Description
Buffalo Chicken Stuffed Peppers are a delicious, dairy-free, and low-carb meal that’s perfect for busy weeknights or game nights with friends. Each vibrant bell pepper is stuffed to the brim with tender shredded chicken mixed with spicy buffalo sauce and creamy dairy-free ranch dressing, creating a flavor explosion that will delight everyone at the table. Not only are these stuffed peppers easy to prepare, taking just 15 minutes of prep time, but they also cater to various dietary preferences, including Whole30, paleo, and gluten-free. With their satisfying taste and customizable filling options, these stuffed peppers are sure to become a family favorite.
Ingredients
Scale
- 3 large bell peppers
- 4 cups cooked shredded chicken
- 1 cup mayonnaise
- ½ cup Frank’s Red Hot Sauce or buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Dairy-free ranch dressing for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the bell peppers in half lengthwise and remove seeds. Arrange them cut-side up in a baking dish.
- In a mixing bowl, combine shredded chicken, mayonnaise, buffalo sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and green onions. Mix well.
- Generously fill each pepper half with the chicken mixture.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes until the peppers are tender and the filling is bubbly.
- Serve topped with dairy-free ranch dressing and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (approximately 200g)
- Calories: 310
- Sugar: 2g
- Sodium: 860mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg