Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are a flavorful and satisfying dish that combines spicy buffalo chicken with vibrant bell peppers. These stuffed peppers are perfect for family dinners, gatherings, or meal prep, catering to various dietary needs such as Whole30, paleo, and gluten-free. With a delightful mix of spices and creamy dairy-free ranch dressing, these peppers pack a punch while remaining nutritious. Enjoy them as a main course or cut into bite-sized pieces for a crowd-pleasing appetizer. This easy-to-make recipe will leave everyone at your table craving more!
- 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
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise (or avocado mayo)
- ½ cup hot sauce (buffalo sauce)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- 1 bunch of green onions for garnish
Instructions
- Preheat oven to 400°F.
- Halve the bell peppers lengthwise and remove seeds; arrange them in a greased baking dish.
- In a mixing bowl, combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and green onions. Mix well.
- Stuff each pepper with the chicken mixture tightly.
- Cover with foil and bake for 30 minutes; remove foil and bake for an additional 20 minutes until peppers are tender.
- Serve topped with ranch dressing and additional green onions.
Nutrition
- Serving Size: 1 stuffed pepper half (approximately 200g)
- Calories: 340
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg