Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb Recipe

Introduction

Buffalo Chicken Stuffed Peppers offer a flavorful, dairy-free, and low-carb twist on a classic favorite. Packed with spicy buffalo chicken and baked inside sweet bell peppers, this dish is perfect for a satisfying and healthy meal.

Ingredients

• 3 large bell peppers – any color, cut in half lengthwise and seeds removed
• 4 cups cooked shredded chicken – a rotisserie chicken works perfectly
• 1 cup paleo mayonnaise (homemade or store-bought avocado mayo)
• 1/2 cup hot sauce or buffalo sauce (Frank’s Red Hot or a Whole30-compatible sauce)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons nutritional yeast (optional)
• 1 bunch green onions, white and light green parts thinly sliced, plus more for garnish
• Whole30 ranch dressing for garnish
• Fresh herbs for garnish

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit.
2. Step 2: Arrange the cut and de-seeded bell pepper halves in a lightly greased large skillet or baking dish, cut side up.
3. Step 3: In a large bowl, combine the shredded chicken, paleo mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and sliced green onions. Mix thoroughly and taste, adjusting hot sauce or salt if needed.
4. Step 4: Fill each pepper half with the buffalo chicken mixture, packing it in well.
5. Step 5: Cover the baking dish and bake for 30 minutes. Then, remove the cover and bake for an additional 20 minutes, until the peppers are tender and the filling is bubbly and slightly browned.
6. Step 6: Drizzle with Whole30 ranch dressing, garnish with additional green onions and fresh herbs, then serve.

Tips & Variations

• Use leftover rotisserie chicken or grill your own to save time and enhance flavor.
• Swap paleo mayonnaise for a dairy-free yogurt or cashew cream for a different creamy texture.
• Add finely chopped celery or carrots to the filling for extra crunch and nutrition.
• Try different hot sauces to vary the heat level and flavor profile.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350-degree oven until heated through, or microwave until hot, stirring the filling halfway for even warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the stuffed peppers a day ahead and refrigerate them covered. Bake just before serving for the best texture and flavor.

Is this recipe suitable for Whole30?

This recipe can be Whole30-compliant if you use approved paleo mayonnaise and buffalo sauce, and avoid any dairy-based garnishes like regular ranch dressing.

Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb Recipe

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★★★★★

4.5 from 106 reviews

These Buffalo Chicken Stuffed Peppers are a delicious, dairy-free, and low-carb meal perfect for a flavorful and healthy dinner. Tender bell peppers are filled with a spicy buffalo chicken mixture, enhanced with paleo mayonnaise, hot sauce, garlic, and onion powders, then baked until bubbly and slightly browned. Garnished with Whole30 ranch dressing, green onions, and fresh herbs, this recipe is both satisfying and compliant with paleo and Whole30 diets.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 stuffed pepper halves (serves 3-4) 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Vegetables

• 3 large bell peppers – any color, cut in half lengthwise and seeds removed
• 1 bunch of green onions, white and light green parts thinly sliced, plus more for garnish
• Fresh herbs for garnish

Buffalo Chicken Filling

• 4 cups cooked shredded chicken (rotisserie chicken works well)
• 1 cup paleo mayonnaise (homemade or store bought avocado mayo)
• ½ cup hot sauce or buffalo sauce (Frank’s Red Hot or Whole30 compatible buffalo sauce)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons nutritional yeast (optional)

Garnish

• Whole30 ranch dressing for garnish

Instructions

1. Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the stuffed peppers.
2. Prepare the peppers: Lightly grease a large skillet or baking dish, then arrange the halved and de-seeded bell peppers cut side up within it.
3. Make the buffalo chicken filling: In a large bowl, combine the shredded cooked 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 to combine all ingredients well, then taste and adjust seasoning or hot sauce as preferred.
4. Fill the peppers: Spoon the buffalo chicken mixture into each pepper half, packing the filling firmly inside.
5. Bake the peppers: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 20 minutes or until the peppers are tender and the stuffing is bubbly and slightly browned on top.
6. Garnish and serve: Once baked, drizzle the stuffed peppers with Whole30 ranch dressing, sprinkle additional thinly sliced green onions and fresh herbs over the top, then serve warm.

Notes

• Use rotisserie chicken to save time and add flavor.
• Adjust the level of heat by increasing or decreasing the amount of hot sauce.
• Nutritional yeast is optional but adds a slightly cheesy flavor while keeping the dish dairy-free.
• These stuffed peppers can be made ahead and reheated in the oven before serving.
• For a spicier kick, add some crushed red pepper flakes to the buffalo chicken mixture.
• Make sure to pack the peppers well to maximize filling in each half.

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