If you’re craving a dish that explodes with flavor, ticks all the boxes for health-conscious eaters, and feels like a cozy hug on a plate, then you have to try this Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb recipe. It’s a vibrant, satisfying meal that blends tender, spicy shredded chicken with the natural sweetness of fresh bell peppers, all without any dairy or excess carbs. Whether you’re feeding a hungry family or meal prepping for the week, this dish brings warmth, zest, and a deliciously hearty texture that will quickly become a favorite in your rotation.

Buffalo Chicken Stuffed Peppers - Dairy Free & Low Carb Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because it relies on simple, quality ingredients that all play a crucial role in delivering that perfect balance of flavor and texture. Each component adds color, creaminess, or a spicy kick that makes every bite memorable.

3 large bell peppers: Choose any color you like for sweetness and vibrant presentation; halving and seeding them creates perfect little “boats” for the filling.
4 cups cooked shredded chicken: Rotisserie chicken works wonders here, saving time and adding juicy, tender protein to the dish.
1 cup paleo mayonnaise (or avocado mayo): This keeps the filling creamy and dairy free while adding healthy fats.
1/2 cup hot sauce or buffalo sauce: The bold Buffalo flavor comes from this—Frank’s Red Hot is a classic, but Whole30 approved sauces work just as well.
1 teaspoon garlic powder: Adds that warm, savory undertone that pairs beautifully with the heat of the buffalo sauce.
1 teaspoon onion powder: Enhances depth and an extra layer of taste.
1 teaspoon kosher salt: Essential for balancing all the flavors and bringing everything together.
1/4 teaspoon black pepper: Just a hint of sharpness to keep things lively.
2 tablespoons nutritional yeast (optional): Introduces a subtle cheesy hint without any dairy, perfect for extra flavor boost.
1 bunch green onions (white and light green parts thinly sliced): Incorporates freshness and a mild onion crunch inside, plus more for garnish.
Whole30 ranch dressing: Optional but highly recommended for garnishing; lends cooling contrast to the spicy filling.
Fresh herbs: A sprinkle on top enlivens the dish with aromatic freshness.

How to Make Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

Step 1: Prepare the Peppers

Start by preheating your oven to 400 degrees. While it warms up, slice your bell peppers in half lengthwise and carefully remove the seeds. This step is key because it creates a perfect “cup” to stuff with the chicken mixture. Arrange the pepper halves in a lightly greased large skillet or baking dish, making sure the cut sides are facing up so they hold all the goodness.

Step 2: Mix the Buffalo Chicken Filling

In a large bowl, combine the shredded chicken, paleo mayonnaise, your choice of hot or buffalo sauce, garlic powder, onion powder, kosher salt, black pepper, and optional nutritional yeast. Don’t forget to fold in most of your thinly sliced green onions here for a fresh crunch and added flavor. Stir everything until the mixture is thoroughly combined and tastes just right—it’s okay to tweak the heat or saltiness to suit your preference.

Step 3: Stuff the Peppers

Now comes the fun part: filling those pepper halves. Generously mound the buffalo chicken mixture into each pepper “boat,” pressing it down slightly to make sure they’re packed full. This ensures every mouthful is bursting with that creamy, spicy chicken flavor.

Step 4: Bake to Perfection

Cover your baking dish with foil to keep the moisture in, then pop it in the oven for 30 minutes. After that, remove the foil and bake for an additional 20 minutes. During this time, the peppers will soften and the filling will bubble and get slightly browned on top, signaling that it’s ready to come out and be devoured.

Step 5: Garnish and Serve

Once out of the oven, add a drizzle of Whole30 ranch dressing, sprinkle the remaining green onions, and scatter fresh herbs over the top. These finishing touches not only boost the flavor but also make the dish look stunning, inviting you to dig right in.

How to Serve Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

Garnishes

Fresh green onions and a light drizzle of dairy-free ranch dressing add a cooling element that beautifully balances the heat from the buffalo sauce. Fresh herbs like parsley or cilantro can also elevate the dish with their bright flavor and lovely aroma.

Side Dishes

Since this recipe is low carb and packed with protein, consider pairing it with a crisp green salad or roasted vegetables for added crunch and nutrition. Cauliflower rice or a simple avocado salad are fantastic companions that won’t overwhelm the bold flavors of the stuffed peppers.

Creative Ways to Present

Serve these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb on a rustic wooden board or a colorful platter with extra garnishes on the side. You can even sprinkle some crushed nuts, like toasted pecans or almonds, on top for a contrasting texture that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed peppers can be refrigerated in an airtight container for up to 3 days. They continue to develop flavor, making the next day just as delicious. Just be sure to keep any dressings or garnishes separate to maintain their freshness.

Freezing

If you want to make these ahead for busy nights, they freeze wonderfully. Wrap each stuffed pepper individually or place them in a freezer-safe container. They can be frozen for up to 2 months without sacrificing taste or texture.

Reheating

To reheat, thaw overnight in the fridge if frozen. Warm them in a preheated oven at 350 degrees for about 15-20 minutes until heated through. Avoid microwaving if possible to keep the peppers from getting soggy, but if you’re in a rush, microwaving on medium power in short intervals works fine.

FAQs

Can I use different types of peppers?

Absolutely! While bell peppers are ideal for their sweetness and sturdy walls, you could try poblano peppers for a smoky twist or even mini sweet peppers for bite-sized appetizers. Just keep in mind that cooking times might vary slightly.

Is this recipe suitable for Whole30?

Yes! By using Whole30 compliant mayonnaise and buffalo sauce, this dish fits perfectly into the Whole30 program. Just double-check your hot sauce labels to ensure no non-compliant ingredients sneak in.

What can I substitute for nutritional yeast?

If you’re not a fan of nutritional yeast or don’t have it on hand, you can omit it. The recipe will still be flavorful and creamy thanks to the mayo and spices, but the nutritional yeast adds a unique, cheesy note that’s wonderful if available.

Can I make this recipe spicier?

Definitely! You can increase the amount of buffalo sauce or add a pinch of cayenne pepper or red pepper flakes to the chicken mixture. Just remember to adjust the seasoning slowly to keep it balanced.

How do I make this recipe dairy free?

This recipe is already dairy free by design! Using paleo or avocado-based mayonnaise and skipping any cheese keeps it free from dairy while maintaining creaminess and texture.

Final Thoughts

Isn’t it amazing when a dish is so flavorful, easy to make, and fits your dietary needs perfectly? These Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb deliver on all that and more. Whether you’re searching for a new weeknight dinner, a meal prep winner, or a crowd-pleasing party dish, these peppers are sure to bring smiles and satisfaction to the table. Give this recipe a try, and get ready to fall in love with the bold flavors and wholesome goodness packed into every bite!

Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb Recipe

★★★★★

5.2 from 12 reviews

Author: Lana
Total Time: 1 hour 5 minutes
Yield: 6 stuffed pepper halves 1x
Diet: Low Carb

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Description

These Buffalo Chicken Stuffed Peppers are a delicious dairy-free and low-carb meal option, perfect for a flavorful, healthy dinner. Combining tender bell peppers with spicy buffalo chicken filling made creamy with paleo mayonnaise, this recipe is both Whole30 compliant and packed with zesty flavors. Topped with fresh herbs and ranch dressing, it’s a satisfying, gluten-free, and dairy-free dish everyone will love.

Instructions

Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200°C) 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 to prevent sticking.
Mix Filling: In a large bowl, combine the shredded cooked chicken, paleo mayonnaise, hot sauce, garlic powder, onion powder, kosher salt, black pepper, nutritional yeast, and sliced green onions. Mix thoroughly to combine all ingredients evenly. Taste the mixture and adjust hot sauce or salt according to your preference.
Stuff Peppers: Fill each pepper half generously with the buffalo chicken mixture, packing it in firmly for maximum flavor and texture.
Bake Covered: Cover the baking dish with foil and bake the stuffed peppers in the oven for 30 minutes to allow the flavors to meld and the peppers to soften.
Bake Uncovered: Remove the foil and continue baking for another 20 minutes, until the peppers are tender, the filling is bubbling, and slightly browned on top.
Garnish and Serve: Drizzle the peppers with Whole30 ranch dressing, sprinkle additional sliced green onions, and fresh herbs on top before serving to add a fresh, vibrant finish.

Notes

You can use any color of bell peppers for varying sweetness and color appeal.
Rotisserie chicken saves time, but you can also use freshly cooked shredded chicken.
Nutritional yeast adds a cheesy flavor without dairy but is optional.
For a spicier dish, increase the amount of hot sauce or add a pinch of cayenne pepper.
This recipe is Whole30, paleo, gluten-free, and dairy-free.
Make sure not to overfill the peppers to prevent spilling during baking.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: American