Fave Stuffed Peppers

Posted by Weights-n-Lipstick Admin on


  • 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

  • 1/2 cup Franks Buffalo Sauce

  • 1 tbsp Homemade Ranch Seasoning Mix

  • 1/4 tsp salt (Omit if using ranch seasoning from a packet)

  • 3 tbsp blue cheese crumbles


  • Extra Buffalo Sauce

  • Blue Cheese or Ranch Dressing




  • 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. 

  • Remove peppers from the oven, remove the water from the inside of the peppers and season with salt and pepper.


  • Place the shredded chicken into a medium bowl and mix the ranch seasoning into the shredded chicken.

  • Add the mayo and salt to small bowl and gradually stir in the Franks Buffalo Sauce, stir the sauce into the seasoned shredded chicken.

  • Stir 1 ½ cups cheese into the chicken. Stuff the peppers with the buffalo chicken mixture and top with remaining cheese. 

  • 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.

  • Top the peppers with more Frank's sauce, if desired. Drizzle with blue cheese or ranch dressing and top with crumbled cheese.

Makes 6 peppers. Serves 6. One stuffed pepper half is 4g NET CARBS each.

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