Description
A high-protein, low-carb dish using bell peppers stuffed with spicy buffalo chicken, cream cheese, and mozzarella. Baked until tender, these peppers balance tangy heat with natural sweetness and offer a portable, nourishing meal for keto or gluten-free diets.
Ingredients
4 large bell peppers (red, orange, or green)
2 cups cooked shredded chicken breast
1/2 cup cayenne-based buffalo sauce
8 oz cream cheese (softened)
1 cup shredded mozzarella cheese
2 tbsp fresh green onions (finely chopped)
1 tsp salt
1/2 tsp black pepper
Instructions
Halve bell peppers lengthwise and remove membranes/insides.
Mix chicken, buffalo sauce, softened cream cheese, 1/2 cup mozzarella, salt, and pepper.
Stuff pepper halves with mixture and place in a baking dish.
Top remaining mozzarella on stuffed peppers.
Bake at 375°F (190°C) for 25-30 minutes until peppers blister and cheese is golden.
Sprinkle green onions before serving.
Notes
Use gluten-free buffalo sauce if needed
Chicken can be substituted with smoked turkey or tofu for vegetarian
Ensure all cheese is halal-certified
crustless to reduce carbs
Storage: Refrigerate leftovers up to 3 days
Presentation tip: Arrange flat sides down in a shallow baking dish
- Prep Time: 15
- Cook Time: 30
- Category: Low-Carb Comfort Dinner Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 310
- Sugar: 4g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg