Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb Recipe

If you are looking for a vibrant, flavor-packed meal that keeps things healthy without sacrificing any of that beloved zest, then these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are an absolute must-try. Imagine tender bell peppers bursting with a creamy, spicy buffalo chicken filling that’s wonderfully dairy-free and low in carbohydrates, making it perfect for those following special diets or simply seeking a wholesome comfort food. This dish offers the perfect balance of heat, creaminess, and freshness—all wrapped up in a colorful, satisfying package that feels like a hug on a plate.

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role in building layers of flavor, texture, and color that come together beautifully. From the fresh crunch of bell peppers to the creamy tang of paleo mayo and the fiery kick of buffalo sauce, each component is thoughtfully chosen to enhance this dish.

• 3 large bell peppers: These provide a colorful and crisp edible bowl that holds the filling, adding sweetness and a satisfying crunch when baked.
• 4 cups cooked shredded chicken: Using rotisserie chicken makes prep quick and infuses rich, savory undertones throughout the dish.
• 1 cup paleo mayonnaise: Avocado mayo lends creaminess without dairy, keeping it smooth and light.
• 1/2 cup hot sauce or buffalo sauce: The heart of flavor, this brings the signature tangy heat essential to buffalo chicken.
• 1 teaspoon garlic powder: Adds a deep, savory backdrop that complements the bold buffalo flavor.
• 1 teaspoon onion powder: Enhances the filling with a subtle sweetness and earthiness.
• 1 teaspoon kosher salt: Balances all the flavors and heightens the natural taste of the chicken and peppers.
• ¼ teaspoon black pepper: Provides just enough bite without overwhelming the heat.
• 2 tablespoons nutritional yeast (optional): This offers a subtle cheesy, nutty flavor while keeping the dish dairy-free.
• 1 bunch of green onions: The white and light green parts mixed in add freshness and crunch, while extra is saved for garnish.
• Whole30 ranch dressing and fresh herbs for garnish: These finishing touches cool the heat and add vibrant, fresh notes for a stunning presentation.

How to Make Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

Step 1: Prepare the peppers

Start by preheating your oven to 400 degrees Fahrenheit. While it’s warming up, slice the bell peppers in half lengthwise and remove the seeds. This creates the perfect little boats for stuffing. Arrange them cut-side-up in a lightly greased skillet or baking dish so they’ll roast evenly and develop that tender yet slightly crisp texture.

Step 2: Mix the buffalo chicken filling

In a large mixing bowl, combine your cooked shredded chicken with paleo mayonnaise, buffalo hot sauce, garlic powder, onion powder, kosher salt, black pepper, nutritional yeast if you’re using it, and the white and light green parts of the green onions. Stir everything thoroughly to ensure the spicy, creamy flavors meld perfectly. This mixture is the soul of the dish, so don’t be shy about tasting and adding more hot sauce or seasoning to get that just-right balance you love.

Step 3: Stuff the peppers

Now comes the fun part—filling those peppers! Use a spoon to generously pack the buffalo chicken mixture into each pepper half, making sure to press it down slightly so there are no air pockets and every bite is full of flavour. The more packed, the better the texture will hold during baking.

Step 4: Bake until bubbling

Cover your baking dish with foil to keep the peppers moist, then bake in the preheated oven for 30 minutes. After that, remove the foil and continue baking for another 20 minutes so the stuffing can bubble, slightly brown, and the peppers soften perfectly without becoming mushy. It’s this final baking that develops the beautiful texture and rich aroma that’s impossible to resist.

Step 5: Garnish and serve

When baking is complete, take your stuffed peppers out and drizzle with Whole30 ranch dressing for a cool, creamy contrast. Scatter thinly sliced green onions and fresh herbs across the top for a pop of color and fresh zing that elevates every bite.

How to Serve Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

Garnishes

A simple drizzle of dairy-free ranch dressing alongside a sprinkle of fresh green onions and herbs not only adds to the presentation but also balances the spicy heat with creamy freshness. Feel free to chop chives, parsley, or cilantro for a burst of herbal brightness.

Side Dishes

These stuffed peppers are a meal on their own, but if you want to round it out, consider pairing them with crisp, refreshing salads such as a cucumber and avocado salad or a crunchy slaw made from cabbage and carrots. Roasted cauliflower or lightly sautéed greens make fantastic low-carb sides that complement the dish without overpowering it.

Creative Ways to Present

For a fun twist, serve these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb on a large platter, garnished with lime wedges and extra hot sauce on the side. You can also stuff mini bell peppers for bite-sized appetizers at your next get-together, or turn the filling into lettuce wraps for a handheld version that’s just as satisfying.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as they sit, making for even tastier meals the next day. Just be sure to store the garnish separately to keep it fresh.

Freezing

If you want to enjoy this dish later, you can freeze the stuffed peppers before baking. Wrap each pepper half tightly in foil or plastic wrap, place in a freezer-safe bag, and store for up to 3 months. When ready, thaw overnight in the refrigerator before baking as directed.

Reheating

To reheat, place your stuffed pepper in a preheated 350-degree oven until warm throughout—about 15 to 20 minutes. This helps preserve the texture better than microwaving, which can make the peppers too soft. If microwaving, do so in short intervals and check often to avoid overcooking.

FAQs

Can I use different types of peppers?

Absolutely! Any bell pepper color works beautifully, and you can even try poblano or Anaheim peppers for a slightly different smoky flavor. Just adjust baking time if peppers are thicker or thinner.

Is this recipe spicy? Can I adjust the heat?

Yes, the buffalo sauce brings a nice kick, but you can easily tame the heat by using less hot sauce or selecting a milder buffalo sauce. Feel free to customize to your spice tolerance.

Can I substitute the chicken with another protein?

Definitely. Shredded turkey, ground beef, or plant-based chicken alternatives all work well here. Just keep cooking times and moisture content in mind to keep the texture balanced.

Why is nutritional yeast optional?

Nutritional yeast adds a subtle cheesy flavor and extra nutrients but isn’t essential. If you’re avoiding it or don’t have it, the dish will still taste deliciously rich and creamy without it.

Is this recipe suitable for Whole30 or keto diets?

Yes! This recipe fits perfectly with both Whole30 and keto principles thanks to its low-carb, dairy-free ingredients and clean flavor profile. Just be sure to choose compliant mayonnaise and buffalo sauces.

Final Thoughts

There is something truly comforting yet exciting about these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb that makes them one of my favorite go-to meals for busy weeknights or casual entertaining. They hit all the right notes—spicy, creamy, fresh, and filling—without any guilt or fuss. Once you try this recipe, I’m confident it will become a cherished staple in your kitchen, delivering warmth and bold flavors every time.

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