This recipe is just like your go-to macro-friendly buffalo chicken dip, but with some added veggies! It’s the perfect Superbowl snack and will make a delicious appetizer for any meal.Â
This healthy low-carb Buffalo Chicken Stuffed Banana Peppers recipe can help you get enough protein if you're trying to lose weight, have you feeling satisfied, plus it tastes great too!
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3 Reasons Why You Will Love This Low-Carb Buffalo Chicken Stuffed Banana Peppers Recipe
- It’s better for you! A healthier take on a popular appetizer. Instead of serving it with chips or bread, this buffalo chicken dip is served in a pepper and is a great low-carbohydrate option!
- It’s easy. If you’re ever in a pinch to find a perfect appetizer to bring to a gathering, this is a good option that everyone will love. With less than 15 minutes of prep time, it's so simple and will definitely help take some of the party-prep stress off of you!
- It’s different! This app is bound to be a fan favorite. The savory filling and mild heat from the banana peppers are truly the perfect combo!
Ingredients
What I love about this recipe is that it doesn't require a bunch of ingredients. It's very easy to make with minimal work involved. Let's take a look at all the ingredients below (I also added an image so you can see what I used):
- 4 banana peppers, seeded and halved
- ½ cup cooked chicken, shredded into small pieces
- 6 oz. lite cream cheese, room temperature
- 3 Tbsp parmesan cheese
- 2 Tbsp buffalo sauce (I use Frank’s)
- ¼ cup shredded sharp cheddar cheese, plus a little more for sprinkling on top
- 1 Tbsp plain breadcrumbs
- Salt and pepper to taste
Kitchen Tools Required
Very minimal kitchen tools that are required for this low-carb buffalo chicken stuffed banana peppers recipe! Let's take a look what what you need to make it:
- Knife
- baking sheet
- parchment paper
- spoon
- mixing bowl
How to Make (Recipe Title: Fill in with your recipe title)
- Preheat the oven to 400 degrees. Prepare your baking sheet by lining with parchment paper. Alternatively, you can use a glass baking dish–just make sure to spray the bottom with cooking spray.
- In a large mixing bowl, add the cream cheese, shredded chicken, parmesan cheese, buffalo sauce, and cheddar cheese. Add a few grinds of fresh black pepper and salt to the bowl. Mix well until combined.
- Spoon the mixture into each of the pepper halves and press firmly to fill. Divide the mixture evenly among the halved peppers.
- Sprinkle the breadcrumbs evenly over the top of the filled pepper halves. Press gently so the bread crumbs stick to the filling.
- Sprinkle shredded cheddar cheese on top of the peppers.
- Place peppers on the prepared baking sheet or in a baking dish. Bake for 18-20 minutes, or until the cheese is melted and peppers are soft. Enjoy!
Swaps or Alternatives
- I use lite cream cheese for this recipe (â…“ less fat) but regular will work fine if you prefer!
- If you would like to cut down on fat content of this recipe, you can skip the parmesan cheese.
- If you like really spicy food, you can also swap the banana peppers for Jalapeno peppers!
Quick Tip(s)
- Leftover rotisserie chicken works great for this recipe, and helps to save time in the preparation process.
- If you are already planning to make this recipe, cook your chicken in advance and refrigerate until needed. This shaves nearly 10 minutes off of the prep time!
- I like to broil the peppers for about a minute after they are done cooking to crisp them up and brown the cheese. If you do this, just make sure to watch your peppers closely so that they don’t burn!
Macros & Nutrition Information
| Macros | Nutrition |
|---|---|
| Calories | 125 |
| Protein | 10g |
| Carbs | 5g |
| Fat | 7g |
Low Carb Buffalo Chicken Stuffed Banana Peppers
This is one of my famous healthy snacks, which is also macro friendly – my low carb buffalo chicken stuffed banana peppers recipe! It's perfect for a Super Bowl party, or when you're hosting friends and family for any type of occasion.
Equipment
- Knife
- parchment paper
- Spoon
- Mixing bowl
Ingredients
- 4 banana peppers, seeded and halved
- ½ cup cooked chicken, shredded into small pieces
- 6 oz lite cream cheese, room temperature
- 3 tbsp parmesan cheese
- 2 tbsp buffalo sauce (I use Frank’s)
- ¼ cup shredded sharp cheddar cheese, plus a little more for sprinkling on top
- 1 tbsp plain breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees. Prepare your baking sheet by lining with parchment paper.
- In a large mixing bowl, add the cream cheese, shredded chicken, parmesan cheese, buffalo sauce, and cheddar cheese. Add a few grinds of fresh black pepper and salt to the bowl. Mix well until combined.
- Spoon the mixture into each of the pepper halves and press firmly to fill. Divide the mixture evenly among the halved peppers.
- Sprinkle the breadcrumbs evenly over the top of the filled pepper halves. Press gently so the bread crumbs stick to the filling.
- Sprinkle shredded cheddar cheese on top of the filled peppers.
- Place peppers on a prepared baking sheet. Bake for 18-20 minutes, or until the cheese is melted and peppers are soft. Enjoy!
Notes
Leftover rotisserie chicken works great for this recipe, and helps to save time in the preparation process!
If you know you are planning to make this recipe ahead of time, cook your chicken in advance and refrigerate until needed. This shaved nearly 10 minutes off of the prep time!
I like to broil the peppers for about a minute after they are done cooking to crisp them up and brown the cheese. If you do this, just make sure to watch your peppers closely so that they don’t burn.
Nutrition
Calories: 125kcalCarbohydrates: 5gProtein: 10gFat: 7g
Tried this recipe?Let us know how it was!