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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Cheesy Buffalo Chicken Stuffed Peppers

Updated: Oct 4, 2021

Pulled rotisserie chicken in an extra creamy, cheesy buffalo sauce stuffed inside 6 bell peppers and baked to perfection. The are low carb/keto.

PREP TIME: 5 minutes

COOK TIMES: 50 minutes

TOTAL TIME: 55 minutes

SERVINGS: 6 Stuffed Peppers


6 large Bell Peppers

1/2 cup Chicken Stock

1/2 cup Franks' RedHot Buffalo Sauce

8 ounces Fat Free Cream Cheese, cut into small pieces

1 tablespoon Ranch Seasoning

12 ounces Pulled Rotisserie Chicken, no skin

4 ounces Shredded Colby Jack Cheese


1. Preheat an oven to 400 degrees Fahrenheit and remove the tops, seeds and membranes from the bell peppers. Placce the peppers in a 13x8 baking dish. Set aside.

2. Add the chicken stock, buffalo sauce and cream cheese to a nonstick skillet over medium-low heat. Cook for a few minutes until smooth before adding the ranch seasoning.

3. Once the sauce is evenly mixed, turn off the heat and add the shredded chicken, folding everything together.

4. Fill the peppers with the chicken mixtures and loosely cover with foil, keeping it off the top of the peppers. Baked for 20 minutes before removing the foil and adding the shredded cheese.

5. Bake an additional 15-20 minutes until the peppers are fork tender. You can use your oven's broil function for the last 2-3 minutes for extra bubbly cheese, if desired.

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