Introduction

Buffalo Chicken Stuffed Peppers are a spicy, flavorful twist on a classic favorite. Filled with shredded chicken tossed in tangy buffalo sauce and creamy mayo, these stuffed peppers make for a satisfying and colorful meal that’s easy to prepare.

Buffalo Chicken Stuffed Peppers Recipe - Recipe Image

Ingredients

3 large bell peppers – any color, cut in half lengthwise and seeds removed
4 cups cooked shredded chicken – a rotisserie chicken works perfectly
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
Whole30 ranch dressing for garnish
Fresh herbs for garnish

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: Arrange the cut and de-seeded bell peppers in a lightly greased large skillet or baking dish, cut side up.
Step 3: In a large bowl, combine the shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and sliced green onions. Mix thoroughly. Taste and adjust the hot sauce or salt as needed.
Step 4: Fill each pepper half with the buffalo chicken mixture, packing it in firmly.
Step 5: Cover the baking dish and bake for 30 minutes. Remove the cover and bake for an additional 20 minutes, until the peppers are tender and the filling is bubbling and slightly browned.
Step 6: Drizzle with ranch dressing and garnish with extra sliced green onions and fresh herbs. Serve warm.

Tips & Variations

Use different colored bell peppers for a vibrant presentation and subtle flavor variations.
For extra heat, add a pinch of cayenne pepper or use a spicier hot sauce.
Swap paleo mayo for Greek yogurt if you’re not following a paleo or Whole30 diet for a tangier taste.
Top with shredded cheese during the last 10 minutes for a melty finish if dairy is allowed.

Storage

Store any 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. For best texture, reheat covered to keep the filling moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked chicken?

This recipe works best with pre-cooked shredded chicken since the baking time is designed to heat the filling through without overcooking the peppers. If you use raw chicken, cook and shred it first before mixing in the other ingredients.

Can I make these stuffed peppers ahead of time?

Yes, you can assemble the peppers and store them covered in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Buffalo Chicken Stuffed Peppers Recipe

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★★★★★

4.7 from 61 reviews

Buffalo Chicken Stuffed Peppers are a flavorful, protein-packed meal featuring bell peppers filled with spicy buffalo chicken mixed with paleo mayonnaise and seasonings, then baked until tender and bubbly. Perfect for a low-carb, Whole30-friendly dish that combines heat, creaminess, and freshness in every bite.

Author: Bella
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 stuffed pepper halves (serves 3-4) 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: 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 – a rotisserie chicken works well
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)

Garnishes

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

Instructions

Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the stuffed peppers.
Prepare Peppers: Arrange the halved and de-seeded bell peppers cut side up in a lightly greased large skillet or baking dish, ensuring even spacing for roasting.
Mix Filling: In a large bowl, combine the cooked shredded chicken, paleo mayonnaise, hot sauce, garlic powder, onion powder, kosher salt, black pepper, nutritional yeast (if using), and sliced green onions. Mix thoroughly until all ingredients are well incorporated. Taste the mixture and adjust with more hot sauce or salt if needed.
Stuff Peppers: Fill each prepared bell pepper half generously with the buffalo chicken mixture, packing it in firmly to hold as it bakes.
Bake Covered: Cover the baking dish with foil and bake the stuffed peppers for 30 minutes, allowing the flavors to meld and peppers to start softening.
Bake Uncovered: Remove the foil and bake uncovered for an additional 20 minutes until the peppers are tender and the stuffing is bubbly and slightly browned on top.
Garnish and Serve: Drizzle the stuffed peppers with Whole30 ranch dressing, sprinkle with additional thinly sliced green onions and fresh herbs, then serve warm for a delicious spicy meal.

Notes

Leftover buffalo chicken filling can be stored in the refrigerator for up to 3 days.
For a dairy-free option, ensure ranch dressing used is compliant or omit it.
Nutritional yeast is optional but adds a cheesiness without dairy.
You can use different colors of bell peppers for visual appeal and flavor variety.
To make it less spicy, reduce the amount of hot sauce or use a milder buffalo sauce.

Keywords: Buffalo chicken stuffed peppers, spicy stuffed peppers, paleo buffalo chicken, Whole30 stuffed peppers, low carb stuffed peppers