Description
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are a deliciously satisfying dinner option that perfectly balances spicy and savory flavors. These vibrant bell peppers are filled with tender shredded chicken coated in zesty buffalo sauce, topped with creamy dairy-free ranch dressing, and garnished with fresh herbs. Ideal for weeknight meals or special gatherings, they are gluten-free and cater to various dietary preferences like Whole30 and paleo. Quick to prepare and easy to customize, these stuffed peppers make for a hearty meal the whole family will love.
Ingredients
Scale
- 3 large bell peppers
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- ½ cup hot sauce or 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
- Whole30 ranch dressing for garnish
- Fresh herbs for garnish
Instructions
- Preheat your oven to 400°F (204°C).
- Cut the bell peppers in half lengthwise and remove seeds. Place them cut-side up in a greased baking dish.
- In a mixing bowl, combine shredded chicken, mayo, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and green onions until well mixed.
- Fill each pepper generously with the buffalo chicken mixture.
- Cover the baking dish with foil and bake for 30 minutes; then remove foil and bake for an additional 20 minutes until the peppers are tender.
- Garnish with dairy-free ranch dressing and fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 890mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg