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