Spicy, creamy buffalo chicken stuffed into roasted bell peppers and baked until bubbly, topped with melted cheddar and tangy blue cheese. The filling is rich and tangy with a tender pepper shell, best served hot.
Buffalo Pepper Bake: Low‑Carb Weeknight Comfort
Spicy, creamy buffalo chicken scooped into roasted bell peppers and baked with melty cheddar and tangy blue cheese for a satisfying low‑carb dinner.
This is the kind of recipe that answers a very particular craving: buffalo chicken, but without the soggy bun or extra carbs. Roasting the bell peppers first softens them and concentrates their natural sweetness so they become sturdy, edible bowls for a rich, tangy filling. The contrast of tender pepper and warm, bubbly filling is what makes this feel like a special dinner even on a busy night.
The filling is intentionally decadent — cream cheese and sour cream make it silky, melted butter and buffalo sauce carry the heat, and garlic, onion powder, and smoked paprika add depth. Fold in shredded cooked chicken, pile each pepper half high, then finish with sharp cheddar for gooeyness and blue cheese crumbles for that bright, tangy punch. The result is spicy, creamy, and a little smoky with a pleasing mix of textures.
It’s also practical: the peppers roast quickly while you shred the chicken and whisk the filling together, and you can assemble them a few hours ahead and bake when it’s time to eat. Serves four as an easy dinner, plays nicely with rotisserie chicken or leftovers, and keeps well for reheating—perfect for anyone keeping to a low‑carb, higher‑fat routine who still wants bold, comforting flavors.
Ingredients
How to Make Buffalo Chicken Stuffed Pepper Bake
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a 9x9-inch baking dish.
- Halve each bell pepper lengthwise and remove stems, seeds, and membranes; brush the cut sides lightly with olive oil and season with a pinch of salt and pepper. Place cut-side down on the baking sheet and roast 8–10 minutes to start softening the peppers.
- While peppers roast, shred the cooked chicken into bite-size pieces and place in a large mixing bowl.
- Soften the cream cheese (microwave 15–20 seconds if needed) and add it to the bowl with sour cream, buffalo sauce, melted butter, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper; mix until smooth and combined.
- Fold in 3/4 cup of the shredded cheddar and most of the blue cheese (reserve a little of both for topping). Taste and adjust seasoning — add a little more buffalo sauce for heat if desired.
- Turn the roasted peppers cut-side up in the baking dish and spoon the buffalo chicken mixture evenly into each pepper half (or quarter if very large), mounding slightly.
- Sprinkle the reserved cheddar and blue cheese over the stuffed peppers and bake uncovered for 12–15 minutes, until the filling is hot and the cheese is melted and bubbling.
- Remove from oven, garnish with sliced green onions, and let sit 2–3 minutes before serving. Serve hot (optional: with celery sticks or a simple green salad).
Recipe Card
Buffalo Chicken Stuffed Pepper Bake
Spicy, creamy buffalo chicken stuffed into roasted bell peppers and baked until bubbly, topped with melted cheddar and tangy blue cheese. The filling is rich and tangy with a tender pepper shell, best served hot.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a 9x9-inch baking dish.
- Halve each bell pepper lengthwise and remove stems, seeds, and membranes; brush the cut sides lightly with olive oil and season with a pinch of salt and pepper. Place cut-side down on the baking sheet and roast 8–10 minutes to start softening the peppers.
- While peppers roast, shred the cooked chicken into bite-size pieces and place in a large mixing bowl.
- Soften the cream cheese (microwave 15–20 seconds if needed) and add it to the bowl with sour cream, buffalo sauce, melted butter, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper; mix until smooth and combined.
- Fold in 3/4 cup of the shredded cheddar and most of the blue cheese (reserve a little of both for topping). Taste and adjust seasoning — add a little more buffalo sauce for heat if desired.
- Turn the roasted peppers cut-side up in the baking dish and spoon the buffalo chicken mixture evenly into each pepper half (or quarter if very large), mounding slightly.
- Sprinkle the reserved cheddar and blue cheese over the stuffed peppers and bake uncovered for 12–15 minutes, until the filling is hot and the cheese is melted and bubbling.
- Remove from oven, garnish with sliced green onions, and let sit 2–3 minutes before serving. Serve hot (optional: with celery sticks or a simple green salad).
Nutrition
- Carbohydrates
- 13
- Saturated Fat
- 18
- Sodium
- 1080
- Fiber
- 3
- Unsaturated Fat
- 17
- Protein
- 38
- Fat
- 35
- Cholesterol
- 173
- Trans Fat
- 0.1
- Calories
- 570
- Sugar
- 6