If you’re looking for a dinner that’s not only delicious but also easy to pull together, these Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are just the ticket! They pack a punch of flavor with shredded chicken, spicy buffalo sauce, and a creamy drizzle of dairy-free ranch dressing. Whether it’s a busy weeknight or a family gathering, this recipe is sure to please everyone at the table.

What I love most about this dish is how simple it is to make, yet it feels special enough for any occasion. You can whip it up quickly and enjoy the comforting taste of buffalo chicken without any fuss. Plus, they’re gluten-free and perfect for those following Whole30 or keto diets!

Why You’ll Love This Recipe

Quick to prepare: With just 15 minutes of prep time, you can have a wholesome dinner on the table in no time.
Family-friendly: The combination of flavors makes these stuffed peppers a hit with kids and adults alike!
Versatile and flexible: You can customize the spice level and add your favorite toppings for a personal touch.
Healthy ingredients: Packed with protein and low in carbs, they fit perfectly into your healthy eating plan.
Make ahead convenience: Prep them in advance and pop them in the oven when you’re ready for dinner!

Ingredients You’ll Need

Let’s talk about the ingredients! These are all simple and wholesome items that come together beautifully. You’ll find everything you need right at your local grocery store.

3 large bell peppers – any color, cut in half lengthwise and seeds removed
4 cups cooked shredded chicken – using rotisserie chicken is super convenient!
1 cup paleo mayonnaise – either homemade or store-bought avocado mayo works great
1/2 cup hot sauce or buffalo sauce – I love Frank’s Red Hot; opt for Whole30 compatible if preferred
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons nutritional yeast (optional)
1 bunch of green onions, white and light green parts thinly sliced – plus more for garnish
Whole30 ranch dressing for garnish
Fresh herbs for garnish

Variations

One of the best things about this recipe is its flexibility! Feel free to get creative with what you have on hand.

Swap the protein: Use shredded turkey or even chickpeas for a vegetarian option.
Change the heat level: Adjust the amount of hot sauce based on how spicy you like your food.
Add veggies: Toss in some chopped spinach or diced tomatoes into the filling for extra nutrition.
Try different cheeses: If dairy isn’t an issue, sprinkle some dairy cheese on top before baking for an extra layer of flavor.

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

Step 1: Preheat Your Oven

Start by preheating your oven to 400 degrees. This ensures that your stuffed peppers will cook evenly and come out perfectly tender.

Step 2: Prepare the Peppers

Arrange your halved bell peppers, cut side up, in a lightly greased large skillet or baking dish. This step is important because it creates a cozy little pocket for all that delicious filling!

Step 3: Mix the Filling

In a large bowl, combine your cooked shredded chicken with mayo, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and green onions. Mixing well ensures every bite is loaded with flavor! Taste it at this stage; if you love heat, feel free to add more hot sauce.

Step 4: Stuff the Peppers

Fill each prepared pepper generously with the buffalo chicken mixture. Don’t be shy—pack it tightly so every bite is as satisfying as possible!

Step 5: Bake

Cover your baking dish with foil and bake in the preheated oven for about 30 minutes. Then remove the foil and bake for another 20 minutes until the peppers are tender and slightly browned on top. This step allows all those flavors to meld beautifully.

Step 6: Garnish and Serve

Once baked to perfection, drizzle each stuffed pepper with ranch dressing and toss on some extra green onions and fresh herbs if desired. Serve warm and enjoy this delightful meal!

Pro Tips for Making Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

Creating the perfect buffalo chicken stuffed peppers is a breeze with a few handy tips!

Choose colorful bell peppers: Vibrantly colored peppers not only look stunning on the plate but also bring a variety of nutrients to your meal. Red, yellow, and orange bell peppers tend to be sweeter and more flavorful.
Shred chicken finely: The finer you shred your chicken, the better it will mix with the buffalo sauce and seasonings. This helps every bite be packed with flavor!
Adjust spice levels: If you’re sensitive to heat, start with less hot sauce and gradually add more until it reaches your desired spice level. Remember, you can always add more, but it’s tough to tone down the heat once it’s in!
Don’t skip the nutritional yeast: This optional ingredient adds a cheesy flavor without dairy. It’s a game-changer for those looking for that extra depth of taste in their dish.
Let them rest before serving: Allowing your stuffed peppers to sit for about 5 minutes after baking lets the filling settle and makes them easier to serve without falling apart.

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

Serving buffalo chicken stuffed peppers is all about presentation and pairing them perfectly with complementary elements that enhance their flavors.

Garnishes

Fresh herbs: A sprinkle of chopped parsley or cilantro adds a burst of color and freshness.
Extra dairy-free ranch dressing: A drizzle on top not only enhances flavor but also looks beautiful on the plate.
Lime wedges: Serving lime wedges alongside gives an option for an extra zing that pairs beautifully with the buffalo sauce.

Side Dishes

Cauliflower Rice: Light and fluffy, this low-carb alternative to rice soaks up any extra sauce from your stuffed peppers, providing a satisfying side.
Roasted Brussels Sprouts: Simply seasoned and roasted until crispy, these little green gems add a delightful crunch that complements the softness of the stuffed peppers.
Simple Green Salad: A fresh salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette offers a refreshing contrast to the bold flavors of your dish.
Zucchini Noodles: Spiralized zucchini tossed in olive oil and seasoning makes for a low-carb pasta substitute that pairs wonderfully with spicy flavors.

With these tips and serving suggestions, you’re well on your way to creating an unforgettable meal that everyone will love! Enjoy your cooking adventure!

Make Ahead and Storage

These Buffalo Chicken Stuffed Peppers are perfect for meal prep! You can make them ahead of time, store them, and enjoy them throughout the week, making dinner a breeze.

Storing Leftovers

Allow the stuffed peppers to cool completely before storing.
Place them in an airtight container in the refrigerator.
They will keep well for up to 3-4 days.

Freezing

To freeze, allow the stuffed peppers to cool completely.
Wrap each pepper tightly in plastic wrap or aluminum foil.
Store them in a freezer-safe container or bag. They can be frozen for up to 3 months.

Reheating

For refrigerated stuffed peppers, preheat your oven to 350°F (175°C).
Place the peppers in a baking dish and cover with foil to prevent drying out. Bake for about 20-25 minutes or until heated through.
For frozen peppers, you can thaw overnight in the fridge before reheating, or bake from frozen at 375°F (190°C) for about 30-35 minutes.

FAQs

Here are some frequently asked questions about this delicious recipe!

Can I make Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb ahead of time?

Absolutely! You can prepare these stuffed peppers in advance and store them in the refrigerator or freezer for easy meals during the week.

What can I serve with Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb?

These flavorful stuffed peppers pair wonderfully with a fresh salad or crunchy veggies on the side. You could also serve them with extra ranch dressing for dipping!

Can I use different types of hot sauce?

Yes! Feel free to use your favorite hot sauce or buffalo sauce. Just ensure it aligns with your dietary preferences.

How do I know when my stuffed peppers are done?

Your stuffed peppers are ready when they are tender and the filling is bubbly and slightly browned on top. Enjoy that wonderful aroma!

Final Thoughts

I hope you enjoy making these Buffalo Chicken Stuffed Peppers as much as I do! They’re not just tasty but also incredibly versatile and perfect for meal prep. Whether it’s a cozy family dinner or hosting friends, this dish is sure to impress. Happy cooking, and don’t forget to share your creations with loved ones!

Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb

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Author: Autumn
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 6
Category: Dinner
Method: Baking
Cuisine: American

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Description

Buffalo Chicken Stuffed Peppers are the ultimate weeknight dinner that combines bold flavors with wholesome ingredients. These vibrant bell peppers are filled with a savory mixture of shredded chicken, spicy buffalo sauce, and a creamy drizzle of dairy-free ranch dressing. Perfect for meal prep or entertaining guests, this dish offers a delightful balance of spice and comfort without compromising on health. Each bite is satisfying, making it a family favorite that suits various dietary preferences, including gluten-free, low-carb, and Whole30.

Ingredients

Scale

3 large bell peppers
4 cups cooked shredded chicken
1 cup paleo mayonnaise
1/2 cup hot sauce or 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 of green onions, white and light green parts thinly sliced
Whole30 ranch dressing for garnish
Fresh herbs for garnish

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Instructions

Preheat your oven to 400°F (200°C).
Halve the bell peppers lengthwise and remove seeds. Arrange in a baking dish.
In a mixing bowl, combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast (if using), and green onions; mix well.
Generously fill each pepper with the chicken mixture.
Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until peppers are tender.
Garnish with ranch dressing and additional green onions before serving.