Description
Buffalo Chicken Stuffed Peppers are a flavorful, wholesome dish that’s perfect for any occasion. These vibrant bell peppers are generously filled with spicy shredded chicken mixed with creamy dairy-free ranch dressing, creating a satisfying meal that’s both low in carbs and rich in protein. Ideal for those following keto, Whole30, or paleo diets, these stuffed peppers offer a delicious way to enjoy bold flavors without compromising on health. Quick to prepare and easy to customize, they make an impressive main course or appetizer that will delight family and friends alike.
Ingredients
Scale
- 3 large bell peppers
- 4 cups cooked shredded chicken
- 1 cup dairy-free mayonnaise
- 1/2 cup Frank’s Red Hot Sauce
- 1 teaspoon garlic powder
- 1 bunch green onions
- Dairy-free ranch dressing (for serving)
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the bell peppers in half lengthwise and remove seeds.
- In a large bowl, mix shredded chicken, mayonnaise, hot sauce, garlic powder, salt, black pepper, nutritional yeast (if using), and green onions.
- Spoon the filling into each pepper half.
- Arrange stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes.
- Remove foil and bake for an additional 20 minutes until peppers are tender and filling is bubbly.
- Serve with a drizzle of dairy-free ranch dressing and garnish with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (180g)
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg