Low carb buffalo chicken stuffed mini peppers (quick and easy prep!)

Well, you know I love buffalo chicken anything. Call it my upstate NY roots, or my love for hot sauce and cream cheese – either way, if I can make it buffalo wing style, my heart is happy.  These low carb buffalo chicken stuffed mini peppers are the stuff dreams are made of guys!


The best part about these stuffed mini peppers is their versatility.  I’ve made them for parties, quick lunches, and easy dinners.  Especially when the hubs and I are feeling like we wish we were eating naughty food, but don’t want to take the plunge back into the dark side.

They are super easy to throw together as long as you can wait for them to roast in the oven (either 20 minutes or up to 40 depending upon how crisp and melty you like them).


While peppers aren’t historically the lowest carb veggie on the list, they are totally healthy and as long as your planning your macros for the day (or week like I do) perfectly fitting for a keto diet.  Above the ground vegetables are the best veggies when eating keto, and while peppers are in this category, they are on the carbier side of the “what you should be eating” list.

Personally, I like to eat the rainbow and get a bit bored with all the green and brown I see in most keto friendly dishes, so for me, stuffed mini peppers are a great way to add color and extra nutrients to a meal or two each week.

NOTE: The serving for this recipe is around 5-6 stuffed mini peppers, which nets out to around 12.75 net carbs.  If you’re limiting your carbs to just 20 grams per day, this could cut it close.  I just make sure I plan super low carb breakfast and lunch if I know I’m eating these with dinner that night and I’m strictly limiting to 20 carbs.


I’ve prepared them a few different ways depending upon the situation.  The first time I made them was actually on a whim – we had been invited to a party and I totally forgot to prepare an appetizer.  Luckily, I had some canned chicken meat, cream cheese (if you eat a keto diet, you always have cream cheese in the fridge) and a bottle of Red Hot. My daughter wasn’t into the mini peppers I got her for snack that week, so I had a whole bag!  Anyway, they were a hit.  Like gone in 10 minutes or less.

When I’ve made them for dinner, I plan it around the time I’m meal prepping so I have roasted chicken meat instead of the canned stuff.  I think either taste great, and maybe I’m a chicken snob, but I prefer the fresh stuff over the can.  That said, I almost always have a can or two of chicken breast in my pantry for my last minute buffalo chicken needs – and, you can buy it organic if your heart leads you that way 😉


The best part about these stuffed mini peppers is that they are slightly sweet – and that is the perfect balance to the heat in the hot sauce.  The recipe below accounts for the minimum amount of hot sauce I’d recommend to get that “buffalo” flavor.  However, I typically double it (using a half cup instead of a quarter cup of hot sauce) because we like it spicy!

If you’re unsure, I’d recommend playing around with the amount of hot sauce you use (starting with just a quarter cup) and tasting it while you’re mixing it with the chicken before stuffing the peppers. If it’s lacking the heat you’d like, add a little more (but go gradually because you can’t undo it once it’s done!).

Remember that because you’re using stuffed mini peppers, the heat will balance with their sweetness once roasted.  OMG.  So. Good.


The best part about this recipe is that it can be used for larger, bell peppers as well.  These are great when meal prepping for the week – I take two bell peppers, cut them in half, stuff them with the buffalo chicken mixture and roast as per the recipe below.

Since we eat low carb, I create four lunches – each has half a bell pepper, 1 cup of spinach, 2 tbsp of EVOO and a handful of almonds.  Super delicious and totally healthy!

PS – I make a really yummy buffalo chicken casserole if you’re interested in skipping the peppers and going for something suuuuueper cozy.


I think that covers it! My buffalo chicken stuffed mini peppers recipe is below.  I feel like I’m going to need to make these again this week 🙂

Print Recipe
Low Carb Buffaloc Chicken Stuffed Mini Peppers
These low carb buffalo chicken stuffed mini peppers are easy to prepare, keto-friendly and absolutely delicious. Great for meals or last-minute appetizers!
  1. Preheat oven to 400 degrees.
  2. Wash and cut the mini peppers into halves. Remove all seeds and place on parchment lined baking sheet.
  3. In a large bowl, mix the cooked chicken, cream cheese and Frank's Red Hot until everything is combined well.
  4. Spoon mixture evenly and "stuff" into mini peppers until full or slightly over flowing. Top each mini pepper with a few pieces of shredded cheddar cheese.
  5. Bake for 20-40 minutes, until desired "melti-ness". Shorter time will be melted with some firmness. Longer time will be really melted with some charred edges. Enjoy!
Recipe Notes

SERVING SIZE: 5 stuffed mini peppers (Recipe serves 4)

MACROS:  310 calories | 17.25 g fat | 22.25 g protein | 12.75 g net carbs

Nutritional Info Disclaimer:  I am not a medical or nutritional professional.  I provide nutritional information for my recipes as a courtesy based upon the ingredients I'm using.  I encourage you to find a nutritional calculator you like best and calculate individual nutrition info based upon the ingredients you are using.  All carb counts are based upon total carbs unless otherwise noted.



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