Buffalo Chicken Stuffed Bell Peppers

Buffalo Chicken Stuffed Bell Peppers
We used to do a weekly trivia game at our local bar.  The host was great and the bar has great food.  But even better than the $9 prime rib sandwich that’s coated in bleu cheese, are the wings.  When I was doing extreme low carb last year, I LOVED those wings.  Before doing low carb, I didn’t have much of a taste for spicy food, but for some reason, ever since, I can’t get enough hot sauce!  And I’ve developed a taste for Frank’s Red Hot.  We no longer do trivia at that bar (the host left the company and the new guy is terrible) so we don’t make it there weekly like we used to, and I find myself craving wings at home, but when I make them they’re never as crispy or good, so I come up with other ways to satisfy my desire for the chicken-red hot-bleu cheese flavor combo.

Buffalo Chicken Stuffed Bell Peppers

So I came up with this mixture.


3 T grass-fed butter

1 lb ground chicken

8oz sliced mushrooms

2 ribs chopped celery

1/3 cup crumbled bleu cheese

Franks Red Hot (a few tablespoons maybe?)

2 T grass-fed sour cream or homemade mayo

2 T arrowroot/tapioca flour (optional)

4 bell peppers, tops removed and seeds/white membrane removed



  • Heat up butter in large skillet and add ground chicken.  Break up, and add sliced mushrooms.  Cook over medium-high heat until mushrooms begin browning.  Add celery and cook until just softened
  • Remove chicken mixture to a bowl (or allow your pan to cool down a little) and mix in the ble cheese and enough Franks to coat everything (or to taste).
  • Mix in a little sour cream or mayo to give it a creamy texture, and sprinkle in the thickener if you decided to use it (it wasn’t worth the effort of finding it in the cabinet to me, so I omitted it).
  • Spoon mixture into 4 bell peppers.  I only had 3, so I put the remainder in a ramekin and baked that separately.
  • Bake at 350 for 25 minutes or until the peppers begin softening up.
  • Remove and allow to cool for a few moments.  Poke a hole in the bottom of each of the peppers to drain off additional moisture if you didn’t add the arrowroot/tapioca.
  • Dig in and enjoy!

Buffalo Chicken Stuffed Bell Peppers

Nutrition Info: Per 1/4 of recipe, or 1 pepper

Calories: 285g

Carbs: 9g

Fiber: 3g

Fat: 14g

Protein: 30g

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