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Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

There’s something undeniably comforting about the way warm, savory scents fill the kitchen, wrapping you in a cozy embrace as they dance through the air. These Buffalo Chicken Stuffed Peppers have a way of bringing back memories of family dinners and Sunday game days, igniting that sense of togetherness we all crave. This delightful dish combines vibrant bell peppers with creamy and spicy buffalo chicken filling, making it a wonderful choice for an easy weeknight dinner that pleases both body and soul.

Whether you’re looking to impress guests or simply want to treat yourself to a heartwarming meal, this recipe is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Quick and Easy Prep: With minimal prep time, you can whip this meal together quickly, making it perfect for busy weeknights.
Low Carb & Dairy Free: This dish suits various dietary needs, delivering rich flavors without added carbs or dairy.
Crowd-Pleasing Flavor: The vibrant buffalo chicken paired with sweet bell peppers creates a delicious and satisfying meal that everyone will love.
Customizable: Feel free to tweak the spice level or swap out ingredients to make it your own!
Meal Prep Friendly: These stuffed peppers are great for meal prepping, allowing you to enjoy them throughout the week.

What You’ll Need

To create these delightful stuffed peppers, gather the following ingredients:

3 large bell peppers – any color, cut in half lengthwise and seeds removed
4 cups cooked shredded chicken – a rotisserie chicken will be about the perfect amount for this recipe
1 cup paleo mayonnaise, either homemade or store bought avocado mayo
1/2 cup hot sauce or buffalo sauce – I love Frank’s Red Hot, but a Whole30 compatible buffalo sauce also works
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons nutritional yeast (optional)
1 bunch of green onions, white and light green parts thinly sliced – plus more for garnish
Whole30 ranch dressing for garnish
Fresh herbs for garnish

Step-by-Step Instructions

Let’s make this delicious Buffalo Chicken Stuffed Peppers together!

Preheat the oven to 400 degrees.
Arrange cut and de-seeded bell peppers in a lightly greased large skillet or baking dish, cut side up.
In a large bowl, combine pre-cooked shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions. Mix to thoroughly combine. Taste and adjust seasoning with more hot sauce or salt if desired.
Fill the prepared peppers with the buffalo chicken mixture, making sure to pack it in well.
Cover the baking dish with foil and bake the stuffed peppers for 30 minutes.
Remove the foil and bake for an additional 20 minutes, until the peppers are tender and the stuffing is bubbling and slightly browned.
Top with a drizzle of ranch dressing, thinly sliced green onion, and fresh herbs if desired. Serve warm and enjoy!

Variations & Creative Twists

Get a little playful with this recipe and try these variations:

BBQ Chicken Stuffed Peppers: Swap the buffalo sauce for sweet BBQ sauce for a rich, smoky flavor that complements the peppers perfectly.
Greek-Inspired: Add chopped olives, sun-dried tomatoes, and a sprinkle of feta cheese for a zesty Mediterranean alternative.
Cheesy Delight: Top each stuffed pepper with dairy-free cheese for an ooey-gooey finish that melts beautifully as it bakes.
Veggie Loaded: Mix in some chopped spinach or diced zucchini with the chicken mixture for an extra boost of nutrition.

Chef Emma’s Helpful Tips

Make-Ahead Advice: You can prep the stuffing in advance and store it in the fridge for up to 24 hours before filling the peppers and baking.
Ingredient Swaps: Feel free to substitute the shredded chicken with shredded turkey or even chickpeas for a vegetarian version.
Slicing Tips: When cutting the bell peppers, make sure to slice them evenly to ensure they cook perfectly and are easy to fill.
Storage Suggestions: Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 4 days. Just reheat in the oven or microwave before serving.

Nutrition Information per Serving

Serving Size: 1 stuffed pepper
Calories: Approximately 350
Carbohydrates: 15g
Sugar: 3g
Fat: 20g
Protein: 24g
Sodium: 750mg

Frequently Asked Questions

Can I make this ahead?
Yes! You can prepare the stuffing ahead of time and fill the peppers just before baking.

Can I use different ingredients?
Absolutely! Feel free to customize the sauce or the protein based on your taste preferences.

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days.

How long does it last?
These stuffed peppers are best enjoyed within 4 days of preparing them for optimal freshness!

Final Thoughts

These Buffalo Chicken Stuffed Peppers are more than just a meal; they’re a warm reminder of the simple joys of cooking and gathering with loved ones. Packed with flavor and designed to satisfy, they make for a delightful dinner any night of the week. Save this Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb to your Pinterest board so it’s ready when you need a cozy treat!