In a small bowl or measuring cup, whisk the hot sauce with the melted butter until smooth and glossy. This creates the classic Buffalo flavor and helps the filling stay silky.

Step 4: Mix the creamy base

In a large bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Beat with a spatula or hand mixer until very smooth with no lumps.

Step 5: Fold in chicken and mix-ins

Add the shredded chicken, diced celery, and 2 tablespoons green onions to the bowl. Sprinkle in 1/2 cup blue cheese crumbles. Pour the Buffalo sauce over everything and fold until evenly coated. Taste and adjust salt or hot sauce if needed.

Step 6: Fill and bake

Spoon the filling into the pepper halves, packing it firmly and mounding slightly. Sprinkle the remaining 1/4 cup blue cheese on top. Bake at 400°F (200°C) for 18–22 minutes, until the filling is bubbling and the peppers are fork-tender. For golden spots on top, switch to broil for 1–2 minutes, watching closely.

Step 7: Rest and finish

Let the peppers rest for 5 minutes so the filling sets. Drizzle with a little extra Buffalo sauce if you like, then garnish with sliced green onions and a pinch of chopped celery leaves or parsley. Serve hot.

Pro Tips

• Use rotisserie chicken for speed and extra juiciness; both breast and thigh meat work well.
• Finely dice the celery so you get crunch without big chunks that can make the filling feel loose.
• Par-roasting the peppers prevents watery results and ensures a tender bite.
• For more heat, add a pinch of cayenne or use an “extra hot” Buffalo sauce; for less, use mild sauce and reduce to 1/3 cup.
• Want a browned top? A quick 1–2 minute broil adds caramelized, toasty notes—don’t walk away while broiling.

Variations

• Bacon Ranch: Add 1/3 cup cooked crumbled bacon and replace sour cream with 1/4 cup ranch dressing. Garnish with chives.
• Extra Spicy: Stir in 1 finely diced jalapeño and 1/4 tsp cayenne; finish with a drizzle of extra hot sauce.
• Mini Party Bites: Use halved mini sweet peppers. Par-roast 8 minutes, fill, then bake 10–12 minutes for appetizer-sized bites.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat at 350°F (175°C) for 12–15 minutes, or microwave 60–90 seconds per pepper half. To make ahead, assemble through filling (Step 6) up to 24 hours in advance; cover and refrigerate, then add 3–5 minutes to the bake time. To freeze, wrap individual baked halves tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating at 350°F (175°C) for 15–20 minutes.

Nutrition (per serving)

Approximate: 330 calories; 21 g fat; 24 g protein; 8 g total carbs; 2 g fiber; 6 g net carbs. Nutrition will vary based on pepper size, hot sauce brand, and chicken cut.