Healthy Buffalo Chicken Stuffed Peppers -

5 from 5 votes

Healthy Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers are an easy, high-protein dinner packed with bold flavor. Shredded chicken, creamy mayo, and tangy buffalo sauce come together inside tender bell peppers for a simple meal made with clean ingredients. This recipe is quick to prepare, customizable with or without cheese, and perfect for a healthy, low-carb dinner.

Prep Time15

Cook Time25

Total Time40

Course: Keto, Main Course, Whole30 Recipes

Cuisine: American

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Servings: servings

Calories: 371kcal

Author: Valerie Skinner

Equipment

cutting board
sharp knife
Medium skillet
large mixing bowl
Wooden spoon or spatula
Baking dish or rimmed sheet pan
Parchment Paper

Ingredients

3 Green Bell Peppers large
3 cups Shredded Chicken Breast cooked
½ cup Mayonnaise
2 tbsp Ranch Seasoning packet or homemade
½ cup Buffalo Sauce
1 Egg beaten
¼ cup Oil avocado or oil
½ cup Celery diced
½ cup Red Onion diced
1 tsp Garlic Powder
½ tsp Salt
¼ tsp Ground Black Pepper

Optional Add In's and Toppings

Cheddar or Monterey Jack Cheese
Ranch Dressing
Bleu Cheese

Instructions

Prepare for Baking: Preheat your oven to 400°F. Lightly grease a rimmed baking sheet or casserole dish to prevent sticking.
Prep the Bell Peppers: Slice each bell pepper in half lengthwise and remove the seeds and membrane. Arrange the peppers cut side up in the prepared baking dish, ensuring they sit flat for even baking.
Sauté the Vegetables: Heat a medium-sized skillet over medium-high heat and add ghee or another cooking fat. Once hot, add the diced celery and onion, sautéing for 5–7 minutes until softened and fragrant. Remove from heat and transfer the mixture to a large mixing bowl.
Make the Buffalo Chicken Filling: To the mixing bowl, add the shredded chicken, mayo, ranch seasoning, garlic powder, salt, and ground black pepper. Stir everything together until the ingredients are evenly combined. Then, fold in the beaten egg to help bind the mixture.
Stuff the Peppers: Spoon the buffalo chicken filling into each pepper half, making sure to pack it in evenly so the filling reaches the edges. If using cheese, sprinkle it on top at this stage.
Bake Until Tender: Place the stuffed peppers in the preheated oven and bake for 20–25 minutes, or until the filling is set and the peppers are fork-tender.
Serve & Enjoy: Remove the peppers from the oven and let them cool for a few minutes. Drizzle with extra buffalo sauce, ranch dressing, bleu cheese and garnish with chopped green onions or parsley, and serve hot.

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