A delicious keto Buffalo chicken stuffed peppers recipe, with make ahead option, is perfect for meal planning or a busy week. Make them for a keto friendly dinner or stuffed mini pepper appetizers for game day!
  • 3 large bell peppers, halved and deseeded
  • 1 pound cooked, shredded chicken (about 4 cups lightly packed)
  • 2 cups shredded cheddar cheese
  • 3 tbsp mayonnaise
  • ½ cup Franks Buffalo Sauce
  • 1 tbsp Homemade Ranch Seasoning Mix
  • ¼ tsp salt (Omit if using ranch seasoning from a packet)
  • 3 tbsp blue cheese crumbles
  • Optional
  • Extra Buffalo Sauce
  • Blue Cheese or Ranch Dressing
  1. Preparation
  2. Halve peppers and deseed. Place in a 9x13 inch baking dish or sheet pan, cover in foil and place in the oven. Preheat oven to 375F. Once the oven comes to temperature, cook peppers for 7-10 minutes more.
  3. Remove peppers from the oven, remove the water from the inside of the peppers and season with salt and pepper.
  4. Method
  5. Place the shredded chicken into a medium bowl and mix the ranch seasoning into the shredded chicken.
  6. Add the mayo and salt to small bowl and gradually stir in the Franks Buffalo Sauce, stir the sauce into the seasoned shredded chicken.
  7. Stir 1 ½ cups cheese into the chicken. Stuff the peppers with the buffalo chicken mixture and top with remaining cheese.
  8. Place a small piece of parchment over the peppers and cover with foil. Bake for 15-20 minutes or until hot all the way through.
  9. Top the peppers with more Frank's sauce, if desired. Drizzle with blue cheese or ranch dressing and top with crumbled cheese.
  10. Makes 6 peppers. Serves 6. One stuffed pepper half is 4g NET CARBS each.