Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
If you’re in search of a quick, flavorful dinner option that everyone will love, look no further than these Buffalo Chicken Stuffed Peppers. Packed with shredded chicken, zesty buffalo sauce, and creamy dairy-free ranch dressing, these bright bell peppers are not only visually appealing but also nutritious and satisfying.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large bell peppers
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup hot sauce (buffalo sauce)
- 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
- Whole30 ranch dressing for garnish
- Fresh herbs for garnish
Instructions
- Preheat your oven to 400°F.
- Halve the bell peppers and remove the seeds; arrange them cut-side up in a baking dish.
- In a bowl, combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and sliced green onions until well mixed.
- Stuff each pepper with the chicken mixture and pack it tightly.
- Cover with foil and bake for 30 minutes; then uncover and bake for an additional 20 minutes until tender.
Nutrition
- Serving Size: 1 stuffed pepper (approx. 300g)
- Calories: 320
- Sugar: 2g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg