You catch the smell through the steam vent and suddenly you are starving
You feel that warm, spicy aroma wafting from the pressure cooker and know you gotta give it a try. The scent makes your stomach rumble and your mouth water. You remember how much you love buffalo chicken, and this stuffed pepper version is just next level delicious. It's kind of like a flavor explosion in your mouth, and you know once you start eating, you won't wanna stop.
As the pressure cooker works its magic, you also think about how easy it is to prepare. You like that you can throw everything together real quick, and then sit back knowing it's gonna turn out perfect. The fact that you don't need a bunch of fancy ingredients or do all the fussing makes this a simple go-to meal. Plus, you love how it's dairy free and low carb, so it kinda checks all your boxes.
When the cook time is nearly up, you start getting excited. That tender pull from the peppers, the bubbling filling, and the way it's all gonna come together. You can almost taste it already, and that's what makes cooking in the pressure cooker so much fun. You're about to have a meal that's flavorful, filling, and just plain awesome.
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Equipment
- 1 Large baking dish or skillet lightly greased
Ingredients
Main Ingredients
- 3 large bell peppers any color, cut in half lengthwise and seeds removed
- 4 cups cooked shredded chicken rotisserie chicken works well
- 1 cup mayonnaise
- ½ cup Frank’s Red Hot Sauce or pre-made 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 serving
- dairy free ranch dressing for serving
- fresh herbs parsley, chives, or dill for serving
Instructions
Instructions
- Preheat the oven to 400 degrees. Arrange cut and de-seeded bell peppers in a lightly greased large skillet or baking dish, cut side up.
- In a large bowl combine cooked shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions. Mix thoroughly to combine. Taste and adjust seasoning if desired.
- Fill prepared peppers with the buffalo chicken mixture, packing it in firmly.
- Cover baking dish and bake stuffed peppers for 30 minutes.
- Remove foil and bake another 20 minutes until peppers are tender and stuffing is bubbling and slightly browned.
- Drizzle peppers with dairy free ranch dressing, top with thinly sliced green onion and fresh herbs if desired, and serve.
