Description
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are the perfect blend of spicy and savory, ideal for anyone craving a satisfying dinner that’s both healthy and delicious. These stuffed peppers feature tender shredded chicken mixed with zesty buffalo sauce, all topped off with a creamy dairy-free ranch dressing. Whether you’re hosting a family gathering or looking for an easy weeknight meal, this recipe is versatile enough to accommodate various dietary preferences, including Whole30, paleo, and gluten-free diets. Enjoy these vibrant peppers packed with flavor at your next meal!
Ingredients
Scale
- 3 large bell peppers (any color)
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt and black pepper to taste
- Green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut bell peppers in half lengthwise and remove seeds. Place them cut side up in a greased baking dish.
- In a mixing bowl, combine shredded chicken, mayonnaise, buffalo sauce, garlic powder, onion powder, salt, black pepper, and green onions.
- Fill each pepper half with the chicken mixture, packing it tightly.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes until the peppers are tender.
- Serve topped with dairy-free ranch dressing and additional green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg