Buffalo Chicken Stuffed Peppers [Keto, Low-carb, Sugar-free, Gluten-free]
Buffalo Chicken Stuffed Peppers
Keto | Low-carb | Sugar-free | Nut-free | Gluten-free | Soy-free
We’ve all been there…It’s 6 o’clock, and you don’t have a plan for dinner yet. Don’t overcomplicate it! I’m bringing you another oven-to-table recipe, done in less than 25 minutes. Cheesy, spicy, and packed with protein, no one will blame you for going back for more. Besides, even if you’re not keto, this dish is straight FIRE!
*And don’t forget to read through the PRO TIPS for this recipe below!*
Macros per Serving
Servings: 4
Calories: 632
Fat: 44 g
Protein: 56 g
Net Carbs: 7.6 g
Click HERE to watch the recipe video on Youtube.
INGREDIENTS:
Buffalo Chicken Dip
8 oz - Cream cheese, fully softened (see PRO TIPS below)
â…“ cup - Mayonnaise
¼ cup to ½ cup - Frank’s Red Hot sauce (depending on desired spice level)
½ tsp - Cracked black pepper
2 tsp - Garlic powder
1 cup - Shredded cheddar cheese
2 cups - Cooked shredded chicken (see PRO TIPS below)
Stuffed Peppers w/Drizzle
2 - Red bell peppers
4 slices - Muenster or cheddar cheese
2 Tbsp - Ranch or blue cheese dressing (optional)
PRO TIPS:
For convenience, feel free to use leftover rotisserie chicken and break the meat down into small pieces. You can also buy pre-shredded or canned chicken. To get this dinner on the table at lightning speed, use any store-bought chicken dip and simply scoop it straight out of the container.
Don’t forget to make sure the cream cheese is completely softened! But, if you do…warm the cream cheese on a plate in the microwave for 2 minutes at 20% power before mixing with the other ingredients.
Get creative. You can find my pimento chicken dip recipe on page 152 of my cookbook New Comfort Cooking! Blue cheese lover? Stir crumbled blue cheese into the dip for an extra punch of flavor.
As a fun party idea, make buffalo chicken jalapeño poppers by stuffing jalapeños instead of bell peppers. Then, wrap them in bacon and pop them into the oven.
DIRECTIONS:
Preheat the oven to 475°F (246°C).
FOR THE DIP In a mixing bowl, add the cream cheese, mayo, and hot sauce, and stir together until blended and fluffy. Then, mix in the black pepper, garlic powder, cheddar cheese, and chicken until evenly combined. Set the bowl aside.
FOR THE PEPPERS Start by cutting each bell pepper in half, lengthwise. Use your hands to scrape out the seeds and membranes, then place each half on a parchment-lined baking sheet. With a spoon or rubber spatula, fill each pepper half with the buffalo chicken mixture, smoothing the tops out evenly. Top each pepper with one slice of cheese, and place the tray in the oven.
Cook for about 15 minutes, or until the peppers begin to soften around the edges and the cheese just starts to get brown and bubbly. Take the tray out of the oven.
TO SERVE Using a spatula or tongs, place the peppers on a serving platter, then drizzle the tops with ranch or blue cheese, if using.
