Buffalo Chicken Stuffed Peppers Recipe
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.
- 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
