Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are the ultimate comfort food, combining bold flavors and healthy ingredients. These colorful bell peppers are filled with a spicy buffalo chicken mixture that is both satisfying and nutritious. Perfect for weeknight dinners, game day gatherings, or meal prep, this dish caters to various dietary needs including Whole30, paleo, gluten-free, and low-carb diets. In just under an hour, you can create an impressive meal that will delight your taste buds and leave you feeling guilt-free.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large bell peppers
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup hot sauce (like Frank's RedHot)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- Green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the 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, mayo, hot sauce, garlic powder, onion powder, salt, pepper, nutritional yeast (if using), and sliced green onions. Mix well.
- Fill each pepper generously with the chicken mixture.
- Cover with foil and bake for 30 minutes; remove foil and bake for an additional 20 minutes until the peppers are tender.
- Top with ranch dressing and fresh herbs before serving.
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg