Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
If you’re craving a cozy and flavorful dinner that everyone will love, these Buffalo Chicken Stuffed Peppers are the perfect choice! Bursting with spicy buffalo sauce, tender chicken, and fresh bell peppers, this dish is not only easy to prepare but also ideal for busy weeknights or family gatherings. With the added benefit of being dairy-free, low carb, and gluten-free, these stuffed peppers check all the boxes for a healthy meal. Customize them to your liking by prepping the filling ahead of time or experimenting with various veggies and spices. Serve warm with a drizzle of ranch dressing for a mouthwatering experience!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large bell peppers
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup hot sauce or buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- 1 bunch of green onions
- Whole30 ranch dressing for garnish
- Fresh herbs for garnish
Instructions
- Preheat your oven to 400°F.
- Cut bell peppers in half and remove seeds; place in a baking dish cut side up.
- In a bowl, mix together shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and sliced green onions until well combined.
- Fill each pepper half generously with the chicken mixture.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until the peppers are tender and filling is bubbly.
- Garnish with ranch dressing and fresh herbs before serving.
Nutrition
- Serving Size: 1 stuffed pepper (approx. 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg