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
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)
Instructions
Preheat oven to 400°F (200°C).
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.
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.
Fill each pepper half generously with buffalo chicken mixture, packing it in.
Cover dish with foil and bake for 30 minutes.
Remove foil and bake another 20 minutes until peppers are tender and filling is bubbly and slightly browned.
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