Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Buffalo Chicken Stuffed Peppers are a delightful, flavorful dish that combines tender bell peppers with spicy shredded chicken for a satisfying meal. This recipe is not only dairy-free and low-carb but also incredibly easy to prepare, making it perfect for busy weeknights or family gatherings. Each pepper is generously filled with a zesty buffalo chicken mixture, topped with fresh herbs and a drizzle of creamy ranch dressing. Enjoy these colorful stuffed peppers as a nutritious dinner option or as part of your meal prep for the week. Once you try this delicious recipe, they’ll quickly become a favorite in your home!
- 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 (any color)
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- Fresh herbs for garnish
- Whole30 ranch dressing for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare bell peppers by cutting them in half lengthwise and removing the seeds.
- In a bowl, mix shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and sliced green onions.
- Fill each pepper half with the chicken mixture.
- Place the stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes.
- Remove the foil and bake for an additional 20 minutes until the peppers are tender and filling is bubbly.
- Serve topped with ranch dressing and fresh herbs.
Nutrition
- Serving Size: 1 stuffed pepper (approximately 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg