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.
Ingredients
Scale
Peppers
- 3 large bell peppers – any color, cut in half lengthwise and seeds removed
Buffalo Chicken Filling
- 4 cups cooked shredded chicken (rotisserie chicken works perfectly)
- 1 cup paleo mayonnaise (homemade or store-bought avocado mayo)
- 1/2 cup hot sauce or buffalo sauce (e.g., Frank’s Red Hot or Whole30 compatible buffalo sauce)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- 1 bunch green onions, white and light green parts thinly sliced, plus more for garnish
For Garnish
- Whole30 ranch dressing
- Fresh herbs of choice (such as parsley or cilantro)
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
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 280
- Sugar: 5g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Buffalo chicken, stuffed peppers, dairy free, low carb, paleo, Whole30, gluten free, healthy dinner
