Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are a delicious and wholesome meal that packs flavor and nutrition into colorful bell peppers. This dish features tender shredded chicken mixed with zesty buffalo sauce, creating a mouthwatering filling that’s both spicy and satisfying. Perfect for weeknight dinners, meal prep, or entertaining guests, these stuffed peppers are easy to make and adaptable to suit your taste preferences. Serve them alongside fresh salads or healthy grains for a complete meal that everyone will enjoy.
- 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
- 1/2 cup hot sauce or 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 (sliced)
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange halved bell peppers cut-side up in a baking dish.
- In a mixing bowl, combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and sliced green onions. Mix well.
- Pack the chicken mixture tightly into each pepper half.
- Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until peppers are tender and filling is bubbly.
- Garnish with ranch dressing and fresh herbs before serving.
Nutrition
- Serving Size: 1 stuffed pepper (approximately 240g)
- Calories: 380
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg