Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Buffalo Chicken Stuffed Peppers are a flavorful and satisfying dinner option that caters to various dietary needs. These stuffed peppers combine tender shredded chicken with spicy buffalo sauce, all topped with a creamy dairy-free ranch dressing and fresh herbs. Perfect for Whole30, paleo, gluten-free, and low-carb diets, they are sure to please everyone at the table!
- 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), halved and seeds removed
- 4 cups cooked shredded chicken (about one rotisserie chicken)
- 1 cup paleo mayonnaise (homemade or store-bought avocado mayo)
- 1/2 cup hot sauce (like Frank’s RedHot)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- 1 bunch green onions, thinly sliced (plus more for garnish)
- Whole30 ranch dressing for drizzling
- Fresh herbs for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Place the halved bell peppers cut side up in a greased baking dish.
- In a mixing bowl, combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and sliced green onions. Mix well.
- Stuff each pepper generously with the buffalo chicken mixture.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20 minutes until the peppers are tender and the filling is bubbly.
- Drizzle with ranch dressing and garnish with extra green onion and fresh herbs before serving.
Nutrition
- Serving Size: 1/2 bell pepper
- Calories: 423
- Sugar: 2g
- Sodium: 915mg
- Fat: 32.2g
- Saturated Fat: 5g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 6.8g
- Fiber: 2.5g
- Protein: 24g
- Cholesterol: 88mg