Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
These Buffalo Chicken Stuffed Peppers are a flavorful, easy-to-make dinner that’s perfect for busy weeknights or meal prep! Packed with shredded chicken, spicy buffalo sauce, and a creamy dairy-free ranch drizzle, these peppers are a crowd-pleaser. They’re Whole30, paleo, gluten-free, dairy-free, and low-carb/keto-friendly, making them a versatile option for various dietary needs. Plus, they’re loaded with protein and veggies for a wholesome, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Ingredients
Scale
- 3 large bell peppers (any color), cut in half lengthwise and seeds removed
- 4 cups cooked shredded chicken (rotisserie chicken works great!)
- 1 cup paleo mayonnaise (homemade or store-bought avocado mayo)
- ½ cup hot sauce or buffalo sauce (e.g., Frank’s Red Hot or Whole30-compatible sauce)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
- 1 bunch green onions, thinly sliced (white and light green parts), plus more for garnish
- Dairy-free ranch dressing (for garnish)
- Fresh herbs (e.g., parsley or cilantro, for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the peppers: Arrange the halved and de-seeded bell peppers in a lightly greased large skillet or baking dish, cut side up.
- Make the filling: In a large bowl, combine the shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and green onions. Mix thoroughly. Taste and adjust seasoning, adding more hot sauce or salt if desired.
- Stuff the peppers: Fill each pepper half with the buffalo chicken mixture, packing it in tightly.
- Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes, or until the peppers are tender and the filling is bubbling and slightly browned.
- Garnish and serve: Drizzle with dairy-free ranch dressing, sprinkle with additional green onions and fresh herbs, and serve warm.
Notes
- Meal prep: These stuffed peppers reheat well! Store them in an airtight container in the fridge for up to 3 days.
- Reheating options:
- Oven: Warm at 350°F (175°C) for 10-15 minutes, covered with foil if needed.
- Stovetop: Place peppers in a skillet with a few tablespoons of water, cover, and heat over medium-low until warmed through.
- Microwave: Cover with a paper towel and heat for 2-3 minutes.
- Spice level: Adjust the amount of hot sauce to suit your taste.
- Extra veggies: Add diced celery or carrots to the filling for extra crunch and nutrition.
Nutrition
- Calories: 300 kcal per serving
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 25g