Buffalo Chicken Stuffed Peppers

If you’ve ever wished you could dive fork-first into the bold flavors of buffalo chicken without the guilt (or the dairy bellyache!), then Buffalo Chicken Stuffed Peppers are about to be your new weeknight hero.

I’m Aneta from Chicken Magic Recipes, and let me tell you—these peppers are everything I love in a dinner: spicy, savory, low carb, and easy enough to whip up even on those “don’t-talk-to-me-I’m-tired” evenings. Plus, they’re naturally dairy-free, making them perfect for anyone minding their tummy or following Whole30, paleo, or low-carb lifestyles.

Trust me, once you taste these little pockets of buffalo bliss, you’ll wonder how you ever settled for plain chicken and rice.

Why You’ll Love These Buffalo Chicken Stuffed Peppers

• Bold Buffalo Flavor: Think classic wings but with a veggie-forward twist.
• Low Carb & Dairy-Free: Great for keto, paleo, or Whole30 folks—or anyone trying to keep things light.
• Perfect for Busy Nights: Minimal prep, and the oven does most of the work.
• Customizable Heat Level: You control how fiery things get.

And can we talk about how gorgeous those colorful peppers look on a plate? It’s like a rainbow invited buffalo chicken to the party!

Ingredients You’ll Need

Here’s everything you’ll need to make these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb magic happen:

• Sweet bell peppers: Any color works. Red, yellow, green, orange—go wild! Just aim for large peppers so there’s enough space for stuffing. If you only find smaller peppers, grab a few extra.
• Shredded chicken: About 4 cups pre-cooked. Rotisserie chicken from the grocery store is a total lifesaver here.
• Mayonnaise: For Whole30/paleo, use an avocado oil-based mayo.
• Hot sauce: Frank’s Red Hot is my go-to, but your favorite buffalo sauce works, too.
• Dried spices: Garlic powder, onion powder, salt, black pepper.
• Nutritional yeast: Optional, but it adds an incredible savory, cheesy-like flavor without actual cheese.
• Green onions: Thinly sliced for fresh flavor and crunch.
• Dairy-free ranch dressing (for serving): Highly recommended for a cooling contrast to the heat.

How to Make Buffalo Chicken Stuffed Peppers

These peppers might look fancy, but I promise, they’re delightfully simple.

Step 1: Preheat Your Oven

Crank your oven to 400°F. No one likes waiting for an oven, so get that baby heating up early.

Step 2: Prep the Peppers

• Cut each bell pepper in half lengthwise and remove seeds and membranes.
• Arrange the halves cut-side up in a lightly greased baking dish or large oven-proof skillet.

Step 3: Make the Buffalo Chicken Filling

In a large bowl, mix together:

• 4 cups shredded chicken
• Mayonnaise
• Hot sauce
• Garlic powder
• Onion powder
• Salt & black pepper
• Nutritional yeast (if using)
• Green onions

Give it a taste test. Want more heat? Add a splash of hot sauce. Need more salt? Go for it! Cooking should be fun, not rigid.

Step 4: Stuff Those Peppers

• Spoon the buffalo chicken mixture generously into each pepper half. Pack it in so every bite is flavorful.

Step 5: Bake

• Cover the baking dish with foil and bake for 30 minutes.
• Remove foil and bake another 20 minutes until the peppers are tender, and the filling is bubbly and lightly browned.

Step 6: Top & Serve

• Drizzle with dairy-free ranch dressing.
• Sprinkle on more sliced green onions and fresh herbs if desired.

Serve and watch them disappear!

Aneta’s Personal Note

I first made these Buffalo Chicken Stuffed Peppers one frantic weeknight when I was craving buffalo wings but didn’t want the mess (or the side-eye from my kids for making dinner purely out of hot sauce).

Well—my family devoured them. Even my husband, who claims peppers “aren’t real food,” went back for seconds.

Now, these peppers make regular appearances in my kitchen. They’re perfect for meal prep, too!

Cooking Tips for Buffalo Chicken Stuffed Peppers

• Choose larger peppers so you can pack in more filling. Small peppers are cute, but they’ll leave you wishing you’d made more.
• Taste your filling before stuffing the peppers. The spice level is all up to you.
• Rotisserie chicken = timesaver. Seriously, it’s the MVP of this recipe.
• Don’t be shy with the ranch drizzle. It’s like the finishing touch on a masterpiece.

FAQs About Buffalo Chicken Stuffed Peppers

Let’s Spice Up Dinner Together!

If you’re looking for a new dinner to shake off the dinner rut, these Buffalo Chicken Stuffed Peppers are calling your name. Bold, satisfying, low carb, and dairy-free, they’ll bring a buffalo-style party to your kitchen—without the messy fingers.

So grab those peppers and let’s bring some buffalo magic to your table tonight!

Craving More Delicious Chicken Magic?

If you loved these Buffalo Chicken Stuffed Peppers and want more chicken magic in your kitchen, here are some tasty ideas to explore next:

• Dive into spicy comfort with my Buffalo Chicken Pasta Salad—it’s perfect for potlucks or meal prep when you’re craving those buffalo flavors in a cool, creamy twist.
• Keep the low-carb vibes rolling with these cheesy and satisfying Keto Chicken Parmesan Zucchini Boats for another stuffed veggie dinner everyone will love.
• Try a sweet-and-savory adventure with my vibrant Teriyaki Pineapple Chicken Rice Stuffed Peppers—a perfect alternative stuffed pepper option bursting with tropical flair.
• Or spice things up even more with a global twist and check out these Gochujang Chicken Burgers with Kimchi Jam for bold Korean-inspired heat and flavor.

There’s a whole world of deliciousness waiting for you at Chicken Magic Recipes—let’s keep cooking together!

Buffalo Chicken Stuffed Peppers

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Aneta
• Total Time: 65 mins
• Yield: 6 servings (approx. 1 stuffed pepper half per serving) 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Buffalo Chicken Stuffed Peppers are spicy, savory, and low carb! Colorful bell peppers are loaded with shredded buffalo chicken and topped with a creamy dairy-free ranch drizzle. Perfect for a quick weeknight dinner that’s big on flavor and easy on prep.

---

Ingredients

Scale 1x2x3x

• 4–6 large sweet bell peppers (red, green, yellow, or orange)

• 4 cups shredded cooked chicken (about 1 rotisserie chicken)

• ½ cup avocado oil mayonnaise (or your favorite Whole30/paleo mayo)

• ½ cup hot sauce (like Frank’s Red Hot) or buffalo sauce, to taste

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• 2 tablespoons nutritional yeast (optional)

• 4 green onions, thinly sliced, plus extra for topping

• Dairy-free ranch dressing, for drizzling (optional)

• Fresh herbs, for garnish (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400°F (200°C).

2. Cut bell peppers in half lengthwise and remove seeds and membranes. Place peppers cut-side up in a lightly greased baking dish or large oven-safe skillet.

3. In a large bowl, mix shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions until well combined. Taste and adjust seasoning if desired.

4. Fill each pepper half generously with buffalo chicken mixture, packing it in.

5. Cover dish with foil and bake for 30 minutes.

6. Remove foil and bake another 20 minutes until peppers are tender and filling is bubbly and slightly browned.

7. Drizzle with dairy-free ranch dressing and sprinkle with additional green onions and fresh herbs if desired. Serve hot and enjoy!

Notes

Feel free to adjust the heat level by adding more or less hot sauce.
Smaller peppers will work; just use more to hold all the filling.
Great for meal prep: assemble peppers ahead and bake when ready to serve.
Leftovers keep well in the fridge for up to 4 days.

• Prep Time: 15 mins
• Cook Time: 50 mins
• Category: Main course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed pepper half
• Calories: 320 kcal
• Sugar: 4 g
• Sodium: 910 mg
• Fat: 21 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 2 g
• Protein: 26 g
• Cholesterol: 85 mg