Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb are a fantastic choice for anyone seeking a quick, flavorful meal that aligns with various dietary preferences. These vibrant bell peppers are filled with a zesty mixture of spicy shredded chicken, creamy dairy-free mayo, and tangy buffalo sauce, topped off with a drizzle of ranch dressing. Perfect for busy weeknights or meal prep, this dish offers bold flavors while being Whole30, paleo, gluten-free, and keto-friendly. Easy to customize based on your spice tolerance and additional toppings make these stuffed peppers both delicious and satisfying!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large bell peppers
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- ½ cup hot sauce or 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 of green onions, thinly sliced
- Whole30 ranch dressing for garnish
- Fresh herbs for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Halve the bell peppers and remove seeds.
- In a bowl, mix shredded chicken, mayo, hot sauce, garlic powder, onion powder, salt, black pepper, and green onions until combined.
- Fill each pepper with the chicken mixture.
- Place in a baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake an additional 20 minutes until peppers are tender.
Nutrition
- Serving Size: 1 stuffed pepper (250g)
- Calories: 310
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg