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Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

These buffalo chicken stuffed peppers are an easy, delicious dinner that everyone will love! Made with shredded chicken, spicy buffalo sauce, and topped with a generous drizzle of homemade dairy-free ranch dressing and fresh herbs. Wholesome, flavorful, and simple to make. Perfect for Whole30, paleo, gluten free, dairy free, and low carb diets.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 320 kcal

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.

Notes

These chicken stuffed peppers can be reheated in the oven, on the stovetop, or in the microwave. Oven: warm in a pre-heated oven at 350°F for 10-15 minutes, covering with foil if they darken too much. Stovetop: place peppers in skillet with a few tablespoons of water, cover and warm over medium low heat until heated through; add water as needed. Microwave: cover with a paper towel and heat for 2-3 minutes.