Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Looking for a quick, satisfying meal that’s bursting with flavor? These Buffalo Chicken Stuffed Peppers are a delightful blend of tender bell peppers and zesty buffalo chicken filling, making them an ideal choice for busy weeknights or casual family gatherings. Not only are they easy to prepare, but they also cater to various dietary preferences including Whole30, paleo, gluten-free, dairy-free, and low carb/keto friendly. This dish is packed with protein and veggies, ensuring a guilt-free indulgence that everyone will love.
- 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 or 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
Instructions
- Preheat your oven to 400°F (200°C).
- Slice bell peppers in half lengthwise and remove seeds.
- In a bowl, mix shredded chicken with mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and green onions until well combined.
- Fill each pepper half generously with the buffalo chicken mixture.
- Place stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes covered; then uncover and bake for an additional 20 minutes until tender.
Nutrition
- Serving Size: 1 stuffed pepper half (140g)
- Calories: 290
- Sugar: 2g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg