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Low Carb Buffalo Chicken Stuffed Poblano Peppers Recipe
Prep Time
10 minutes
Total Time
1 hour
Yield
4
servings
Ingredients
- 4 poblano peppers (slice lengthwise, remove seeds, and leave stems on)
- 4 cups rotisserie chicken (shredded)
- 4 oz cream cheese
- ½ cup mayonnaise
- ½ cup buffalo sauce
- 3 tablespoons dry ranch seasoning (from packet)
Nutrition Info Per Serving
Serving Size
1 pepper
Carbohydrates
12
g
Protein
43.5
g
Fat
43
g
Calories
581
Buffalo Chicken Stuffed Poblano Peppers offer a satisfying way to enjoy low-carb eating for dinner or meal prep. With rotisserie chicken, creamy cheese, and zesty buffalo sauce, these peppers make a hearty dish with only 12 carbs per serving. They’re great for family dinners or entertaining friends who appreciate keto-friendly options. Preparing this dish is straightforward, and the result is a filling meal that aligns with a low-carb lifestyle, promoting metabolic health alongside your efforts.
Instructions
- Preheat oven to 400 degrees F.
- Pre-bake poblano peppers on a sheet pan for 10-15 minutes, or until desired firmness, then let cool.
- Reduce oven heat to 350 degrees F.
- Combine remaining ingredients in a large bowl and mix together.
- Stuff peppers with chicken mix and bake covered for 10 minutes.
- Uncover and continue baking for 10 more minutes.
- Broil for 3 minutes or until tops are beginning to brown. (Optional tip: Sprinkle on your favorite shredded cheese before broiling).
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