Description

Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are a crowd-pleasing dinner option that combines the bold flavors of spicy buffalo sauce with tender shredded chicken, all enveloped in vibrant bell peppers. This recipe is not only delicious but also caters to various dietary preferences, making it perfect for any occasion—from weeknight dinners to casual gatherings. With quick preparation and healthy ingredients, these stuffed peppers offer a satisfying meal that aligns with Whole30, paleo, gluten-free, and low-carb diets. The creamy ranch dressing topping adds an extra layer of flavor without dairy. Enjoy this nutritious and flavorful dish that everyone will love!

Ingredients

Scale

3 large bell peppers
4 cups cooked shredded chicken
1 cup paleo mayonnaise (or avocado mayo)
1/2 cup hot sauce (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 of green onions, thinly sliced

Instructions

Preheat your oven to 400°F (200°C).
Slice bell peppers in half lengthwise and remove seeds.
In a large bowl, mix shredded chicken with mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, and green onions until well combined.
Fill each pepper half with the chicken mixture.
Place the stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes.
Remove foil and bake for an additional 20 minutes until peppers are tender and filling bubbles.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 4g
Sodium: 820mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 26g
Cholesterol: 80mg

Keywords: Choose ripe bell peppers for optimal sweetness. You can use rotisserie chicken for convenience. Adjust the amount of hot sauce to suit your spice preference. Allow the stuffed peppers to cool slightly before serving.