Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

If you’re looking for a cozy, flavorful dinner that brings everyone together, try these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb! This recipe has become a favorite in my home because it’s not only easy to make but absolutely delicious. The spicy buffalo sauce combined with tender chicken and fresh peppers creates a meal that’s bursting with flavor. Perfect for busy weeknights or family gatherings, these stuffed peppers will surely become a go-to in your kitchen.

What I love most about this dish is how versatile it is. You can prep the filling ahead of time and just stuff the peppers when you’re ready to eat. Plus, they check all the boxes: Whole30, paleo, gluten-free, dairy-free, and low carb/keto friendly. It’s a winner for everyone at the table!

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and minimal prep time, you’ll have dinner ready in no time!
• Family-Friendly: Kids and adults alike will love the bold flavors and colorful presentation.
• Make Ahead Convenience: Prep the filling ahead of time for an even quicker weeknight meal.
• Deliciously Flavorful: The combination of buffalo sauce and creamy ranch dressing makes each bite irresistible.

Ingredients You’ll Need

Let’s talk about what goes into these tasty stuffed peppers. You’ll find that the ingredients are simple and wholesome, making this recipe both nutritious and satisfying.

For the Peppers

• 3 large bell peppers – any color, cut in half lengthwise and seeds removed

For the Filling

• 4 cups cooked shredded chicken – a rotisserie chicken will be about the perfect amount of chicken for this recipe
• 1 cup paleo mayonnaise – either homemade or store-bought avocado mayo
• 1/2 cup hot sauce or buffalo sauce – I love Frank’s Red Hot, but a Whole30 compatible buffalo sauce also works
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons nutritional yeast (optional)
• 1 bunch of green onions – white and light green parts thinly sliced – plus more for garnish
• Whole30 ranch dressing – for garnish
• Fresh herbs – for garnish

Variations

This recipe is quite flexible! Here are some fun variations to consider:

• Swap the protein: Instead of chicken, try using shredded turkey or even chickpeas for a plant-based option.
• Change up the spice level: If you prefer milder flavors, use a mild hot sauce or skip it altogether.
• Add extra veggies: Mix in chopped spinach or diced zucchini to sneak in more nutrients.
• Experiment with toppings: Try adding avocado slices or dairy-free cheese on top before baking for an extra layer of flavor.

How to Make Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

Step 1: Preheat Your Oven

Begin by preheating your oven to 400 degrees Fahrenheit. This step ensures that your stuffed peppers cook evenly and come out perfectly tender.

Step 2: Prepare the Peppers

Arrange your halved bell peppers in a lightly greased large skillet or baking dish, cut side up. This allows them to hold all that delicious filling while they bake.

Step 3: Make the Filling

In a large bowl, combine your cooked shredded chicken with mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and green onions. Mixing these ingredients well creates a rich filling packed with flavor. Taste it—don’t be shy! Adjust seasoning with more hot sauce or salt if desired.

Step 4: Fill the Peppers

Now comes the fun part! Fill each prepared pepper generously with your buffalo chicken mixture. Pack it in well so they hold together during baking.

Step 5: Bake

Cover your baking dish with foil and bake for 30 minutes. Then remove the foil and bake for another 20 minutes until your peppers are tender and the stuffing is bubbly and slightly browned.

Step 6: Garnish and Serve

Once out of the oven, drizzle your stuffed peppers with Whole30 ranch dressing and sprinkle fresh herbs on top. Serve immediately while they’re warm—everyone will be excited to dig in!

Pro Tips for Making Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

Making these stuffed peppers is a breeze, but a few extra tips can take your dish from great to unforgettable!

• Choose ripe peppers: Opt for firm, fresh bell peppers with vibrant colors. Ripe peppers not only taste better but also bring a lovely sweetness that balances the spicy filling.

• Customize your spice level: Adjust the amount of hot sauce to suit your taste. If you’re cooking for kids or those who prefer milder flavors, start with less sauce and gradually add more until you find the perfect heat.

• Make ahead for convenience: Prepare the stuffed peppers in advance and store them in the fridge before baking. This makes for an easy weeknight dinner; just pop them in the oven when you’re ready to eat!

• Experiment with fillings: Feel free to mix in other ingredients like diced celery or shredded carrots for added crunch and flavor. This also helps to boost nutrition without compromising on taste.

• Don’t skip the baking time: Bake until the peppers are tender and the filling is bubbling. This ensures that every bite is warm, flavorful, and perfectly cooked.

How to Serve Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

Presenting your buffalo chicken stuffed peppers can be just as fun as making them! Here are some ideas to make this dish shine at your dinner table.

Garnishes

• Fresh herbs: Sprinkle chopped parsley or cilantro on top just before serving for a burst of color and freshness.
• Dairy-free ranch dressing: A drizzle of homemade or store-bought dairy-free ranch dressing adds creaminess and complements the spicy flavors beautifully.
• Sliced avocado: Add slices of creamy avocado on top or serve on the side for a rich texture that balances the heat.

Side Dishes

• Crispy roasted broccoli: Toss broccoli florets in olive oil and sea salt, then roast until crispy. The crunchy texture pairs well with the soft stuffed peppers.
• Cauliflower rice: Lightly sauté cauliflower rice with garlic and herbs for a low-carb side that complements the dish without stealing the spotlight.
• Simple green salad: A refreshing salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette adds a nice contrast to the hearty stuffed peppers.
• Zucchini noodles: Serve zucchini noodles tossed in olive oil and lemon juice as a delightful alternative pasta that keeps things fresh and light.

Enjoy this flavorful meal with loved ones, and feel free to mix it up according to your preferences! Happy cooking!

Make Ahead and Storage

These Buffalo Chicken Stuffed Peppers are perfect for meal prep! They can be made ahead of time and stored for busy weeknight dinners or quick lunches.

Storing Leftovers

• Store any leftover stuffed peppers in an airtight container in the refrigerator.
• They will keep well for up to 3 days.
• Reheat in the microwave or oven until warmed through.

Freezing

• To freeze, allow the stuffed peppers to cool completely.
• Place them in a freezer-safe container or wrap them tightly in plastic wrap and foil.
• They can be frozen for up to 3 months.

Reheating

• Thaw frozen stuffed peppers overnight in the refrigerator before reheating.
• Reheat in the oven at 350°F (175°C) for about 20-25 minutes or until heated through.
• You can also use the microwave; just heat for a few minutes until warm.

FAQs

Here are some common questions you might have about this recipe!

Can I make Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb ahead of time?

Absolutely! You can prepare these stuffed peppers ahead of time and store them in the fridge or freezer, making them a fantastic meal prep option.

What can I substitute if I don’t have nutritional yeast?

If you don’t have nutritional yeast on hand, you can simply leave it out, as it is optional. You could also sprinkle a bit of parmesan cheese alternative if you’re looking for a cheesy flavor without dairy.

Are Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb suitable for meal prep?

Yes! These meals are great for meal prep since they store well and reheat beautifully, making them perfect for busy schedules.

Can I use other types of chicken besides shredded?

Definitely! You can use diced cooked chicken or even turkey if you prefer. Just ensure it’s cooked thoroughly before mixing with the other ingredients.

Final Thoughts

I hope you enjoy making these Buffalo Chicken Stuffed Peppers as much as I do! They’re not only delicious but also versatile and healthy—perfect for anyone looking to enjoy a hearty meal without compromising on dietary needs. Feel free to experiment with different spices or toppings to make this recipe your own. Happy cooking!