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
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.
Nutrition
- Serving Size: 1 stuffed pepper (approximately 250g)
- Calories: 330
- Sugar: 2g
- Sodium: 870mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg