Fire Up Your Dinner: Buffalo Chicken Stuffed Peppers

Okay, so who doesn’t love a good stuffed pepper? Like, it’s basically a delicious little self-contained meal! But these buffalo chicken ones? *Chef’s kiss!*

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so let’s hit the store checklist! Here’s what you need:

– 3 large bell peppers – any color, but I’m partial to red and yellow for that pop! Just slice ’em in half and toss out the seeds.
– 4 cups cooked shredded chicken – I mean, you can totally use rotisserie chicken (major time-saver). Seriously, just grab one from the store!
– 1 cup paleo mayo – I’m obsessed with avocado mayo! Get the good stuff, okay?
– 1/2 cup hot sauce – Frank’s Red Hot is my jam, but if you’re feeling fancy, you could go with a Whole30 buffalo sauce!
– Spices: garlic powder, onion powder, kosher salt, black pepper. Nothing too crazy.
– 2 tablespoons nutritional yeast – totally optional, but it gives a nice cheesy vibe without the cheese (we love that).
– Green onions – chop those babies up for some crunch and garnish. Fresh herbs too if you’re feeling extra!

So Here’s Why I Make This Constantly

OMG, let me tell you a little story. So, one night, I was craving something spicy and comforting but didn’t wanna go too heavy, y’know? I rummaged through my fridge and found all these bell peppers just chillin’ there. I had some leftover chicken from the night before (seriously, what are weeknights without leftovers?) and then *BAM* this recipe was born!

The first time I made them, my friends came over, and they practically inhaled them. Like, I turned around for 2 seconds and—POOF—half the dish was gone! I had to make a second batch on the spot. Now, they’re a staple at every game night and potluck I host. They just hit the spot every time!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

You just gotta see them from another angle. They’re so mouthwatering!

The One Trick That Changes Everything

Okay, so here’s the golden nugget: you gotta pack the filling in there! Seriously, like, really stuff those peppers until they’re bursting at the seams. The more buffalo chicken goodness you squeeze in, the better! Trust me, it makes a world of difference!

Don’t Mess This Up (My Top Tips)

1. Don’t skip the pre-cooked chicken! Gotta keep it easy, right?
2. Check your seasoning! Like, taste as you mix. If it’s not spicy enough, toss in more hot sauce. Don’t be shy!
3. Cover the baking dish for the first half of cooking, but unveil it for the last part to get that golden brown top.
4. And seriously, don’t forget the ranch drizzle! It’s like the cherry on top.

How to Keep Them From Disappearing (Or, How to Store Them)

If you somehow have leftovers (which, let’s be real, is a miracle), just pop ‘em in an airtight container. They’ll chill in the fridge for about 3 days. You could also freeze them, but just know they might lose a bit of that fresh vibe. Thaw before reheating, and they’ll be almost as good as fresh!

If You Liked This, You’ll Probably Like These Too

Okay, if you’re into this vibe, you might wanna check out my:

– Zesty Lemon Herb Chicken – it’s a light and zippy meal!
– Cheesy Broccoli Cauliflower Bake – luscious and creamy, but low-carb!
– Taco Stuffed Zucchini Boats – a fun twist on taco night!

So, what do you think? Are you ready to stuff some peppers? And what’s your go-to dinner when you’re feelin’ lazy but want something delish? Let’s swap recipes! 🍽️✨

Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

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Buffalo Chicken Stuffed Peppers are a mouthwatering, easy-to-make dinner that packs a punch of flavor! These stuffed bell peppers are loaded with tender shredded chicken mixed with spicy buffalo sauce and creamy dairy-free ranch dressing, making them perfect for anyone following Whole30, paleo, gluten-free, or low-carb diets. Enjoy this wholesome dish that’s not only delicious but also healthy!

Author: XXXXX
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 seeded
4 cups cooked shredded chicken (about 1 rotisserie chicken)
1 cup paleo mayonnaise (homemade or store-bought avocado mayo)
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 green onions, sliced (plus more for garnish)
Dairy-free ranch dressing for garnish
Fresh herbs for garnish

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Instructions

Preheat oven to 400°F (200°C).
Arrange halved bell peppers in a greased baking dish, cut side up.
In a bowl, mix shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and green onions until well combined. Adjust seasoning to taste.
Fill each pepper with the buffalo chicken mixture.
Cover the dish and bake for 30 minutes. Remove the cover and bake for an additional 20 minutes until peppers are tender and filling is bubbly.
Drizzle with ranch dressing and garnish with sliced green onions and fresh herbs before serving.