Introduction

Buffalo Chicken Stuffed Peppers offer a deliciously spicy and comforting meal that is both dairy free and low carb. These vibrant bell peppers are filled with a flavorful buffalo chicken mixture, making them perfect for a healthy weeknight dinner or a game day snack.

The image shows several red and green bell peppers cut in half and stuffed with a creamy, orange filling that looks like shredded chicken mixed with cheese and sauce. The peppers are topped with a white, creamy dressing that has small green herbs mixed in and sprinkled with chopped green onions and fresh parsley. The peppers rest closely together on a slightly browned baking tray. The stuffing looks moist and cheesy with a slightly crispy top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large bell peppers – any color, cut in half lengthwise and seeds removed
4 cups cooked shredded chicken – a rotisserie chicken works well
1 cup paleo mayonnaise (homemade or store-bought avocado mayo)
1/2 cup hot sauce or buffalo sauce (Frank’s RedHot or Whole30 compatible)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons nutritional yeast (optional)
1 bunch green onions, white and light green parts thinly sliced, plus more for garnish
Whole30 ranch dressing for garnish
Fresh herbs for garnish

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit.
Step 2: Arrange the cut and de-seeded bell peppers in a lightly greased large skillet or baking dish, placing them cut side up.
Step 3: In a large bowl, combine the shredded chicken, paleo mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and the sliced green onions. Mix thoroughly and taste, adding more hot sauce or salt if desired.
Step 4: Fill each prepared pepper half generously with the buffalo chicken mixture, packing it in well.
Step 5: Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 20 minutes, until the peppers are tender and the filling is bubbling and slightly browned on top.
Step 6: Remove from the oven and top with a drizzle of Whole30 ranch dressing, extra thinly sliced green onions, and fresh herbs if desired. Serve warm.

Tips & Variations

Use a rotisserie chicken for a quick and easy shortcut to prepare the shredded chicken.
For extra heat, add a pinch of cayenne pepper or use a hotter buffalo sauce.
Try swapping nutritional yeast with dairy-free cheese alternatives if not avoiding cheese.
Serve with a side of celery sticks or a fresh salad to keep the meal light.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid reheating too quickly to keep the peppers tender.

How to Serve

The image shows a close-up of four stuffed bell peppers in a white skillet. Each pepper is cut in half and filled with a thick orange mixture topped with creamy white sauce drizzled unevenly over them. The peppers include one green and three red bell peppers, each filled with the same filling. Green onion slices and small chopped green herbs are sprinkled on top, adding fresh green color. The skillet has some browned spots on the cooking surface, and it sits on a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can assemble the stuffed peppers and keep them covered in the refrigerator for up to 24 hours before baking. Bake as directed when ready to serve.

Is this recipe suitable for Whole30?

Yes, as long as you use Whole30-compliant mayonnaise and buffalo sauce, this recipe fits within the Whole30 guidelines and is also dairy free and low carb.

Buffalo Chicken Stuffed Peppers (Dairy-Free & Low Carb) Recipe

Print Recipe

★★★★★

4.7 from 85 reviews

This Buffalo Chicken Stuffed Peppers recipe is a dairy-free, low-carb, and Whole30-compliant meal that’s bursting with bold, spicy flavors. Perfect for those looking for a healthy twist on classic buffalo chicken, these colorful bell peppers are stuffed with shredded chicken mixed with paleo mayo and hot sauce, then baked until tender and bubbling. Garnished with ranch dressing and fresh herbs, it makes a satisfying and nutritious dinner option.

Author: Bella
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 stuffed pepper halves (3 large bell peppers, each halved) 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Dairy Free, Low Carb, Whole30

Ingredients

Scale

Peppers

3 large bell peppers – any color, cut in half lengthwise and seeds removed

Buffalo Chicken Filling

4 cups cooked shredded chicken (rotisserie chicken recommended)
1 cup paleo mayonnaise (homemade or store-bought avocado mayo)
½ cup hot sauce or buffalo sauce (Frank’s Red Hot or Whole30-compatible buffalo sauce)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons nutritional yeast (optional)
1 bunch green onions, white and light green parts thinly sliced (plus more for garnish)

Garnish

Whole30 ranch dressing
Fresh herbs (such as parsley or cilantro)

Instructions

Preheat the Oven: Preheat your oven to 400°F (204°C) to ensure it reaches the right temperature for perfectly roasting the stuffed peppers.
Prepare the Peppers: Arrange the cut and deseeded bell pepper halves, cut side up, in a lightly greased large skillet or baking dish. This will provide a stable base for stuffing and baking.
Mix the Buffalo Chicken: In a large bowl, combine the cooked shredded chicken with paleo mayonnaise, hot sauce, garlic powder, onion powder, kosher salt, black pepper, nutritional yeast (if using), and the sliced white and light green parts of the green onions. Mix thoroughly until all ingredients are well incorporated. Taste and adjust seasoning with extra hot sauce or salt as preferred.
Stuff the Peppers: Using a spoon, fill each bell pepper half generously with the buffalo chicken mixture, pressing the filling in to pack it securely for even baking.
Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. This allows the peppers to soften and the flavors to meld.
Finish Baking Uncovered: Remove the foil and continue baking for an additional 20 minutes. This step ensures the peppers become tender, the stuffing bubbles, and the tops develop a slightly browned, appealing finish.
Garnish and Serve: Once baked, drizzle the stuffed peppers with Whole30 ranch dressing. Sprinkle with thinly sliced green onions and fresh herbs for an extra burst of flavor and presentation. Serve warm and enjoy!

Notes

Use a rotisserie chicken to save time and add flavor.
Paleo mayonnaise can be substituted with any avocado oil-based mayo to keep it dairy-free.
Adjust hot sauce quantity to control the heat level.
Nutritional yeast adds a cheesy flavor but can be omitted if not preferred.
For a spicier kick, add a pinch of cayenne pepper to the filling.
Whole30 ranch dressing can be homemade or store-bought to keep the dish compliant.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.

Keywords: buffalo chicken stuffed peppers, dairy free stuffed peppers, low carb dinner, Whole30 stuffed peppers, paleo buffalo chicken, healthy stuffed peppers, buffalo chicken recipe