Keto Buffalo Chicken Stuffed Peppers with Jack-o’-Lantern Faces

There’s something about Halloween food that makes people loosen up. You can be a bit silly, a bit spooky, and no one blinks when your dinner’s staring back at you with carved-out eyes.

That’s why these Keto Buffalo Chicken Stuffed Peppers are one of my favorite Halloween recipes. They’re cute, spicy, creamy, and totally low-carb.

You get that comfort-food flavor from the buffalo chicken, but without feeling like you just swallowed a loaf of bread.

The best part? They look like tiny orange jack-o’-lanterns sitting on your dinner table. It’s the kind of meal that makes kids laugh, adults grab their phones for pictures, and keto folks quietly thank you inside their heads.

Let’s get right into it, but I’ll share a little story first.

My keto Buffalo chicken stuffed peppers Kitchen Story

A few Halloweens ago, I was hosting a small get-together. Nothing fancy, just some friends, a few kids in costumes, and too many bowls of candy sitting around. Everyone brought something spooky. There was mummy hot dogs, deviled eggs with fake spider legs, and a big bowl of punch that looked radioactive.

But I wanted something that wasn’t sugar-based. I was tired of watching adults sneak candy while pretending they weren’t doing keto “that night.” So I started thinking: how can I make something festive but still fit my low-carb eating plan?

Then I saw this bright pile of orange bell peppers sitting in my kitchen. They looked like mini pumpkins.
And it hit me: what if I carved faces into them like jack-o’-lanterns and filled them with spicy buffalo chicken?

That first batch disappeared in fifteen minutes. The kids called them “pepper heads,” and the adults were scraping the cheese off the sides of the pan. I’ve made them every Halloween since.

What You’ll Need

Here’s the list of ingredients. Everything’s easy to find, no fancy stuff:

• 4 large orange bell peppers (the brighter the color, the better)
• 2 cups shredded cooked chicken (rotisserie chicken works great)
• 1/3 cup cream cheese, softened
• 1/2 cup buffalo sauce (I like Frank’s RedHot, but use your favorite)
• 1/4 cup ranch dressing or blue cheese dressing
• 1 cup shredded mozzarella or cheddar
• 2 tablespoons butter
• Salt and pepper to taste
• Optional: chopped green onions or parsley for garnish
• A small paring knife for carving the pepper faces

You can also make this a bit spicier with a few dashes of hot sauce or a sprinkle of cayenne pepper.

Making The Best Keto Buffalo Chicken Stuffed Peppers with Jack-o’-Lantern

Step 1: Pick Your Peppers Like You Mean It

You’ll want big, sturdy orange bell peppers. They’re sweeter than green ones and look just like mini pumpkins.
Make sure they can stand up straight on their own. If they wobble, slice just a tiny bit off the bottom to even them out—but not too much or you’ll make a hole.

Cut off the tops and scoop out the seeds and membranes. Save the tops—they’ll be your pepper “lids.”

Step 2: Carve the Jack-o’-Lantern Faces

This is where it gets fun (and a little messy).
Use a small, sharp paring knife to carve little triangle eyes, a nose, and a jagged mouth into each pepper. It’s easier than you think. Just go slow.

If you’ve ever carved a pumpkin, you already know the drill. Except these are softer, so they cut like butter.
You can make them cute or creepy—up to you. I usually do one happy face, one spooky, one confused-looking one… adds personality to the table.

Tip: Don’t carve the faces too big or the filling will spill out while baking.

Step 3: Make the Buffalo Chicken Filling

In a medium bowl, mix together:

• Shredded chicken
• Cream cheese
• Buffalo sauce
• Ranch or blue cheese dressing
• Half the shredded cheese

Mix it all up until everything’s smooth and creamy. It should smell a little tangy and spicy.
If it looks too thick, add another tablespoon of dressing to loosen it.
If it’s too thin, toss in a bit more cheese to thicken it up.

Taste it! Seriously. This is where you adjust the flavor. Want more heat? Add more buffalo sauce. Want it creamier? Extra dressing. It’s your Halloween party—no rules.

Step 4: Stuff Those Peppers

Take each hollowed-out pepper and spoon the buffalo chicken mixture inside.
Pack it gently, don’t squish it too hard. Fill it almost to the top, then sprinkle a little extra cheese on top.

Put the pepper tops back on—they’ll look like tiny pumpkin lids. Cute, right?

Step 5: Bake Until Bubbling

Preheat your oven to 375°F (190°C).
Place the peppers upright in a baking dish. If they’re tipping over, use crumpled foil or a muffin tin to help them stand.

Pour about 1/4 inch of water into the bottom of the dish to keep the peppers from drying out.
Bake uncovered for about 25–30 minutes, or until the cheese is melted and the peppers look soft around the edges.

When you take them out, the filling should be hot and slightly bubbly. The faces will look even cooler once baked—kind of like melting pumpkins.

Step 6: Let Them Cool (But Not Too Much)

You’ll want to let them rest for about 5 minutes before serving. The filling gets lava-hot, and no one wants to burn their tongue at a party.
Serve them warm, maybe with celery sticks or cucumber slices if you want something crunchy on the side.

Optional Add-ons (if you want to play around)

• Sprinkle crumbled bacon on top for a smoky crunch.
• Add a handful of chopped green onions for color and a little zip.
• Mix in shredded cauliflower rice if you want more bulk and texture.
• Top with a little extra buffalo drizzle before serving for that glossy, spicy look.

How to Store and Reheat

If you’ve got leftovers (rare, but it happens), keep them in an airtight container in the fridge for up to 3 days.
To reheat, bake them again at 350°F for about 10–12 minutes, or microwave for 60–90 seconds.

They actually taste even better the next day—the flavors soak in and the spice mellows a bit.

Keto-Friendly Notes

Each pepper is about 5-6 net carbs, depending on your sauce and cheese.
It’s a solid meal if you’re doing keto or low-carb, and it’s filling enough that one pepper can count as a full dinner.

If you’re watching dairy, you can swap the cream cheese for a dairy-free version and skip the ranch for something lighter like avocado mayo mixed with a splash of buffalo sauce.

Tips for the Perfect Halloween Presentation

This is where Pinterest goes wild. If you’re making these for a party or posting pictures online, presentation matters. Here’s what works:

• Serve them on a dark tray (black or gray) to make the orange pop.
• Add a sprinkle of chopped parsley or cilantro for color contrast.
• Stick a few fake cobwebs or small plastic spiders around the serving dish for the spooky vibe.
• Light candles nearby—soft, flickering light makes those pepper faces glow like real jack-o’-lanterns.

If you’re serving them outside for a fall evening dinner, wrap them in foil halfway through baking so they hold shape better against cooler air.

A Quick Chat About Taste and Texture

The first bite’s the best. You get the creamy, spicy buffalo chicken with that soft roasted pepper sweetness. The cheese stretches a little, the filling’s warm, and the buffalo flavor hits right behind your tongue.

And because the pepper’s not mushy, there’s still a tiny bit of bite—just enough to make it feel hearty.
The mix of tangy, spicy, creamy, and slightly sweet makes this dish way more satisfying than you expect.

Even if someone’s not doing keto, they’ll still eat these and not care that they’re low-carb.

Making It Ahead

You can totally prep this earlier in the day if you’re hosting.
Carve and stuff the peppers, then cover them and keep them in the fridge. When you’re ready, pop them in the oven and bake just before guests arrive.

You’ll look like you’ve been cooking all day when really you were just waiting for the timer to go off.

Party Version Idea

If you’re feeding a crowd and want bite-sized stuff, use mini bell peppers instead.
Slice them in half lengthwise (no need to carve faces on the minis unless you’re patient), fill them with the same buffalo chicken mix, top with cheese, and bake for about 15 minutes.

They turn into little spicy poppers that disappear faster than candy.

The Kid Trick

Here’s something funny: kids might not be crazy about “buffalo” flavor, especially if it’s too spicy.
You can make a few with plain shredded chicken, cream cheese, and a little ranch—no buffalo sauce. Then carve friendlier faces on those so they can tell which ones are mild.

That way, no one ends up crying into their pumpkin plate.

Why This Recipe Works So Well

Let’s be honest: half the battle with keto recipes is texture. You miss the bread, the crunch, the stuff that holds sauce together.
But this one checks all the boxes. You get a warm, creamy filling that feels indulgent, a soft roasted pepper that replaces the “wrap,” and just enough heat to make it exciting.

It’s also pretty forgiving. You can tweak it however you want—add more spice, change the cheese, even throw in shredded zucchini if you’ve got some left in the fridge. It still works.

And since you’re baking everything in one pan, cleanup is easy. No mess, no dishes stacked to the ceiling.

A Small Trick for That “Restaurant Look”

If you want that glossy, professional look like food bloggers have, here’s a small trick.
When the peppers are done baking, melt a little butter and brush it lightly over the tops. It gives them a shiny, golden look that photographs beautifully.

Then grab your phone, tilt the plate near a window, and take that photo. Pinterest will thank you.

Serving Ideas

These peppers can stand on their own as dinner, but if you want to round out the meal:

• Serve with a crisp green salad with ranch dressing.
• Add some roasted cauliflower or zucchini fries.
• Make a keto “pumpkin patch” board—stuffed peppers in the middle, surrounded by celery sticks, cheese cubes, and nuts.

It looks festive and fits right in with the Halloween mood.

A Few Common Mistakes (So You Don’t Make Them)

• Carving the holes too big – The filling will bubble out and make a mess.
• Overbaking – Peppers turn mushy fast. Check at 25 minutes.
• Using thin buffalo sauce – If it’s too watery, your filling won’t hold together. Stick with thicker sauces.
• Skipping the resting time – The filling firms up a bit as it cools, which makes it easier to serve.

Halloween Table Story Time

Last Halloween, my nephew tried to give one of the pepper faces a name.
He called it “Mr. Cheddarhead” and refused to eat any other one. My sister laughed so hard she snorted pumpkin spice latte out her nose.
That’s the magic of this recipe—it’s food that makes people laugh, gather around, and talk.

You can’t say that about a plain salad.

Conclusion

Keto or not, this is the kind of Halloween dish people remember. It’s got character.
It’s fun, easy, and actually delicious. And unlike a lot of themed food that looks better than it tastes, these peppers taste even better than they look.

If you make them this year, don’t be surprised when everyone asks for the recipe. And when they do, tell them it’s “that buffalo chicken jack-o’-pepper thing you saw on Pinterest.”

They’ll know exactly what you mean.

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