Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
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!
- 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
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.
Nutrition
- Serving Size: 1/2 a bell pepper
- Calories: 423
- Sugar: 0 g
- Sodium: 880 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 6.8 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 100 mg