Description
Buffalo Chicken Stuffed Peppers (Dairy-Free & Low Carb) are a flavorful and healthy dinner option that combines the perfect balance of spice and savory goodness. These peppers are filled with tender shredded chicken tossed in zesty buffalo sauce, then baked to perfection. Topped with a creamy homemade dairy-free ranch dressing and fresh herbs, they cater to various dietary needs including Whole30, paleo, gluten-free, and low-carb diets. Ideal for busy weeknights or gatherings, this dish is both easy to prepare and sure to impress your family or guests.
Ingredients
Scale
- 3 large bell peppers
- 4 cups cooked shredded chicken
- 1 cup mayonnaise
- ½ cup Frank’s Red Hot Sauce or buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Green onions for garnish
Instructions
- Preheat the oven to 350°F (175°C). Cut bell peppers in half lengthwise and remove seeds. Arrange 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, nutritional yeast (if using), and sliced green onions. Mix until well combined.
- Spoon the filling into each pepper half, packing it tightly.
- Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until the peppers are tender and the filling is slightly browned.
- Serve warm topped with dairy-free ranch dressing and additional green onions or herbs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 390
- Sugar: 2g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg