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Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb Recipe

Buffalo Chicken Stuffed Peppers - Dairy Free & Low Carb Recipe
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★★★★★

5.1 from 8 reviews

These Buffalo Chicken Stuffed Peppers are a flavorful, dairy-free, and low-carb meal perfect for a quick weeknight dinner or meal prep. Tender bell peppers are filled with a spicy buffalo chicken mixture made with paleo mayo and hot sauce, then baked until perfectly tender. Topped with a drizzle of Whole30 ranch and fresh herbs, this recipe offers a delicious and healthy twist on classic buffalo chicken that fits perfectly into paleo, Whole30, and low-carb diets.

Ingredients

Scale

Peppers

  • 3 large bell peppers (any color), cut in half lengthwise and seeds removed

Buffalo Chicken Filling

  • 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 (Frank’s RedHot or Whole30 compatible 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, white and light green parts thinly sliced (plus more for garnish)

Garnish

  • Whole30 ranch dressing
  • Fresh herbs (such as parsley or cilantro)

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) to get it ready for baking the stuffed peppers.
  2. Prepare the peppers: Arrange the cut and de-seeded bell pepper halves in a lightly greased large skillet or baking dish, placing them cut side up.
  3. Make the buffalo chicken mixture: In a large bowl, combine the cooked shredded chicken, paleo mayonnaise, hot sauce, garlic powder, onion powder, kosher salt, black pepper, nutritional yeast (if using), and the white and light green parts of the sliced green onions. Mix thoroughly until well combined. Taste the mixture and adjust seasoning by adding more hot sauce or salt if desired.
  4. Stuff the peppers: Fill each prepared bell pepper half generously with the buffalo chicken mixture, packing it in to fill completely.
  5. Bake the stuffed peppers: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and continue baking for an additional 20 minutes, or until the peppers are tender, the filling is bubbling, and slightly browned on top.
  6. Garnish and serve: Once out of the oven, top the peppers with a drizzle of Whole30 ranch dressing, thinly sliced green onions, and fresh herbs. Serve warm and enjoy!

Notes

  • Use any color bell peppers depending on your preference or what’s available.
  • For a spicier version, increase the amount of hot sauce or add cayenne pepper.
  • Nutritional yeast is optional but adds a cheesy flavor without dairy.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This recipe is great for meal prep and can be reheated in the oven or microwave.

Nutrition

Keywords: buffalo chicken, stuffed peppers, dairy free, low carb, paleo, Whole30, healthy dinner, spicy chicken

Find it online: https://servedbynora.com/buffalo-chicken-stuffed-peppers-dairy-free-and-low-carb-recipe/