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! These vibrant bell peppers are filled with tender shredded chicken mixed with zesty buffalo sauce, providing a flavorful kick. Topped with creamy dairy-free ranch dressing and fresh herbs, they make a perfect weeknight dinner or a great option for meal prep. Suitable for various dietary lifestyles including Whole30, paleo, gluten-free, and keto-friendly, these stuffed peppers are not only tasty but also nutritious. Enjoy them as a main dish or as a fun appetizer at gatherings!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6 (3 pepper halves per serving) 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large bell peppers (any color)
- 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 bunch green onions (thinly sliced)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the bell peppers in half lengthwise and remove the seeds.
- In a mixing bowl, combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, and green onions. Mix well.
- Fill each pepper half with the buffalo chicken mixture, pressing down gently.
- Place the stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes.
- Remove the foil and bake for an additional 20 minutes until the peppers are tender and filling is bubbly.
Nutrition
- Serving Size: 1 stuffed pepper half (about 170g)
- Calories: 278
- Sugar: 2g
- Sodium: 753mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 73mg