Last Updated on May 3, 2022 by Kayla Berman
Buffalo chicken dip is a supreme dip. You can’t convince me otherwise! It has all the things that make a good dip … it’s creamy, cheesy, flavorful, and of course has a little heat! Buffalo Chicken Stuffed Peppers take this delicious dip and turn it into a healthy, low carb dinner recipe. It’s honestly kind of magic!
Buffalo Chicken Stuffed Peppers are going to be your new favorite easy dinner recipe! These green bell peppers are stuffed with shredded rotisserie chicken, greek yogurt, cream cheese, and Frank’s Red Hot Buffalo Sauce. They’re low carb, cheesy, creamy, and have the perfect amount of heat!
Looking for more buffalo chicken recipes? Check out my Buffalo Chicken Zucchini Boats, Buffalo Chicken Flatbread, and Buffalo Chicken Meatballs.
Ingredients needed for Buffalo Chicken Stuffed Peppers…
Buffalo Chicken Stuffed Peppers call for only a few simple ingredients!
- Green Bell Peppers: The most important ingredient in a stuffed peppers recipe is of course peppers! I used 3 green bell peppers here, but feel free to use whichever colors you’d like.
- Shredded Chicken: Buffalo Chicken Stuffed Peppers call for 2 cups of cooked shredded chicken. I recommend you use store bought rotisserie chicken … it’s tasty and so dang easy!
- Plain Greek Yogurt: Plain greek yogurt is used here to make the pepper stuffing as creamy as can be! It provides a similar tang to sour cream, but is a healthier option. You’ll need 1/2 cup!
- Cream Cheese: You’ll also need cream cheese! I personally believe that cream cheese is vital to any buffalo chicken dip sort of recipe. So of course I added it to this recipe. 4 oz is the perfect amount!
- Cheddar Cheese: 1 cup of cheddar cheese on top of these stuffed green peppers is the perfect addition. It’s melty, golden, cheesy perfection!
- Buffalo Sauce: You will need 1/3 cup buffalo sauce to make these peppers. My go-to is always Frank’s Red Hot Buffalo Sauce.
- Garlic Powder: Add 1/2 tsp garlic powder to this recipe for a little extra flavor.
- Salt: Lastly, add salt to taste!
How to make these Stuffed Green Peppers…
Buffalo Chicken Stuffed Green Peppers are such an easy recipe! There is barely any chopping or preparing required … then you just pop these peppers into the oven to bake to golden cheesy perfection.
- Set the oven to 350 degrees.
- Halve the peppers long ways and remove the seeds. Place in a baking dish, spray with olive oil, and bake for 15 minutes.
- While the pepper are cooking work on the buffalo chicken mixture. Combine the shredded chicken, greek yogurt, cream cheese, buffalo sauce, garlic powder, and salt.
- Remove the peppers from the oven and fill with the chicken mixture.
- Top the peppers with the shredded cheddar cheese.
- Bake for 20 minutes.
- Enjoy!
What chicken should I use for this Healthy Buffalo Chicken Recipe?
I recommend you use a store bought rotisserie chicken for this Healthy Buffalo Chicken Recipe. Not only does this make this recipe so so easy to whip up, but it also adds extra flavor!
You could also of course make and shred your own chicken. My favorite method is to just boil chicken breasts for about 10 minutes and then shred with two forks. So simple!
Low Carb Buffalo Chicken Stuffed Peppers tips…
Follow the tips below for the perfect peppers each and every time!
- Don’t skip baking the peppers by themselves first! Otherwise they will not be cooked enough. I recommend 15 minutes, but you can do longer if you want an even softer pepper.
- Cutting the peppers can be tricky especially with those pesky seeds! I recommend cutting around the stem, pulling it out along with the seeds, and then banging the pepper with the opening face down to remove any leftover seeds. Then simply cut the pepper in half longways.
- Shred your own cheese! Shredding your own cheese always provides a better flavor. It melts better too!
- Add some fresh herbs & spices! I kept it super simple here with salt, pepper, garlic powder, and green onions … but feel free to add more. Maybe some red pepper flakes for extra heat or fresh parsley!
How to serve Stuffed Peppers…
You can serve these stuffed peppers on their own for a delicious low carb dinner! Or add some rice, roasted potatoes, or a different carb on the side to create a more well rounded, filling meal.
But no matter what, I recommend serving these peppers with more buffalo sauce, ranch or blue cheese dressing, and maybe even some blue cheese crumbles on top! It’ll give that buffalo wing taste and feel we all know and love.
Storing Buffalo Chicken Stuffed Peppers…
Store this recipe in an airtight container in the refrigerator. The peppers will last up to one week!
Love this dinner recipe? Check out some more delicious ones below…
- Chicken Couscous Soup
- Pesto Flatbread Pizzas
- Cobb Salad with Homemade Croutons
- Healthy Taco Casserole
- Chicken Apple Sausage Sheet Pan Dinner
- Warm Couscous Brussels Sprout Salad
Connect with me!
If you make Buffalo Chicken Stuffed Peppers or any of my other recipes I would absolutely love to know! Tag me @wellnessbykay on instagram, so I can see and share your recreations!!
Love this recipe? Leave a comment and a rating! I love to see and it helps me continue to develop delicious recipes for this blog.
Buffalo Chicken Stuffed Peppers
Buffalo Chicken Stuffed Peppers are going to be your new favorite easy dinner recipe! These green bell peppers are stuffed with shredded rotisserie chicken, greek yogurt, cream cheese, and Frank’s Red Hot Buffalo Sauce. They’re low carb, cheesy, creamy, and have the perfect amount of heat!
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Total Time: 50 minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Baked
Ingredients
- 3 green bell peppers, halved
- 2 cups cooked shredded chicken (I recommend using a Rotisserie chicken!)
- 1/2 cup plain greek yogurt
- 4 oz cream cheese
- 1/3 cup Frank’s Red Hot Buffalo Sauce
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- Salt & pepper
Instructions
- Set the oven to 350 degrees.
- Halve the peppers long ways and remove the seeds. Place in a baking dish, spray with olive oil, and bake for 15 minutes.
- While the pepper are cooking work on the buffalo chicken mixture. Combine the shredded chicken, greek yogurt, cream cheese, buffalo sauce, garlic powder, and salt & pepper.
- Remove the peppers from the oven and fill with the chicken mixture.
- Top the peppers with the shredded cheddar cheese.
- Bake for 20 minutes.
- Enjoy!
Keywords: Buffalo Chicken Stuffed Peppers, Low Carb Buffalo Chicken Stuffed Peppers, Stuffed Green Peppers, Healthy Buffalo Chicken Recipe
I followed this recipe to the tee and it was absolutely delicious. So simple and so yummy. I will definitely be making these again. Thanks Kayla!
★★★★★
I told myself this year that I would improve myself mentally and physically! But I’m a sucker for good food. I made this for my fiancé and I last night and it was one of the best meals i have had in awhile! I used my instant pot to cook the chicken to shred it and mixed some of the left over broth in the chicken and then in with the buffalo mixture, and it was absolutely delicious! The spice of the buffalo sauce and the crunch with the green pepper is a perfect combination! Will be making this again for sure!
★★★★★
Wow! Thank you so much for the great review, it means a lot! So glad you enjoyed the recipe 🙂
followed this recipe and it is absolutely AMAZING!
★★★★★
Hi Alexa! Thanks for the great review! glad you enjoyed 🙂
So good!!
Thanks Shelby!
Made these tonight and they were delicious! I added rice to the filling and ended up with way too much filling but I am thinking it might be good stuffed in jalapeños and wrapped in bacon for a fun appetizer.
So delish! I used half the recommended cream cheese. This is a Great take on stuffed peppers.
★★★★★
Hi! Do you recommend using full fat cream cheese or low fat?
Thank you!