Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Satisfy your cravings with these Buffalo Chicken Stuffed Peppers! Bursting with flavor, they feature tender bell peppers filled with a spicy, creamy buffalo chicken mixture. Topped with dairy-free ranch dressing and fresh herbs, this dish is perfect for a quick weeknight dinner that fits within Whole30, paleo, gluten-free, and low-carb lifestyles. It’s easy to prepare and sure to impress your family or guests!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Servings: 6
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large bell peppers, halved and seeded
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise (homemade or avocado mayo)
- 1/2 cup buffalo sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp nutritional yeast (optional)
- 1 bunch green onions, sliced (plus more for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Place halved bell peppers cut side up in a greased baking dish.
- In a bowl, mix shredded chicken, mayonnaise, buffalo sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and green onions until well combined.
- Pack the buffalo chicken mixture into each pepper half.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 20 minutes or until peppers are tender and filling is bubbling.
- Drizzle with ranch dressing and garnish with sliced green onions and herbs before serving.
Nutrition
- Serving Size: 1/2 bell pepper
- Calories: 423
- Sugar: 1 g
- Sodium: 788 mg
- Fat: 32.2 g
- Saturated Fat: 6 g
- Unsaturated Fat: 26.2 g
- Trans Fat: 0 g
- Carbohydrates: 6.8 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 89 mg