These Buffalo Chicken Baby Bell Peppers are loaded with shredded chicken mixed into a zesty buffalo sauce, melted cream cheese, sharp cheddar cheese, and chicken stock… all stuffed into baby bell sweet peppers. It's a tangy and delicious Buffalo Chicken Dip that's stuffed into peppers. It's a low-carb, gluten-free meal all by themselves.
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Where are all my Buffalo Chicken fans!!?? If that’s you then these Buffalo Chicken Baby Bell Stuffed Peppers have your name written all over them!
And yes they are low-carb, keto-friendly, and gluten-free. Cause that’s what we do here at Taste And See! Hello!
So you might be wondering what a is baby bell pepper?? I’m here for you… let me explain.
What are Baby Sweet Bell Peppers?
Baby bell sweet peppers are half to ¾ smaller than large sweet bell peppers, and often times slightly sweeter as well. The ones I purchased were 2 pounds in weight and came in a plastic resealable bag. They were in the produce department near all the other peppers.
There are also mini sweet peppers that are even smaller than the baby bells. Their skin is a little thinner but they are just as sweet. You can use them for this recipe but the cooking time will change since they are thinner.
To be clear the peppers I used are not ‘hot’ peppers. They are slightly sweet with zero heat.
If you’re a fan of spicier food you could definitely use jalapeno peppers instead. I would recommend getting the largest ones you can find.
What I love about this recipe is that it’s so easy. You can purchase a precooked roaster chicken or you can cook your own chicken breasts on the stovetop in no time at all. That’s what I did for this recipe.
How to Cook Shredded Chicken:
Add several cups of water, and a teaspoon each of salt, pepper, garlic powder, and onion powder to a medium-sized pot and bring to a boil. Add the chicken breast and return to a boil (this should take about 6 minutes on high heat).
Turn the liquid down to a simmer (medium heat) and allow the chicken to simmer for 20 minutes with the lid tilted a bit so it is slightly open.
Transfer the chicken breasts to a plate, and allow them to cool for 5-10 minutes. Then use two forks and shred the chicken.
I would recommend you save the liquid from cooking the chicken and use it for soup, or in place of chicken broth.
From here you just make a quick sauce and fold the chicken in, then stuff those peppers, roast, and voila! Buffalo Chicken Dip stuffed into Baby Bell Peppers - ready to be gobbled up!
So basically Buffalo Chicken Dip + Sweet Bell Peppers = AMAZINGNESS!
How to Make Stuffed Peppers
Let me tell you about how these peppers come together… (see the recipe card below for specific quantities, times, and directions).
Adjust your oven rack to the middle position and preheat.
Heat the chicken stock, hot sauce, and garlic powder in a large saute pan over medium-high heat until it simmers.
Add in the cream cheese and whisk until you have a smooth creamy sauce.
Then add the chopped parsley.
Fold in the shredded chicken until all the sauce is absorbed and the chicken is completely coated.
Next, fold in shredded cheese, and cook on medium until it melts, about 3-5 minutes. Then remove from the heat.
Spray a baking sheet with cooking spray then arrange all the peppers cut side facing up on the pan.
Using a spoon or ice cream scoop, fill each pepper with the chicken mixture, packing in enough to keep it in the pepper (you may need to wait for the chicken to cool a bit before filling the peppers).
How long to cook stuffed peppers
Bake the peppers for 15 minutes. Then remove from the oven sprinkle with remaining cheese, and cook in the oven for 2-3 minutes until the cheese is melted.
Garnish with chopped parsley, chopped green onions, and anything else your heart desires.
These yummy Buffalo Chicken Stuffed Peppers are so flavorful… the tangy buffalo sauce combined with the shredded cheddar cheese and the cream cheese – stuffed into a slightly sweet bell pepper and topped off with more cheese, parsley, and green onions – it’s over the top delicious my friend!!
This is literally one of my favorite recipe creations – You’re gonna love it!!
PS: if you're looking for more amazing low-carb buffalo chicken ideas you'll love this low-carb spaghetti squash buffalo chicken, buffalo chicken meatballs, and this tasty buffalo cauliflower.
Buffalo Chicken Baby Bell Peppers
These Buffalo Chicken Baby Bell Peppers are loaded with shredded chicken, mixed into a zesty buffalo sauce, melted cream cheese, sharp cheddar cheese and chicken stock.
Ingredients
- 15-17 sweet baby bell peppers, (2 pounds), washed and dried, cut in half and stems, seeds and membranes removed **See note
- 1 cup low sodium chicken stock
- ¾ cup Frank's Red Hot original sauce (more for garnish)
- ½ teaspoon garlic powder
- 8 ounces cream cheese, cubed
- 2 tablespoons fresh chopped parsley (more for garnish)
- 1½ pounds chicken breast cooked and shredded *See Note
- 8 ounces shredded cheese (I like a mix of sharp cheddar and Mozzarella)
- 3 chopped green onions for garnish
- Other garnish options… chopped jalapeño, crumbled blue cheese or your favorite shredded cheese. (I used a mix of shredded sharp cheddar and shredded mozzarella for mine.)
Instructions
- Preheat oven to 400 degrees and adjust your rack to the middle position.
- Wash and dry the baby bell peppers, cut them in half, and remove stems, seeds, and membranes.
- Heat the chicken stock, hot sauce, and garlic powder in a large saute pan over medium high heat until it simmers.
- Add in the cream cheese and whisk until you have a smooth creamy sauce.
- Add the chopped parsley.
- Fold in the shredded chicken until all the sauce is absorbed and the chicken is completely coated.
- Fold in the shredded cheese and cook on medium until it melts, about 3-5 minutes. Then remove from the heat.
- Spray a baking sheet with cooking spray then arrange all the peppers cut side on the pan. Using a spoon or ice cream scoop, fill each pepper with the chicken mixture, packing it in enough to keep it in the pepper. (You may need to wait for the chicken to cool a bit before filling the peppers.)
- Bake the peppers for 15 minutes. Then remove from the oven and sprinkle with remaining cheese and cook in the oven for 2-3 minutes until the cheese is melted.
Garnish with chopped parsley, chopped green onions and anything else your heart desires.
Notes
* You can purchase a precooked roaster chicken for this recipe and shred the meat. Or some grocery stores offer precooked shredded chicken breast ready to go. Or you can cook your own on the stove top like this:
Add several cups of water, a teaspoon each of salt, pepper, garlic powder and onion powder to a medium-sized pot and bring to a boil. Add the chicken breast and return to a boil (this should take about 6 minutes on high heat).
Turn the liquid down to a simmer (medium heat) and allow the chicken to simmer for 20 minutes with the lid tilted a bit so it is slightly open.
Transfer chicken breasts to a plate, and allow them cool for 5-10 minutes. Then use two forks and shred the chicken.
I would recommend you save the liquid from cooking the chicken and use it for soup, or in place of chicken broth.
** These baby bell peppers are just a little bit bigger than a mini pepper which makes them ideal for stuffing.
Nutrition Information
Yield
15Serving Size
1 stuffed pepperAmount Per Serving Calories 247Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 72mgSodium 594mgCarbohydrates 11gNet Carbohydrates 9gFiber 2gSugar 5gProtein 21g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
Chrissy
I tasted these from a sister of a friend and they were wonderful! Thanks for sharing!
holly
Hi Chrissy, It's great to hear you enjoyed them. Thanks for taking the time to let me know!
Suzette Booth
Can they be frozen?
holly
Hi Suzette, the answer is yes! Just place them in a freezer-safe storage bag and remove as much air as possible before putting them in the freezer. Place them in the fridge the night before you're ready to eat them so they defrost. Then reheat and enjoy!
Paula
can these be frozen? If so, at what point?
Bryan
Hi Paula, after they’ve been cooked let them cool completely on the counter. Then package them in freezer storage containers or freezer bags and freeze. The night before you want to serve them, place them in the refrigerator to defrost. Then reheat them covered in a 350 degree oven until they are warm all the way through, about 8-10 minutes. Good luck! 🙂