Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Buffalo Chicken Stuffed Peppers are a flavorful and hearty dish perfect for busy weeknights or family gatherings. These dairy-free, low-carb delights feature tender bell peppers filled with a zesty mixture of shredded chicken tossed in spicy buffalo sauce, offering a satisfying meal that everyone will love. Easy to prepare and customizable, these stuffed peppers fit various dietary preferences, including paleo, gluten-free, and Whole30. Enjoy them as a quick dinner solution that can be made ahead of time, ensuring you have delicious meals ready when you need them.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6 (3 halves per serving) 1x
- 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 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 (thinly sliced, for garnish)
- Whole30 ranch dressing for garnish
- Fresh herbs for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the bell peppers in half lengthwise and remove seeds. Arrange them cut-side up in a baking dish.
- In a bowl, combine shredded chicken, mayonnaise, buffalo sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (optional), and sliced green onions; mix well.
- Fill each bell pepper half with the chicken mixture.
- Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until peppers are tender.
- Serve warm topped with ranch dressing and fresh herbs.
Nutrition
- Serving Size: 1 stuffed pepper half (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg