Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are a delicious and satisfying meal that everyone will love. This recipe features tender bell peppers filled with a spicy buffalo chicken mixture and topped with creamy dairy-free ranch dressing. Perfect for quick weeknight dinners or as a crowd-pleasing appetizer at gatherings, these stuffed peppers cater to various dietary needs, including Whole30, paleo, gluten-free, and low-carb. With minimal prep time and simple ingredients, you can whip up this flavorful dish in no time. Get ready to enjoy a wholesome meal that’s both nutritious and comforting!
- 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 (buffalo sauce)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the bell peppers lengthwise and remove seeds; place them cut-side up in a greased baking dish.
- In a mixing bowl, combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, and chopped green onions until well mixed.
- Fill each pepper half with the buffalo chicken mixture.
- Cover the baking dish with foil and bake for 30 minutes; remove foil and bake for an additional 20 minutes until the peppers are tender.
- Garnish with dairy-free ranch dressing and more green onions before serving.
Nutrition
- Serving Size: 1 stuffed pepper half (175g)
- Calories: 320
- Sugar: 2g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg